Rakkasei no Nimame (Simmered Peanuts)
Mie
As there is lots of sunshine and the average of temperature is high in the south…
Mie ｜ Our Regional Cuisines
Mie
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Sakana no Tsukemono (Shiokara) (Pickled Fish)
Mie
There are many plankton at the point where the inner bay flow includes plenty of…
Chatsu (Simmered Vegetables with Vinegar)
Mie
This is a local dish to be prepared for gathering events. Originally, it is "sho…
Sakana no Tataki/Namerou (Minced Fish)
Mie
One of the ways to eat small fresh fish with blue back in the fisher’s town from…
Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)
Mie
Sunfish are sometimes caught during the traditional fishing season along the Kum…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Naisho Mochi / Nabe Mochi
Mie
Rice cakes (mochi) are considered a food for celebratory occasions, so it is com…
Tako-meshi (Octopus Rice)
Mie
The history of octopus consumption in Japan is long, and in Mie Prefecture, fish…
Zouni
Mie
Mie Prefecture is a unique region in Japan where the cultures of the east and we…
Kounago no Kugini
Mie
The “Kounago”, which is said to be the fish that heralds spring, is another name…
Kyuuri no Hiya-Jiru (cold soup of cucumber)
Mie
In the Iga region, the heat and humidity characteristic of the basin increases d…
Garagara-Oroshi
Mie
"Garagara-Oroshi" is a local dish of Mie Prefecture made with a special bamboo g…
Ahodaki (Simmered pickled daikon radish)
Mie
Daikon radich has been consumed since ancient times and is mentioned in Japan's …
Noppei
Mie
One of the nationally renowned regional dishes, "Noppei," also known as "Noppei-…
Narezushi (lactic acid fermented sushi)
Mie
"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and …
Kakimaze(Mixed Sushi)
Mie
This is generally known as "Gomoku-zushi" (mixed sushi), a unique dish in the so…
Iwashi Sushi (Sardine Sushi)
Mie
The fishing catch by fish species in Mie Prefecture is ranked first in the natio…
Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste)
Mie
The Iga region, surrounded by mountains, used to be an area where seafood was sc…
Chagayu
Mie
According to the Kojiruien, an encyclopedia from the Meiji period, it has been e…
Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)
Mie
Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vege…
Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)
Mie
In ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka",…
Ibara Mochi
Mie
“Ibara mochi” is a rice cake wrapped in greenbriar leaves. “Ibara mochi,” which …
Bon Jiru
Mie
In the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), w…
Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls)
Mie
Mie Prefecture is a center for the cultivation of rice varieties such as Iga-gom…
Sanmazushi
Mie
At the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests a…
Kokera zushi
Mie
In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a m…
Aimaze
Mie
It is said that the name "aimaze" comes from the fact that the ingredients are b…
Ise udon
Mie
In the Ise food culture, people used to make thick udon noodles without the time…
Arame maki
Mie
Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamo…
Tekone zushi
Mie
Tekone-zushi was originally called "tekone-zushi" because fishermen would cut th…
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
