Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style.

Kasutera is a traditional sponge cake made with sugar, flour, eggs, and starchy syrup. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. The cake is also known as Castella, and was brought to Japan in the 16th century by Portuguese merchants.

Yaki-udon is a famous Japanese dish which consists of chewy udon noodles that are stir-fried with a variety of ingredients and doused in a rich soy-based sauce. The dish can employ a wide variety of sliced vegetables, meat, or seafood, which are all shortly fried, mixed with the thick udon noodles, then doused in a fragrant sauce.

Kakuni is a braised pork dish originating from Nagasaki. The name kakuni means square simmered, referring to the typical shape of the dish. In order to prepare it, thick slices of pork belly are slowly simmered in soy sauce, sake, mirin, dashi, and sugar.

Okinawa soba is a variety of Japanese noodle soup originating from the Okinawa prefecture. Although the name soba traditionally encompasses buckwheat noodles, buckwheat is rarely used in Okinawa, and the noodles incorporated in this authentic dish are primarily made with wheat flour.

Japanese basashi is an unusual dish which incorporates thin slices of raw horse meat. It belongs to the popular and broad group of sashimi dishes and is considered to be a unique Japanese delicacy. Horse meat is usually leaner than other, more traditional types, it has a slightly sweet flavor, and depending on the maturity, its color can range from pink to dark red.

Taco rice is a Japanese dish hailing from Okinawa. It was created in 1984 as a dish for the US soldiers stationed in the prefecture. The dish consists of ground beef, cheese, lettuce, and tomatoes served on a bed of short grain rice. The whole dish is traditionally topped with salsa.

Among the broad group of Japanese chanpuru dishes, goya chanpuru is the most traditional version prepared with stir-fried bitter melon, eggs, pork, and tofu. It is often blended with various seasonings and vegetables. Occasionally, the dish is served sprinkled with fish flakes and accompanied by rice.

Karukan is a traditional sweet originating from Kagoshinma. It's made with a combination of rice flour, grated Japanese yam, water, and sugar. The combination is kneaded, then steamed, and the result is a spongy steamed sweet bread known as karukan manju.