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Eating in Niigata


Eating in Niigata

Like many areas in Japan, Niigata area is supposedly well known for its rice. Like many areas in Japan, some locals claim it's the best rice in Japan. It's known for the following specialties:
  • Uonuma koshihikari rice.
  • Shoyu (soy-sauce) and yofu (western-style) katsudon.
  • Shoyu sekihan.
  • Noppe stew.
  • Wappa-han (seafood and rice steamed in a bamboo basket).
  • Sasa-dango (mochi pounded rice balls filled with red bean paste, seasoned with mugwort and wrapped in bamboo leaves).
  • Po-po-yaki (steamed bread flavored with brown sugar).
  • Hegi-soba (soba from the Uonuma and Ojiya areas that uses a special kind of seaweed).
  • Tsubame-sanjo ramen (ramen made using thick udon-style noodles).
  • Tochio aburage (aburaage is called "aburage" in Tochio).
  • Kirazu (dishes using okara).
  • Kakinomoto (edible chrysanthemums).
  • Kanzuri (a special seasoning from Myōkō made by leaving chili pepper exposed on snow, then adding flour, salt and yuzu).

  • The Most Frequently Asked Travel Questions about Niigata


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    Niigata Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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