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Regions' products
Kanto
The Kanto region (literally "East of the Barrier") is a geographical area of Honshu, the largest island in Japan. The region encompasses seven prefectures which overlaps the Greater Tokyo Area: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba, and Kanagawa. Within its boundaries, slightly more than 40% of the land area is the Kanto plain. The rest consists of the hills and mountains that form the land borders.
Sumo (Japanese wrestling). Kokugikan. Tokyo
 The traditional sumo wrestling is very popular in Japan. Four times every year (in autumn, winter, spring and summer) a big tournament is being held for 12 days. Now, besides Japanese wrestlers, wrestlers from Asia and Europe also part in these tournaments, their successful performances often win various prizes.
In order to build up muscles and gain in weight sumo wrestlers keep a special diet - tyankonabe. Now in Japan a lot of restaurants where tyankonabe is cooked are founded by former sportsmen. The delicious viand is very tasty and can warm in cold weather.
Kokyo (The Emperor's Palace), Tokyo
 The middle of the XIX century is known in the Japanese history as the period of "Meiji Restoration". The country was under influence of a new centralized imperial power, and the age of shoguns and their servants - samurais was in the past. The castle of Edo, previously owned by shogun was occupied by the emperor and the Edo city was renamed into Tokyo. At the present time, the institution of emperor's power is not a central part of political and economic systems, but, nevertheless, is very important for the society, being a unique symbol of the state.
Local dishes:
Yanagawa-don
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- Edomae-zushi - local variation of sushi
- Tempura
- Unaju - eel on rice
- Anko-nabe - nabemono with devilfish
- Kamameshi - steamed rice with fish and vegetables
Local products:
Sashimi
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To prepare the local dishes in Tokyo (tempura kishu or shihama,
anago (conger eel), sushi kohada (herring), sayori (halfbeak), 
Unamamadon
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tsukudani (products cooked in soy sauce with sugar), haze (goby), and asari (pafija)) the edomae ("in front of the Edo castle") seafoods are used. The feature of home cuisine is the sweet and salty taste, spiced with mirin, sugar and soy sauce.
The landscape of Kanagawa region is diverse. At the Shagami-wan coast (Shagami bay) maguro (tuna) in Mishaki, kamaboko in Odawara, tofu in 
Edomae-zusi
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Ooyama, inosishi-nabe in Tanzawa and other are common. The most popular dishes with azi (jack mackerel) are azizushi, azi-no-tataki, etc.
There is no sea in Saitama and Tochigi, the whole territory consists of mountains and flatlands. In Saitama there is very little of rice fields. As the cultivation of wheat was highly developed in the region, the udon noodles omen and zuriage are spread. Nuta - leek from Saitama, fukaya-negi with miso and vinegar, dishes with konnyaku from Kanuma (Tochigi) - all of them are the local dishes of this region.
Tempura
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Fishing has greatly developed in Chiba prefecture, surrounded by seas. Dishes with iwashi and azi kuzyukuri are considered here as local dishes. The soy sauce from Choshi and Noda cities, sake from Sakura, mirin from Nagareyama are traditional spices here since the age of Edo.
Unaju
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Ibaraki prefecture is abundant not only with sea products, but also with products grown on land. In seaboard areas dishes with coarse fish wakasagi (nightfish), funa (crucian carp), unagi (eel) and others are often cooked. In the end of Edo epoch a receipt of konnyaky was invented in village Morosawa, now it is considered to be local product here.
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