Hamamatsu, located in Shizuoka Prefecture, Japan, is renowned for its rich culinary heritage, offering a diverse array of dishes that reflect the region's agricultural abundance and cultural influences. Here are some must-try foods when visiting Hamamatsu:
1. Hamamatsu Gyoza (Pan-Fried Dumplings)
Hamamatsu is famous for its gyoza, a type of pan-fried dumpling filled mainly with cabbage and pork. Unlike other regions, Hamamatsu gyoza is traditionally served with a generous mound of boiled bean sprouts, which adds a unique touch to the dish.
2. Unagi (Grilled Eel)
The area around Lake Hamana is known for being the birthplace of eel farming in Japan. Unagi (grilled eel) is a local specialty, and in Hamamatsu, it is typically served over a bowl of rice, either in a crispy style or more moist and tender, depending on the preparation.
3. Satsuma-age (Fried Fish Cake)
Satsuma-age is a type of fried fish cake made from fish paste mixed with vegetables, squid, or shrimp. In Hamamatsu, it is often enjoyed as part of a hot pot dish called oden or as a snack. The local variation sometimes includes ingredients like burdock or octopus.
4. Shizuoka Green Tea
Shizuoka Prefecture produces about 40% of Japan's green tea, and Hamamatsu is no exception. The green tea in Hamamatsu is high-quality, and you can enjoy it in various forms, including matcha-flavored sweets, green tea ice cream, or through traditional tea ceremonies.
5. Oden
Oden is a popular Japanese hot pot dish, especially enjoyed in colder months. It consists of various ingredients like boiled eggs, daikon radish, and fish cakes, simmered in a soy-based broth. The broth in Hamamatsu is typically darker and flavored with beef stock, making it a regional variation.
6. Unagi Pie
A unique local sweet, unagi pie is a crispy biscuit flavored with eel extract. Despite the unusual ingredient, it offers a delightful taste and is a popular souvenir for visitors to Hamamatsu.
7. Oysters (Kaki)
During the winter months, from January to March, freshly harvested oysters from Lake Hamana are a local delicacy. A popular dish is "Oyster Kabadon," where grilled oysters are topped with unagi sauce, onions, seaweed, and orange peel over rice.
8. Douman Crab
Douman crab, also known as "green mud crab," is a rare and prized seafood found in the region. Its rich flavor and sweet aroma make it a luxurious dish, often enjoyed during its limited availability.
9. Hamo (Pike Conger)
Hamo, or pike conger, is a fish with firm, white flesh, and it is a seasonal favorite in Hamamatsu. It is often prepared in various ways, including boiled with plum, served in clear soup, or deep-fried as tempura.
These dishes reflect the region's rich natural resources and culinary heritage, offering visitors a true taste of Hamamatsu.
