Akakabu no Senmaizuke (Red Turnip Pickles)
Aomori
“Akakabu no senmaizuke” refers to traditional red turnip pickles of the Tsugaru …
meat/vegetable ｜ Page 4 ｜ Our Regional Cuisines
meat/vegetable
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Sushiko
Aomori
“Sushiko” is a traditional dish which has been eaten by the local people, partic…
Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso)
Aomori
In Aomori city and surrounding areas, it is customary to eat Oden (=Japanese fis…
Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)
Kochi
Nuta is a traditional seasoning from Kochi Prefecture, made by mixing miso and v…
Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing)
Kochi
Nankoku City, located in the central part of Kochi Prefecture, flourished as the…
Dojou-Jiru (Pond loach Soup)
Kagawa
It is said that "dojou" (=pond loach) becomes the tastiest from June to July, be…
Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )
Kagawa
‘Hitoyama Rural Kabuki’ is held every year on May 3rd in Shodoshima Island locat…
Takuan no Kimpira (Fried Daikon Radish Pickles)
Kagawa
"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after…
Zukigashi (‘Zuiki’ Marinated with Vinegarette)
Tokushima
‘Zuiki’, petiole of ‘yatsugashira’ (a type of Satoimo(=Japanese taro)), is an in…
Houhan (Cooked Buckwheat and Rice)
Tokushima
Long time ago, there was less rice available in rural areas, so local foods used…
Shiro Miso Zou-ni (White Miso Rice Cake Soup)
Tokushima
The traditional New Year's soup (“Zou-ni”) in Tokushima prefecture is known for …
Kabu Zou-ni (Radish Rice Cake Soup)
Yamaguchi
"O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significant…
Hasu-imo no Su-no-mono (Pickled Hasu-imo)
Yamaguchi
"Hasu-imo," a kind of Satoimo(=Japanese taro), is widely found in the tropical r…
Nija (Stir-fried Vegetables)
Hiroshima
Stir-fried julienned daikon radish, fried thin tofu, nebuka-negi (Japanese leeks…
Ohira (Chiken and vegetable stew)
Hiroshima
It is a traditional stew in Otake City. Root vegetables such as satoimo(=Japanes…
Soba-dojo-nabe (Soba in hot pot)
Okayama
A hot pot dish where soba flour is shaped like loaches (Japanese freshwater fish…
Kuromame-iri Chirashi-zushi (Mixed Sushi with black bean)
Okayama
The Katsuei area (Mimasaka City, Katsuo Town, Nagi Town, and Nishiawakura Villag…
Funameshi (Rice in crucian carp soup)
Okayama
The history of funameshi goes along with the history of Kojima Bay reclamation. …
Kuurijishi (Egg Soup with meat and vegetables)
Okinawa
‘Kuurijishi’ is an egg soup with pork belly, ‘Shibui’ (‘Tougan’ wax gourd), and …
Namagusa-kouko
Niigata
The number of Sardines, caught has been decreasing in recent years, but in the p…
Daikon-zushi (Fermented sushi with daikon)
Ishikawa
Along with "Kabura-zushi", this is a traditional fermented food representing Kag…
Houon-ko cuisine (cuisine served at a Buddhist memorial service)
Toyama
Toyama Prefecture is known as the "Shinshu Kingdom" and is home to a thriving Jo…
Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)
Toyama
The variety of Squid dishes varies depending on the season, but Squid is availab…
Shumai
Kanagawa
Yokohama City is the largest consumer of“ Shumai” in Japan. While the average an…
Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)
Chiba
“Takatsu-no-Torimeshi” is a local dish that originated in the Takatsu area of Ya…
Sumitsukare (Simmered Daikon Radish with Soy Beans)
Chiba
Sumitsukare is a dish served with azuki beans and rice to Inari-sama on Hatsuuma…
Shio-Kujira-Jiru
Yamagata
“Shio-Kujira-Jiru “(salted whale Soup) is a traditional nourishing meal to survi…
Nasu no Hana-zushi (Eggplant flower Sushi)
Akita
"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants …
Renkon no Kinpira (Kinpira made of lotus root)
Ibaraki
Kasumigaura, with the second-largest lake surface area in Japan, is renowned for…
Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)
Ibaraki
"Imogara" refers to the dried stalk and tuber part of root vegetables such as Sa…
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
