Japanese Regional Cuisine Kyoudo Ryouri
Japan has 47 prefectures and each region has its own regional cuisine which makes use of regional ingredients and special methods of cooking. Each cuisine has its own historical background and is suitable for that region’s particular climate. It might be meals, sweets, fish or fruits but the food has been familiar to the locals’ home for a long time and you can find restaurants or shops that supply the food locally. Japanese regional cuisine is called “郷土料理 Kyoudo ryouri“. The regional food, processed products, crafts or alcohol are called “特産品 Tokusanhin” or “名物 Meibutsu“. In this article, I will introduce you to three well-known regional cuisine or kyoudo ryouri: Kiritanpo from Akita, Yudoofu from Kyoto, and Chanpon from Nagasaki.
Today, the word ちゃんぽん Chanpon is used to denote “mixing (drinks)” in the Japanese language, especially for drinking alcohol. If someone is drinking beer, wine, whiskey, sake…you can use this phrase. お酒をちゃんぽんすると、悪酔いするよ。O-sake wo chanpon suru to waru-yoi suru yo. (If you mix your alcohol, you will get sick.)
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