Japanese Food Collection Volume 8 features six detailed regional Japanese dishes, from comforting noodle bowls to elegant eel and sea-bream specialties.

The collection is ideal for Japanese home, restaurant, izakaya, and regional-food scenes.

Chicken Nanban: A Miyazaki specialty of crispy fried chicken topped with a creamy tartar sauce and served with a tangy sweet-and-sour sauce.

Gotō Udon: A Nagasaki specialty featuring smooth, hand-stretched udon noodles in a delicate broth, traditionally served with simple savory toppings.

Hitsumabushi: A Nagoya-style grilled eel rice dish, served in a traditional wooden bowl. It can be enjoyed on its own, with condiments, or finished with broth poured over the rice and eel.

Misonikomi Udon: A hearty Nagoya-style udon stew with thick noodles simmered in a rich red miso broth, accompanied by chicken, vegetables, egg, and fried tofu.

Tai Chazuke: A refined dish of sea bream over rice, served with fragrant toppings and broth or tea poured over it.

Toriten: Oita-style tempura chicken, lightly battered and fried until crisp, often served with a citrusy dipping sauce.