Nara City Tourism Association

Okayu (Japanese rice porridge) is a simple dish made by boiling rice. Nara's variation, known as Cha-gayu, is somewhat unique. It is made of cold rice in fragrant hojicha (roasted green tea) and was once a well-known breakfast staple in Nara.

Cha-gayu is delicious on its own but exceptionally good with pickles. The aroma of the hojicha tea and the subtle flavor of the rice create a refreshing and delicious taste that is harmonious with the saltiness of the pickles. Its light texture and flavor go down so easily that the entire bowl will be gone before you notice it.

Nara has a unique type of sushi called kaki-no-ha-zushi (persimmon leaf sushi). 

Mackerel or salmon are dipped in salt, placed on vinegared rice, and wrapped in fragrant persimmon leaves. The leaves subtle aroma delicately draws out the sour hints in the vinegared rice and fish, enhancing the rich flavors.

Nara is an inland region far from the sea, and seafood was once very valuable. Therefore, the locals reportedly devised the idea of improving the dish's shelf life by salting the fish and wrapping it in persimmon leaves to prevent it from drying out.

Narazuke is a traditional pickle representing Nara with a history of over 1300 years. It is made from sake lees, a byproduct left after squeezing raw sake during brewing. Salted vegetables such as cucumbers, daikon radish, carrots, and ginger are soaked in sake lees, allowing the aroma of the alcohol and the flavor of the rice to permeate deeply. Recently, unique pickle flavors such as chili oil and spicy miso have also appeared. Narazuke allows you to experience the traditional taste of Nara.

Manju is a type of wagashi (traditional Japanese sweet) that is loved all over Japan, but its origins are actually in Nara. It is said that it first came about when a Chinese who had arrived from China in Japan in the 14th century introduced manju filled with red bean paste. To honor this achievement, Rin jinja Shrine (inside Kangou-jinja Shrine) was erected in Nara City. As the only manju shrine in the country, the Manju Festival is held every April to pray for the prosperity of the confectionery industry. Manju, characterized by its delicate skin and sweet red bean paste, is a perfect complement for Nara's specialty Yamato tea.

In Nara, rice cooked in soy sauce is known as iro-gohan (meaning “colored rice"). Its origins date back to the 8th century, when rice was a precious commodity. Rice was often mixed with other grains, such as millet, to bulk it up and then cooked with seasonal ingredients. Since iro-gohan is mainly known as a home-cooked dish, it is rarely served at restaurants under that name.

Yet, nowadays kamameshi (mixed rice cooked in pots) restaurants are very popular in Nara. Be sure to visit.

One of the highly recommended specialty cuisines of the Nara region is somen, a thin white Japanese noodle made from wheat flour. 

Sakurai in Nara is said to be the birthplace of somen and high-quality somen has been produced in its ideal environment of crystal-clear waters and breezes since ancient times. Miwa somen, in particular, is rated among the best in Japan for its chewy yet smooth texture. 

If you visit Nara, be sure to try this traditional cuisine made from the bounties of nature!　Somen can be enjoyed throughout the year. Cold somen is a popular summer staple in Japan. Besides, you can also have it as hot soup noodles in the winter.

Tenri ramen, a popular local cuisine from Tenri City, Nara Prefecture, is characterized by its reddish soup and heaping of Chinese cabbage. The base of the soup is made with pork and chicken bones, with the addition of garlic and chili bean paste to give it a spicy kick. It is also topped with stir-fried Chinese cabbage, pork, and chives making it a highly satisfying meal. The generous volume and addictive flavors keep diners coming back for more. Tenri ramen is the perfect stamina booster not only for cold winter but also in hot summer!

Kudzu (made from arrowroot powder) is an essential summer wagashi (traditional sweets). In particular, Yoshino Hon Kudzu, gathered in Yoshino region in southern Nara, is a traditional ingredient from around 1650 to 1750. Both its flavor and texture are exquisite. A typical wagashi made with Yoshino Hon Kudzu is kuzumochi, characterized by its chewy texture and sweetness. The ingredient is also used in various other types of wagashi, such as yokan and kuzukiri. Many local cafes in Nara offer sweets made with kudzu, so be sure to stop by for short breaks during your trip!

Asuka nabe is a traditional Nara hot pot dish consisting of chicken and vegetables stewed in milk and broth. Its origins date back to around 1,400 years ago, when people first began to consume milk in Japan. At the time, the chicken was boiled in milk and eaten. The broth, filled with the delicious flavors of stewed chicken and vegetables, is mellow and rich. These flavors are enhanced by adding udon noodles toward the end of the meal. Be sure to savor this dish at a hot pot restaurant in Nara!

Shoryakuji Temple in Nara City is said to be the birthplace of sake that created the epoch-making fermentation process to produce cleared sake in the 15th century. In Nara, the rich history of sake brewing has been preserved at places such as Kasugataisha Shrine where the oldest sake brewery can still be found. These facilities are known as ’sakedono’ (used to make sake offered to the gods and the imperial court). Presently there are 28 sake breweries in Nara Prefecture, each of which produces its own distinctive flavored sake. You can find your favorite ones at restaurants or liquor stores in Nara City.

Nara is home to some of the most famous plum blossom viewing spots including Tsukigase and Anou. Plum liquor made from the plums grown in these areas is popular for its rich aroma and mellow flavor. A wide range of unique varieties is available and would make delightful gifts, including one with a rich fragrance achieved by combining the plum liquor with cherry blossom syrup.

In Nara, spices, herbs, and medicinal plants that are indispensable in modern cooking have been used since the Nara period (710–794). Precious spices such as pepper and cinnamon are stored in the Shosoin Repository, located within the grounds of the Todaiji Temple. Today, you can enjoy spices and medicinal herbs at many curry and medical cuisine restaurants, drawing attention as health foods. Experience the history of Nara's spices and herbs and appreciate their fragrance and taste at unique shops!

Nara offers many cafes, perfect for short breaks during your trip. Famous coffee shops and popular cafes offer specialty coffee and stylish interiors. ROKUMEI COFFEE CO. NARA is a specialty coffee shop that roasts its own beans. Notably, the shop is run by the former winner of a Japanese national coffee bean roasting competition.

Kakigori, shaved freezing ice with sweet syrup, is a wonderful summer tradition whose roots are in Nara. Himuro jinja Shrine, founded in 710, is a shrine dedicated to the guardian deity of the ice-making pond and ice storage facility. In summer, people visit the shrine to attend the ritualistic offering of kakigori. The city has many unique kakigori shops, and one of the attractions of Nara is the availability of this dessert not only in summer but all year round.

Yamato tea, characterized by its refreshing aroma and flavor, is a representative tea of Nara. Its origins can be traced back to 806 when a monk brought back tea plant seeds from China and planted them in the Yamato province (current Nara). Tea cultivation requires significant temperature differences between mornings and evenings and abundant water sources, so it is mainly grown in mountainous regions. In addition to tea consumption as a drink, sweets made with Yamato tea have also gained popularity in recent years.

One of the most popular sweets in Nara is yomogi mochi (Japanese mugwort rice cake). Nakatanidou's “high-speed mochi pounding" is especially popular among tourists. This shop has remained faithful to traditional pounding methods to bring out the soft and chewy texture. It is also particular about the quality of the ingredients such as glutinous rice, red beans, soybean flour, and mugwort. A single bite fills the mouth with the aroma of mugwort and the sweetness of the bean paste, and you will find yourself finishing the whole mochi in no time at all.

There is a unique brand of strawberry called Kotoka in Nara. This is a rare variety of strawberry that offers an exquisite balance of sweetness and sourness. Its average sugar content is 12 to 13 degrees, making it sweeter than regular strawberries. It is also distinguished by its beautiful, deep ruby color and shiny surface, which make it look like a jewel. Kotoka strawberries can be purchased at farm shops and specific stores.

Yamato beef is Nara's branded beef, renowned since the Kamakura period (1185–1333). It is characterized by its soft and chewy texture and rich, juicy flavor with every bite. Yamato beef also contains a lot of oleic acid, which is good for health. Its fat melts smoothly in the mouth without feeling greasy, making it a popular choice among diners across wider generations.

Yamato Nikudori chicken is a well-known specialty of Nara and is deeply rooted in the local food culture. It is a descendant of the traditions of chicken cuisine from about 1,400 years ago. The chicken is raised slowly in a stress-free environment, producing distinctly flavorful and juicy meat. 

It is perfect for making various dishes, such as yakitori (grilled chicken skewers) and stews, and is served at many restaurants.

Yamato pork is a branded pork of Nara. Its quality fat and juicy taste distinguish it. The pork is raised without animal feed to prevent odors in the meat. Instead, it is fed mainly bread crumbs and grains such as brown rice, which brings out the sweetness of the meat. This pork is served and enjoyed in various dishes, including steak, shabu-shabu, and tonkatsu.

Yamato yasai (vegetables) has been a specialty in Nara since the Nara period (710–794), which are sure to make your trip even more memorable. As many as 20 distinctive types are certified. These include the sweet Yamato Mana (often served as pickles), the long and distinctly red turnip Katahira Akane, the round and adorable eggplant with sweet flavor Yamato Maru Nasu, and the Yamato Imo yam used in yamakake. 

You can find them at local shops and restaurants, so be sure to try them!

What do you think? In addition to gourmet food, do also read the following special feature on popular souvenirs and mementos from Nara!