Beyond Sushi And Ramen: Japan’s Regional Food Treasures / By Kate Symons / Publisher Luxurytravelmag /

From octopus on Himakajima to wagyu in Kumamoto and fermentation traditions on the Noto Peninsula, this is a more flavourful way to travel through Japan

Australian epicureans are well acquainted with the likes of sushi, ramen and tempura. From hole-in-the-wall outlets and neighbourhood gems to exquisite high-end Japanese restaurants, Japanese cuisine has been standard fare on our shores for many years.

Such is its standing, food is one of the key drawcards for luxury travellers with their sights set on Japan.

Increasingly, the country’s most exceptional stays are only granted such a reputation when the dining is also first-class. And while the major hubs of Tokyo, Kyoto and Osaka are teeming with incredible dining options, each of the nation’s regions has something special to add to the plate.

From prefecture to prefecture, a reverence for nature’s spoils and a mastery of generations-old techniques can be experienced through local cuisine.

Here, some of the incredible Japanese flavours worth leaving the city for.

Seafood, Aichi Prefecture and Kochi Prefecture

Off the coast of Aichi Prefecture, in Japan’s Chubu Region, Himakajima (Himaka Island) is serving the spoils of the surrounding waters.

Dubbed ‘Octopus Island’ by locals, the seaside village is renowned for the soft, sweet flavour of its tako, which can be enjoyed boiled or deep-fried, sliced into sashimi, or in a steaming shabu-shabu (hotpot).

In winter, blowfish (fugu) becomes another feature on Himakajima menus, while in summer grilled eel (unagi) is a favourite across Aichi. Look out for hitsumabushi, grilled eel served on white rice with an eel glaze and, if you fancy, a broth of dashi and tea.

Kochi Prefecture, meanwhile, is famous for katsuo no tataki, which gives seafood the smoky treatment. Start with bonito, sear over a straw fire and serve in thick slices with raw ginger and garlic, then dipped in a soy sauce and citrus dressing.

Katsuo no tataki

Wagyu, Mie Prefecture and Kumamoto Prefecture

Many Japanese gourmands consider Matsusaka beef to be the best Wagyu in the country, and who are we to argue? Located in Mie Prefecture, in Japan’s Kansai region, head for the area around Matsusaka Station, where restaurants dish up the specialty in myriad ways, including sukiyaki (thinly sliced, simmered in a soy-based broth, dipped in raw egg) and yakiniku (grilled and served with dipping sauces) as well as shabu-shabu, teppanyaki and sashimi.

Located in the eastern part of Kumamoto Prefecture, the city of Aso is also a carnivore’s dream. The region’s expansive pastures are home to grass-fed Akaushi beef (Japanese Brown), one of the country’s four famous wagyu breeds.

Also known as the Emperor’s Breed, Akaushi is a melt-in-your-mouth experience, defined by the balance of delicate marbling and hearty red meat. A side of Aso takana pickles?

Yes, please. Grown in the region’s volcanic ash soil, takana is harvested by hand and pickled with salt and red chilli peppers to create this flavour-packed local bite.

Takana-meshi, meanwhile, is made by fermenting the veggie with lactic acid for six months, then chopping, stir-frying and mixing with rice.

Citrus, Ehime Prefecture

It may have originated in Japan 400 years ago, but today, mikan citrus fruits are having a moment on TikTok.

Ehime Prefecture is the nation’s top producer of this typically sweet, seedless satsuma variety. Pick your own in the orchards of Yawatahama and see for yourself the gelatinous texture that has them going viral. Mikan juice is even available on tap around Matsuyama Castle and Dogo Onsen.ards for luxury travellers with their sights set on Japan.