Sanma no Surimi-jiru
Miyagi
Sanma(pacific saury) is a fish that represents the waters off Mt. Kinkasan and h…
soup ｜ Page 3 ｜ Our Regional Cuisines
soup
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Go-jiru (mashed soybeans miso soup)
Miyagi
Soybeans, are known as the "meat of the field" and are rich in high-quality prot…
Sumashi Zoni (Mochi in Soup)
Shimane
Zoni is eaten in a soy-based dashi (=Japanese soup stock), similar to clear soup…
Shijimi-jiru (Shijimi Clam Soup)
Shimane
Shijimi clams are harvested from Lake Shinji, located at the lower reaches of th…
Gancha-jiru (Crab Soup)
Tottori
River crab caught in clear rivers in Tottori Prefecture is used for ‘Gancha-jiru…
Okinawa Soba (Noodle from Okinawa Prefecture)
Okinawa
The characteristic of ‘Okinawa Soba’ is its thick noodle made from what noodle (…
Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru
Miyazaki
Lotus roots growing along Kosuigaike, a pond located on the banks of Mizunuma Sh…
Uzumi (Soup with Rice hidden by Tofu and Shiitake Mushroom)
Wakayama
‘Uzumi’ is a clear soup made from ‘dashi’ soup stock from shiitake mushroom or k…
Warasubo no Misoshiru (Warasubo Miso Soup)
Saga
When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugor…
Ozaku
Shizuoka
"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese…
Sekka-jiru(Stone Flower Soup)
Ehime
This is a local dish from Oshima, Imabari City, where the stone industry flouris…
Suttate-jiru(Soybean paste soup)
Gifu
"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle…
Zakuni
Gunma
In Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebis…
Yuki no Tsuyu
Saga
Arita, Saga Prefecture, is known as the birthplace of porcelain, and porcelain p…
Misoshiru / Mugimiso
Ehime
Ehime's miso soup is a soup made with barley miso, a traditional local ingredien…
Omiisan
Tokushima
"Omiisan" refers to porridge seasoned with miso. In the old days, miso was calle…
Niwatori Jiru
Oita
In Oita Prefecture, which is one of the top purchasers of chicken meat per house…
Ganjiru
Oita
Usa City is located at the base of Kunisaki Peninsula. To the north, the city fa…
Ebi Misosiru(Shrimp miso soup)
Kagawa
In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps…
Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe
Hokkaido
In Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The s…
Megisu no Dango Jiru
Ishikawa
“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the…
Tsumikko
Saitama
Saitama Prefecture, where wheat cultivation has flourished since ancient times, …
Takakibi Dango
Okayama
Takakibi came from mainland China and is a type of corn. Also known as "sorghum …
Tsumire Ni
Shimane
Shimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest i…
Junsai Nabe (Junsai pot dish)
Akita
"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…
Hittsumi (Wheat Flour Dumpling Soup)
Aomori
Local cuisine from southeastern Aomori Prefecture to north-central Iwate Prefect…
Zabu-Jiru
Miyazaki
"Zabu-Jiru" is said to have gotten its name from the fact that various ingredien…
Senba jiru (Soup of salted mackerel and daikon radish)
Osaka
A dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been…
Uchimamejiru (Soybean and vegetable miso soup)
Shiga
"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips…
Soba Kakke
Iwate
The northern parts of Iwate Prefecture are affected by the Yamase, a cold east w…
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
