Japan is an island nation so seafood is of course one of the national specialties, especially sushi and sashimi.
Japanese cuisine culture is divided into 7 major regions. They are Hokkaido, Tohoku, Chubu and Kanto, Kansai and Chugoku, Shikoku, Kyushyu and Okinawa.
Hokkaido
Almost every region in Japan has different types of ramen, but probably when visiting Hokkaido, most tourists do not want to miss is Ramen here. Especially Miso Ramen
Tohoku
Sendai Gyutan ( Sendai Beef Tongue) is a famous dish made from beef tongue with baking method. This Japanese cuisine was born in the shortage of food during World War II but nowadays, it became something worth mentioning of Japanese cuisine.
Chubu and Kanto
Also called “Monja” is a type of Japanese pan-fried batter, popular in the Kanto region, similar to okonomiyaki, but that uses different liquid ingredients and Monjayaki wetter than Okonomiyaki.
Kansai and Chugoku
“Tako” is octopus, “Yaki” is grilled. So “Takoyaki” means grilled octopus cake. The Takoyaki is round in shape like a small ball, also called “Octopus Ball”, very easy to hold and eat with just a toothpick. Typically, people will sprinkle on the surface of the takoyaki cakes with a layer of sweet salty sauce or Mayonnaise and dried tuna shavings.
Shikoku
Kyushyu
Champon Ramen is a religion cuisine of Nagasaki. Champon is made by frying pork, seafood and vegetables with lard, a soup made with chicken and pig bones is then added. Unlike other types of noodles, Champon has more vegetables and less soup.
Okinawa
Okinawa Soba is a hot noodle soup consisting of a specific type of chewy noodles made with flour, water, and egg
By Mai
Japan-Vietnam Friendship 