Norabouna no Ohitashi Kanagawa An ohitashi dish made using norabouna, a traditional vegetable said to have been…
Wariboshidaikon no Harihari-zuke Kanagawa A local dish from Miura City, located at the tip of the Miura Peninsula. Daikon …
Gyu Nabe (Beef Hot Pot) Kanagawa A hot pot dish originating in Yokohama, where beef is simmered in a sauce made w…
Ishigaki Dango (Sweet Potato Mochi Ball) Kanagawa This is a local dish in the Sagamihara region, a steamed bun made by mixing loca…
Maguro no Kabutoyaki (Grilled head of tuna) Kanagawa The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna f…
Kankoyaki (Drum cakes) Kanagawa Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full o…
Nigomi Udon Kanagawa A local dish from the Tsukui area of Sagamihara City in which udon noodles are s…
Ume gohan (rice with Japanese plums) Kanagawa This dish is made with rice mixed with umeboshi (preserved Japanese plums) and d…
Pond smelt kanroni Kanagawa In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge…
Katemeshi (loaded rice) Kanagawa Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been pass…
Saka Manju Kanagawa Sake manju are traditional Japanese pastries made by steaming a sweet bean paste…
Yokosuka kaigun curry (Yokosuka navy curry) Kanagawa Curry rice is one of the most popular home-style dishes in Japan. One theory abo…
Herahera dango Kanagawa Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean cur…
Nama shirasu don (Fresh shirasu rice bowl) Kanagawa Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on…
Oyama no tofu ryori Kanagawa Oyama, located 1,252 meters above sea level and part of the Tanzawa Oyama Nation…
Kenchin jiru Kanagawa This dish is made by frying daikon radish, carrots, and other vegetables in oil …