Specialties of Japan

The specialties or characteristics of a place are seldom spoken in some areas. However, as a Canadian I can attest that every area has its specialties- the East Coast for its Lobster, The North for its Inukshuks and Montreal for its Smoked Meat (sorry if I've missed any place). Well, that being said, the Japanese go crazy over local specialties. Every, I mean, every locale has its claim to fame. There are a multitude of specialties, and I only know the ones from my own prefecture! Fukui is known for its hand-crafted chopsticks, Soba noodles (made of buckwheat), lacquereware, Koshihikari (a delicious type of rice) and Echizen crabs (which are in season in December.

Furthermore, with the Japanese love of travel- facilitated through convenience and rather inexpensive prices- comes the giving of gifts. If one has spent some time away from his or her place of origin it is only customary to purchase the local specialty for friends, co-workers and family. You can only imagine the monopoly therefore presented to local shopkeepers due to these circumstances.

On being asked where one has been, you will receive a follow-up question of , "Did you try/buy any _______". I was quite amazed at first at the Japanese knowledge of local goods.

I'm planning a trip to Nara this weekend and can only await the local flavours that will be pushed at me and already have congured up ideas for my gifts to friends and co-workers.

The crabs in the picture are a specialty in Obama. They have blue claws and travel up from the Atlantic coast of South America.