Kuromame-ni (Simmered Black Beans)
Hyogo
Black bean from Tamba-Sasayama is considered the highest quality among any black…
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Kibi-mochi / Awa-mochi / Tochi-mochi (Miscellaneous grains Mochi)
Kyoto
Kyoto Prefecture has the Tango Mountains in the north, the Tanba Mountains in th…
Kurumi Gobou (Burdock root dressed with Edamame paste)
Shiga
Kurumi Gobo is a dish of edamame (soybean paste) and burdock root, and has been …
Anbo
Niigata
Anbo is a kind of steamed bun with a kneaded dough and filling made of red bean …
Yude rakkasei (boiled peanuts)
Kanagawa
Yude-rakkasei is peanuts boiled in their shells in salted water. The first peanu…
Tako-meshi (Octopus Rice)
Mie
The history of octopus consumption in Japan is long, and in Mie Prefecture, fish…
Tsukuda-ni
Tokyo
" Tsukudani, " which has been eaten as a preserved food since the Edo period (16…
Shiozuke Takenoko no Tempura
Chiba
Salted Bamboo Shoot "Tempura" is a simple dish made from salted Bamboo shoots, t…
Tsukemono Misoni
Gifu
Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a p…
Oname
Saitama
“Oname” is a fermented food made from Barley Koji and Soybeans. It is useful as …
Hatsu-uma Dango
Gifu
From the Meiji period to the early Showa period, sericulture flourished in a lif…
Tarashi-Yaki
Saitama
This is a local dish eaten during break time from farm work mainly in the easter…
Yuzu-maki (Yuzu Roll)
Gunma
Cold dry wind called ‘Karakkaze’ brows from mountains in winter in Gunma. Also, …
Konnyaku Miso Oden
Gunma
Many people think of konjac potato when it comes to local special product in Gun…
Oyaki (Japanese stuffed dumplings)
Nagano
"Oyaki" is a local dish representing Shinshu, made by mixing wheat flour and buc…
Shimi Konjac
Ibaraki
The Okukuji region in the northern part of Ibaraki prefecture has long been a th…
Hatto
Fukushima
"Hattou" is a dish made by kneading and rolling a mixture of buckwheat flour, ri…
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 …
Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)
Fukushima
"Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)" is a l…
Seige (Female snow crab hotpot)
Fukui
"Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter deli…
Ebisu/Berobero (Chilled agar jelly with whisked egg)
Ishikawa
"Ebisu" is a chilled Kanten(=agar-agar) jelly with whisked eggs. It is an essent…
Surimi-age (Surimi (Fish Paste) Tempura)
Toyama
More than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is c…
Mizu-tataki / Tororo
Iwate
The Ou Mountains at the border of Akita and Iwate prefectures has a very cold an…
Jyune-mochi (Potato Cake with Sweet Egoma Souce)
Aomori
The Nanbu region of Aomori has a very cold climate and has experienced many fami…
Amagi-no-Kawatake
Fukuoka
Kawatake (river mushroom) is a precious natural freshwater laver that can only b…
Miso-dengaku (Miso Stick)
Aichi
Tofu is said to have been introduced from China as early as the Nara and Heian p…
Takenoko-misoni (bamboo shoots boiled in miso)
Toyama
Bamboo shoots simmered in Miso with the “umami “of Kombu(=kelp) is one of the di…
Tanishi no-Miso-ni (simmered Pond Snail with Miso)
Kanagawa
It is a local dish of Iiyama, a hot spring village known as Oku-zashiki of Tokyo…
Sasamaki
Yamagata
“Sasamaki “is made by soaking and draining Glutinous rice, wrapping it in Bamboo…
Kujira-mochi
Yamagata
Although it is called " Kujira-Mochi （whale cake）," it is not made with Whale me…
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
