Just a stone's throw from Tokyo, Kanagawa Prefecture is blessed with mountains and sea, and its rich natural environment has given rise to a remarkable array of local ingredients and specialities. The "Kanagawa Top 100 Local Products" is a curated selection of the prefecture's finest crafts, processed foods, and agricultural and marine products — chosen by residents and industry groups alike. Below we explore two standout items from each of Kanagawa's seven regions, so you can eat your way across the prefecture like a local.

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Yokohama & Kawasaki: Chinese Steamed Buns

Yokohama's legendary Chinatown packs over 600 shops into its vibrant streets. Among them, Chinese steamed buns (chukaman) reign supreme — each shop guards its own recipe, with fillings ranging from classic pork to inventive modern twists. Grab one for a walking snack or pick up a box as the perfect edible souvenir. Half the fun is comparing flavours as you wander.

Yokohama & Kawasaki: Conger Eel (Anago)

The waters off Yokohama — particularly around Namamugi, Koasu, Shiba and Kanazawa fishing ports — yield some of Japan's finest maanago (whitespotted conger). The peak season runs from June through September, when the warming water drives the eels to feed heavily, developing a tender, richly marbled flesh. Celebrated as an "Edomae" brand, Yokohama anago shines in tempura, sushi, simmered (ni-anago) or simply grilled (shirayaki).

Miura Peninsula: Misaki Tuna

Misaki Port ranks among Japan's top tuna landing sites, handling bigeye, bluefin and southern bluefin varieties year-round. The secret to its legendary freshness? Tuna is flash-frozen at -60°C aboard the fishing vessels. With 400–1,000 fish traded daily, Misaki is also one of the few places where you can sample rare cuts — head meat, offal, collar — that rarely make it beyond the port. Each local restaurant has its own speciality, and the take-home blocks from the market are incomparable.

Miura Peninsula: Miura Cabbage

The peninsula's mild climate and volcanic soils produce two standout cabbages: tender "early-spring cabbage" available through winter, and the exceptionally sweet "spring cabbage" that peaks from March to May. The spring harvest is so soft and juicy it's best enjoyed raw — tossed simply in a salad or lightly pickled to let its natural sweetness shine.

Shonan: Shonan Shirasu (Whitebait)

Along the Sagami Bay coast from Miura to Yugawara, shirasu (baby sardines) are landed daily. The raw version (nama-shirasu) is so perishable it can only be eaten on the day of catch — a translucent, delicately briny treat unique to Shonan. The gently boiled kama-age shirasu, fluffy and savoury, and the dried shirasu-boshi make excellent souvenirs and pantry staples.

Shonan: Shonan Gold Citrus

A hybrid of the Golden Orange and the Satsuma mandarin, Shonan Gold is small, lemon-yellow and deceptively sweet — packing a bright, aromatic punch with surprisingly high sugar content. Its brief season runs from early March to early April, and you'll find it starring in everything from fresh juices to delicate patisserie creations throughout the region.

Tanzawa & Oyama: Oyama Tofu

Oyama's tofu tradition traces back centuries to the mountain's ascetic monks, who relied on soybeans offered as ritual tributes and the area's famously pure spring water. Made with just three ingredients — local spring water, select soybeans and natural nigari coagulant — Oyama tofu is silky, high-moisture and delicately clean-tasting. It's the backbone of the region's celebrated tofu cuisine.

Hakone: Odawara Kamaboko (Fish Cake)

Odawara's kamaboko has been crafted since the Edo period using fresh white fish landed at Odawara Port and across Sagami Bay. The result is a springy, elegantly flavoured fish cake that works equally well sliced and eaten as-is, paired with sake, or dropped into a hot pot. A classic Hakone souvenir that's as versatile as it is delicious.