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Japanese cuisine has a vast array of regional specialities known as ''kyōdo ryōri'' (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.〔("Japanese Cuisine. ) (Thefoodieshandbook.co.uk ). Accessed July 2011.〕 While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered as such, many regional specialities survive to this day, with some new ones still being created. Regionality is also apparent in many dishes which are served throughout Japan such as zoni soup. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth, in eastern Japan, while in western Japan the broth relies more on the complex dashi-flavouring, with a hint of light soy sauce. ==Historical origin== Broadly speaking, the historical origin of Japanese regional specialities can be categorized into four types: * Traditional - Food originating from local ingredients before the days of refrigeration * Late 19th Century and early 20th Century - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods. * In the aftermath of the Second World War - Food shortages led to new dishes being devised from existing ingredients, many by returning soldiers bringing back recipes from abroad. * Modern - Modern chefs inventing new dishes which become popular locally, as well as dishes artificially proclaimed to be regional specialties by local businesses and tourist boards. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Japanese regional cuisine」の詳細全文を読む スポンサード リンク
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