Regional Cuisine
Japan's regional food cultures are some of the most distinct and place-specific in the world, and the route we take puts us right in the middle of some of the least-visited and most interesting of them. From the sake and fermented fish traditions of Aizu and Kanazawa to the fresh tuna and coastal cooking of the Kii Peninsula, this guide will help you understand what to eat in each region we visit.
LEG 2: FUKUSHIMA
Aizu yama-shio ramen
Salt ramen made with mineral-rich salt extracted from Osawara hot spring water, which surfaces from volcanic rock in Urabandai. The result is more rounded than ordinary salt ramen, with a distinctive softness. Available only in and around Urabandai.
Urabandai local specialty
Kitakata ramen
One of Japan's three great regional ramens, alongside Sapporo and Hakata. Known for thick, flat, curly noodles in a pork-bone and soy sauce broth with deep flavour. This is what we’ll be making in our class.
Kitakata local specialty
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