Wakayama

Local ramen eaten mainly in Wakayama City, called chuka soba by locals. It features a rich broth combining pork bones and soy sauce that clings to thin straight noodles. Many shops have a unique system: boiled eggs and hayazushi, mackerel pressed sushi, sit on the table for you to take freely, and you report what you ate when you pay. Ramen with hayazushi is a pairing only found in Wakayama. There are many popular shops in the city.

Typical price

¥700–1,000

Where

Wakayama City

A local dish of the Kumano area: big rice balls wrapped in lightly pickled takana mustard leaves. The name is said to come from opening your mouth so wide your eyes open wide too, mehari. It was originally made as a packed lunch for people working in the mountains or at sea. The mild saltiness and fresh aroma of takana go well with rice. It is sold at diners and stations in Shingu and the Kumano area, perfect for walking the Kumano Kodo. Some shops add fillings inside.

Typical price

¥200–400 each

Where

Shingu and the Kumano area

Persimmon leaf sushi is made in northern Wakayama too, just like in Nara. Salted mackerel and other fish is placed on bite-sized vinegared rice, wrapped in a persimmon leaf and pressed, so the leaf's faint scent transfers to the sushi. Around Kudoyama and Katsuragi, famous for persimmons, each family has long made it as a feast for summer festivals. Try it at local shops on the way to or from Mt. Koya. It has a refined flavor with a hint of the leaf's aroma.

Typical price

¥1,000–2,000

Where

Kudoyama, Katsuragi and around

A namemiso, a miso eaten as is, made by mixing chopped vegetables such as gourd, eggplant and ginger into soybean, rice and barley koji and aging it. It is not used as a seasoning but eaten on rice or with drinks. It is said that in the Kamakura period, a monk returning from China brought the method to Yuasa. The liquid that collected at the bottom of the miso barrels is even said to be the origin of soy sauce. It is sold at long-established shops in Yuasa. Try it with cucumber sticks.

Typical price

¥500–1,500

Where

Yuasa and around

Wakayama is known as Japan's top producer of ume plums. Among them, the Nanko ume, developed in Minabe, has thin skin and thick, soft flesh, making it ideal for umeboshi. Besides traditional sour umeboshi pickled only with salt, there are milder, easier-to-eat versions such as honey-pickled ones. Minabe and Tanabe have many umeboshi specialty shops. Compare different flavors to find your favorite. Visiting in early spring, when the plum groves bloom, is also recommended.

Typical price

¥1,000–5,000

Where

Minabe, Tanabe and around

Kue, longtooth grouper, is a luxury fish so rarely caught that it is called a phantom fish. In Hidaka and elsewhere in Wakayama, kue hot pot is a winter specialty. The springy flesh has a pleasant amount of fat, and the gelatinous skin is silky and delicious. The longer it simmers, the more flavor melts into the broth. The classic finish is rice porridge made in the rich broth. It is a special treat served at inns and restaurants in Hidaka in winter. Enjoy it with refreshing ponzu.

Typical price

¥8,000–20,000

Where

Hidaka and around

Nachikatsuura is known as one of Japan's leading ports for landing fresh, unfrozen tuna. Tuna bowls made with never-frozen tuna offer moist, tender flesh, a slightly chewy texture and the natural sweetness of tuna. Some shops let you enjoy different cuts such as lean akami, fatty chutoro and negitoro. Try it at diners around Katsuura fishing port. Stop by along with sightseeing at Nachi Falls and Kumano Nachi Taisha. You may even be able to watch the early morning tuna auction.

Typical price

¥1,500–3,000

Where

Nachikatsuura

A signature dish of Mt. Koya's vegetarian temple cuisine. Despite its name, it contains no soybeans; ground white sesame and kudzu starch are kneaded with water and set. It features a chewy bounce, a smooth texture, and a rich sesame aroma and depth. It is eaten with wasabi soy sauce or a sweet sauce. If you stay at a temple lodging on Mt. Koya, you can enjoy it as part of a vegetarian meal. It is also sold as a souvenir at shops along the approach. Many are surprised by its deep sesame flavor.

Typical price

¥500–1,200

Where

Koya (Mt. Koya)

A Wakayama local dish of salted fish such as mackerel or saury combined with rice and fermented for a short time. It is a quicker version of narezushi, which ferments for a long time, offering a pleasant sourness and the umami of fish. It is often wrapped in leaves such as ase leaves. It has long been made across Wakayama as a feast for festivals. The fish and methods vary by area, which makes it interesting. It has a distinctive old-fashioned sourness and aroma.

Typical price

¥1,000–2,000

Where

Throughout Wakayama

A famous Wakayama sweet made by Fukubishi, a confectioner in Shirahama. Buttercream is sandwiched between light, airy baked layers. It melts away in your mouth with a fleeting texture, which inspired its name, meaning mayfly or shimmering haze. Its gentle sweetness makes it easy to enjoy for children and adults. Individually wrapped, it is easy to share. Besides the Shirahama main store, it is sold at Wakayama Station and souvenir shops in the prefecture, and the main store also offers a fresh "nama kagero" that does not keep. It goes well with coffee or tea.

Typical price

¥800–2,000

Where

Shirahama and around

Small bell-shaped castella sponge cakes made by Kobaido, a long-established confectioner in Shingu. The shape is modeled on the sacred bells of Kumano Hayatama Taisha. The fine-textured sponge is soft and slightly chewy, with a gentle sweetness. Bite-sized and easy to eat, they have a simple, nostalgic flavor. The shop has only one store, in Shingu, and they are not sold anywhere else, which makes them a special souvenir from a pilgrimage to the Kumano shrines. Enjoy them with Japanese tea or milk.

Typical price

¥500–1,200

Where

Shingu

Round black candies made with brown sugar. The name comes from nachiguro, a beautiful black stone found in the Kumano area. Their gentle sweetness and the depth of brown sugar have made them a long-loved Kumano souvenir. Each candy is individually wrapped, making them handy to carry. They are a perfect companion when walking the Kumano Kodo. They are sold around Nachikatsuura and at souvenir shops in the prefecture. They melt slowly in the mouth with a gentle sweetness.

Typical price

¥300–800

Where

Nachikatsuura and around