Miso Oden (Stewed Vegetables and Fishcakes with Miso)
Aichi
The important ingredient for the cuisine in Aichi Prefecture is bean miso (red m…
meat/vegetable ｜ Page 6 ｜ Our Regional Cuisines
meat/vegetable
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Kure-no-Nikujaga (Kure style Meat and Potato Stew)
Hiroshima
In the case of the general "nikujaga" (meat and potato stew), it typically consi…
Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)
Okayama
Ki Nira is a specialty of Okayama Prefecture which accounts for 70% of the natio…
Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)
Okayama
Okayama Demikatsu Don,” a local bowl in Okayama, features freshly fried pork cut…
Hormone Udon
Okayama
"Tsuyama Horumon Udon" is a dish where fresh mixed horumon (beef or pork offal) …
Heka (Fish Sukiyaki Hot Pot)
Shimane
A local dish from Shimane Prefecture, which faces the Sea of Japan and has a lon…
Jabu (Simmered Meat, Vegetables and Tofu)
Tottori
This is a precious feast using chicken kept at home during the time when it was …
Ashi Tibichi
Okinawa
‘Ashi Tibichi’ or ‘Tibichi’ is a dish of simmered pig’s feet (‘chimaguu’ in Okin…
Tonkotsu (Simmered Spare Rib)
Kagoshima
‘Tonkotsu’ is a local dish simmered roasted spare rib with ‘shochu’ distilled sp…
Buta Miso (Pork with Miso)
Kagoshima
‘Buta Miso’ is a dish made with pork and miso, representative foods of Kagoshima…
Jidori no Miso Korobakashi
Miyazaki
In Miyazaki prefecture, locally raised chicken meat is called “jitokko.” This lo…
Gane
Miyazaki
“Gane” is a traditional dish from Minamikyushu of Kagoshima prefecture and Miyak…
Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)
Wakayama
‘Gonbachi’ is officially called ‘Itadori’ and a Polygonaceae plant, and is a kin…
Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))
Ehime
Pheasants in Japan have been popular since ancient times, as seen in the Japanes…
Yama-Surume no Kinpira
Kumamoto
Dried bamboo shoots are enjoyed throughout the Kyushu region, but they are parti…
Sawasawa
Kagawa
“Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "…
Pasty (Chicken Pie)
Nagasaki
"Pasty" is said to be a dish introduced by the Dutch who entered and exited Deji…
Kujira-jaga (Whale Potato Stew)
Nagasaki
In Nagasaki, whaling has been conducted since the Jomon period, and during the E…
Koya-tofuko-to-Yasai-no-nimono (Simmered Freeze-dried tofu Powder and Vegetables)
Hyogo
Koya tofu powder, also known as "tofu powder," is the powder produced during the…
Nikuten (Beef Tendon Japanese Pancake)
Hyogo
In Takasago City, there is a dish called "nikuten," which is a type of okonomiya…
Shizuoka Oden
Shizuoka
"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such …
Tougan-jiru(White gourd Soup)
Aichi
Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan…
Kinzanji-Miso
Shizuoka
"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Toug…
Ozaku
Shizuoka
"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese…
Imabari Yakitori (grilled chicken)
Ehime
"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightl…
Sekka-jiru(Stone Flower Soup)
Ehime
This is a local dish from Oshima, Imabari City, where the stone industry flouris…
Kokera-Sushi
Wakayama
‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…
Senbuki-Mage
Fukuoka
"Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and…
Kyuuri to Kawa-Ebi no Nimono
Kochi
River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Pre…
Misoshiru / Mugimiso
Ehime
Ehime's miso soup is a soup made with barley miso, a traditional local ingredien…
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
