Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)
Okinawa
"Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Isl…
rice dish ｜ Our Regional Cuisines
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Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)
Kagoshima
"Sake zushi" was first said to be made during the Edo period when the Shimazu cl…
Mamakari Zushi (Japanese Scaled Sardine Sushi)
Okayama
"Mamakarizushi" is a type of "nigirizushi" (oval-shaped mounds of rice) made wit…
Tofu Meshi (Rice with Tofu and Vegetable Toppings)
Okayama
Tofu is an ingredient frequently used for Buddhist vegetarian cuisine. It was se…
Wasabi Zushi (Wasabi Sushi)
Wakayama
In the Arita region, various types of sushi such as "Narezushi" and "Hayazushi" …
Wakame Zushi (Wakame Seaweed Sushi)
Wakayama
The coastal area from Hinomisaki to Wakayama City faces the bountiful Kii Strait…
Izushi/Iizushi
Niigata
Iizushi, a type of narezushi (matured sushi) that has been handed down from gene…
Tako Meshi (Octopus rice)
Hyogo
Hyogo Prefecture boasts the second largest catch of octopus in Japan and the lar…
Kamasu-sushi (barracuda-sushi)
Fukuoka
The Kora Taisha Festival (Korasan-Kunchi) held at the Kora Taisha Shrine, the nu…
Saba no Sugata Zushi (Mackerel Sushi)
Kochi
"Sawachi" cooking refers to regional cuisine from Kochi prefecture and it is ser…
Mikan Zushi (Japanese Mandarin Sushi)
Ehime
Mikan (=Japanese mandarin) grown in Ehime receive a lot of sunlight and are expo…
Botecha (Ochazuke made with Black Beans Rice)
Ehime
"Botecha" is a recipe that was created during the Matsuyama Domain as it followe…
Mossou Meshi (Mixed Rice made with a Mold)
Kagawa
"Mossou meshi" is a type of rice that is molded into a certain shape using a woo…
Satsuma (Fish and Miso Dishes over Rice)
Kagawa
"Satsuma" is a local dish made by breaking up grilled white fish, basting it wit…
Sabazushi (Mackerel Sushi)
Kyoto
In Wakasa Bay, mackerel has been abundantly caught and has been a popular fish a…
Toridose (Chicken Porridge)
Chiba
"Toridose," or Chicken porridge, is a regional dish commonly consumed during spe…
Yan-gome (Roasted Azuki Rice)
Chiba
"Yan-gome" is a dish of roasted rice and boiled red beans cooked with sugar. Whi…
Hitokawa Sushi (Layered Pressed Sushi)
Shiga
"Hitokawa sushi" is a pressed sushi prepared for gathering events often made in …
Syoten-zushi
Saitama
In Menuma area of Kumagaya City, during the Edo period, it flourished with the t…
Ayu rousui (Sweetfish porridge)
Tokushima
"Ayu-rousui" refers to a porridge containing a whole Ayu (Sweetfish). Ayu-rosui …
Yakimochi (Grilled rice cake)
Tochigi
In the days when homemade snacks and light meals were prevalent, rice cakes made…
Anago Meshi (Rice with Conger Eel)
Hiroshima
Grilled conger eel is cut into smaller pieces and placed on top of warm rice coo…
Kaki Meshi (Mixed Rice with Oysters)
Hiroshima
"Kaki meshi" is a mixed rice made with oysters from aquaculture in the areas aro…
Aka-zuke/Aka-zushi (Red Shiso sushi)
Akita
"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous ric…
Sasazushi (Bamboo Sushi)
Nagano
"Sasazushi" is a regional dish passed down in the city of Iiyama and the Joetsu …
Hokki-meshi
Miyagi
Hokki-gai is a large bivalve molluscs whose formal name is Uba-gai, and is calle…
Yafuara Jushi (Vegetable Rice Porridge)
Okinawa
"Jushi" is an Okinawan word for mixed rice or cooked rice. There are two types o…
Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)
Miyazaki
"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to…
Hyugadon (Rice Bowl with Marinated Tuna Sashimi)
Oita
Hoto Island is located in the Bungo Channel, around 14km from Tsukumi port in Ts…
Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)
Wakayama
“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, whe…
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
