Mamakari Zushi (Japanese Scaled Sardine Sushi)
Okayama
"Mamakarizushi" is a type of "nigirizushi" (oval-shaped mounds of rice) made wit…
Okayama ｜ Our Regional Cuisines
Okayama
mock title
Tofu Meshi (Rice with Tofu and Vegetable Toppings)
Okayama
Tofu is an ingredient frequently used for Buddhist vegetarian cuisine. It was se…
Yuzu Miso
Okayama
Yuzu is a seasonal fruit which adds a pleasant aroma and flavor to dishes. They …
Soba-dojo-nabe (Soba in hot pot)
Okayama
A hot pot dish where soba flour is shaped like loaches (Japanese freshwater fish…
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. …
Shiso-no-mi-no-tsukudani (Shiso Pickles)
Okayama
Perilla seeds are plucked from the stems and added to soy sauce for flavoring, u…
Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)
Okayama
Ki Nira is a specialty of Okayama Prefecture which accounts for 70% of the natio…
Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)
Okayama
Okayama Demikatsu Don,” a local bowl in Okayama, features freshly fried pork cut…
Hormone Udon
Okayama
"Tsuyama Horumon Udon" is a dish where fresh mixed horumon (beef or pork offal) …
Ishimochi Jako no Karaage
Okayama
Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summ…
Kenchin Soba
Okayama
Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long be…
Takakibi Dango
Okayama
Takakibi came from mainland China and is a type of corn. Also known as "sorghum …
Shishi Nabe(Wild Boar Hotpot)
Okayama
The Mimasaka area is a nature-rich area located in the northern part of Okayama …
Iidako no nitsuke (Simmered Ocellated octopus)
Okayama
"Iidako(= Ocellated octopus)" are often caught in Okayama Prefecture in the Shim…
Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)
Okayama
Soup with mochi rice cakes is an indispensable dish during the New Year. Various…
Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)
Okayama
"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by s…
Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup)
Okayama
"The Kamogata-cho area of Asakuchi City", located in the southwestern part of Ok…
Takomeshi (Octopus with Rice)
Okayama
Okayama Prefecture's catch of octopuses is among the largest in the country. The…
Yubeshi
Okayama
Yubeshi is a rice cake confection made with yuzu and walnuts, historically devel…
Kusagina no Kakemeshi
Okayama
Kusagina are the dried young leaves of kusagi, a plant which grows wild in the c…
Sawara no Kōko Sushi
Okayama
Hinase is a town located in the southeastern part of Okayama prefecture, on the …
Todomese
Okayama
“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stret…
Kenbiki yaki
Okayama
The first day of the sixth month of the lunar calendar, after rice planting was …
Hiruzen okowa
Okayama
Hiruzen Okowa is a type of rice with many ingredients, generally called Gomoku O…
Mamakari no suzuke
Okayama
Vinegared mamakari is widely known as a local dish of Okayama Prefecture. Mamaka…
Sabazushi(mackerel sushi)
Okayama
In the mountainous northern part of Okayama Prefecture, a surprisingly large num…
Matsurizushi
Okayama
Matsuri-zushi, also called "Okayama-bara-zushi" or "Bizen-bara-zushi," is made f…
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
