Foodie’s Kanto Region Travel Guide
Home
to Japan’s metropolitan capital and six other prefectures, each known for its
own delicious food. Known for being strongly flavoured, the food appeals to a
wide variety of people. Here’s your very own Kanto Region travel guide filled with mouth-watering dishes:
Yuba
Mainly
found in the Togchigi region is made of tin beancurd skin skimmed of the top of
Soy Milk during the process of making Tofu. Usually served raw or cooked has a
delicious light soybean flavour. The texture of a raw Yuba is much like
mozzarella cheese- slightly chewy. Its can be consumed with soup. Nikko is the
best place to try different delicacies with Yuba as a staple.
Namero
Made
with mackere, miso, shiso, ginger, green Onions, vinegar and other condiments.
The dish is primarily a fisherman’s delicacy from the Chiba Prefecture, the
dish will surely make you want to like your fingers. Enjoy this dish with a cup
of green tea and rice.
Yokosuka
Kaigun Curry
Made
of Japanese curry sauce, meat, vegetables and rice, is a famous dish from
Yokosuka city of the Kanagawa prefecture. With a stew like texture and a rich
sweetness makes this dish stand out from the curries made in different parts of
the world.
Gyoda Zeri Furai
Made
of potatos, okara, green onions and carrots is a fried food from Gyoda city in
the Saitama Prefecture, has nothing to do with jelly as the name would suggest.
This deep-fried treat is also dipped in Worcestershire sauce to give it a
mouth-watering taste.
Anko
Nabe
Made
of Dashi, Miso, Anko (monkfish), vegetables and mushrooms, is a winter delicacy
from Ibaraki Prefecture. Anko nabe was a delicacy in Japan that could be
compared to foie gras, as the fish has to be extremely fresh when eaten
otherwise the flavour will be lost. Put this dish on your bucket list while you
travel to Japan.
With
this Kanto region travel guide in
mind, book your trip to Japan with
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