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 XcelToken to save on travel and spend on food.

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