Japan Isn't One Kitchen

Japan's cooking varies by region and by household, and many dishes have close relatives with different names. These articles explain the differences with Japanese surveys, standards and regional sources.

Karaage, Tatsuta-age and Zangi: What Separates Japan's Fried ChickenKaraage can use flour or potato starch; tatsuta-age means a soy marinade plus starch; zangi is Hokkaido's name. What Japanese sources say, plus a recipe.
Sukiyaki: Kanto Warishita vs. Kansai StyleKanto sukiyaki simmers in premixed warishita; Kansai sears the beef first with sugar and soy. A Japanese survey, the history, and a Kanto recipe.
Kyushu's Sweet Soy Sauce — Why Southern Japan's Soy Sauce Is SweetSoy sauce in Kyushu is far sweeter than elsewhere in Japan. What's in the bottles, why it got sweet, how it's used, and why it isn't kecap manis.