The Winter Wonders of Japan’s Regional Cuisine

Japan may be a small island nation, but its culinary landscape is incredibly diverse, filled with flavors that reflect the history and traditions of each region. From steaming hot pots to hearty soups, every corner of the country boasts its own winter specialties that have been perfected over generations. Ready to indulge in these soul-soothing creations? Take a look at some of Japan’s comforting winter dishes, each one ready to warm you from the inside out!

Simple yet satisfying, uchimamejiru from Shiga Prefecture, near the Kansai region, is a healthy and flavorful soup. Its star ingredient, uchimame—soybeans that are steamed, flattened, and dried—are rehydrated and simmered with vegetables like daikon and satoimo (taros) in a savory miso broth, creating a tasty, nourishing dish.

Legend has it that even Oda Nobunaga, one of the great three unifiers of Japan in the 16th century, relied on this dish to sustain his soldiers due to its ease of preparation and robust flavor. Served in the SAKURA Yamanaka Lacquerware Miso Soup bowl, it becomes an inviting soup—imagine savoring the tender soybeans melting into the rich broth, a perfect antidote to the winter chill.

From Akita Prefecture comes kiritanponabe, a hot pot dish that blends the earthy flavors of grilled rice skewers with a savory chicken broth. The kiritanpo—mashed rice molded onto skewers and grilled to golden perfection—absorbs the essence of Hinaidori, a prized local chicken, along with burdock root, mushrooms, and seri (water dropwort), whose roots add an earthy complexity to the broth.

Fun fact: the name kiritanpo comes from the word tanpo, referring to a spear cover, because the rice skewers resemble one. When cut before serving (kiri means “cut”), it becomes kiritanpo. Even in Tokyo, you’ll find kiritanpo in most supermarkets, making it easy to recreate this hearty dish at home. Presented in a Nambu Ironware Nabe Cast Iron Pot, the dish looks especially enticing, with the grilled rice skewers absorbing the broth, creating a delightful mix of textures.

Kenchinjiru, an appetizing vegetarian stew from Kanagawa Prefecture, is prepared by stir-frying root vegetables like daikon, satoimo, and carrots before simmering them with tofu in a delicate soy-based broth. The origins of the dish are debated—some believe it evolved from a Chinese vegetarian dish, fucha, while others trace it to Kencho-ji, a Zen temple in Kamakura. The temple version has been enjoyed for centuries, using simple yet flavorful ingredients like dried kombu seaweed and shiitake mushrooms for the dashi broth. According to legend, tofu became part of the dish when a monk accidentally dropped some into the soup. This story only adds to the charm of a dish that’s been treasured for over 700 years. Make a big pot of this healthy soup and serve it at the table in an authentic Indigo Glaze Mino Ware Tonsui Bowl—the soft tofu and vegetables soak up the fragrant dashi, turning every bite into a deeply satisfying meal.

Sanpeijiru, a rustic soup from Hokkaido, brings together salted fish—typically salmon or herring—and root vegetables like daikon, potatoes, and carrots in a warming, salty broth. This dish has deep roots in the island’s fishing villages, where preserved fish was essential for surviving the long winters. The saltiness of the fish balances the sweetness of the vegetables.

There are several theories about the origin of its name, but one suggests it comes from a fisherman named Saito Sanpei, who made the dish with simple, accessible ingredients. Variations of sanpeijiru exist across Hokkaido, with some regions using cod or mackerel, and others adding miso or sakekasu for depth. The comforting taste of Hokkaido’s cold, snowy landscape can be enjoyed in every bite, served in a Fukuhou Kiln Tokusa Hasami Kobachi Bowl, with a mix of tender fish chunks and vegetables.

Japan’s regional winter dishes tell the stories of the land and of culinary traditions. Whether you’re savoring a bubbling nabe or a comforting bowl of soup, these meals create a tangible connection to the regions they represent. When paired with authentic Japanese tableware, the experience becomes even more special, transforming a simple meal into a delightful celebration of flavor and heritage.