User talk:(WT-en) Kaushank

Region name is in Country name. Niigata prefecture stretches about 240 km along the Sea of Japan from southwest to north east, with a coastal plain between the mountains and the sea. It also includes Sado Island.

Because of the shape, Niigata prefecture is often called small Honshū-Main Island. It could be placed in either the Hokuriku or Kōshin'etsu regions, each considered part of the greater Chūbu region.

The prefecture is generally divided into four geographical areas: Joetsu (in the south), Chūetsu (in the center), Kaetsu (in the north), and Sado Island. It is home to the mouth of the Shinano River, the longest river in Japan.

Niigata Prefecture (新潟県, Niigata-ken?) is located on Honshū island on the coast of the Sea of Japan. The capital is the city of Niigata. The name Niigata literally means "New Lagoon".

Regions
Towns and villages in each district:

Higashikanbara District Aga Iwafune District Arakawa Asahi‡ Awashimaura‡ Kamihayashi‡ Sanpoku‡ Sekikawa Kariwa District Kariwa Kitakanbara District Seirō Kitauonuma District Kawaguchi Minamikanbara District Tagami Minamiuonuma District Yuzawa Nakauonuma District Tsunan Nishikanbara District Yahiko Santō District Izumozaki

Cities
20 cities are located in Niigata Prefecture:

Agano Gosen Itoigawa Jōetsu Kamo Kashiwazaki Minamiuonuma Mitsuke Murakami Myōkō Nagaoka Niigata (capital) Niigata is divided into 8 wards (-ku) Kita-ku Higashi-ku Chūō-ku Kōnan-ku Akiha-ku Nishi-ku Minami-ku Nishikan-ku Ojiya Sado Sanjō Shibata Tainai Tōkamachi Tsubame Uonuma

Eat
Niigata is known for the following regional specialities:

Uonuma koshihikari rice: considered the best quality rice in Japan. Shoyu (soy-sauce) and Yofu (western-style) katsudon. Shoyu sekihan. Noppe stew. Wappa-han (seafood and rice steamed in a bamboo basket). Sasa-dango (mochi balls filled with red bean paste, seasoned with mugwort and wrapped in bamboo leaves). Po-po-yaki (steamed bread flavored with brown sugar). Hegi-soba (soba from the Uonuma and Ojiya areas that uses a special kind of seaweed). "Tsubame-Sanjo ramen" (ramen made using thick udon-style noodles). Tochio aburage (aburaage is called "aburage" in Tochio). Kirazu (dishes using okara). Kakinomoto (edible chrysanthemums). Kanzuri (a special seasoning from Myōkō made by leaving chili pepper exposed on snow, then adding flour, salt and yuzu).