Bekanabe
Ishikawa
Ishikawa Prefecture has moderately low winter temperatures, although there is so…
fish dish ｜ Page 7 ｜ Our Regional Cuisines
fish dish
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Isaza no Tamagotoji (Simmered Isaza With Egg)
Ishikawa
Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous …
Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)
Okayama
Soup with mochi rice cakes is an indispensable dish during the New Year. Various…
Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)
Okayama
"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by s…
Dojo kenchinjiru
Shimane
Yasugibushi is a folk song that has been passed down in Yasugi City since ancien…
Agono ko umani (braised flying fish roe)
Shimane
Flying fish is the prefectural fish of Shimane Prefecture and is known as the fi…
Akagarei no komaburi (flathead flounder topped with roe)
Tottori
“Akagarei no komaburi” is a type of sashimi made from flathead flounder, which i…
Kaki-made Gohan (Kaki-made Rice)
Wakayama
In the Hidaka region, “kaki-made rice” has traditionally been served at celebrat…
Kaki no Ha Zushi (Persimmon Leaf Sushi)
Wakayama
The Ito region in the Kinokawa River basin is famous for its persimmons, especia…
Saba-zushi (Mackerel sushi)
Hyogo
Saba-zushi is a traditional Japanese dish made from salted mackerel that has bee…
Hamokawa Zakuzaku (Zakuzaku Eel Skin)
Osaka
In Osaka, a city that has prospered from the shipping and commercial industries …
Kobujime
Toyama
Kobujime, which is made by sandwiching fresh sashimi with kombu, was created dur…
Hizunamasu
Iwate
Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particu…
Kasube no Nitsuke (Simmered Kasube)
Hokkaido
"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasub…
Shishamo kanroni (Sweetened boiled smelt)
Hokkaido
"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish t…
Maguro no Kabutoyaki (Grilled head of tuna)
Kanagawa
The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna f…
Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)
Kyoto
Combining seasonal ingredients and compatible ingredients is called “deaimon” in…
Heshiko
Kyoto
Many are under the impression that fresh seafood cannot be obtained in Kyoto, bu…
Saba somen (Mackerel somen)
Shiga
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the …
Toshi-tori Zen/Toshi-tori Zen/Toshi-koshi Ryori (New Year’s Eve Feast)
Miyazaki
On the night of New Year's Eve, the family gathers together to enjoy a lavish me…
Mutsugoro no Kabayaki (Broiled Mudskipper)
Saga
The Ariake Sea, in Saga Prefecture, is known for its vast tidelands, which appea…
Hakata Sesame Mackerel
Fukuoka
Fukuoka's Hakata area has a history of serving fresh seafood. Due to its delicat…
Sawachi ryori
Kochi
The representative cuisine of Kochi prefecture is sawachi ryori. This is not the…
Tai Somen (Sea Bream with Somen Noodles)
Ehime
"Tai Somen" is a dish where a sea bream is simmered whole and served on large pl…
Ajino sanbai(Horse Mackerel in Sanbaizu Sauce)
Kagawa
Formerly, when we would help haul a seine ashore in the summer, the fishermen wo…
Izumiya
Ehime
"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a t…
Teppai
Kagawa
The freshwater crucian carp found in reservoirs scattered throughout the Sanuki …
Hōraku-yaki
Ehime
Hōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish…
Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)
Mie
In ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka",…
Sanmazushi
Mie
At the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests a…
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
