Inobuta nabe (Inobuta Hot pot)
Yamanashi
Yamanashi Prefecture, comprising 80% forested areas, has a history of consuming …
Yamanashi ｜ Our Regional Cuisines
Yamanashi
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Shoyu-no-mi (Soy sauce seeds)
Yamanashi
"Shoyu no Mi" is a preserved food that has been passed down in the Ashiyasu regi…
Nama-Yuba (Raw Tofu Skin)
Yamanashi
"Namayuba" is a specialty product of Minobu Town, created by boiling and pulveri…
Yugao no misoshiru (Evening Glory Gourd Miso soup)
Yamanashi
Yugao (evening glories) are a summer delicacy in the Fuji Hokuroku region, and "…
Basashi (Horse-Meat Sashimi)
Yamanashi
Yamanashi, known as Kai Province since the Ritsuryo system era, has been recogni…
Tsuki-no-Shizuku (Koshu Grape confectionery)
Yamanashi
"Tsuki no Shizuku" is a painstakingly crafted local confection from Yamanashi Pr…
Jagaimo-to-Hijiki-no-Nimono (Simmered Potatoes and Hijiki Seaweed)
Yamanashi
It is said that on the opening day of Mount Fuji on July 1st, the Goshi (a role …
Mogura-uri-no-hiyajiru (Mogura melon chilled soup）
Yamanashi
"Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa …
Katsudon (Rice Topped with Pork Cutlet)
Yamanashi
When ordering “katsudon” in Yamanashi prefecture, the rice dish is served with j…
Urajiro Manjuu
Yamanashi
“Urajiro manjuu” is a traditional Japanese confectionary made using fresh leaves…
Obaku
Yamanashi
“Obaku” is made with round barley (barley without outer husk) soaked in water ov…
Oshaka Kogori
Yamanashi
“Oshaka kogori” is eaten on Buddha’s Birthday which is on April 8th of each year…
Anbin (Red Bean Dougnuts)
Yamanashi
"Anbin" is a local specialty in Kyonan area. It is made by kneading a dough of s…
Yakome
Yamanashi
For rice farmers, the seed sowing in the seedbeds around the beginning of spring…
Akebono Daizu no Edamame
Yamanashi
"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town sin…
Usuyaki
Yamanashi
In Yamanashi Prefecture, where approximately 80% of the land is covered by fores…
Imogara iri Futomaki Sushi
Yamanashi
In Yamanashi Prefecture, "Imogara" is a commonly consumed food that is made from…
Sanmameshi
Yamanashi
Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury become…
Yoshida no Udon
Yamanashi
“Yoshida no udon” is a local dish that originated in the area around the city of…
Korogaki (Dried persimmon)
Yamanashi
“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City a…
Koshu Ko-Umezuke
Yamanashi
“Koshu ko-umezuke” is made by harvesting Koshu mini plums―a special product of Y…
Ozara
Yamanashi
When talking about the local cuisines of the Yamanashi Prefecture, hōtō (flat ud…
Azuki Hoto
Yamanashi
"Hoto" originated as something eaten in a red bean soup in the Heian Period, as …
Memaki
Yamanashi
"Memaki" is a local dish in which fish is wrapped in arame (a kelp related to ko…
Chicken Motsuni
Yamanashi
“Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, he…
Awabi no nigai
Yamanashi
Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theo…
Amanatto no osekihan
Yamanashi
Ama-natto no Osekihan (red rice with sweetened soybeans)" is, as the name sugges…
Mimi
Yamanashi
"Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by k…
Seida no tamaji
Yamanashi
Seida no tamashi" is a local dish handed down from generation to generation in t…
Houtou
Yamanashi
Houtou" is a typical local dish of Yamanashi Prefecture, known to everyone as "U…
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
