Gyohan (Fish rice)
Hiroshima
Fish rice is a dish consisting of grilled and loosened white fish topped with co…
fish dish ｜ Page 3 ｜ Our Regional Cuisines
fish dish
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Funameshi (Rice in crucian carp soup)
Okayama
The history of funameshi goes along with the history of Kojima Bay reclamation. …
Yaki-saba-no-nitsuke (Grilled Mackerel Simmered in Soy-Based Sauce)
Tottori
“Grilled Mackerel Simmered Dish” has been cherished as a commoner's taste in the…
Mosaebi no sashimi (Thinly sliced raw fish of Mosa shrimp)
Tottori
In Tottori Prefecture, the shrimp known as "Mosa Ebi(=Mosa shrimp)" is formally …
Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp)
Tottori
In the Karo district of Tottori Prefecture, where there is a landing port for "H…
Namagusa-kouko
Niigata
The number of Sardines, caught has been decreasing in recent years, but in the p…
Hine-zushi (Fermented sushi)
Ishikawa
“Hine-zushi” is a fermented food made by marinating Salted Fish with Rice and al…
Daikon-zushi (Fermented sushi with daikon)
Ishikawa
Along with "Kabura-zushi", this is a traditional fermented food representing Kag…
Kabura-zushi (Fermented yellowtail sushi)
Ishikawa
A traditional fermented food representing Ishikawa Prefecture, with Salted yello…
Oshi-zushi (Sushi pressed overnight)
Ishikawa
In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occas…
Masu-zushi (trout sushi)
Toyama
Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's mo…
Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)
Toyama
The variety of Squid dishes varies depending on the season, but Squid is availab…
Fugunoko-kasuzuke (blowfish roe marinated in sake lees)
Niigata
"Gomafugu" are caught in the Sea of Japan from June to July. The ovaries are sal…
Odawara Kamaboko (steamed fish paste)
Kanagawa
A specialty of Odawara City, it is made by steaming seasoned and well-kneaded fi…
Kohada-awazuke (pickled Kohada fish with foxtail millet)
Tokyo
“Kohada” fish has been a representative ingredient of the” Edo-mae “style since …
Shima-Zushi (Island Sushi)
Tokyo
“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sl…
Koikoku (Miso soup with Carp)
Fukushima
Koriyama City in Fukushima Prefecture is a major Koi (carp) producer. In additio…
Kasube-ni
Akita
"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and s…
Koi no Ama-ni (Sweet and savory simmered carp)
Akita
"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing c…
Tai meshi (Rice with sea bream)
Tokushima
The "Naruto Tai" (=Naruto sea bream) caught in Naruto City, Tokushima Prefecture…
Shima-somen (Somen dipped in simmered fish broth)
Tokushima
The "Shima Somen" enjoyed in Mugi Town, Tokushima Prefecture, is distinct from t…
Sanpei-Jiru
Hokkaido
"Sanpei-jiru" is a local dish consisting of Salted fish, such as Salmon, and Her…
Ayumeshi (Mixed Rice with Ayu Sweetfish)
Tochigi
“Ayumeshi” is a local dish which is a mixed rice using ayu sweetfish. It has bee…
Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
Tochigi
“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo sho…
Gaccho no Karaage (Deep-fried small fish)
Osaka
"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught…
Kounago no Kugini
Mie
The “Kounago”, which is said to be the fish that heralds spring, is another name…
Nousaba
Fukuoka
The term "Nousaba" refers to a regional dish where dried Hoshizame (a small type…
Moroko-zushi (Sushi with ‘Moroko’ Willow Gudgeon)
Aichi
In the waterfront of Owari region, which has many small rivers running everywher…
Tohei Nabe (Eel Hot Pot)
Fukuoka
The term 'Tohei' refers to a fish resembling a large eel that inhabits the coast…
Mushi-Dai（Steamed sea bream）
Kochi
"Mushi-Dai " is one of the festive dishes served at an "okyaku" occasion in Koch…
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
