When it comes to Shizuoka, many people will probably think of Mount Fuji and tea fields. But did you know that such Shizuoka also has a lot of attractive gourmet foods? Shizuoka's specialty cuisine boasts plenty of fresh seafood thanks to its thriving fishing industry. However, there are also plenty of tasty soul food dishes! Read on to find out more about local gourmet food that does not use seafood!
Dining & Food
Jul 26. 2024
【Japanese Gourmet】Affordable Local Gourmet Adventure: "Shizuoka" Edition
What is Japanese soul food?
In Japan, in addition to standard gourmet foods that everyone aspires to eat when visiting a particular prefecture, each prefecture also has its own local "soul food" that has become the staple or comfort food of the locals. Japanese soul food is the ultimate local food that is loved by the locals and cooked with local ingredients without using any fancy techniques or decorations.
What makes Shizuoka's food delicious?
Shizuoka is a region blessed with abundant water. The main reason for this is the high-quality groundwater and spring water that comes from pure water sources such as Mount Fuji. This high-quality irrigation water is then used for agriculture throughout the region. Thanks to this, it is possible to cultivate 'Shizuoka mizu wasabi', a plant that is particularly sensitive to water quality and the environment. Shizuoka's production volume of 'mizu wasabi' is the highest in Japan.
Shizuoka is also blessed with unique geographical features, such as the 2,500m-deep Suruga Bay, the 115km-long Enshu Bay, and Lake Hamana, where seawater and freshwater mixes. In addition, due to the influence of the Kuroshio Current, Shizuoka offers a large catch and a wide variety of fish species. The region is famed throughout Japan for its alfonsinos ("kinmedai"), Japanese spiny lobsters, sakura shrimps, and also its eel from Lake Hamana.
Shizuoka Soul Food
Shizuoka, which is located on the coast of Pacific Ocean, boasts a lot of seafood when it comes to classic local delicacies. However, Shizuoka also boasts a lot of local soul food besides seafood. Let's check out Shizuoka's seafood-free local soul food!
Hamamatsu Gyoza
Photo courtesy of: Shizuoka Tourism Association
"Hamamatsu Gyoza", one of Japan's top three gyoza, originally refered to any pork, onion and cabbage gyoza made in Hamamatsu City, Shizuoka Prefecture. However, now the definition has become stricter - only those made by people who have lived in Hamamatsu City for more than three years can claim the title of "Hamamatsu Gyoza".
Beside the exquisite balance of juicy pork with the sweetness of cabbage and onions as filling, Hamamatsu Gyoza is also renowned for its unique arrangement, which is cooked and grilled in a circular pattern from the center of the frying pan.
Fujinomiya Yakisoba
Photo courtesy of: Shizuoka Tourism Association
Photo courtesy of: Shizuoka Tourism Association
Fujinomiya Yakisoba is characterized by its unique chewy textured noodles. Normally, noodles are first steamed and then boiled, but Fujinomiya Yakisoba noodles are instead steamed and then cooled without boiling, so the noodles have less water and a chewy texture. According to the documents of the Fujinomiya Yakisoba Society, establishments must pass 12 requirements in order to be able to claim the title of "Fujinomiya Yakisoba". In addition to noodles, nikukasu (deep-fried pork backfat) and sardine dashi powder are also indispensable for making Fujinomiya Yakisoba.
This local yakisoba has won the Gold Grand Prix at the 1st and 2nd B-1 Grand Prix, so it is truly a soul food that perfectly represents Shizuoka.
Shizuoka Oden
Photo courtesy of: Shizuoka Tourism Association
Unlike the golden-colored oden broth that you often see, Shizuoka's oden is characterized by a black tsuyu soup. Ingredients such as beef tendon, motsu, daikon radish, and food pastes are added to a soy sauce soup and slowly simmered. Since hanpen (minced fish paste) and other food pastes are also dark in color, the whole pot appears dark and full of flavor. When you eat it, be sure to add a sprinkle of dashi powder or green laver.
Another feature of Shizuoka Oden is that the ingredients are often put on bamboo skewers. Local sweets shops also sell them by the skewer. For Shizuoka people, oden is always one of the classic snacks from childhood.
Mishima Croquette
The Mishima Croquette has been nominated for the B-1 Grand Prix for two years in a row, and is so popular that there is even a "Mishima Croquette Association". Surprisingly, the definition of Mishima Croquette is actually super simple - 100% locally produced high-quality Mishima potatoes (May Queen) must be used, and that's all. What to put in the croquette is completely up to the shop! Because the definition is flexible, a wide variety of interesting Mishima croquettes can be found, from those using premium Japanese beef and domestic pork to those containing a soft-boiled egg.
Tamago Fuwafuwa (fluffy eggs)
Photo courtesy of: Shizuoka Tourism Association
The ingredients and method of making Tamago Fuwafuwa is similar to that of chawanmushi (steamed egg custard). However, with Tamago Fuwafuwa, a lot of air is added to the egg mixture until it becomes creamy. After being steamed to perfection in a pot, it looks almost like a souffle cake. It melts in your mouth as if you are eating a cloud made of eggs!
The origin of this dish dates back to the 17th century. It is said that it was Shinsengumi swordsmen group leader Isami Kondo's favourite food. At that time, it was a high-class dish that only a limited number of people could afford. This illustrious dish only became a local gourmet that everyone can enjoy after it was reproduced and revived in Fukuroi City, Shizuoka Prefecture.
Contents Source
This information is sourced by Fun Japan Communications Co., Ltd.
There may be business closures, changes to hours of operation,
or temporary suspension of the service of alcoholic beverages, etc.,
implemented without prior notice.
For details, please check the official websites or inquire with the
establishments directly.
