B-1 Grand Prix

19 dishes

• 🥩Atsugi sirokoro horumon📍 KanagawaAtsugi Shirokoro Horumon is a grilled offal dish centered in Atsugi City, Kanagawa Prefecture. It won the third 'B-1 Grand Prix' local gourmet competition in 2008.
• 🥩Bara-yaki📍 AomoriBara-yaki is a local gourmet dish that originated in Misawa City, Aomori Prefecture, and is said to have spread throughout the southern region, including Towada City.
• 🍜Fujinomiya yakisoba📍 ShizuokaFujinomiya Yakisoba is a local gourmet yakisoba dish from Fujinomiya City, Shizuoka Prefecture. The name was given to a style of yakisoba that has been eaten in the area for a long time. It originated in 1999 when local discussions on town revitalization focused on this unique local dish.
• 🍜Hiruzen yakisoba📍 OkayamaHiruzen Yakisoba is a local gourmet noodle dish from the Hiruzen region of Maniwa City, Okayama Prefecture. It became nationally famous after winning the grand prize at the 2011 B-1 Grand Prix.
• 🍜Hormone yaki udon📍 OkayamaHorumon Yaki Udon is a specialty dish of Sayo-cho in Sayo District, Hyogo Prefecture, and the east-central Mimasaka region (Tsuyama City, etc.) of Okayama Prefecture. Sayo-cho has been promoting it as a local gourmet since 2003, and Tsuyama City since 2008, as an attempt to revitalize the towns. It is also commonly known as 'Horumon Udon'.
• 🍜Katsuura tantanmen📍 ChibaKatsuura Tantanmen is a local ramen dish served in restaurants in Katsuura City, Chiba Prefecture, using the name of Tantanmen.
• 🥩Kurume Yakitori📍 FukuokaKurume Yakitori is a skewered local dish from Kurume City, Fukuoka Prefecture. While a type of yakitori, it is not limited to chicken; in Kurume City, anything grilled on a skewer is referred to as 'Kurume Yakitori'.
• 🥩Kōfu tori motsuni📍 YamanashiKofu Tori Motsu-ni is a local dish eaten in Yamanashi Prefecture, consisting of chicken offal simmered in sugar and soy sauce until glazed, created for town revitalization. It is not a standard stew, but rather a dish boiled down until sweet and savory, classified as a 'B-grade local gourmet'.
• 🥩Muroran yakitori📍 HokkaidoMuroran Yakitori is a skewered dish from Muroran City, Hokkaido, made with pork and onions. Although it uses pork, it is not called 'yakiton' as in the Kanto region; it is collectively referred to as 'yakitori', a term also used for dishes made with chicken or offal.
• 🍜Namie yakisoba📍 FukushimaNamie Yakisoba is a local gourmet dish that originated in Namie Town, Futaba District, Fukushima Prefecture. It has been a registered regional collective trademark of the Namie Town Chamber of Commerce since 2017. It is characterized by thick noodles, bean sprouts, and pork. It is stir-fried in lard and seasoned with a rich sauce. A connoisseur's way of eating it is to sprinkle it with shichimi chili pepper.
• 🍜Ota Yakisoba📍 GunmaOta Yakisoba is a local yakisoba dish served in Ota City, Gunma Prefecture. It is counted as one of the 'Three Great Yakisoba of Japan'.
• 🍚Takahama Torimeshi📍 AichiTakahama Torimeshi is a local dish from Takahama City, Aichi Prefecture. It is made by cooking or stir-frying sliced chicken with tamari soy sauce, sugar, and chicken fat without using water, then mixing it with white rice.
• 🍱Tsu Gyoza📍 MieTsu Gyoza is a local gourmet dish from Tsu City, Mie Prefecture. It is a deep-fried gyoza made with a 15-centimeter diameter wrapper.
• 🍜Tsuyu-yakisoba📍 AomoriTsuyu Yakisoba is a local gourmet dish derived from Kuroishi Yakisoba in Kuroishi City, Aomori Prefecture. It is characterized by adding soba broth or ramen soup to the yakisoba.
• 🥩Yokkaichi tonteki📍 MieYokkaichi Tonteki is a pork steak dish primarily served at restaurants in Yokkaichi City, Mie Prefecture.
• 🍜Yokote yakisoba📍 AkitaYokote Yakisoba is a local gourmet yakisoba dish sold around Yokote City, Akita Prefecture. It is characterized by being topped with a sunny-side-up fried egg.
• 🐟akashiyaki📍 HyōgoAkashiyaki (明石焼き) is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi before eating. Modern style akashiyaki was first sold in the Taishō period by a yatai owner Seitarō Mukai.
• 🍲senbei-jiru📍 AomoriSenbei-jiru is a traditional local dish that originated in the area around Hachinohe City, Aomori Prefecture, during the Edo period. It is a soup or hot pot dish made by simmering special Nanbu senbei (crackers) in a soy sauce-based broth. It has been popularized under the name Hachinohe Senbei-jiru and promoted outside the region.
• 🍚yakibuta tamago meshi📍 EhimeYakibuta Tamago-meshi (roast pork egg rice) is a specialty dish of Imabari City, Ehime Prefecture, and is a B-grade gourmet dish also known as 'Imabari Yakibuta Tamago-meshi'.