Houtou (flat udon hot pot)Wi
Throughout Yamanashi Prefecture
Houtou is flat wheat noodles, called "houtou-men," simmered with plenty of ingredients...
YAMANASHI
Yamanashi Prefecture
The surveyed city is Kofu. Of all 394 items in the household survey, Yamanashi Prefecture stands out most for Peaches — 2.2× the national average (Kofu 2,407 JPY / national 1,103 JPY).
2.2×Biggest standout
Peaches
per household / year
Peaches
per household / year
3Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Kofu’s value as a multiple of the national average.
| Item | vs. average | Kofu | National | Rank |
|---|---|---|---|---|
| PeachesFruit | 2.18× | 2,407JPY | 1,103JPY | #5 |
| Dried horse mackerel#1Seafood | 1.96× | 1,084JPY | 552JPY | #1 |
| Grapes#1Fruit | 1.87× | 6,577JPY | 3,514JPY | #1 |
| Manila clams#1Seafood | 1.79× | 506g | 282g | #1 |
| Salted salmonSeafood | 1.68× | 2,032g | 1,213g | #7 |
| Pickled seafoodSeafood | 1.63× | 4,909JPY | 3,010JPY | #4 |
| TunaSeafood | 1.60× | 2,718g | 1,698g | #2 |
| Baby formulaDairy & Eggs | 1.59× | 1,490JPY | 938JPY | #6 |
| Freshwater clams (shijimi)Seafood | 1.58× | 512JPY | 324JPY | #6 |
| Pickled Chinese cabbageDried Foods, Seaweed & Soy Products | 1.44× | 890JPY | 617JPY | #7 |
| Dried baby sardinesSeafood | 1.44× | 2,284JPY | 1,587JPY | #10 |
| Other processed seafoodSeafood | 1.32× | 14,887JPY | 11,248JPY | #3 |
#1
Where this prefecture ranks #1
Items where Kofu ranked #1 among the 52 surveyed cities.
- Manila clams
- Grapes
- Dried horse mackerel
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Tsuki no shizuku (sugar-coated grapes)
Main ingredients: Sugar, Koshu grapes
→ Grapes is 1.8× the national average in Kofu (3,692 g, #1 nationally)
Imogara iri futomaki zushi (dried taro stalk sushi roll)
Main ingredients: Dried taro stalks (imogara), dried shiitake mushrooms, cucumber, denbu (sweet fish flakes), sushi rice, nori seaweed
→ Cucumbers is 1.2× the national average in Kofu (4,078 JPY, #9 nationally)
Amanatto no osekihan (sweet bean red rice)
Main ingredients: Glutinous rice, non-glutinous rice, amanatto (sweetened candied beans)
→ Natto is 1.1× the national average in Kofu (5,373 JPY, #15 nationally)
Houtou (flat udon hot pot)
Main ingredients: Wheat flour, potatoes, kabocha squash, daikon radish, carrots, napa cabbage, shiitake mushrooms, long green onions, fried tofu, miso
→ Pumpkin is 1.0× the national average in Kofu (1,770 JPY, #20 nationally)
Mimi (square dumplings)
Main ingredients: Daikon radish, carrots, taro, burdock root, shiitake mushrooms, long green onions, miso, wheat flour, and more
→ Green onions is 1.0× the national average in Kofu (4,269 g, #23 nationally)
Obaku (barley and vegetable porridge)
Main ingredients: Pearl barley, rice, potatoes, daikon radish, kintoki beans, sweet potato, taro
→ Daikon radish is 1.0× the national average in Kofu (10,058 g, #30 nationally)
DISHES
30 regional dishes from Yamanashi Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Seida no tamaji (simmered small potatoes)
Uenohara City
Seida no tamaji is a dish long passed down in the Yuzurihara area of Uenohara City...
Mimi (square dumplings)Wi
Totani area, Fujikawa Town
Mimi refers to square, bite-sized pieces cut from kneaded and rolled wheat flour dough, mainly in the Totani area of Fujikawa Town...
Amanatto no osekihan (sweet bean red rice)
Minami-Alps City, Kai City, Yamanashi City, Kofu City
Amanatto no osekihan is, as the name suggests, red rice steamed with sweetened candied beans...
Awabi no nigai (simmered abalone)
Kofu City
Awabi no nigai is a Yamanashi specialty, even though the prefecture, surrounded entirely by mountains with no coastline...
Tori motsuni (simmered chicken giblets)
Kofu City
Tori motsuni is chicken liver, gizzard, heart, unlaid eggs, and intestines simmered in a sweet soy sauce...
Memaki (kelp-rolled fish)
Fujikawaguchiko Town
Memaki is fish rolled in arame (a type of kelp) and slowly simmered in soy sauce and sugar...
Azuki houtou (adzuki bean flat noodle soup)SuAuWi
Hokuto City, Ichikawamisato Town, Minobu Town, Kai City, Kofu City
Hakutaku, the noodle houtou descends from, is recorded in aristocratic diaries as having been eaten in adzuki bean broth during the Heian period...
Ozara (cold flat noodles)SuWi
Kofu City, Kai City, Minobu Town, Showa Town
Houtou is Yamanashi's best-known regional dish, but because of the basin's climate, winters are...
Koshu koume zuke (pickled small plums)
Chuhoku, Kyoto, and Kyonan regions
Koshu koume zuke is made by harvesting Yamanashi's specialty Koshu koume plums while still green, and by late May...
Korogaki (dried persimmons)
Koshu City, Minami-Alps City, and more
Korogaki, often made in Koshu City and Minami-Alps City, uses larger persimmon varieties...
Yoshida no udon (thick chewy udon)Wi
Fujiyoshida City
Yoshida no udon features surprisingly chewy, firm, thick wheat noodles...
Sanma meshi (Pacific saury rice)Au
Chuhoku region
Even landlocked Yamanashi sees good, fresh sanma (Pacific saury) in autumn. That seasonal sanma paired with new...
Yakome (bean and rice dish)Su
Throughout Yamanashi Prefecture (especially the Chuhoku region)
For rice farmers, sowing seedbeds around the start of spring is marked by a ritual called "Mizuguchi Matsuri," one of the year's...
Akebono daizu no edamame (Akebono soybean edamame)Au
Minobu Town
Akebono soybeans have been grown since the Meiji era in the Akebono area of Minobu Town and elsewhere, larger than ordinary soybeans...
Anbin (sweet potato dumplings)
Kyonan region
Anbin, a specialty of the Kyonan region, is made from sweet potato flour, wheat flour, and diced sweet potato...
Imogara iri futomaki zushi (dried taro stalk sushi roll)SuAu
Throughout Yamanashi Prefecture
Imogara, eaten regularly throughout Yamanashi Prefecture, comes from the stalks of yatsugashira, akame-imo, and other taro varieties...
Usuyaki (thin savory pancake)
Throughout Yamanashi Prefecture
In Yamanashi Prefecture, where forest covers about 80% of the land, large-scale rice farming is difficult...
Oshaka kogori (Buddha's birthday jelly sweet)
Kofu City, Kyonan region
Oshaka kogori is a dish for Kanbutsue (the Flower Festival), the April 8 celebration of Buddha's birthday...
Obaku (barley and vegetable porridge)
Kyoto region, Kyonan region, Fuji-Tobu region
Obaku ("o-mugi," meaning barley) is made by soaking hulled pearl barley in water overnight, then combining with potatoes...
Urajiro manju (mountain thistle leaf buns)
Koshu City, Uenohara City
Urajiro manju uses the leaves of Oyamabokuchi, a plant in the daisy family found on sunny mountain slopes...
Katsudon (pork cutlet rice bowl)
Throughout Yamanashi Prefecture
Order katsudon in Yamanashi and you'll get rice topped with shredded cabbage, then a fried pork cutlet...
Mogura uri no hiyajiru (cold melon soup)Su
Hayakawa Town
Mogura uri no hiyajiru comes from the Mogura area of Hayakawa Town, at the foot of the Southern Alps at 800m elevation, where for 130...
Jagaimo to hijiki no nimono (simmered potato and hijiki)Su
Fujiyoshida City, Fujikawaguchiko Town
Oshi, who provided lodging and hospitality to worshippers visiting for Mt. Fuji faith, served this on the mountain's opening day...
Tsuki no shizuku (sugar-coated grapes)
Koshu City, Kofu City
Tsuki no shizuku is made by coating grapes of the Koshu variety, Yamanashi's signature grape, with kneaded sugar...
Basashi (raw horse meat)
Throughout Yamanashi Prefecture
Yamanashi, known as Kai Province under the ritsuryo legal system, has long been famous for tribute horses, as in the phrase...
Yugao no misoshiru (bottle gourd miso soup)Su
Fuji-Hokuroku region
Yugao (bottle gourd) is a summer fixture of the Fuji-Hokuroku area, and yugao miso soup often appears on the table...
Nama yuba (fresh tofu skin)
Minobu Town
Nama yuba is made by boiling and grinding soybeans, straining out soy milk through cloth, then boiling that and skimming off the skin that forms...
Shoyu no mi (fermented soybean relish)AuWi
Ashiyasu area
Shoyu no mi is a food long passed down in the Ashiyasu area, made by fermenting soybeans and rice koji...
Inobuta nabe (wild boar-pig hot pot)
Mitomi area and elsewhere
Forest covers 80% of Yamanashi Prefecture, and hunted game dishes have long been eaten here; especially along the Fuefuki River...
NEARBY