Chi irichee (Blood pork dish)
Okinawa
Chi irichee, also called Chi iricher is sauteed and stewed dish with pig blood. …
all ｜ Our Regional Cuisines
All recipe
mock title
Heejaa-jiru (Goat soup)
Okinawa
Heejaa means goat in Okinawan, also known as feejaa. A goat’s meat, bones, and e…
Iragimun (Stewed Papaya and Pork)
Okinawa
"Iragimun" is made with papayas that are still green and not ripe, and this type…
Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)
Okinawa
"Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Isl…
Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)
Kagoshima
"Sake zushi" was first said to be made during the Edo period when the Shimazu cl…
Kibinagono-sashimi (Kibinago sashimi)
Kagoshima
Kagoshima Prefecture is blessed with a wide range of fishing grounds, including …
Tsuwabukino-aburaitame (fried tsuwabuki)
Miyazaki
Tsuwabuki is native to Japan and grows wild south of Fukushima and Ishikawa pref…
Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)
Miyazaki
In Miyazaki Prefecture, sweet potatoes are called "Kansho", and "Nerikuri" made …
Kanimaki-jiru (crab miso soup)
Miyazaki
"Kanimaki-jiru" is a local dish of Kitago Town in southern Miyazaki Prefecture, …
Obiten (Fried fish cake mixed with tofu blend)
Miyazaki
"Obiten" is a local dish from the Obi area of Nichinan City, Miyazaki Prefecture…
Mamakari Zushi (Japanese Scaled Sardine Sushi)
Okayama
"Mamakarizushi" is a type of "nigirizushi" (oval-shaped mounds of rice) made wit…
Tofu Meshi (Rice with Tofu and Vegetable Toppings)
Okayama
Tofu is an ingredient frequently used for Buddhist vegetarian cuisine. It was se…
Wakasa-no-Oyaki (Mugwort Mochi)
Tottori
The "Wakasa Shrine Grand Festival", held annually in May for approximately 400 y…
Decchi Yokan
Fukui
"Decchi Yokan" is a soft sweet red bean jelly familiar as an ordinal taste of lo…
Tobitsuki Dango
Fukui
"Tobitsuki Dango" is a traditional sweets used to be cooked at home commonly as …
Houchou (Thin udon noodles dipped in dipping sauce)
Oita
Oita Prefecture has long been a flourishing grain-growing region based on its fi…
Goae / Nasu no Zunda-ae
Tottori
"Goae" is a local dish in Nichinan Town, located in the western region, where bo…
Yubeshi (Yuzu cake)
Kumamoto
It is a simple local confectionery with the texture of a mochi rice cake, and th…
Wasabi Zushi (Wasabi Sushi)
Wakayama
In the Arita region, various types of sushi such as "Narezushi" and "Hayazushi" …
Honekajiri (Simmered Bone-in meat)
Kumamoto
"Honekajiri" is a local dish from the Hitoyoshi and Kuma area in Kumamoto prefec…
Hasu-mushi (Steamed lotus root)
Ishikawa
Kaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name…
Wakame Zushi (Wakame Seaweed Sushi)
Wakayama
The coastal area from Hinomisaki to Wakayama City faces the bountiful Kii Strait…
Bekko/Ebesu
Toyama
Bekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a clas…
Bouri (Simmered Japanese taro)
Wakayama
The emperor's son, Morinaga no Shinno, also known as Ootonomiya, was an early pa…
Jabara Daikon (Fusakiri Daikon) no Nimono (Simmered Dried Daikon Radish)
Kumamoto
"Jabara Daikon" is a dried daikon radish traditionally made in the Minami-Aso re…
Tsuboni
Toyama
Ashikuraji area in Tateyama Town is the gateway to Tateyama Federation, one of t…
Ei no Nikogori (Stewed Ray dish)
Nara
"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standa…
Mikka no dango jiru
Toyama
In Toyama Prefecture, a major rice-producing region, rice cake-based dishes and …
Hitomoji no Guruguru (Green onion with Vinegar miso)
Kumamoto
It is said that during the reign of the 6th lord of the Higo domain, Hosokawa Sh…
Genge no Misoshiru (Genge Miso soup)
Toyama
Miso soup made with genge, a long and slender deep-sea fish about 20 cm long tha…
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
