Hamo Suki
Hyogo
‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion lo…
fish dish ｜ Page 5 ｜ Our Regional Cuisines
fish dish
mock title
Shimi Daikon no Otaue no Nimono
Nagano
"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold …
Sake no Kasuni (Simmered Salmon in Sake Lees)
Nagano
In Japan, as part of the preparations to welcome Toshigami (the deity of the New…
Taranokoiri(Stir-fried dish with cod roe)
Akita
Cod is an indispensable winter fish in Akita Prefecture. Generally speaking, "Ta…
Ha Zushi/Leaf Rapped Sushi
Fukui
"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a decid…
Nishin Sushi/ Herring Sushi
Fukui
During the mid-Edo period (around the mid-18th century) until the 1930s in the M…
Oosaka zushi (Osaka Sushi)
Osaka
A collective term for sushi made in Osaka, which includes pressed sushi, rolled …
Karanamasu
Chiba
"Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karan…
Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe)
Hokkaido
Hokkaido is famous throughout Japan for its Ikura("Ikura" is the result of break…
Senba jiru (Soup of salted mackerel and daikon radish)
Osaka
A dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been…
Kogyo-no-tenpura (Tempura of lake fish)
Shiga
"Tempura of Lake Fish" is a classic dish in Shiga Prefecture, featuring small sw…
Narezushi (lactic acid fermented sushi)
Mie
"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and …
Iwana no Shioyaki (Salt-grilled Char)
Miyagi
Char is a fish only lives in the upper stream of headwater areas where clear wat…
Kajiya Nabe
Hyogo
Miki City, known as the birthplace of metalworking in Japan, has its origins dat…
Ebiimo to Boudara no Taitan
Kyoto
"Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, feat…
Saba no Bo Sushi/ Mackerel Stick Sushi
Shiga
"Saba Stick Sushi" is a traditional local dish that is a staple during festivals…
Iwashi Dango (Sardine Ball)
Tottori
The coastline of Tottori Prefecture is approximately 130 km long, with much of i…
Tobiuo no Sashimi
Shimane
In Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, thes…
Koi-no-Arai
Fukushima
“Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). Dur…
Ohira
Fukushima
Seaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mounta…
Koi-no-Umani
Yamagata
Koi-no-Umani is a local dish made by koi (=Carp) cut into round slices and simme…
Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt)
Gunma
In Gunma, where there are many rivers with clear water, various river fish is gr…
Anago Sushi
Tokyo
"Anago sushi" is a type of sushi where eel, simmered and cut into a fillet, is p…
Ko-iwashi no sashimi (sashimi of small sardine)
Hiroshima
"Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardin…
Fugu no Karaage
Yamaguchi
Yamaguchi prefecture is famous for its fugu dishes. There are several types of p…
Iwashi Sushi (Sardine Sushi)
Mie
The fishing catch by fish species in Mie Prefecture is ranked first in the natio…
Kibinago no Hokaburi
Kochi
In Kochi prefecture, sardines were soaked in vinegar and made into sushi using “…
Funa Miso (Crucian carp Miso)
Aichi
"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reac…
Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)
Iwate
Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from…
Ika Menchi (Squid hamburger)
Aomori
It is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso’, …
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
