Wasabi Zushi (Wasabi Sushi)
Wakayama
In the Arita region, various types of sushi such as "Narezushi" and "Hayazushi" …
Wakayama ｜ Our Regional Cuisines
Wakayama
mock title
Wakame Zushi (Wakame Seaweed Sushi)
Wakayama
The coastal area from Hinomisaki to Wakayama City faces the bountiful Kii Strait…
Bouri (Simmered Japanese taro)
Wakayama
The emperor's son, Morinaga no Shinno, also known as Ootonomiya, was an early pa…
Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)
Wakayama
“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, whe…
Hata-gonbo-zushi (Burdock Sushi)
Wakayama
“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, l…
Shouga-meshi (Ginger Rice)
Wakayama
In sandy area with soft ground along the Kinokawa River (like Kasei and Nunohiki…
Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)
Wakayama
‘Gonbachi’ is officially called ‘Itadori’ and a Polygonaceae plant, and is a kin…
Mame Gohan (Green Peas Rice)
Wakayama
Wakayama Prefecture is one of the top producer of green peas in Japan, and vario…
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…
Shirasu Don (Whitebait on top of rice)
Wakayama
Whitebait fishing reaches its peak from late March until May. During that time, …
Mikan Mochi (Mandarin Mochi)
Wakayama
Wakayama Prefecture is one of the top mandarin oranges producing prefecture. Esp…
Kokera-Sushi
Wakayama
‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…
Imo Mochi / Sweet Potato Mochi
Wakayama
In regions along the Kumano Sea, where there is limited flat land suitable for r…
Inoko Mochi
Wakayama
The boar, worshipped as the god of agriculture since ancient times, is said to v…
Kakimaburi
Wakayama
The Naga region is situated in the eastern part of the Kino River Plain. The are…
Kaki-made Gohan (Kaki-made Rice)
Wakayama
In the Hidaka region, “kaki-made rice” has traditionally been served at celebrat…
Kaki no Ha Zushi (Persimmon Leaf Sushi)
Wakayama
The Ito region in the Kinokawa River basin is famous for its persimmons, especia…
Umeboshi (pickled plums)
Wakayama
During the Edo period, barren land that could not be used for rice cultivation w…
Utsubo (moray eel) cuisine/utsubo tsukudani
Wakayama
Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable …
Simmered igami (Japanese parrotfish)
Wakayama
Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish…
Narezushi
Wakayama
Narezushi has long been a common sight at festivals as well as local and regiona…
Gomadoufu(Sesame tofu)
Wakayama
“Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishe…
Sanma zushi
Wakayama
From late October to March, Pacific saury migrate south to the Kumano-nada Sea o…
Onomi no sashimi
Wakayama
Whales fed and fattened up in high latitude waters head for low latitude waters …
Kinzanji miso
Wakayama
In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make K…
Mehari zushi
Wakayama
In the southern region of the prefecture, where fishing and forestry are thrivin…
Okaisan/Chagayu
Wakayama
In Wakayama Prefecture, chagayu is affectionately called "okai-san" or "okayu-sa…
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
