Hakusai-no-tatami-zuke (Napa cabbage Pickles)
Shiga
The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled…
meat/vegetable ｜ Page 3 ｜ Our Regional Cuisines
meat/vegetable
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Kurumi Gobou (Burdock root dressed with Edamame paste)
Shiga
Kurumi Gobo is a dish of edamame (soybean paste) and burdock root, and has been …
Omigyu no Misozuke (Miso marinated Omi Beef)
Shiga
Omi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef i…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Fukashi Nasu (steamed eggplant)
Niigata
Niigata Prefecture, the largest consumer of eggplant in Japan, has a local dish …
Negima-nabe (Tuna and Japanese leek pot dish)
Tokyo
"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that origina…
Kashiwa no Hikizuri (Chiken Hot Pot)
Aichi
Kashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry far…
Tenmondou
Chiba
Because Chiba Prefecture produces a large amount of vegetables, they are boiled …
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…
Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans)
Gifu
Sengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (…
Koshine-jiru
Gunma
Tomioka City, located in south Gunma Prefecture, is blessed with nature. It has …
Chitake to Nasu no Abura-itame
Tochigi
This is a representative dish of Tochigi, fried "Chitake" (=weeping milk cap mus…
Shira-ae
Tochigi
This dish is very popular not only as an attractive food for auspicious occasion…
Nozawana-zuke (Nozawana pickles)
Nagano
In the harsh cold of the prefecture, as winter approaches, no greenery can be ha…
Ebi Daikon (Simmered Daikon radish with Shrimp)
Tochigi
This is a dish in winter when it starts frosting in the south region of the pref…
Basashi (Horse-Meat Sashimi)
Yamanashi
Yamanashi, known as Kai Province since the Ritsuryo system era, has been recogni…
Jagaimo-to-Hijiki-no-Nimono (Simmered Potatoes and Hijiki Seaweed)
Yamanashi
It is said that on the opening day of Mount Fuji on July 1st, the Goshi (a role …
Basashi (Raw Horse Meat)
Fukushima
The consumption of horse meat became widespread in Fukushima around the time of …
Mogura-uri-no-hiyajiru (Mogura melon chilled soup）
Yamanashi
"Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa …
Hiyashiru
Yamagata
Although the name “Hiyashiru” suggests soup, this is a boiled dish made by combi…
Kyanokko jiru/Keno-jiru
Akita
"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, an…
Shottsuru Nabe
Akita
"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stoc…
Akakabura-no-suzuke (Pickled red turnips)
Fukui
The famous red turnip in Fukui Prefecture is a traditional vegetable known as "K…
Nasu-iri
Miyagi
Eggplant is in season from summer to fall, and the types grown in different regi…
Sendai Hakusai no Tsukemono
Miyagi
It was not until the Meiji period (1868-1912) that Chinese cabbage began to be c…
Shiso-maki
Miyagi
Shiso has been consumed by the Japanese since ancient times, so much so that fos…
Ishiru-nabe (Ishiru Hotpot)
Ishikawa
"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is…
Kenchin-jiru
Iwate
"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot…
Donko-jiru
Iwate
"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanrik…
Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
Aomori
In the central and southern inland parts of Tsugaru region, fresh seafood was ha…
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
