Meibutsu

Meibutsu (名物; lit. 'famous thing') is a term most often applied to regional specialties (also known as meisan, 名産).

Meibutsu can also be applied to specialized areas of interest, such as chadō, where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades.

Definition[]

Narumi: Famous Arimatsu Tie-dyed Fabric

Station Minakuchi: Famous Pickled Gourd

Meibutsu could be classified into the following five categories:^[1]

• Tokusanhin, regional Japanese food specialties such as the roasted rice cakes (yakimochi) of Hodogaya, and the yam gruel of Mariko;
• Japanese crafts as souvenirs such as the swords of Kamakura or the shell-decorated screens of Enoshima;

In the past it also included:

• supernatural souvenirs and wonder-working panaceas, such as the bitter powders of that supposedly cured a large number of illnesses;
• bizarre things that added a touch of the "exotic" to the aura of each location such as the fire-resistant salamanders of Hakone; and
• the prostitutes, who made localities such as Shinagawa, Fujisawa, Akasaka, Yoshida and Goyu famous. In some cases these people may have encouraged visits to otherwise impoverished and remote localities, contributing to the local economy and the exchange between people of different backgrounds.^{[citation needed]}

Several prints in various versions of the ukiyo-e series The Fifty-Three Stations of the Tōkaidō depict meibutsu. These include Arimatsu shibori, a stenciled fabric sold at Narumi (station 41) and Kanpyō (sliced gourd), a product of (station 51), as well as a famous teahouse at Mariko (station 21) and a famous tateba (rest stop) selling a type of rice-cake called at Kusatsu (station 51).

Another category are special tea tools that were historic and precious items of Japanese tea ceremony.

Usage[]

Evelyn Adam gave the following account of meibutsu in her 1910 book, Behind the Shoji:

The strain of giving would really become unendurable to half the people in Japan were it not for what is known as the "meibutsu" or specialty of each town. This fills in gaps nicely; this provides the answer to vexed questions. "What shall I give to the kind person from whom I have received my twenty-fifth English lesson?" "A meibutsu." "And what shall I send my ailing father-in-law?" "A meibutsu" also, both to be brought back from the next place I happen to visit. The shops there are sure to make a reduction on quantity, well knowing that every person who goes off on a holiday is expected to return with "meibutsu" for everybody he knows, the idea being that a person who has enjoyed himself and had nothing particular to do should try to make up to those left behind in the place where they belong, engaged in the usual dull routine. Help to lift somebody out of the rut by bringing home to him or her some little novelty—that is the kindly spirit—and never mind what the trifle may be. Whether a metal pipe or a bamboo toy, it can be presented with perfect propriety to grandmother or infant grandson.

"Meibutsus" vary greatly of course. Some are sticky like the chestnut paste of Nikko, some are bulky and a source of perpetual anxiety like the fragile baskets of Arima, some are pretty like the Ikao cotton cloth dyed in the iron spring water, and some are useless and ugly and impossible to carry, like the fierce fishes of Kamakura—the fishes which blow themselves up into a globe when angry or excited and then remain blown up—as an eternal punishment I suppose—and get turned into lanterns. There are dozens of all varieties, useful and useless, dear and queer, sensible and silly, so that people with much-travelled acquaintances are soon in a fair way to start a museum. Or, to be accurate, they would be if they kept the things. But nobody does keep them all. The provident housekeeper constantly receiving "meibutsus," and constantly requiring things to send back in return, has invented a system to circumvent the expense. It is somewhat like double entry book-keeping. When the need for the return gift arises, she goes, like old Mother Hubbard, to her cupboard and looks over the parcels that have arrived lately. Distinctive things like blown-up fish may be out of the question, but there are sure to be some local or non-committal contributions. Doubtless there will be eggs hardly a month old yet, and cakes that only came week before last. Either of these will do nicely; therefore the lady wraps them up properly and passes them on. Nine times out of ten, she who receives them does the same; also her friend and her friend's friend, till those eggs or cakes are nearly as travelled as a war correspondent.^[2]

Examples[]

Prefecture	Traditional Crafts	Agricultural Products	Tokusanhin (Specialities)
Aichi	Akazu ware, pottery Arimatsu natsumi shibori Hōraku ware, pottery- Nagoya Fude, calligraphy brush – Toyohashi Kawana ware, blue and white transferware porcelain -Nagoya Sensu, folding fan – Nagoya Onigawara, ogre-faced roof tile Seto ware, pottery Shippō (截金), cloisonné – Ama, Aichi Tokoname ware, pottery – Nagoya	Hatcho miso Nagoya Kochin, chicken Shrimp	Ankake spaghetti Curry udon , intestines simmered in miso Ebi furai Ebi senbei, shrimp crackers Hitsumabushi Kishimen, flat udon Miso nikomi udon, udon in a miso broth with vegetables Miso katsu Miso oden Moriguchizuke, daikon pickled in sake lees Ogura toast, sandwich of butter and red bean paste Oni manjū, steamed cake with cubes of mochi and sweet potato Taiwan ramen, local version of Tan Tsu Mien Tatami iwashi Tebasaki karaage, deep fried chicken wings Tenmusu Uirō
Akita	Akita ginsen-zaiku, silver filigree Akita sugi-okedaru, cedar buckets Honjō-nuri, lacquerware - Yurihonjō Itaya-zaiku, woven maple wood baskets Kabazaiku, cherry bark boxes and tea caddies – Kakunodate Kawatsura-shikki, lacquerware - Kawatsura Kokeshi – Kawatsura Magewappa, bent wood cedar boxes – Ōdate , pottery - Daisen, Akita Noshiro-shunkei, lacquerware - Noshiro, Akita Shiraiwa-yaki, pottery - Kakunodate, Akita	Buri Hatahata, Japanese sandfish , chicken Junsai, water lily	Damako nabe , rice ball hotpot Inaniwa udon Junsai nabe Kiritanpo nabe Shottsuru Tonburi Yokote yakisoba
Aomori	Kokeshi Tsugaru tako, painted kite Tsugaru-jamisen, shamisen Tsugaru-nuri (津軽塗), lacquerware – Hirosaki Tsugaru no hatobue, clay whistle shaped like a pigeon Yawata uma, carved wooden horse	Apples Black garlic Maguro - Ōma	Apple pie Bara yaki, grilled beef rib meat Hittsumi, roux with chicken and vegetables - Nanbu, Aomori ,clear soup of thinly sliced sea urchin roe and abalone Igamenchi, minced squid fritter , fish gut and vegetable soup, usually cod or salmon Kaiya or kayaki, scallop boiled with egg and miso in its own shell Keiran, red bean soup with dumplings Senbei jiro, senbei soup
Chiba	Bōshu uchiwa, flat fan – Minamibōsō and Tateyama	Biwa Hamaguri Ise ebi Peanuts Soy sauce Takenoko	Aji no tataki, chopped horse mackerel Ise-ebi senbei, spiny lobster crackers Namerō Peanut monaka Suzumeyaki, broiled Crucian carp Tai senbei, Teppōzuke, pickles - Narita
Ehime	Cultured pearls Tobe ware	Goishicha Iyokan Mikan Tai	Botchan dango Goshiki somen Imotaki Jakoten Satsuma jiru, miso and pork stew Uwajima Tai-meshi
Fukui	Echizen Uchihamono, kitchen knives and scissors – Echizen Echizen ware, pottery Echizen washi – Echizen Wakasa nuri, lacquerware – Wakasa		Oroshi soba Saba no heshiko, grilled rice bran pickled mackerel Satoimo no koroni, soy sauce stewed taro Sauce katsudon
Fukuoka	Agano ware, pottery – Fukuchi Amagi no bata-bata, painted pellet drum Hakata doll – Fukuoka City Hakata koma, iron spinning top Hakata-ori, woven fabric – Fukuoka City Hakata magemono, bent wood items Karume kasuri, woven fabric – Kurume Ki uso, carved wooden bird toy Koishiwara ware, pottery – Koshiwara Takatori ware, pottery	Mentaiko Yamecha	Hitokushi gyoza, "one-bite gyoza" Karashi mentaiko Meika Hiyoko, chick-shaped baked buns stuffed with yellow bean jam , chicken soup Motsunabe Tonkotsu ramen
Fukushima	Aizuhongō ware, pottery Akabeko, bobblehead red cow toy – Aizu region Kokeshi Miharu-goma, wooden horse – Miharu Ōborisōma ware, pottery Okiagari-koboshi, papier-mâché toy – Aizu region	Fukushima beef Peaches	Awa manjū, steamed millet buns stuffed with red bean paste , squid and carrot in soy-sauce Kitakata ramen , osechi soup made from dried scallops, mushrooms, and vegetables - Aizu Mamador Namie yakisoba Nishin no sanshouduke, dried Pacific herring pickled with sansho Shirakawa ramen
Gifu	Hida-shunkei, lacquerware - Takayama Japanese kitchen knives - Seki Mino washi, traditional paper used in lanterns (岐阜提灯, Gifu Chōchin), umbrellas (岐阜和傘, Gifu Wagasa) and fans (岐阜うちわ, Gifu Uchiwa) Mino ware, pottery Oribe ware, pottery Shino ware, pottery Sarubobo, monkey amulet – Takayama	Ayu, especially via Cormorant fishing on the Nagara River Fuyu Hida beef	Chūka soba, Takayama ramen Hoba miso, beef grilled with miso on top of a dried magnolia leaf – Takayama Keichan, sautéed chicken and cabbage Tatami iwashi
Gunma	Daruma – Takasaki, Gunma Kiryū ori, brocade – Kiryū, Gunma Takasaki maneki neko, papier-mâché	Hoshi-imo, wind dried sweet potato Joshu beef Konnyaku Pork Rainbow trout Shimonita negi, green onions	Isobe senbei Kamameshi Himokawa udon, extremely wide udon Miso pan Mizusawa udon, udon in sesame sauce Okkirikomi, hand cut noodles in a soy sauce and mirin broth Tōge no kamameshi, mountain pass kettle rice Torimeshi, chicken cooked in tea rice Yakimanju, grilled manjū
Hiroshima	Fude, calligraphy brush – Kumano Hariko, papier-mâché masks and dolls – Miyajima Kendama, cup and ball game – Hatsukaichi glass Shakushi made from cherry wood – Miyajima	Anago Lemons Oysters	Calbee , nabemono dish of oysters, tofu and vegetables stewed in a miso-based broth Momiji manjū Monaka Okonomiyaki Onomichi ramen Shakushi Senbei, senbei shaped like Tsukemen
Hokkaido	Kibori kuma, carved wooden bear – Yakumo, Hokkaido	Corn Dairy products Kombu Lavender Salmon Yubari King cantaloupe	Butadon , miso grilled salmon with vegetables Ikameshi Ika sōmen , salmon and vegetables cooked in a miso broth Japanese wine Jingisukan Matsumaezuke Muroran curry ramen , a winter vegetable and salmon miso soup Sapporo ramen Shiroi Koibito Rui-be Royce' Uni donburi
Hyōgo	Awaji ware, pottery Banshū kebari, fly fishing ties – Nishiwaki, Hyōgo Incense Izushi ware, pottery – Izushi Tamba ware, pottery	Ako salt Hamo Kobe beef Kuromame, black soybeans Sanda beef Tai	Akashiyaki Botan nabe, wild boar hot pot Butaman - Kobe Castella Himeji oden Ikanago no kukini, sand lance tsukudani Kakogawa katsumeshi, beef cutlet served on rice with demi-glace - Kakogawa Shiome manju - Akō
Ibaraki	Awano shunkei-nuri, lacquerware Kasama-yaki, pottery – Kasama Yūki-tsumugi	Anko Hoshi-imo, dried sweet potato Natto	Anko nabe, anglerfish nabe Kenchin jiru
Ishikawa	Kaga Kutani ware, glazed porcelain – Kaga, Ishikawa Wajima-nuri – Wajima, Ishikawa - Kaga, Ishikawa	Japanese amberjack Kukicha Noto salt Snow crab	Gori-karaage, deep fried gori Gori-tsukudani, gori simmered in soy sauce, sometimes with walnuts Hasumushi, steamed lotus root egg dish hotpot, hotpot cooked with fish sauce instead of soy sauce Jibu-ni Kaburazushi, turnip sushi Kaisendon, seafood rice bowl Kintsuba, red beans and agar wagashi
Iwate	, lacquerware (岩谷堂箪笥), wooden chests of drawers – Ōshū, Iwate Kokeshi Tetsubin, cast iron kettle	Wasabi	Morioka reimen Nambu senbei Wanko soba
Kagawa	Marugame uchiwa, flat fan – Marugame, Kagawa Takamatsu hariko, papier-mâché dolls -Takamatsu, Kagawa		Iriko meshi, iriko cooked with rice Sanuki udon Shippoku Udon Shoyumame
Kagoshima	Satsuma kiriko, cut glass Satsuma ware, pottery Tai-guruma, toy red snapper on wheels	Chiran tea Katsuobushi Kibinago Kurobuta, pork Kurozu, black vinegar Satsuma jidori, chicken Wasanbon	Akumaki Kagoshima ramen Karukan Keihan rice
Kanagawa	Hakone yosegi-zaiku (箱根寄木細工), wooden marquetry – Hakone and Odawara Kamakura-bori, carved lacquerware – Kamakura	Salt pickled cherry blossoms Shirasu Shōnan pork	Botan nabe, wild boar hot pot Gyūnabe Hato Sabure Kaigun kare, Japanese curry Kenchin jiru Misaki maguro ramen, tuna ramen Namashirasu-don, raw shirasu over rice Odawara kamaboko Sanma-men, Yokohama ramen Shutō
Kōchi	Tosa uchihamono, hammered cutlery Tosa washi	Goishicha Skipjack tuna Yuzu	Dorome Katsuo no Tataki
Kumamoto	Amakusa pottery Higo zogan, damascene Konohazaru, monkey pottery dolls Shōdai ware, pottery – Arao	Basashi Karaimo , Japanese mud shrimp	Fuga-maki, bean paste wrapped in nori Hitomoji guruguru, boiled green onion with mustard sauce Ikinari dango Jindaiko Karashi renkon, mustard stuffed lotus root Kumamoto ramen Takamori dengaku
Kyoto	Asahi ware, pottery – Uji , clay doll Kyō ware, pottery Kiyomizu ware Rengetsu ware Nishijin-ori Sensu, folding fan Tango chirimen Uchiwa, flat fan	Ebi-imo, taro Saikyo miso Shogoin turnip Uji tea	Awafu, namafu made with millet as well as glutinous rice Buri shabu, yellowtail hotpot - Ine Hamo no otoshi, blanched pike conger Konpeitō Nishin soba, soba topped with dried Pacific herring Saba heshiko, spicy nukazuke mackerel - Ine Saikyoyaki, grilled fish pickled in Saikyo miso Tsukemono, including: Semmaizuke, sliced turnip pickled in mirin Shibazuke, eggplant pickled with red perilla Sugukizuke, salt pickled whole turnip Yatsuhashi Yudofu
Mie	Banko ware, pottery – Yokkaichi Iga ware, pottery – Iga	Aosa nori Hamaguri Ise tea Matsusaka beef Spiny lobster	Ise udon, thick noodles in a sweet soy sauce Nagamochi, grilled oblong mochi stuffed with red bean paste Tatami iwashi , soy sauce marinated bonito over sushi rice
Miyagi	Kinoshita-goma, carved wooden horse Kokeshi Sendaihira, woven silk fabric for hakama - Sendai Tansu Tsutsumi ningyo, clay doll Tsutsumi-yaki, pottery Yanagiu-washi, paper	Oysters	Gyūtan , rice cooked in salmon stock and topped with ikura Hiyashi chūka Robatayaki - Sendai , kamaboko shaped like bamboo leaves - Sendai Yubeshi , mochi covered in edamame paste - Sendai
Miyazaki	Jindaigoma, spinning top Hyūga go shi – Hyūga	Chestnuts - Suki Hyuganatsu Kumquat Mango	Aoshima senbei Cheese manjū Chicken namban Gobochi, gobo chips Hiyajiru, cold miso soup with cucumber Karukan Miyazaki no sumibiyaki, chicken grilled over charcoal Nanjakorya Daifuku, lit. "What is this?" daifuku stuffed with a strawberry, chestnut paste, cream cheese, and red bean paste Sumibiyaki, charcoal-grilled chicken
Nagano	Butsudan – Iiyama, Nagano Matsushiro ware Mizuhiki – Iida, Nagano	Common carp - Saku Chestnuts - Obuse Wasabi	Goheimochi, grilled mochi made from non-glutinous rice Inago no Tsukudani Oyaki Pickled nozawana Soba
Nagasaki	Hasami ware Hirado ware Koga ningyo, clay doll Nagasaki hata, kite Pearls Sasebogoma, spinning top Vidro, blown glass	Camellia oil	Castella Champon Kakuni Karasumi Sara udon Sasebo burger Toruko raisu (Turkish rice), tonkatsu over curry rice and spaghetti
Nara	Akahada ware, pottery Nara Fude Nara uchiwa, carved paper fan Shikamikuji, carved deer with o-mikuji in its mouth Sumi, inkstick Takayama Tea Whisk Tora hariko, papier-mâché tiger	Kuzu Persimmon Strawberries Watermelon	Aburakasu, deepfried beef intestine Asuka-nabe, hot pot of chicken and vegetables cooked in milk Chagayu, kayu cooked in tea Kakinoha-zushi, sushi wrapped in persimmon leaf Kashiwa no sukiyaki, chicken sukiyaki Kasuzuke, especially narazuke, aged pickles flavored with mirin Kuzumochi Manjū Miwa sōmen Momiuri, cucumber sunomono Nyumen, somen noodles in a hot broth Shishi-nabe, wild boar hotpot Wakakusa nabe, spinach hotpot - Nara (city) Yubeshi
Niigata	Anchi ware, pottery – Agano Mumyōi ware, pottery – Sado Neko chigura, cat basket Sankaku daruma, conical daruma	Rice	Namban miso, chili-infused miso Noppe Tare katsudon
Ōita	Bamboo weaving - Beppu Geta -Hita, Ōita Onta ware, pottery	Aji Bungo beef Fugu Japanese horse mackerel Kabosu, citrus Kuruma prawn Marbled flounder Dried shiitake mushrooms Saffron	Buri no atsumeshi, marinated yellowtail over rice Dango-jiru, dumpling miso soup Gomadashi udon, grilled fish ground with sesame seeds and soy sauce served over udon Karaage Karukan Jigokumushi, steamed food cooked by Beppu's hot springs Takanazushi, sushi made with takana and nori Toriten Yuzukoshō
Okayama	Bizen ware, pottery Kurashiki hariko, papier-mâché zodiac dolls, most famous is a bobble headed tiger	Muscat grape White peach Sawara	Barazushi, scattered fish and vegetables over sushi rice Demi-katsudon Hinase Kakioko, oyster okonomiyaki Hiruzen yakisoba Horumon yaki-udon – Tsuyama Kibi dango (Okayama) Mamakari-zushi, pickled sappa over rice Takomeshi, steamed octopus rice
Okinawa	Bingata Chin-chin uma, papier-mâché toy of Okinawan king on horseback Ryukyuan lacquerware, lacquerware inlaid with shells and often red Ryukyuan pottery Tsuboya ware Shisa	Beni imo, ube Goya Hirami lemon Kokuto (黒糖), Okinawan brown sugar Shima rakkyo, island shallot Umi-budō	Awamori Chanpurū Chinsuko Hirayachi Ikasumi, squid ink pasta Kōrēgusu Mimiga Muchi Okinawa soba Rafute Sata andagi Shima-dōfu, Okinawa tofu Soki Sukugarasu, salt cured rabbit fish on tofu Taco rice Tōfuyō Yagi sashimi, raw goat meat
Osaka	Kosobe ware, pottery Naniwa tinware Sakaiuchi chef knives - Sakai	Fugu	Battera zushi Chinsuko Harihari-nabe Kitsune udon Takoyaki Okonomiyaki
Saga	Arita ware, porcelain – Arita Kakiemon Karatsu ware, pottery – Karatsu Saga Nishiki	Saga gyu, beef Saga Nori Takezaki crab Yabuko squid	Dagojiru, chicken and noodle soup Kakinoha-zushi, trout sushi wrapped in a persimmon leaf Kuri okowa, sticky rice with chestnuts Mutsugoro no Kabayaki, grilled mudskipper Ogi yōkan Saganishiki, a steamed chestnut cake named after the brocade Sicilian rice, combination of rice, salad, and meat
Saitama	Aizome, indigo dyed fabric Chichibu meisen, ikat silk fabric – Chichibu, Saitama Kimekomi ningyo (Iwatsuki ningyo), molded wood pulp doll covered in fabric – Saitama, Saitama Ogawa washi – Ogawa, Saitama Oshie hagoita – Kasukabe, Saitama	Ayu Eel Sayama tea Sweet potato	Fukashi, stick of wheat bran covered in brown sugar - Kawagoe, Saitama Gokabou Higashimatsuyama yakitori, pork head prepared in the style of yakitori Hiyajiru udon, cold udon in broth with cucumber and sesame seeds Igamanju, red bean paste manjū covered in and rice Miso potato, fried breaded potatoes with miso sauce Niboto udon Zeri furai, deep-fried potato and okara patty
Shiga	Hikone butsudan – Hikone Shigaraki ware, pottery, often used for tanuki statues – Shigaraki, Shiga Zeze ware, pottery – Ōtsu	Aka konnyaku, red konjac Ōmi beef	Funazushi, Crucian carp pickled in rice Kamo-nabe, duck hotpot Tsukudani Yaki saba sōmen, grilled mackerel with sōmen
Shimane	Anesama ningyo, paper doll Iwami ware – Okuizumo, Shimane Izumo nankin, tōrō – Matsue and Izumo, Shimane Sekishu washi Shimenawa Unshu	Hikimi wasabi	Izumo soba Shijimi soup Tai-meshi
Shizuoka	Mishima ware, pottery - Mishima Shitoro ware, pottery – Shimada Suruga hina doll Tatsu-guruma, wheeled dragon toy	Katsuobushi Mikan Sakura shrimp Sencha Strawberries Wasabi	Fujinomiya yakisoba Hamamatsu gyoza Kuro hanpen Shizuoka oden Tatami iwashi Tororo-jiru, grated Chinese yam soup Unagi no kabayaki
Tochigi	Mashiko ware, pottery – Mashiko Nikko-bori, woodcarving	Kanpyō (food) Yuba	soba Gyōza Shimotsukare
Tokushima	Awagami, washi Ōtani ware, pottery – Naruto	Buckwheat Sudachi Wasanbon	Iya soba, soba in iriko broth Sobagome zosui, buckwheat porridge Tarai udon, udon that is dipped in a sauce and then eaten Tokushima ramen
Tokyo	Edo bekkō, tortoiseshell accessories Edo kiriko (江戸切子), cut glass Imado doll Inu-hariko and zaru-kaburi inu, papier-mâché dogs	Ashitaba - Izu Islands Naito togarashi	Bettarazuke Dojō nabe Fukagawa-don or Fukugawa-meshi, clams and negi cooked in miso over rice Kusaya - Nii-jima Monjayaki Shimazushi - Hachijo-jima Tokyo Banana Unadon , a of loach, burdock, and egg Yokohama Baumkuchen
Tottori	Inshū-washi, paper Yodoegasa, paper umbrella – Yodoe, Tottori	Nashi Sakyu rakkyo Snow crab	Gyūkotsu ramen, beef broth ramen Horu soba Kaniju, crab soup Oyama okowa, steamed glutenous rice with vegetables Tofu chikuwa
Toyama	(高岡銅器), copperware – Takaoka	Buri Hotaru ika , white shrimp	Masuzushi Toyama black ramen
Wakayama	Kīshū bina, lacquered doll Kīshū lacquerware Shuro tawashi Yatagarasu Daruma, three-legged crow doll	Ginger Jabara (citrus) Mikan Umeboshi Whale meat	Kagero, cream puff Kue nabe Kujira no tatsutaage, deep fried whale meat Meharizushi
Yamagata	Benibana-zome, safflower dyeing - Kahoku Dantsu (山形緞通), woven wool carpets - Yamagata City Fuku suzume, luck sparrows - Shinjō Hirashimizu-yaki, pottery - Hirashimizu Imono, cast iron ware - Yamagata City Ita shishi (板獅子), lit. flat lions - Tsuruoka Kaminoyama hariko (上山張子), papier mache dolls - Kaminoyama Kasen-dako (花泉凧), kites - Yamagata City Kokeshi Neko ni tako, lit. "octopus on cat" doll , toy hawk - Yonezawa Sasano-bori (笹野彫り), Sasano woodcarvings - Yonezawa Shogi koma, Japanese chess pieces – Murayama and Tendō Tetsubin, cast iron kettle	Cherries Common carp - Yonezawa Pacific cod, especially dried Yonezawa beef	Bo-dara ni, simmered dried Pacific cod, served at Obon Dongara-jiru, cod soup Hiyajiru, cold fish soup with mustard spinach, cabbage and cucumber Hyo hoshi, Osechi side dish made from dried purslane simmered with dried soybeans, deep-fried tofu, fish sausage, and carrots Imoni Inago iri, locusts simmered in soy sauce and mirin Karakara senbei, folded triangular sweet rice cracker with a toy inside Kasu-jiru, radish, soybean, and sake lees soup often with salted salmon Koi no umani (鯉の甘煮), carp simmered in salty-sweet soy sauce Kujira-mochi, steamed sweetened rice cake Masu no ankake, trout in thickened sauce Niku soba, cold soba with chicken Sansai nabe, mountain vegetable hotpot Shonai soba Tamago konyaku Yamagata dashi (山形だし), chopped salsa-like condiment containing eggplant, cucumber, okra, myoga and shiso often served as a topping for cold tofu or somen Yuza curry, vegetable curry - Yuza
Yamaguchi	Hagi ware, pottery Kingyo Chōchin, goldfish lantern Mishima Oni Yōzu, kite with oni face	Amanatsu Fugu Ice goby Mishima beef Uni	Itokoni (いとこ煮), boiled pumpkin with red beans Iwakuni zushi, pressed sushi with lotus root and flaked fish Kawara soba, soba served on a roof tile Mikan nabe Tsuki de hirotta tamago, castella cakes filled with custard
Yamanashi	Gemstone Jewelry , lacquered deer leather – Kōfu Kōshū Tebori Insho, hand-carved inkan or hanko seals – Kōfu and Fujiyoshida, Yamanashi	Koshu grape	Azuki bōtō (小豆ぼうとう), red bean soup with hōtō noodles Hōtō Japanese wine Shingen mochi Yoshida no udon – Fujiyoshida, Yamanashi

In media[]

Meibutsu are key to the promotion of tourism within Japan and are frequently depicted in media since the Edo era.

Ukiyo-e[]

• Meibutsu in Ukiyo-e
• 

  Bijin opening shellfish at Fukagawa by Utagawa Kuniyoshi

• 

  Bijin with pumpkin grown at Sunamura by Utagawa Kuniyoshi

• 

  Narumi: Shop Selling Famous Arimatsu Tie-dyed Fabric by Hiroshige

• 

  Imari ware kiln in Hizen Province by Utagawa Kuniyoshi

• 

  Fukuroi: Famous Kites of Tōtōmi Province by Hiroshige

• 

  Famous products of Yamashiro Province by Keisai Eisen

• 

  Famous product of Fukagawa, Tokyo, yokan by

Manga & Anime[]

• Ekiben Hitoritabi, food and travel manga about ekiben containing tokusanhin
• Golden Kamuy, a Seinen manga and anime that includes many Ainu meibutsu from Hokkaido including salmon and Ainu cuisine
• Ms. Koizumi Loves Ramen Noodles, a food manga and anime devoted to regional ramen
• Oishii Kamishama (Delicious Venus), a food manga devoted to presenting tokusanhin
• Oishinbo, a Seinen manga and anime that helped launch the gourmet anime genre occasionally featured meibutsu like hōtō or Fukugawa nabe and generally championed the idea of eating fresh, organic, and local
• Omae wa Mada Gunma o Shiranai, comedy manga and anime that presents some meibutsu of Gunma including himokawa udon, , hoshi-imo (wind dried sweet potato), and miso pan
• Yakunara Mug Cup Mo, a manga and anime promoting Mino ware and other meibutsu of Tajimi, Gifu Prefecture
• Yatogame-chan Kansatsu Nikki, comedy manga and anime that presents some meibutsu of Nagoya

Television[]

• Japanese Style Originator - variety show that presents meibutsu and traditional craftsman as regular segments

See also[]

• Japanese craft
• Meisho
• Miyagegashi
• Omiyage
• Tokusanhin

References[]