SAVOR JAPAN ～Explore Regional Flavors～

Explore Regional Flavors

When traveling in Japan, "food" is one of the indispensable attractions. Japanese food has been registered as a UNESCO Intangible Cultural Heritage as a Washoku and is attracting attention from around the world.

Recently, gastronomy tourism has been established as a style of travel that enjoys the aims of food nurtured by ingredients, customs, traditions, and history produced by the local climate and to experience the local food culture.

Japan's land stretches from north to south, surrounded by oceans, with mountainous areas covering 75% of the country, providing an abundance of foodstuffs from the sea, mountains, and villages.

The seasons are changing, and each season has its seasonal ingredients, and various cooking methods have developed.

For these reasons, Japan's food culture is characterized by the rich individuality of each region and each season, and there is never a dull moment. Japan is the perfect location for enjoying gastronomy tourism.

Let's go on a journey to Japan's food culture.

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Hello! My name is Prakriti, and I moved from Nepal

Hello! My name is Prakriti, and I moved from Nepal to Abashiri in Hokkaido earlier this year. Recently I visited a large sunflower field, and at night we went to a local pub to eat seafood from the Sea of Okhotsk! We had a lot of sashimi such as crab, scallops, octopus, and grilled hokke, also known as Okhotsk atka mackerel. I also tried mozuku for the first time, which is a thin, slippery, noodle-like seaweed that is delicious with black vinegar.

Please come and visit this part of Japan – it’s famous for drift ice in winter, which is a big difference from the sunflowers I saw!

#savorjapan #japanesefood #seafood #hokkaido #japanesefood #sashimi #japan

Hi from Alexis in Tsuruoka City! Today, I’d like

Hi from Alexis in Tsuruoka City! Today, I’d like to introduce the Kushibiki area of Tsuruoka, which is known as Fruit Town. The region is renowned for producing a whopping 70 different varieties of grapes, and it’s incredible to think there are so many types. I would recommend visiting during grape season (September until the end of October) so you can try them for yourself.

#savorjapan #tsuruoka #kushibiki #grapes #fruit #fruitstagram #grapepicking #japan

Today we’d like to introduce one of the best-kno

Today we’d like to introduce one of the best-known products of Towada City, the Towadako Himemasu. 🐟 Towadako Himemasu is a type of fish raised in the clean waters of Lake Towada, and they’re known for having beautiful pink flesh with minimal odors characteristic of river fish. Although this type of fish is in danger of extinction in the wild, conscious efforts are being made to sustain their population through responsible fishing and specialized breeding practices. From September to November, the Towadako Breeding Fishery Cooperative Association continues to propagate Towadako Himemasu by catching the returning spawning cyprinids, artificially inseminating them, hatching them, and releasing them in late June to July – and this is followed by the return of the cyprinids to the release site in the fall.

In addition to serving himemasu grilled or as sashimi (thinly sliced raw fish), it is also delicious as meunière or carpaccio. Visitors to Towada will find many restaurants, especially in the lakeside area, offering delicious Towadako Himemasu dishes.

Lake Towada straddles Aomori and Akita Prefectures, and is the only double caldera lake in Japan. It is located at an altitude of about 400 meters above sea level, with a circumference of about 46 kilometers (about the same distance as the Yamanote Line going around), and a maximum depth of 326.8 meters. The 3rd photo shows Lake Towada in August. We hope you’ll visit the area, which offers completely different scenery in spring, summer, fall, and winter – we’re looking forward to welcoming you! ✨

#savorjapan #aomorijapan #japan #visitjapan #fish #fishing #foodstagram #foodiesofinstagram #towada

Hello, my name is Alessandro, and I’ve been livi

Hello, my name is Alessandro, and I’ve been living near Masuda in Shimane Prefecture for 4 years. Originally from Italy, I've had the opportunity to explore and immerse myself in the local culture during my time here.

Today, I had the pleasure of visiting an old traditional Japanese house that once operated as a ryokan (Japanese inn) to savor some authentic local cuisine. The restaurant boasts a large fish tank, providing diners with the freshest seafood experience.

Until September, ayu (sweetfish) sashimi is in season, which is very rare in Japan and can only be served as sashimi immediately after being caught. Other popular dishes at the restaurant include squid sashimi and crab. I enjoyed the local cuisine here! It’s only a 90-minute flight from Tokyo to this area, so I hope you’ll come and experience the delicious food and old Japanese style of Masuda City.

#savorjapan #seafood #shimane #shimaneprefecture #japan #visitjapan #foodie #foodstagram #traditionaljapan

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User Guide: How to Enjoy SAVORJAPAN

step 01

Let’s find articles or videos that interest you!

Use word search or click categories/areas to find articles on SAVORJAPAN's certified areas.
Check out our recommended articles and catch up with the latest info.

step 02

Dig deeper into the areas that you’re interested in!

Find areas or categories you're interested in and read up on the details.

step 03

Let's book an overnight stay or make reservations if anything piques your interest!

Each regional page has links to the actual booking pages.

Note: SAVORJAPAN is a portal site that offers information and contents that relate to accommodations and various activities in each region. Please click the external links and visit the respective website if you wish to make actual reservations.