Japanese Food Bites: Indulging in the Taste of Summer

Hi, my name is Romi Manela, and I’m a 4th year Health Sciences student from Northeastern University. Today I will be reporting to you on Day 3 of our Japan DOC!

Japanese food is widely known around the globe for its fantastic flavors and expert craftsmanship; But of course, Japanese food is not a monolith, and Japan contains many regions, each with a variety of local specialties. Today, our dialogue group split into two separate adventures: One group was sent to dine at the home of Andoh-San, the renown Japanese chef, and my group was tasked with visiting the Japanese antenna shops! These are stores that showcase local products from specific Japanese prefectures, offering a glimpse into unique flavors and culinary traditions of the region. In these shops, we found so many interesting items, along with detailed informational descriptions for shoppers.

Each shop focuses on the specialties of a specific prefecture. For example, Yamagata features juicy fruits and traditional snacks. Hokkaido’s shop is known for dairy products, seafood, and potato dishes. Niigata highlights high-quality rice, sake, and seafood. Overall, I visited 6 shops in my mini-tour!

Yamagata 

Our first stop was Yamagata Fruits. The selection highlighted the region’s fruit cultivation, and items often had flavor descriptions and popular pairings. For example, Akira chrysanthemum pairs well with warm rice. The area is also known for its soba noodles and dashi products.

Sweet snacks like the Rusk maple walnut crackers reflect the region’s dessert culture and French influences. Personally, I tried a walnut shiso roll— the flavor was potent and too salty for my taste, but compelling in texture with a mild fishy aroma. Jindan daifuku, a squishy sweet filled with bean paste, was also delicious.

Hokkaido

Next, we explored Hokkaido. From observation I learned that the region is known for its potatoes, dairy products, and wines. Hokkaido’s climate suits potato cultivation, leading to specialties like Imo mochi, a savory potato cake, and dishes like crab creamy croquette and grilled potatoes with cheese. Royce’ Potatochip Chocolate also reflected Hokkaido’s potato tradition. Hokkaido also has a high-quality dairy industry, producing some of the best dairy products in Japan. 

Niigata 

At the Niigata Food Storehouse, we learned about the region’s famous rice, sake, and pastes. Ginjo Kanzuri, a paste with a six-year preparation process, showcases the Washoku concept of careful production. The region also grows persimmons, called Kakirin, which I found in a delicious-looking dried fruit form.

I noted some other unique products as well- Sado’s Auspicious Kakimochi, reserved for holidays, symbolizes fortune and happiness. Le Lectier and Sado Butter combine French-introduced pears with rich butter. Megusurinoki Rice Crackers, made with “blessings of the mountains,” adding an interesting cultural touch. 

Okinawa

In Okinawa, often called “the Hawaii of Japan,” we all enjoyed Raw Sea Grapes, which were comparable to vegan caviar, delicate, ocean-flavored, and delicious with the briny vinegar soy sauce. Okinawa also produces a range of chili oils like Ishigakijima Chili Oil and Island Harissa. The meat section featured Shisa-shaped sausages, which I learned is Okinawa’s guardian deity.

The traditional Red Sweet Potato Tarts, with their vibrant orange and purple colors, were a standout item. Okinawa juices, made from native citrus fruits, highlighted the island’s tropical climate and use of local ingredients.

Nagasaki 

In Nagasaki, the focus was on fish. We found Flying Fish from Hirado, marinated and grilled, and unsalted and smoked mackerel filets, known for their freshness. Traditional dorayaki from Tsutaya, a confectionary company founded in 1502, offered sweet fillings like anko and matcha. Green tea gelato was advertised to be rich in healthy catechins, which I thought reflected the Washoku tradition of balanced eating.

Wakayama 

Our final stop was Wakayama, known for fruit cultivation. Orange jellies made from various fruits, like Tamura Mikan and Kiyomi, were popular. Umeboshi, pickled plums, came in various twists like Extra Large Plum Jelly and Honey Pickled Umeboshi. I thought the Tomato Plum combo, blending sourness and sweetness, was particularly unique. My personal favorite of the whole tour were the Kumano sticky rice balls from Wakayama, which featured flavored glutinous rice grain wrappers around sweet red bean paste. 

Through this journey, we discovered the specialties of various Japanese prefectures. Each store offered new and exciting techniques and tastes. The various products also embodied a rich cultural heritage expressed through local ingredients, aligning with the Washoku concept of utilizing regional specialties (tokusanbutsu). Overall, I loved this interactive educational experience, which opened my eyes to all the unique culinary techniques and flavors I have yet to learn about in Japan. 

Once we finished our tour, our group split off and some of us headed for the department shops while others headed back to the hotel. In the late afternoon, many of us worked on our assignments at Comfort Stand Cafe, a local cafe we discovered near our hotel featuring a Western inspired cafe atmosphere. For dinner, we regrouped and chose to try Uyghur Chinese food, which is a Turkic ethnic group of Northwest China. Their menu featured halal options, spicy soups, and other interesting fusion items. It was a cozy dining experience, and we had fun collaborating our collective Mandarin abilities to read the no-English menu!

We ended the day with a quick stop at the Ikebukuro Train Station Pokemon card vending machine, heading back home for the night with many packs of cards in tow.

Stay tuned for more adventures tomorrow!