Tokusanhin
Tokusanhin (特産品) is a Japanese term for specialty food products associated with particular Japanese regions.[1] Tokusanhin are often showcased in ekiben and packaged as omiyage (souvenirs).
Tokusanhin are a category of meibutsu, regional specialties.
Examples
- Akita
- Kiritanpo Nabe
- Fukuoka
- Mentaiko
- Fukushima
- Fukushima beef
- Ikaninjin
- Kitakata ramen
- Hiroshima
- Hokkaido
- Shiroi Koibito
- Royce'
- Kanagawa
- Hato Sabure
- Kobe
- Castella
- Fugetsudo
- Kyoto
- Mie
- Nagoya
- Niigata
- Noppe
- Sasa dango
- Osaka
- Shiga
- Shikoku
- Tokyo
- Tokyo Banana
- Yokohama Baumkuchen
- Yamagata
See also
- Meibutsu, famous things, usually associated with particular locales.
- Miyagegashi
- Pasalubong, a gifting tradition in the Philippines also involving regional specialties
References
- ^ Japan's Socio-Economic Evolution: Continuity and Change (Japan Library, 1996), eds. Sarah Metzger-Court & Werner Pascha, p. 157.
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(Shushoku)
Rice | |
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Noodles | |
Konamono | |
Bread | |
Bento |
(Okazu)
- Agedashi dōfu
- Agemono
- Chawanmushi
- Gari
- Gyōza
- Kakuni
- Miso soup
- Nabemono
- Namasu
- Nattō
- Nikujaga
- Oden
- Onsen tamago
- Sashimi
- Shabu-shabu
- Shiokara
- Sukiyaki
- Tamagoyaki
- Tokoroten
- Tonkatsu
- Tororo
- Tsukemono
- Tsukudani
- Tsukune
- Yakiniku
- Yakitori
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Tea | |
Soft drinks | |
Products |
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desserts/
Wagashi
condiments
- Category