Tokusanhin

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Tokusanhin (特産品) is a Japanese term for specialty food products associated with particular Japanese regions.^[1] Tokusanhin are often showcased in ekiben and packaged as omiyage (souvenirs).

Tokusanhin are a category of meibutsu, regional specialties.

Examples

Akita
- Kiritanpo Nabe
Fukuoka
- Mentaiko
Fukushima
- Fukushima beef
- Ikaninjin
- Kitakata ramen
Hiroshima
- Momiji manjū
Hokkaido
- Shiroi Koibito
- Royce'
Kanagawa
- Hato Sabure
Kobe
- Castella
- Fugetsudo
Kyoto
- Yatsuhashi
Mie
- Spiny lobster
- Matsusaka beef
Nagoya
- Hatcho miso
Niigata
- Noppe
- Sasa dango
Osaka
- Takoyaki
- Okonomiyaki
- Chinsuko
Shiga
- Ōmi beef
Shikoku
- Sanuki udon
Tokyo
- Tokyo Banana
- Yokohama Baumkuchen
Yamagata
- Imoni
- Yonezawa beef

References

^ Japan's Socio-Economic Evolution: Continuity and Change (Japan Library, 1996), eds. Sarah Metzger-Court & Werner Pascha, p. 157.

[1] Japan's Socio-Economic Evolution: Continuity and Change (Japan Library, 1996), eds. Sarah Metzger-Court & Werner Pascha, p. 157.

[1]

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category

Examples

See also

References