Takenoko-no-misoni (Simmered Bamboo shoot in Miso)
Yamaguchi
Bamboo shoots, which signal the arrival of spring, are in season from March to M…
meat/vegetable ｜ Page 2 ｜ Our Regional Cuisines
meat/vegetable
mock title
Kujira-no-tatsutaage (Deep fired Whale)
Yamaguchi
In the Sanin region facing the northern side of the Chugoku region, there is a c…
Chatsu (Simmered Vegetables with Vinegar)
Mie
This is a local dish to be prepared for gathering events. Originally, it is "sho…
Kiriboshi-daikon no nimono (simmered dried shredded daikon radish)
Tochigi
This is a dish made by rehydrating "kiriboshi Daikon"(=Dried strips of Daikon ra…
Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)
Tochigi
Eggplant is a representative vegetable from summer to autumn. Inland Tochigi Pre…
Donko-jiru (Dark sleeper Soup)
Fukushima
"Donko" (=Dark sleeper) is a fish inhabits from around Hakodate in Hokkaido to t…
Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters)
Hiroshima
"Kaki zoni" is a "sumashi-jiru" (=clear soup) made with dried sardines, kombu (=…
Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
Gifu
"Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture…
Nasuno-koujizuke (pickled eggplant with kouji)
Akita
"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It…
Heso-daikon no nisime
Miyagi
In the Tohoku region, where the weather is severely cold, there has long been a …
Inobuta nabe (Inobuta Hot pot)
Yamanashi
Yamanashi Prefecture, comprising 80% forested areas, has a history of consuming …
Gyujiru (Beef soup)
Okinawa
"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ing…
Yafuara Jushi (Vegetable Rice Porridge)
Okinawa
"Jushi" is an Okinawan word for mixed rice or cooked rice. There are two types o…
Nmu-kuji Puttu-ru (Sweet Potato starch cake)
Okinawa
"Nmu-kuji Puttu-ru" is made by dissolving "Nmu-kuji" (=sweet potato starch) in w…
Hirayachi (Vegetable Pancake)
Okinawa
"Hirayachi" is made by mixing wheat flour with egg and Dashi (=Japanese soup sto…
Torisashi (Chicken Sashimi)
Kagoshima
In Kagoshima Prefecture, there is a record that since the Edo period, Satsuma Sa…
Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)
Miyazaki
"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to…
Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)
Miyazaki
"Seri" (=Japanese parsley) is a perennial herb of the parsley family that grows …
Nanairo Oae
Nara
This is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "…
Zuiki no Nimono
Nara
‘Zuiki’ is a Japanese taro stem. Stems from red stem spices like ‘tou no imo’ an…
Jabu
Hyogo
It is a dish simmered chicken and konjac noodle, Japanese leek, tofu, onion, gob…
Saba no Jau
Hyogo
This is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Jap…
Hata-gonbo-zushi (Burdock Sushi)
Wakayama
“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, l…
Baniku Soba (Buckwheat Noodles with Horsemeat)
Kumamoto
According to statistics published in 2019 by the Ministry of Agriculture, Forest…
Taipiien (Glass Noodle Soup)
Kumamoto
“Taipiien” is a local dish served at Chinese restaurants and at home. It is a so…
Kuritsubo (Chestnuts and Vegetable Stew)
Nagasaki
Kuritsubo is a traditional simmered dish that has been enjoyed in Kawatana Town …
Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu)
Osaka
"Zuiki" refers to the leaf stalks of satoimo, and it has been a traditional summ…
Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)
Osaka
The dish is made by simmering beef tendons in miso or mirin for a long time. Its…
Lemon Steak
Nagasaki
Lemon Steak is a local specialty that has been enjoyed in Sasebo City, Nagasaki …
Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)
Nagasaki
Boiled and Dried Daikon Radish and Kanboko is a local dish of Saikai City. The c…
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
