The Kanto region lays in eastern Japan, and encompasses Tokyo as well as surrounding prefectures. Its cuisine is characterized by bold flavors, dark broths, an emphasis on seafood and - given that Tokyo draws in people from all over Japan and other countries - a penchant towards incorporating foreign influences.
While I explored many Kanto dishes while cooking Japanese food, I specifically concentrated in them for this part of my project. I made:
Related cuisines I've explored so far:
Japanese | Kansai | Kyushu
Posts on Japanese food from my blog.
Do you have a comment on this cuisine? Please make it here
