Tororo Gohan
Hyogo
It is said that "Tororo-jiru". grated Japanese yam mixed with "dashi-jiru" (=Jap…
rice dish ｜ Page 2 ｜ Our Regional Cuisines
rice dish
mock title
Hata-gonbo-zushi (Burdock Sushi)
Wakayama
“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, l…
Kuri Gohan(=Chestnut rice)
Kyoto
One of Kyoto's specialties is the "Tamba Kuri(=chestnut)" harvested in the Tamba…
Shoi Meshi
Shiga
Shoimeshi is a traditional dish cooked with soy sauce, and is a traditional dish…
Myoga Zushi (Sushi with myoga ginger)
Toyama
Ozanami myoga ginger is grown in the Ozanami district in the southeastern Toyama…
Tako-meshi (Octopus Rice)
Mie
The history of octopus consumption in Japan is long, and in Mie Prefecture, fish…
Teppo-maki
Chiba
"Teppo-maki", a local dish of Futtsu City, is a thick roll with Bonito flakes, s…
Mago-chazuke (Horse mackerel rice bowl with tea)
Shizuoka
Mago-chazuke is a local dish eaten throughout the Izu Peninsula, and was origina…
Nama Shirasu-don (Raw Baby Anchovy Bowl)
Shizuoka
Shirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, a…
Tsutokko (Steamed rice ball)
Saitama
“Tsutokko” is steamed glutinous rice wrapped in horse chestnut leaves (Tochi lea…
Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans)
Gifu
Sengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (…
Tororomamma (tororo rice)
Akita
”Yama-no-imo(=Japanese mountain yam)" in a "Suribachi (=Japanese mortar)" and mi…
Cha-meshi (rice boiled in tea flavored with sake and shoyu)
Fukui
Cha-meshi is said to have originated from "Nara Cha-meshi," which was first serv…
Takenoko-gohan (Bamboo shoots rice)
Miyagi
Bamboo shoots are an indispensable ingredient in Japanese cuisine, and there are…
Sushiko
Aomori
“Sushiko” is a traditional dish which has been eaten by the local people, partic…
Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )
Kagawa
‘Hitoyama Rural Kabuki’ is held every year on May 3rd in Shodoshima Island locat…
Houhan (Cooked Buckwheat and Rice)
Tokushima
Long time ago, there was less rice available in rural areas, so local foods used…
Uni-meshi(Sea urchin rice)
Yamaguchi
The coastal areas of Hagi in Yamaguchi prefecture are a treasure trove of seafoo…
Gyohan (Fish rice)
Hiroshima
Fish rice is a dish consisting of grilled and loosened white fish topped with co…
Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)
Hiroshima
Rice ball wrapped in pickled Hiroshima mustard. Hiroshima-na is a type of Chines…
Kuromame-iri Chirashi-zushi (Mixed Sushi with black bean)
Okayama
The Katsuei area (Mimasaka City, Katsuo Town, Nagi Town, and Nishiawakura Villag…
Funameshi (Rice in crucian carp soup)
Okayama
The history of funameshi goes along with the history of Kojima Bay reclamation. …
Sasamaki (Mochi rapped in Bamboo Leaves)
Shimane
It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then b…
Hine-zushi (Fermented sushi)
Ishikawa
“Hine-zushi” is a fermented food made by marinating Salted Fish with Rice and al…
Daikon-zushi (Fermented sushi with daikon)
Ishikawa
Along with "Kabura-zushi", this is a traditional fermented food representing Kag…
Kabura-zushi (Fermented yellowtail sushi)
Ishikawa
A traditional fermented food representing Ishikawa Prefecture, with Salted yello…
Oshi-zushi (Sushi pressed overnight)
Ishikawa
In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occas…
Masu-zushi (trout sushi)
Toyama
Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's mo…
Nara-chameshi (Nara savoury rice with various ingredients)
Kanagawa
Rice cooked with chestnuts, soybeans, azuki beans, and millet with tea. Original…
Shima-Zushi (Island Sushi)
Tokyo
“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sl…
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
