Octopus Sasame, Semi Gyoza, Ageduke: A Look at Beloved Regional Side Dishes

[Perfect for both alcohol and rice] Special selections for men by supermarket researcher Yoshimi Sugawara

Peanut Miso (Chiba) Fuji Sho Foods

A staple item in the side dish section of grocery stores in Chiba and Ibaraki, areas with many peanut farmers. It was originally served as a side dish at home, and in Chiba, small packets were adopted for school lunches. It is also enjoyed as a snack.

 Soboro Natto (Ibaraki) Daruma Foods

A mixture of finely chopped dried daikon and small Mito natto. It is pre-seasoned, so it can be eaten as is. Fathers in Ibaraki enjoy it as a side dish with a drink, while children have it with rice.

Inaka Arare (Mie) Mikuniya

Slightly salted, plain roasted rice crackers. In the Ise region, these crackers are often eaten as ochazuke by pouring tea over them. Those who prefer a softer texture can soak them in tea, while those who like them crunchy eat them immediately after pouring the tea. They can also be eaten as a snack with sugar.

Utsubo Age-ni (Wakayama) Matsuetsu Shoten

The flesh of the notoriously aggressive-looking fish, the moray eel, is fried and then simmered in a sweet and savory sauce similar to tsukudani. This dish has been eaten in the Nanki region for a long time but is not commonly found in other areas. Despite the eel’s appearance, it is rich in iron and calcium and was historically considered a nourishing food for expectant and postpartum mothers.

Shio Buri (Gifu, Nagano) Surugaya Uoichi

In the past, buri caught in Himi, Toyama Prefecture, were gutted, salted, and preserved. This salted buri was carried on people’s backs and delivered to Takayama over three days. By the time it arrived, it had reached the perfect saltiness and became an essential dish for the New Year, known as “year-end fish.” It is still sold in Takayama’s supermarkets from December to the New Year, but if you miss the season, you’ll have to wait until next December.