is a Japanese term for specialty food products associated with particular Japanese regions.Japan's Socio-Economic Evolution: Continuity and Change (Japan Library, 1996), eds. Sarah Metzger-Court & Werner Pascha, p. 157. Tokusanhin are often showcased in ekiben and packaged as omiyage (souvenirs).
Tokusanhin are a category of meibutsu, regional specialties.
Examples
Akita Kiritanpo Nabe Fukuoka
Mentaiko Fukushima Fukushima beef Ikaninjin Kitakata ramen Hiroshima Momiji manjū Hokkaido Shiroi Koibito Royce'
Iwate Wanko soba
Kanagawa Hato Sabure
Kobe Castella Fugetsudo Kyoto Yatsuhashi Mie Spiny lobster Matsusaka beef Akafuku mochi Nagoya Hatcho miso Niigata Noppe Sasa dango Osaka Takoyaki Okonomiyaki Chinsuko Shiga Ōmi beef Shikoku Sanuki udon Tokyo Tokyo Banana Yokohama Baumkuchen Yamagata Imoni Yonezawa beef
See also Meibutsu, famous things, usually associated with particular locales. Miyagegashi Pasalubong, a gifting tradition in the Philippines also involving regional specialties
References