FOODIE | 6 Special Foods You Can Only Find Locally During Summer in Japan

FOODIE | 6 Special Foods You Can Only Find Locally During Summer in Japan

What does summer in Japan taste like? Let’s find out with six local foods you can enjoy during summer! KETTLE RICE in OKUTAMA(TOKYO) In summer, Okutama offers a cool escape from central Tokyo.
Surrounded by forests and streams, it’s a peaceful mountain retreat.
Even simple meals feel special in this calm, green setting. One local favorite is kamameshi (kettle-cooked rice).
Simmered slowly in iron pots, it absorbs the flavours of seasonal mountain ingredients.
Each bite holds the quiet taste of the forest. WASABI DON in SHIZUOKA Located in Shizuoka Prefecture, the Izu area produces some of Japan’s best wasabi.
It grows slowly in cool, clear water, developing a clean, sharp flavour.
The taste is fresh, aromatic, and gently spicy. A local favourite is wasabi don (rice-bowl).
Freshly grated wasabi tops warm rice, with bonito flakes and soy sauce.
It’s simple, bold, and refreshingly unique to Izu. LEMON UDON in KAGAWA When it comes to udon-noodles, all roads lead to Kagawa.
In summer, many shops serve lemon udon,
topped with Setouchi-grown lemon for a refreshing taste and vibe. Locals don’t chew slowly—they slurp!
It’s the best way to feel the texture, the flavour,and the spirit of udon. NEGI SOBA in FUKUSHIMA In Fukushima, negi soba is a quirky local dish.
Cold soba noodles are served with a whole stalk of green onion.
The onion acts as both chopsticks and seasoning
—simple, clever, and fun. In summer, it’s especially refreshing.
Cool noodles meet a sharp, spicy crunch.
Light, playful, and full of local flavour—pure Fukushima. FLYING DANGO in IWATE You’ve probably tried dango—chewy rice dumplings with a sweet soy glaze.
But did you know that in Iwate’s Genbikei Gorge, dango can fly?
From spring to autumn, the shop Kakko Dango offers “flying dango” delivered by pulley basket. Put in your money, ring the mallet, and watch the basket fly across the gorge.
It returns with dango and warm tea.
Enjoy it by the cool water—a fun and refreshing summer experience. SHIROEBI in TOYAMA From spring to autumn, Toyama Bay comes alive with shiro-ebi (white shrimp) fishing.
Visitors can ride local boats and try catching these shimmering white shrimp.
It’s a rare, hands-on way to experience the sea. Called the “white jewel” of the bay, shiro-ebi (white shrimp) are small, clear, and sweet.
They’re best eaten raw, especially as sushi.
Delicate in texture and flavour, they’re a seasonal treasure of Toyama. Love these six? Subscribe us and discover more!

From refreshing noodles to flying dumplings, we’re diving into the unique summer flavours of Japan’s lesser-known regions.

🍚 Kamameshi in Okutama (Tokyo) – savour kettle-cooked rice in the forest.
🌿 Wasabi Don in Izu (Shizuoka) – bold yet delicate, made with Japan’s best wasabi.
🍋 Lemon Udon in Kagawa – cool, citrusy noodles perfect for summer.
🧅 Negi Soba in Fukushima – cold soba eaten with a whole stalk of green onion!
🍡 Flying Dango in Iwate – chewy dumplings that arrive via pulley basket over a gorge.
🦐 Shiro-ebi in Toyama – the translucent “white jewel” of Toyama Bay, best enjoyed raw.

From mountains to coastlines, these six regional dishes show another side of Japanese summer cuisine.
Subscribe now and explore more of Japan’s seasonal delights!

🕒 Timestamps:
[00:00] Opening
[00:14] KETTLE RICE in OKUTAMA (TOKYO)
[00:33] WASABI DON in SHIZUOKA
[00:51] LEMON UDON in KAGAWA
[01:09] NEGI SOBA in FUKUSHIMA
[01:26] FLYING DANGO in IWATE
[01:42] SHIROEBI in TOYAMA
[04:42] Ending

🎬STAFF CREDIT
Executive Director: Takayoshi Kishimoto
Editor: Suzuha Nakamaru
Music: Adi Goldstein – Summer Never Ends (Instrumental)

Business Producer: Yuuki Ogawa, Aoi Takeshita
Growth Director : Yunyao Luo
Marketing : Chieko Yo, Suzuha Nakamaru, Yunyao Luo
Project Manager: Kensei Ishii

Production: TYO Inc.

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