Tokusanhin
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).
Meibutsu Kamado, a kind of wagashi made in Kagawa prefecture
Tokusanhin are a category of meibutsu, regional specialties.
Examples
- Akita
- Fukuoka
- Fukushima
- Fukushima beef
- Ikaninjin
- Kitakata ramen
- Hiroshima
- Momiji manjū
- Hokkaido
- Kanagawa
- Hato Sabure
- Kobe
- Castella
- Fugetsudo
- Kyoto
- Yatsuhashi
- Mie
- Nagoya
- Niigata
- Noppe
- Sasa dango
- Osaka
- Takoyaki
- Okonomiyaki
- Chinsuko
- Shiga
- Ōmi beef
- Shikoku
- Sanuki udon
- Tokyo
- Tokyo Banana
- Yokohama Baumkuchen
- Yamagata
See also
- Meibutsu, famous things, usually associated with particular locales.
- Miyagegashi
- Pasalubong, a gifting tradition in the Philippines also involving regional specialties
References
- Japan's Socio-Economic Evolution: Continuity and Change (Japan Library, 1996), eds. Sarah Metzger-Court & Werner Pascha, p. 157.
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