11 Must-Try Local Cuisine from Japan’s Chubu Region

Shinshu Soba, takes its name from Shinshu, the old-world name for Nagano Prefecture, and can be found anywhere at local soba shops across the prefecture. The rugged, mountain terrain in these parts has fostered pockets of differing cultures and styles within the same prefecture, meaning the soba you find is equally as diverse. This diversity of flavor is part of the intriguing whimsy behind Shinshu Soba. If you’re a soba noodle enthusiast, making your way around Nagano to find the tastiest bowl is one trip you won’t forget.

Miso Katsu is a local delicacy whose entire existence stems from red miso, a beloved ingredient in the Tokai region, which includes Aichi Prefecture. Legend has it that the dish originated when skewered katsu (deep-fried pork) served at food stalls was seasoned with red miso and dipped into a "dote-nabe" pot stew. From there, pork cutlet restaurants started experimenting with their house miso sauce, leading to today were most eateries serving up katsu will give you the option between miso or regular sauce to choose.

Hitsumabushi is a dish that features eel, a specialty of Aichi Prefecture, grilled in the kabayaki style, finely chopped, and served atop piping hot rice in a wooden bowl. What's unique about it is the way you eat it.
First, you serve yourself from the wooden bowl and eat the eel and rice as-is. For the second serving, you add accompanying garnishes like green onions and wasabi, which only enhance the flavor. For the third helping, you pour a dashi broth (or tea) over the top to create a soupy consistency. This single dish brings you the fun and joy of three different flavor profiles in one sitting.

Oyaki is a traditional dish where cooked vegetables or wild plants are tucked into a wheat or buckwheat flour/water dough before being shaped into a steam bun and grilled. This humble, everyday bite is found all across Nagano Prefecture and made waves as a popular local bite to try among tourists. The fillings vary greatly depending on where you are, ranging from classic vegetables like Nozawana (a Nagano specialty) to eggplants, soy pulp, mushrooms, and even sweet fillings like red bean paste. Depending on the season or where you’re set to go, buckle up for a journey through countless different flavors.

Houtou is a traditional dish from Yamanashi Prefecture made with thick noodles and heaps of tasty veggies that are all simmered together in a miso-based broth. As the noodles cook, they release starch, thickening the soup so it stays hot for longer, which means each spoon is ready to warm you from the inside. A key ingredient in this dish is kabocha pumpkin, whose natural sweetness enhances the flavor as it melts into the broth. As an added perk to so much great taste, Houtou is rich in earthy vegetables that offer a balanced and nutritious profile.

Locally pronounced as "Shizooohka Oden," this local specialty is easy to spot because of its use of black fishcake, dark-colored broth, skewered goodies, sprinkle of green seaweed broth powder and the fact that its sold at old school candy shops. These are the five absolutes behind Shizuoka Oden. The fact that this old-timey favorite was first served as a snack in candy shops, is probably why so many have loved and cherished its taste for so long.

Hamamatsu Gyoza is consistently ranked in the top three for gyoza sales across Japan. These dumplings, served in Hamamatsu city, are filled with a mix of mainly cabbage and other vegetables along with pork, creating a light and delightful flavor. You can also spot it because bean sprouts are commonly served on the side. Visitors to the area will probably notice how many places serve these savory pot-stickers in its iconic pinwheel shape, giving it a unique look and local flair that’s all its own.

Fujinomiya Yakisoba is made with noodles from any of four, exclusive noodle-makers in Fujinomiya City. The locals here know the noodles for their amazingly chewy texture, which combines into a sauce when dredged with meat bits and powdered sardines for an undeniably deep flavor known and loved in Fujinomiya for so many years.

The Hida region of Gifu Prefecture is blessed with pristine air and clear water. Black-haired Wagyu cattle raised in this abundant natural environment are known as Hida Beef. Thanks to the loving care from the producers and the rich natural surroundings, Hida Beef is known for its tender meat with finely marbled patterns, offering a rich and sumptuous taste.

Hoba Miso is a simple, rustic dish where miso is grilled on a hoba (magnolia) leaf, which is thick, resistant to burning, and known for its antibacterial properties. Miso from the Hida region, sweetened with sugar, mirin, and sake, is mixed with seasonings like green onions and ginger, as well as mushrooms and wild vegetables. This mixture is then placed on the hoba leaf and heated, releasing a fragrant aroma. You can pair this delicious paste with rice or enjoy it over breakfast at an inn for the ultimate local stay experience.

This dish involves stir-frying pre-boiled thick noodles in lard, then topping them with a starchy sauce. It has a tomato-based flavor, highlighted by the kick of pepper, giving it a slightly spicy taste. Unique names are also given to the dish based on the ingredients used. For instance, when wieners or ham dominate, it's called "Milanese." If it's centered around vegetables like onions and bell peppers, it's termed "Country." A mix of these two is referred to as "Mira-kan."