As everyone knows, in Japan there is a cult of food. And this is no coincidence - Japanese cuisine is an intangible heritage recognized by UNESCO. Dishes can vary not only by season, but also by region. The Japanese word for this is "meibutsu" (名物). It means local food (郷土料理 ー kyoudo ryouri) or something typical and popular in a particular region.

In Akita Prefecture (Tohoku region), located in the north of the country, you will be offered to try kiritanpo (切りたんぽ). Freshly cooked rice is pounded to a puree state and then formed into a cylinder using Japanese cedar skewers. These kebabs are laid out over an open fire or simply on a hot surface and, after being ready, are removed from wooden skewers. The very name of this dish "kiritapno" comes from a fabric bag - tanpo, which samurai put on their swords during training so as not to injure the oponent.

The next Japanese city to be discussed is Sendai (Miyagi Prefecture). The main local dish ー is gyutan (牛タン料理) - beef tongue. The most popular cooking method is fried or grilled beef tongue. It can be served as a separate dish with the addition of aromatic herbs and stewed vegetables, which goes well with cold beer and sake. Or together with broth, boiled rice and pickled vegetables.

Another Sendai classic is sasakamaboko (笹かまぼこ). Shredded white fish fillets (kamaboko) are formed into small cakes by adding rice wine, starch, and sugar, and then steamed or fried. The resulting snack after frying has a shape similar to bamboo leaves (笹ーsasa), hence the name.

Finally in Iwate Prefecture, you will find not just a local dish, but a whole tradition of eating it. Its name is ー wanko soba (わんこそば ). Buckwheat noodles are placed in small bowls, and as soon as you finish eating one portion, another one is immediately brought to you. You will have to eat at least 50 bowls of such noodles!

Would you like to try eating 50 bowls of soba?