Cheap, filling and locally produced, B-kyu gourmet food has been trending for awhile now in Japan, so much so that rather than being a passing fad, it¡¯s now become an integral part of Japan¡¯s foodie culture. Driven at a grass-roots level by local chefs and fans, simple and satisfying B-kyu dishes are now also available in convenience stores and increasingly in metropolitan restaurants.

Though B-kyu dishes can now be sampled at food festivals throughout Japan, the nexus event for B-kyu gourmet is the . Established in 2008, the event pits teams of chefs from all over Japan against each other. Interest in the event is rapidly growing. At this year¡¯s event last month in Himeji, Hyogo Prefecture, , totaling ??200,006,000, while a record number of 63 groups took part.

At this very democratic event, visitors get to pick the winners for themselves, by depositing their used chopsticks in a tin at the stall offering the dish they like the best. A win can boost local economies bringing foodie tourists to that area, and it can also get consumers interested in trying out local ingredients used in a dish.

Winning dishes can often get picked up by convenience stores, who then offer a version for sale in their stores. For example, (fried noodles), which came fifth place in last year¡¯s Hokkaido Grand Prix, was on sale for a limited period in Circle K and Sunkus this year. The ingredients for the dish¡¯s trademark sour sauce, which included apples, shitake mushrooms and onions, were locally sourced in Iwate. Another B-kyu dish on sale in convenience stores was ), which went on sale in Poplar convenience stores.

Restaurants are also getting in on the act. ?has a menu based around the B-1 Grand Prix, allowing citizens in Japan¡¯s capital city to get a taste of local dishes without having to travel. Filling, reasonably priced, and unpretentious, B-kyu dishes are perfectly suited to be served in izakaya?(Japanese inns); other similar establishments, such as in Shibuya, also seem to be thriving.

Last month ¡°,¡± Tokyo¡¯s B-kyu version of the insanely popular Michelin Guide, was published. A guide to well-established local neighborhood eateries, which might have been passed over by the more elitist diner, the book¡¯s emphasis is on eating well for under ?1,000. With the economic downturn set to continue, it¡¯s no wonder that this trend for homely cooking has taken root in Japan¡¯s food culture.