Kyanokko jiru/Keno-jiru
Akita
"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, an…
soup ｜ Page 2 ｜ Our Regional Cuisines
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Shottsuru Nabe
Akita
"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stoc…
Ishiru-nabe (Ishiru Hotpot)
Ishikawa
"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is…
Kenchin-jiru
Iwate
"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot…
Donko-jiru
Iwate
"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanrik…
Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso)
Aomori
In Aomori city and surrounding areas, it is customary to eat Oden (=Japanese fis…
Dojou-Jiru (Pond loach Soup)
Kagawa
It is said that "dojou" (=pond loach) becomes the tastiest from June to July, be…
Toshiake Udon (Udon Noodle for New Year)
Kagawa
Udon noodle has been eaten as an auspicious food to pray longevity since an anci…
Shiro Miso Zou-ni (White Miso Rice Cake Soup)
Tokushima
The traditional New Year's soup (“Zou-ni”) in Tokushima prefecture is known for …
Kabu Zou-ni (Radish Rice Cake Soup)
Yamaguchi
"O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significant…
Ohira (Chiken and vegetable stew)
Hiroshima
It is a traditional stew in Otake City. Root vegetables such as satoimo(=Japanes…
Funameshi (Rice in crucian carp soup)
Okayama
The history of funameshi goes along with the history of Kojima Bay reclamation. …
Kuurijishi (Egg Soup with meat and vegetables)
Okinawa
‘Kuurijishi’ is an egg soup with pork belly, ‘Shibui’ (‘Tougan’ wax gourd), and …
Hiyashi-shiru-Miso-jitate (chilled soup with miso)
Niigata
“Hiyashi-shiru-Miso-jitate ,”（Chilled soup with Miso） is a cold soup seasoned wi…
Kujira-jiru (whale soup)
Niigata
“Kujira-jiru”, is a local dish consisting of Salted Whale blubber, and Vegetable…
Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)
Yamagata
“Toyama-Kabu”(=turnip) is a traditional vegetable of Yamagata Prefecture that or…
Shio-Kujira-Jiru
Yamagata
“Shio-Kujira-Jiru “(salted whale Soup) is a traditional nourishing meal to survi…
Koikoku (Miso soup with Carp)
Fukushima
Koriyama City in Fukushima Prefecture is a major Koi (carp) producer. In additio…
Zoni
Fukui
Mochi is an essential and auspicious food for celebrations among the Japanese. U…
Sanpei-Jiru
Hokkaido
"Sanpei-jiru" is a local dish consisting of Salted fish, such as Salmon, and Her…
Ise Ebi no Misoshiru (Miso Soup with Japanese Spiny Lobster)
Tokushima
"Ise Ebi", commonly known as Japanese spiny lobster, is renowned as a high-quali…
Teppou-Jiru
Hokkaido
In Hokkaido, especially in the East Hokkaido region, miso soup with crab is call…
Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)
Yamaguchi
The dish made with kneaded wheat flour dough in a soup, known as "Suiton" or "Da…
Gube-jiru (Miso soup with “Gube(=limpet)”)
Yamaguchi
Mishima, located about 45 kilometers north of Hagi Port in Yamaguchi Prefecture,…
Gojiru (Soybean Miso Soup with Vegetables in Season)
Gunma
In Gunma, where farm products are grown a lot, many soybeans with rich flavor ar…
Odamaki-mushi (Steamed egg custard noodle)
Osaka
“Odamaki-mushi” is a regional dish originating from Osaka, and it is a large Cha…
Dongame-jiru
Shiga
It is also called” Dongame-jiru” or “Dorogame-jiru”. “Dongame-jiru” is a Miso so…
Zouni
Mie
Mie Prefecture is a unique region in Japan where the cultures of the east and we…
Kyuuri no Hiya-Jiru (cold soup of cucumber)
Mie
In the Iga region, the heat and humidity characteristic of the basin increases d…
Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso )
Aichi
‘Miso-nikomi Udon’ is one of the typical noodle dishes in Aichi Prefecture along…
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
