Hokkaido is popular among tourists from all over the world for its magnificent nature and the exquisite food that is made from the surrounding nature! Agricultural and livestock products, dairy products, seafood, and alcoholic beverages are fresh and of high quality, and the region has long been known in Japan as a "treasure trove for delicious food." In particular, vegetables, fruits, richly flavored dairy products, and fresh seafood are highly praised, and sake and beer are also loved for their local flavor.

Located in the northeastern part of Japan, the Tohoku region is rich in delicious seafood, rice, and fermented foods. Visitors can enjoy fresh oysters, scallops, and traditional local cuisine (kiritanpo nabe, wanko soba). The area is also famously known for its sake-brewing, and there is delicious local sake. As an area rich in nature, it is also famous for its cherries and apples.

In the Kanto region, you can enjoy Edomae (pre-Edo period) cuisine such as Edomae sushi, tempura, and soba. Tokyo also has large fish markets such as Tsukiji Market and Toyosu Market, where fresh fish from all over the country are round up, so you can enjoy fresh seafood. Tokyo, a city of diversity, is home to many latest sweets and souvenirs, but areas such as Ginza and Asakusa also have many long-established Japanese confectionery shops where you can enjoy traditional flavors.

The food of the Tokai region is diverse. Its appeal is summed up in the exquisite cuisine that makes the most of the local specialties of each area, such as Nagoya's exquisite misokatsu, fragrant Hitsumabushi (grilled eel rice bowl), and oden (fish cake strew), which eminated the taste of Shizuoka. Nagoya is known for its unique food culture that stands out from the rest of Japan and has produced a succession of popular products, such as its specialty, Ogura (mixed red bean paste) Toast. If you visit this region, be sure to enjoy its rich and diverse cuisine.

The Hokuriku region is rich in fresh seafood and is especially famous for high-end seafood such as firefly squid from Toyama Prefecture, Echizen crab from Fukui Prefecture, and Nodoguro (blackthroat seaperch) from Ishikawa Prefecture, which has long been a specialty of the Hokuriku area. It is also famous for sake due to its clean water. Sake-brewing has a long history in the Hokuriku region, and sake made with the best sake-brewing methods is characterized by its mild taste and rich aroma. In addition, the Hokuriku region is known for its diverse selection of Japanese sweets, such as Kanazawa's gorgeous traditional Japanaese confectionery made with gold leaf and Fukui's Habutae (Japanese silk from Fukui) mochi.

Kansai is a region with a rich "history" and deep culture, and its cuisine is strongly influenced by it. "Matcha" in particular has developed mainly in Kyoto, where many delicious sweets were created along with the tea ceremony culture. From Japanese confectionery made with matcha to Western-style sweets, there is a rich variety to be enjoyed while experiencing the atmosphere of the ancient capital. This fusion is a major attraction of the food offered in the Kansai region. In addition, Fushimi Ward in Kyoto Prefecture and Nada Ward in Hyogo Prefecture have long been known as famous sake-producing areas, where high-quality sake has been brewed using pure water and high-quality rice.

The Chugoku region offers a wide variety of foods and specialties nurtured by the mild climate. Hiroshima Prefecture's okonomiyaki and Onomichi ramen noodles, and Okayama Prefecture's white peaches and muscats are superb. Izumo soba from Shimane Prefecture and Fugu (pufferfish) sashimi from Yamaguchi Prefecture are also representative of the region's delicacies. In addition, there is a full lineup of confectioneries that make great souvenirs, including momiji manju (steamed buns with red bean paste) from Hiroshima Prefecture and Kibi Dango (sweet millet dumplings) from Okayama Prefecture. The culinary culture born from the fresh seafood and fertile land attracts visitors.

The Shikoku region is characterized by food products that take advantage of its rich nature and mild climate. Each area within the region offers its own unique cuisine, such as Katsuo no Tataki (seared skipjack tuna sashimi) from Kochi Prefecture, fresh sea bream dishes from Ehime Prefecture, Sanuki udon from Kagawa Prefecture, and Awa-o chicken from Tokushima Prefecture. Citrus fruits such as mandarin oranges and Sudachi (small, green citrus fruit) are also abundant, offering fresh and flavorful tastes unique to each area. Shikoku's appeal lies in its food culture, which allows visitors to experience the climate and traditions nurtured in each area.

Kyushu is a treasure trove for tasty food, with a wide variety of local specialities to enjoy. Fukuoka Prefecture's Hakata ramen, Oita Prefecture's chicken tempura, and Kagoshima Prefecture's Kurobuta pork are popular. There is also an abundance of fruits and sweets, with Fukuoka Prefecture's Amaou strawberries and Nagasaki Prefecture's Castella being very famous throughout the country. Kyushu is also known for its famous alcohol shochu, which has been popular since long ago and is said to be the alcoholic beverage of choice in Kyushu.

Okinawa has a rich natural environment and a unique culinary culture. Dishes that make use of local ingredients, such as Goya Chanpuru (bitter melon stir-fry), jjimami tofu, and soki soba are exquisite. Souvenirs such as sweets made from the island's chili peppers, Beniimo (purple sweet potato) tarts, and Chinsuko biscuits are very popular! Okinawa is also home to unique alcoholic beverages such as Awamori.