usually cod or salmon. (Aomori and Akita Prefectures) - a soy-based soup containing baked rice cake and vegetables (Hachinohe area) Wanko soba - soba noodles served in tiny bowls which are re-filled repeatedly (Iwate Prefecture) Morioka Reimen (盛岡冷麺) - a variation of naengmyeon, a North Korean cold noodle soup, introduced by Korean immigrants (Morioka city). - rice cooked in a salmon and soy stock and served topped with ikura (salmon caviar). Kiritanpo - pounded rice cakes wrapped around a skewer and grilled. Eaten with miso or stewed with chicken and vegetables as a nabemono. - okonomiyaki wrapped around a wooden stick to take away (Yamagata City or folded in two (Sendai city). Gyūtan - beef tongue of various style. Usually grilled but varies all the way to raw, sashimi style, tongue (originated in Sendai city). Jajamen - a Japanese variant of the Chinese zhajiangmian (from Morioka) Chubu and Kanto regions Inago no tsukudani - Inago (a type of grasshopper) stewed in sweetened soy. (rural communities in inland Yamagata, Nagano and Gunma Prefectures). Hōtō - udon noodles stewed in a miso-based soup with vegetables such as pumpkin or potatoes, mushrooms and sometimes meat. This is usually served in a cast-iron pot. Monja-yaki - a savoury pancake similar to okonomiyaki but much runnier and eaten directly off the grill using a metal spatula, from working-class districts of Tokyo. A nostalgic food item making a recent comeback. and dojō nabe - a nabemono dish of loach cooked in a pot. Yanagawa nabe also contains sliced burdock root and egg. (working class districts of Tokyo) Sushi - What is known as "sushi" worldwide is a type of sushi known in Japan as edo-mae-zushi (Edo Bay sushi) and originates from 1820s Edo (Tokyo). - Steamed in wrapped bamboo leaves, trout is set atop a circular bed of rice six inches in diameter (Toyama Prefecture). Jibu-ni - Duck or chicken pieces coated in starch and stewed with wheat gluten, mushrooms and vegetables in a soy-dashi broth. (Kanazawa) Sauce katsudon - katsudon with Worcestershire sauce (Komagane, Nagano and Fukui Prefecture) Miso nikomi udon - Udon stewed in broth flavoured with hatcho-miso (Nagoya and surrounding areas) - tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas) - a type of flat udon (Nagoya) Hamaguri cuisine - various dishes made from oriental clams in Kiso Three Rivers estuary (Kuwana) - a type of sushi where