Yatara zuke (Vegetable Pickeles)
Hyogo
The name "Yatara-zuke" comes from the idea of using a variety of vegetables, suc…
pickles ｜ Our Regional Cuisines
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Osaka zuke (Osaka Pickeles)
Osaka
This is a type of "asazuke", a lightly pickled dish. It involves chopping radish…
Hakusai-no-tatami-zuke (Napa cabbage Pickles)
Shiga
The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Nozawana-zuke (Nozawana pickles)
Nagano
In the harsh cold of the prefecture, as winter approaches, no greenery can be ha…
Akakabura-no-suzuke (Pickled red turnips)
Fukui
The famous red turnip in Fukui Prefecture is a traditional vegetable known as "K…
Takuan no Kimpira (Fried Daikon Radish Pickles)
Kagawa
"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after…
Shiso-no-mi-no-tsukudani (Shiso Pickles)
Okayama
Perilla seeds are plucked from the stems and added to soy sauce for flavoring, u…
Uri no Teppo Zuke
Chiba
The inside of the gourd is hollowed out like a gun barrel, stuffed with chili pe…
Yukina no fusubezuke (Pickled yukina cabbage)
Yamagata
"Yukina no Fusubedzuke" is a pickled dish using yukina, a snow cabbage. Yukina i…
Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)
Fukushima
It is said that persimmons began to be eaten in Fukushima Prefecture around the …
Sugukizuke (suguki pickles (turnip greens))
Kyoto
"Suguki" is a type of turnip greens, a traditional vegetable in Kyoto, known for…
Kaki Namasu
Nara
In Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has b…
Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)
Miyagi
As the old saying goes, "when a persimmon turns red, the doctor turns blue," per…
Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)
Ibaraki
Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…
Hoshigaki Namasu
Saga
Persimmons are grown throughout Japan. Saga prefecture does not produce large am…
Zuiki no Suzuke (Taro Stalk Pickles)
Niigata
"Zuiki" refers to the petiole (stalk) of a type of taro called "Yatsugashira." I…
Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines)
Chiba
The Kujukuri region is a treasure trove of food products from both the land and …
Kanzuke
Kumamoto
“Kanzuke” is a pickle made by exposing radishes to the cold winter wind twice. I…
Akadozuke
Kumamoto
A traditional pickle that has been passed down through the ages in Aso (in some …
Aso Takana-zuke
Kumamoto
"Aso takana" are a traditional vegetable grown in the cold climate and volcanic …
Achara-zuke Pickles
Fukuoka
Achara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pe…
Papaya Pickles
Kagoshima
“Papaya Pickles” are made by pickling young papaya fruit in salt, followed by ad…
Izumiya
Ehime
"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a t…
Crimson Turnip Pickles
Ehime
This pickle is made from a traditional vegetable known as the crimson turnip (hi…
Furu-takuan no Nimono
Fukui
It is a local food representative of Fukui Prefecture, which has been loved sinc…
Pickled Shallots
Tottori
Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period.…
Umeboshi (pickled plums)
Wakayama
During the Edo period, barren land that could not be used for rice cultivation w…
Mibuna Mustard Salad
Kyoto
Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Ky…
Natazuke Pickles
Akita
“Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japane…
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
