Okinawa, Japan
Gōyā Chanpuru
ゴーヤーチャンプルー
Okinawa's signature stir-fry of bitter melon, tofu, pork, and egg, the island's soul food.
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Japan
Hijiki
ひじき
Hijiki, the black seaweed simmered with carrot and soy, is a named Japanese staple bought as itself.
Japan
Kakiage
かき揚げ
A mixed tempura fritter of shredded vegetables and small shrimp, fried as a thin disc.
Japan
Kinpira
きんぴら
Kinpira gobo, burdock and carrot shredded and stir-fried in soy, sugar and chilli, is a named Japanese side dish present in almost every bento.
Hokkaido, Japan
Kombu
昆布
Dried kelp, the core of dashi stock, prized for its deep umami and natural MSG.
Japan
Nasu dengaku
茄子田楽
Nasu dengaku, aubergine halves glazed with sweetened miso and grilled, is a named Japanese dish with a fixed identity.
Japan
Nori
海苔
Dried seaweed sheets pressed from red algae, used for sushi, onigiri, and garnishes.
Okinawa, Japan
Umibudo
海ぶどう
Umibudo ("sea grapes"), the seaweed whose beads pop with brine, is a named Okinawan speciality eaten as itself.
Japan
Wakame
わかめ
Wakame, the seaweed of miso soup and sunomono, is a named Japanese staple bought as itself.