Encyclopedia of Japanese Local Side Dishes
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Description
Book Introduction
Those who have traveled to Japan multiple times go to the supermarket instead of the convenience store!
A collection of 400 Japanese side dishes, popular at supermarkets nationwide!
Have you only visited convenience stores in Japan? Have you always bought the same souvenirs? It's time to embark on a culinary adventure at the supermarket! The new friends that will captivate your taste buds and fill your shopping cart are the local side dishes and seasonings found at supermarkets across Japan.
For those who want to experience new cuisine while traveling in Japan, let's embark on a journey through Japanese side dishes to find the rice thieves on the table that only locals know about with the "Encyclopedia of Japanese Local Side Dishes."
From soul food side dishes that have long been loved by locals, to representative side dishes that can easily empty a bowl of rice with just one, to preserved foods and canned goods made with local specialties, to seasonings and noodles that make great gifts, the 400 side dishes in the book are the "real taste of Japan" discovered by a Japanese supermarket researcher who visited over 1,000 supermarkets across the country.
This book, which not only introduces the ingredients and flavors of side dishes, but also contains the historical and cultural background of their creation, the history of packaging, and advertising pamphlets, is full of things to read and see, and will take the culinary delights and travel fun of travelers to Japan to the next level.
A collection of 400 Japanese side dishes, popular at supermarkets nationwide!
Have you only visited convenience stores in Japan? Have you always bought the same souvenirs? It's time to embark on a culinary adventure at the supermarket! The new friends that will captivate your taste buds and fill your shopping cart are the local side dishes and seasonings found at supermarkets across Japan.
For those who want to experience new cuisine while traveling in Japan, let's embark on a journey through Japanese side dishes to find the rice thieves on the table that only locals know about with the "Encyclopedia of Japanese Local Side Dishes."
From soul food side dishes that have long been loved by locals, to representative side dishes that can easily empty a bowl of rice with just one, to preserved foods and canned goods made with local specialties, to seasonings and noodles that make great gifts, the 400 side dishes in the book are the "real taste of Japan" discovered by a Japanese supermarket researcher who visited over 1,000 supermarkets across the country.
This book, which not only introduces the ingredients and flavors of side dishes, but also contains the historical and cultural background of their creation, the history of packaging, and advertising pamphlets, is full of things to read and see, and will take the culinary delights and travel fun of travelers to Japan to the next level.
- You can preview some of the book's contents.
Preview
index
Welcome to the world of 'Japanese local side dishes'!
Words to know before reading this book
Front Page Feature: Local Breakfasts
(Hokkaido) Pickled Chili Peppers in Soy Sauce / Pickled Yama Wasabi in Soy Sauce
(Tohoku) Onsen Eggs / Natto Miso Soup / Pickled Herring Roe ... Salmon Roe / Mentaiko
(Kanto) Seasoned miso / Peanut miso / Small-grained radish natto / Straw-fermented natto
(Housewife) Braised cod roe / dried mackerel … pickled nozawana / pickled fresh wasabi
(Kinki) Kimchi stew / Hojicha porridge / Fish stew with Sansho pepper
(Chugoku) Wakame / Oyster Soy Sauce-flavored Laver / Squid Fermented with Fermented Squid
(Shikoku) Seasoned Skate / Tabletop Seasoned Seaweed
(Kyushu) Seaweed jelly / Furikake / Black pork miso / Soft tofu / Spam
Part 1: The main dish on the table, made with fish, meat, and vegetables.
[Fish side dish]
Soy sauce kelp / pickled mackerel with rice bran / whale jerky / grilled loach skewers ... various fish cakes, etc.
[Meat side dish]
Fan sausages / horse sashimi / steak ham / braised tripe / fried chicken wings ... grilled pig's feet, etc.
[Vegetable side dish]
Boiled rawan muwi / stuffed pickled cucumbers / egg tofu ... various tofu / fried tofu / pickles, etc.
Column 1 Local Dried Foods & Seaweed
Column 2: Fresh Fish Side Dishes
Column 3: Hida's Local Cuisine: Kechan (Seasoned Grilled Chicken)
Column 4: Fresh Vegetable Side Dishes
Canned, bottled, and convenient meals with regional specialties: "Easy Side Dishes"
Sea urchin abalone soup / pickled chopped vegetables in miso / Kanazawa-style stew / egg agar jelly / sprinkled hamburger / salted kelp / wasabi seaweed / pickled sea urchin / pickled bonito in ginger and chili oil / chicken rice powder ... various canned goods, bottled foods, instant foods, etc.
Seasoning: A feast of various spices that make dishes even more delicious
[Seasoning 1 - Soy sauce, tsuyu, seasoning, sauce, vinegar]
[Seasoning 2 - Miso, Instant Miso Soup, Spices, Traditional Seasoning]
Mini Special 1 Local Udon & Soba
Mini Special 2 Local Ramen & Noodles
Epilogue / Side dish list / Names of each region in Japan / 47 administrative districts in each region in Japan
Words to know before reading this book
Front Page Feature: Local Breakfasts
(Hokkaido) Pickled Chili Peppers in Soy Sauce / Pickled Yama Wasabi in Soy Sauce
(Tohoku) Onsen Eggs / Natto Miso Soup / Pickled Herring Roe ... Salmon Roe / Mentaiko
(Kanto) Seasoned miso / Peanut miso / Small-grained radish natto / Straw-fermented natto
(Housewife) Braised cod roe / dried mackerel … pickled nozawana / pickled fresh wasabi
(Kinki) Kimchi stew / Hojicha porridge / Fish stew with Sansho pepper
(Chugoku) Wakame / Oyster Soy Sauce-flavored Laver / Squid Fermented with Fermented Squid
(Shikoku) Seasoned Skate / Tabletop Seasoned Seaweed
(Kyushu) Seaweed jelly / Furikake / Black pork miso / Soft tofu / Spam
Part 1: The main dish on the table, made with fish, meat, and vegetables.
[Fish side dish]
Soy sauce kelp / pickled mackerel with rice bran / whale jerky / grilled loach skewers ... various fish cakes, etc.
[Meat side dish]
Fan sausages / horse sashimi / steak ham / braised tripe / fried chicken wings ... grilled pig's feet, etc.
[Vegetable side dish]
Boiled rawan muwi / stuffed pickled cucumbers / egg tofu ... various tofu / fried tofu / pickles, etc.
Column 1 Local Dried Foods & Seaweed
Column 2: Fresh Fish Side Dishes
Column 3: Hida's Local Cuisine: Kechan (Seasoned Grilled Chicken)
Column 4: Fresh Vegetable Side Dishes
Canned, bottled, and convenient meals with regional specialties: "Easy Side Dishes"
Sea urchin abalone soup / pickled chopped vegetables in miso / Kanazawa-style stew / egg agar jelly / sprinkled hamburger / salted kelp / wasabi seaweed / pickled sea urchin / pickled bonito in ginger and chili oil / chicken rice powder ... various canned goods, bottled foods, instant foods, etc.
Seasoning: A feast of various spices that make dishes even more delicious
[Seasoning 1 - Soy sauce, tsuyu, seasoning, sauce, vinegar]
[Seasoning 2 - Miso, Instant Miso Soup, Spices, Traditional Seasoning]
Mini Special 1 Local Udon & Soba
Mini Special 2 Local Ramen & Noodles
Epilogue / Side dish list / Names of each region in Japan / 47 administrative districts in each region in Japan
Detailed image
Into the book
In early summer, when the flying fish fishing season begins, fans line up to enjoy 'Agochikuwa', made with the first flying fish (ago) caught in season.
This company uses 4-5 flying fish per jikuwa, so it is rich in savory flavor.
The baked part is firm and bumpy, and has an excellent chewy texture.
On the other hand, 'Dai (sea bream) Chikuwa' is characterized by a mild taste.
--- From "(Tottori) Sea Bream Fish Cake/Flying Fish Cake"
The packaging of the unique 'Meshidorobozuke (rice thief pickles)' is so delicious that it looks like the entire rice has been stolen.
(Perhaps) that crime-inducing taste is an original Urata product made with finely chopped Hida's traditional red turnip tsukemono, along with radish, nozawana, cucumber, perilla, ginger, etc.
The sour and spicy taste makes the rice go down smoothly.
It is good as a side dish to ochazuke or hot rice, or as a side dish to chahan (Chinese fried rice).
--- From "(Climate) Pickled Turnip Vegetables"
Tokobushi (five-particle magma) is called "Nagareko" in Tokushima because it crawls as if flowing over the rock surface.
Locally, it is caught off the coast of southeastern Shikoku, within the Muroto-Anan Kaigan National Park.
This is a salty and sweet product made by boiling tokobushi, which looks and feels similar to abalone, with the shell intact (kaitsuke).
The moment I open the can is a special moment when I think, “This is it!” so I keep it carefully.
--- From "(Tokushima) Five-Bunjagi Stew"
Even if you don't use Oita's miso and soy sauce often, you've probably used Fundokin Shoyu's "Aoyuzukosho."
It is a traditional magical seasoning that captivates everyone, even though it is simply made by finely chopping the peel of a green citron and fermenting it with red pepper and salt.
--- From "(Oita) Aoyuzukosho"
It's not a typo.
This is a local noodle made in Tokachi, Hokkaido, and the correct answer is 'Green Men', not 'Green Green'.
The secret to the green cotton is that it contains chlorella produced at the Tokachi Chlorella Factory.
This company uses 4-5 flying fish per jikuwa, so it is rich in savory flavor.
The baked part is firm and bumpy, and has an excellent chewy texture.
On the other hand, 'Dai (sea bream) Chikuwa' is characterized by a mild taste.
--- From "(Tottori) Sea Bream Fish Cake/Flying Fish Cake"
The packaging of the unique 'Meshidorobozuke (rice thief pickles)' is so delicious that it looks like the entire rice has been stolen.
(Perhaps) that crime-inducing taste is an original Urata product made with finely chopped Hida's traditional red turnip tsukemono, along with radish, nozawana, cucumber, perilla, ginger, etc.
The sour and spicy taste makes the rice go down smoothly.
It is good as a side dish to ochazuke or hot rice, or as a side dish to chahan (Chinese fried rice).
--- From "(Climate) Pickled Turnip Vegetables"
Tokobushi (five-particle magma) is called "Nagareko" in Tokushima because it crawls as if flowing over the rock surface.
Locally, it is caught off the coast of southeastern Shikoku, within the Muroto-Anan Kaigan National Park.
This is a salty and sweet product made by boiling tokobushi, which looks and feels similar to abalone, with the shell intact (kaitsuke).
The moment I open the can is a special moment when I think, “This is it!” so I keep it carefully.
--- From "(Tokushima) Five-Bunjagi Stew"
Even if you don't use Oita's miso and soy sauce often, you've probably used Fundokin Shoyu's "Aoyuzukosho."
It is a traditional magical seasoning that captivates everyone, even though it is simply made by finely chopping the peel of a green citron and fermenting it with red pepper and salt.
--- From "(Oita) Aoyuzukosho"
It's not a typo.
This is a local noodle made in Tokachi, Hokkaido, and the correct answer is 'Green Men', not 'Green Green'.
The secret to the green cotton is that it contains chlorella produced at the Tokachi Chlorella Factory.
--- From "(Hokkaido) Green Men"
Publisher's Review
We invite you to a home-cooked meal prepared by a local Japanese person!
Welcome to the world of Japanese local side dishes!
If you enjoyed a hearty meal with “Encyclopedia of Local Japanese Restaurants,” and a sweet snack with “Encyclopedia of Local Japanese Bread,” “Encyclopedia of Local Japanese Ice Cream,” and “Encyclopedia of Local Japanese Snacks,” now is the time to experience a local Japanese home-cooked meal.
Even without going to Japan or visiting a Japanese home, you can experience the local dining table with just one copy of "Encyclopedia of Japanese Side Dishes," which contains 400 side dishes carefully selected by Japanese supermarket experts.
This journey through the simple and delicious local side dishes that often appear on Japanese tables will offer new culinary discoveries to both travelers to Japan and readers of this book.
From soul food side dishes that are often served on Japanese tables,
400 rice thieves, including various noodles, canned goods, and cute seasonings!
The true taste of Japan that you would have missed out on for the rest of your life if you hadn't known about it.
What kind of side dishes are served on the Japanese table?
Here, we've gathered together Japan's most beloved rice thieves in one place.
Part 1 introduces a variety of main dishes made with meat, fish, and vegetables.
Chewy and springy fish cakes, savory dried fish side dishes, everyone's favorite ham and sausage, various pickles made with crunchy vegetables, and a variety of tofu and yubu that are rarely seen in Korea are all mainstays that have been on our tables for a long time.
In Part 2, you can find simple side dishes with regional specialties.
Enjoy the unique flavors of various regions of Japan easily in canned, bottled, and instant foods, such as convenient foods that can be sprinkled on rice and stir-fried like chicken rice powder, wasabi seaweed that tastes better the more you eat, and side dishes made by pickling, boiling, and stewing various ingredients.
Part 3 takes you into the world of seasonings that make cooking more delicious.
There are plenty of items that will catch the eye of anyone who loves cooking, including essential kitchen seasonings like soy sauce, tsuyu, sauce, and vinegar, as well as miso paste, spices, and unique seasonings with a unique Japanese flavor and aroma.
You can't miss out on the various noodles that locals love.
There are so many different types of noodles that you can feel the Japanese people's sincere love for noodles, including udon, soba, ramen, and dried noodles.
In addition, we introduce hidden flavors from all over Japan that you would never have tasted if you didn't know about them, such as local menus enjoyed by locals for breakfast, unique ingredients, and regional cuisine.
Even after countless trips to Japan, you will discover everyday dishes you didn't know about, and authentic local flavors that even the Japanese people don't know about, like on a treasure hunt. With "Encyclopedia of Japanese Local Side Dishes," you will vividly explore Japanese supermarkets and dining tables, and see, chew, tear, taste, and enjoy side dishes from all over Japan.
Welcome to the world of Japanese local side dishes!
If you enjoyed a hearty meal with “Encyclopedia of Local Japanese Restaurants,” and a sweet snack with “Encyclopedia of Local Japanese Bread,” “Encyclopedia of Local Japanese Ice Cream,” and “Encyclopedia of Local Japanese Snacks,” now is the time to experience a local Japanese home-cooked meal.
Even without going to Japan or visiting a Japanese home, you can experience the local dining table with just one copy of "Encyclopedia of Japanese Side Dishes," which contains 400 side dishes carefully selected by Japanese supermarket experts.
This journey through the simple and delicious local side dishes that often appear on Japanese tables will offer new culinary discoveries to both travelers to Japan and readers of this book.
From soul food side dishes that are often served on Japanese tables,
400 rice thieves, including various noodles, canned goods, and cute seasonings!
The true taste of Japan that you would have missed out on for the rest of your life if you hadn't known about it.
What kind of side dishes are served on the Japanese table?
Here, we've gathered together Japan's most beloved rice thieves in one place.
Part 1 introduces a variety of main dishes made with meat, fish, and vegetables.
Chewy and springy fish cakes, savory dried fish side dishes, everyone's favorite ham and sausage, various pickles made with crunchy vegetables, and a variety of tofu and yubu that are rarely seen in Korea are all mainstays that have been on our tables for a long time.
In Part 2, you can find simple side dishes with regional specialties.
Enjoy the unique flavors of various regions of Japan easily in canned, bottled, and instant foods, such as convenient foods that can be sprinkled on rice and stir-fried like chicken rice powder, wasabi seaweed that tastes better the more you eat, and side dishes made by pickling, boiling, and stewing various ingredients.
Part 3 takes you into the world of seasonings that make cooking more delicious.
There are plenty of items that will catch the eye of anyone who loves cooking, including essential kitchen seasonings like soy sauce, tsuyu, sauce, and vinegar, as well as miso paste, spices, and unique seasonings with a unique Japanese flavor and aroma.
You can't miss out on the various noodles that locals love.
There are so many different types of noodles that you can feel the Japanese people's sincere love for noodles, including udon, soba, ramen, and dried noodles.
In addition, we introduce hidden flavors from all over Japan that you would never have tasted if you didn't know about them, such as local menus enjoyed by locals for breakfast, unique ingredients, and regional cuisine.
Even after countless trips to Japan, you will discover everyday dishes you didn't know about, and authentic local flavors that even the Japanese people don't know about, like on a treasure hunt. With "Encyclopedia of Japanese Local Side Dishes," you will vividly explore Japanese supermarkets and dining tables, and see, chew, tear, taste, and enjoy side dishes from all over Japan.
GOODS SPECIFICS
- Date of issue: April 30, 2025
- Page count, weight, size: 176 pages | 448g | 148*210*13mm
- ISBN13: 9791194374268
- ISBN10: 1194374263
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