Heejaa-jiru (Goat soup)
Okinawa
Heejaa means goat in Okinawan, also known as feejaa. A goat’s meat, bones, and e…
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Kanimaki-jiru (crab miso soup)
Miyazaki
"Kanimaki-jiru" is a local dish of Kitago Town in southern Miyazaki Prefecture, …
Mikka no dango jiru
Toyama
In Toyama Prefecture, a major rice-producing region, rice cake-based dishes and …
Genge no Misoshiru (Genge Miso soup)
Toyama
Miso soup made with genge, a long and slender deep-sea fish about 20 cm long tha…
Takenoko-jiru (Bamboo Shoots Miso Soup)
Niigata
In the mountainous regions of Niigata Prefecture, young shoots of Chishimazasa b…
Tsubo-jiru (tsubo soup)
Nagasaki
"Tsubo-jiru" is a local dish of the Yukinoura district of Saikai City. Depending…
Chanko Nabe
Tokyo
"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers …
Toridose (Chicken Porridge)
Chiba
"Toridose," or Chicken porridge, is a regional dish commonly consumed during spe…
Dojō-jiru
Tochigi
"Dojō-jiru(=loach soup)" is one of the dishes invariably made during the summer.…
Zoni (Japanese Soup Containing Rice Cakes and Japanese Mustard Spinach)
Aichi
Depending on the region that it is made, "zoni" is prepared differently. The ing…
Donko-jiru (Dark sleeper Soup)
Fukushima
"Donko" (=Dark sleeper) is a fish inhabits from around Hakodate in Hokkaido to t…
Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters)
Hiroshima
"Kaki zoni" is a "sumashi-jiru" (=clear soup) made with dried sardines, kombu (=…
Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
Gifu
"Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture…
Mousou-jiru (Bambooshoot Soup)
Yamagata
"Mousou-jiru" is a local dish using "Mousou", a type of bamboo shoot. The season…
Inobuta nabe (Inobuta Hot pot)
Yamanashi
Yamanashi Prefecture, comprising 80% forested areas, has a history of consuming …
Nuppei-jiru/Hachihai-jiru
Iwate
"Hachihai-jiru" is a dish consisting of Tofu, Dried shiitake mushrooms, and Gree…
Kurumi-zouni
Iwate
"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and …
Yugao no misoshiru (Evening Glory Gourd Miso soup)
Yamanashi
Yugao (evening glories) are a summer delicacy in the Fuji Hokuroku region, and "…
Kujira Jiru (Whale Soup)
Aomori
The whale food culture was developed around Hachinohe City because there were wh…
Gyujiru (Beef soup)
Okinawa
"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ing…
Suno Shui (Sardine Vinegar Soup)
Miyazaki
"Suno shui" is a hot vinegar soup made with grated daikon radish and sardines si…
Baniku Soba (Buckwheat Noodles with Horsemeat)
Kumamoto
According to statistics published in 2019 by the Ministry of Agriculture, Forest…
Taipiien (Glass Noodle Soup)
Kumamoto
“Taipiien” is a local dish served at Chinese restaurants and at home. It is a so…
Hamonabe (Hot pot with conger pike)
Osaka
The pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay sinc…
Zoni
Toyama
There are various kinds of zoni throughout the country, and even within Toyama P…
Negima-nabe (Tuna and Japanese leek pot dish)
Tokyo
"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that origina…
Kashiwa no Hikizuri (Chiken Hot Pot)
Aichi
Kashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry far…
Tsugi-jiru (Tofu Soup)
Gifu
Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that …
Koshine-jiru
Gunma
Tomioka City, located in south Gunma Prefecture, is blessed with nature. It has …
Mogura-uri-no-hiyajiru (Mogura melon chilled soup）
Yamanashi
"Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa …
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
