Konnyaku no hachihai (Simmered Konjac(=yam cake) )
Kagawa
A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Sh…
meat/vegetable ｜ Page 5 ｜ Our Regional Cuisines
meat/vegetable
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Ukogi no Horohoro
Iwate
‘Ukogi’ is a deciduous shrub of araliaceae like ‘taranome’ (Japanese angelica tr…
Jingisukan (Lamb and Vegetable Hot Pot)
Hokkaido
During the Taisho era (1912-1926), as the outbreak of World War I made it diffic…
Matsumae-zuke
Hokkaido
"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and …
Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)
Shizuoka
"Orido-nasu" is a native species of eggplant from Miho area in Shimizu Ward, Shi…
Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)
Shizuoka
"Kouhaku Namasu" (vegetable salad marinated with vinegar), one of the must dishe…
Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)
Shizuoka
"Takenoko no Arame-ni" is a local dish mainly in the central area, and simmered …
Kiriboshi Imo (Dried strips of Sweet Potato)
Shizuoka
It is said that the origin of ‘kiriboshi imo’ is Shizuoka Prefecture. In Edo Era…
Akadatsu no Subute
Gifu
"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=j…
Kaki-Namasu
Gifu
"Kakinamasu" is a local dish made with daikon radish and carrots, seasoned with …
Kujira no Nanban-ni (Simmered whale meat with seasonings）
Yamaguchi
"Shimonoseki City in Yamaguchi Prefecture, known for its ingrained fugu (blowfis…
Akakabu-zuke
Gifu
Deep in the mountains, where winter often brings heavy snow, pickled vegetables …
Nita-kumoji
Gifu
"Kumoji" is a dish made by simmering pickled leafy greens that have been soaked …
Sunki-zuke
Nagano
The mountainous Kiso region has a unique culinary tradition that includes a dish…
Hoshi-kabocha no Egoma-ae (Dried pumpkin dressed with sesame seeds)
Nagano
The region known as Kinasa, also called the "Valley Capital," has a long-standin…
Katsudon (Rice Topped with Pork Cutlet)
Yamanashi
When ordering “katsudon” in Yamanashi prefecture, the rice dish is served with j…
Obaku
Yamanashi
“Obaku” is made with round barley (barley without outer husk) soaked in water ov…
Yatsugashira-no-itameni (Stir fried Taro Stalk)
Saitama
The stems of the satoimo(=japanese taro) plant, known as “zuiki,” especially tho…
Furai (Japanese Pancake)
Saitama
"Furai" in the northern Saitama region, including Gyoda City, is not a fried dis…
Sumitsukare (Simmered Daikon Radish and Soy Beans)
Saitama
“Sumitsukare” is a local dish in the northern Saitama region, and it has been en…
Gojiru (Soybean Miso Soup with Vegetables in Season)
Gunma
In Gunma, where farm products are grown a lot, many soybeans with rich flavor ar…
Sauce Katsu-don (Pork cutlet with Thick Sauce on Rice)
Gunma
Gunma is well-known for pork, as there are more than 30 kinds of brand pork ther…
Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)
Gunma
There are plenty of agricultural products in Gunma Prefecture; ‘Joushu-ushi’ (Be…
Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
Tochigi
“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo sho…
Nishime (Simmered Japanese Taro and Others)
Tochigi
“Nishime” is a local traditional dish served at festivals, home celebrations, an…
Okonomiyaki
Osaka
This dish is made by mixing finely chopped cabbage, meat, squid, etc., into a ba…
Kamo-nasu no Dengaku
Kyoto
“Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto. Characte…
Sansho no Ha no Tukuda-ni
Kyoto
Kyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains i…
Dongame-jiru
Shiga
It is also called” Dongame-jiru” or “Dorogame-jiru”. “Dongame-jiru” is a Miso so…
Zeitaku-ni
Shiga
“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the …
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
