Anago Meshi (Rice with Conger Eel)
Hiroshima
Grilled conger eel is cut into smaller pieces and placed on top of warm rice coo…
fish dish ｜ Page 2 ｜ Our Regional Cuisines
fish dish
mock title
Kaki Meshi (Mixed Rice with Oysters)
Hiroshima
"Kaki meshi" is a mixed rice made with oysters from aquaculture in the areas aro…
Ayu no Shioyaki (Salt-grilled Sweetfish)
Gifu
Gifu prefecture has many clear streams such as Kiso River, Nagara River and Ibi …
Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp)
Nagano
Saku City, located in the eastern part of the prefecture, is situated near the b…
Same no Sukume
Aomori
The meaning of "sukume" is ‘to wrap with vinegar’. It is pronounced "sugume" in …
Suno Shui (Sardine Vinegar Soup)
Miyazaki
"Suno shui" is a hot vinegar soup made with grated daikon radish and sardines si…
Hyugadon (Rice Bowl with Marinated Tuna Sashimi)
Oita
Hoto Island is located in the Bungo Channel, around 14km from Tsukumi port in Ts…
Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)
Wakayama
“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, whe…
Saba no Jau
Hyogo
This is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Jap…
Hamonabe (Hot pot with conger pike)
Osaka
The pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay sinc…
Ebizakko (Fried Shrimp)
Fukuoka
The Buzen Sea brings us abundant blessings. Located in the Suonada Sea, which st…
Kutsuzoko-no-nitsuke (Simmered Sole)
Fukuoka
The Ariake Sea is surrounded by four prefectures in Kyushu. The sea bottom is mu…
Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)
Mie
Sunfish are sometimes caught during the traditional fishing season along the Kum…
Migaki-nishin no Koji-zuke
Niigata
Hokkaido herring occupied a major position among the goods carried by the Kitama…
Negima-nabe (Tuna and Japanese leek pot dish)
Tokyo
"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that origina…
Unagi no Kabayaki (Glaze-grilled Eel)
Tokyo
Originally, the word "Edomae (Edo original) " was used for eel which was from To…
Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)
Shizuoka
Namaribushi is one step before becoming bonito flakes, which are soft and can be…
Mago-chazuke (Horse mackerel rice bowl with tea)
Shizuoka
Mago-chazuke is a local dish eaten throughout the Izu Peninsula, and was origina…
Nama Shirasu-don (Raw Baby Anchovy Bowl)
Shizuoka
Shirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, a…
Dojyou-ni (stewed loach)
Saitama
In Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers orig…
Ankou no Tomo-zu
Ibaraki
It is a local dish of boiled monkfish dipped in vinegared miso paste with liver.…
Boutara-ni (dried codfish stew)
Fukushima
In the old days, Aizuwakamatsu, located inland, faced challenges in obtaining fr…
Shottsuru Nabe
Akita
"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stoc…
Ishiru-nabe (Ishiru Hotpot)
Ishikawa
"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is…
Surimi-age (Surimi (Fish Paste) Tempura)
Toyama
More than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is c…
Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
Aomori
In the central and southern inland parts of Tsugaru region, fresh seafood was ha…
Tachiuo (beltfish) roll
Ehime
Tachiuo (=beltfish) is a saltwater fish of the cutlassfish family and its total …
Dojou-Jiru (Pond loach Soup)
Kagawa
It is said that "dojou" (=pond loach) becomes the tastiest from June to July, be…
Uni-meshi(Sea urchin rice)
Yamaguchi
The coastal areas of Hagi in Yamaguchi prefecture are a treasure trove of seafoo…
Hasu-imo no Su-no-mono (Pickled Hasu-imo)
Yamaguchi
"Hasu-imo," a kind of Satoimo(=Japanese taro), is widely found in the tropical r…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
