Sasamaki (Mochi rapped in Bamboo Leaves)
Shimane
It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then b…
Shimane ｜ Our Regional Cuisines
Shimane
mock title
Sumashi Zoni (Mochi in Soup)
Shimane
Zoni is eaten in a soy-based dashi (=Japanese soup stock), similar to clear soup…
Heka (Fish Sukiyaki Hot Pot)
Shimane
A local dish from Shimane Prefecture, which faces the Sea of Japan and has a lon…
Shijimi-jiru (Shijimi Clam Soup)
Shimane
Shijimi clams are harvested from Lake Shinji, located at the lower reaches of th…
Kashiwa Mochi (Leaf Wrapped Mochi)
Shimane
In Shimane Prefecture, during the Boys' Festival (Tango no Sekku), a snack known…
Izumo Soba
Shimane
Izumo soba is representative of the Izumo region. Along with "wanko soba" in Iwa…
Sumoji
Shimane
Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan…
Tsumire Ni
Shimane
Shimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest i…
Sazae Meshi
Shimane
The waters around the Oki Islands, where the warm Tsushima current and the cold …
Tobiuo no Sashimi
Shimane
In Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, thes…
Fukinotou-miso (butterbur sprouts with miso)
Shimane
Butterbur sprouts, also known as "Fukinoto", are a well-known delicacy in spring…
Dojo kenchinjiru
Shimane
Yasugibushi is a folk song that has been passed down in Yasugi City since ancien…
Agono ko umani (braised flying fish roe)
Shimane
Flying fish is the prefectural fish of Shimane Prefecture and is known as the fi…
Steamed blood clams (akagai garan mushi/akagai no kara mushi)
Shimane
The salt water-packed wetlands that sit between fresh and sea water are called b…
Koi no Ito-zukuri
Shimane
Shinjiko is a brackish lake with a mixture of freshwater and seawater, connected…
Whitebait tempura
Shimane
Whitebait is one of the fish that represent the so-called "seven treasures of La…
Suzuki no Hoshoyaki
Shimane
Shinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to…
Eel Tofu
Shimane
In 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue…
Kurodaseri to horenso no ohitashi
Shimane
Kuroda Seri is a local vegetable of Matsue City, Shimane Prefecture, which has b…
Kujira gohan
Shimane
Hamada City and Masuda City are located in the western part of Shimane Prefectur…
Bakudan onigiri
Shimane
The Oki Islands are an archipelago in the northeast of Shimane Prefecture, consi…
Kakinamasu
Shimane
The Saijo persimmon, produced throughout the prefecture, is the representative p…
Takenoko sanshouni(simmered bamboo shoots with Japanese pepper)
Shimane
The Shimada area was mostly surrounded by mountains and could not produce enough…
Azuki-zoni
Shimane
There is a zoni in which rice cakes are put into azuki beans simmered for a litt…
Uzume-meshi
Shimane
At first glance, it looks like “Ochazuke” (rice with green tea) with soup stock …
Kakuzushi/Hakozushi
Shimane
“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies…
Braised Oki Arame
Shimane
Surrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as…
Nishime (simmered dish) of dried daikon
Shimane
In Shimane Prefecture, the production of dry foods and preserved foods has been …
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
