Seisai-zuke (Pickled seisai mustard)
Yamagata
Yamagata Prefecture is known for its diverse pickling culture, with "Seisai must…
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Satoimo no Koroni (Simmered Taro)
Fukui
"Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in hono…
Hatahata no Yuage (Poached Japanese sandfish)
Yamagata
Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Sh…
Kobumaki/Boumaki (Kelp Roll/Stick Roll)
Fukui
During the mid-18th century, from the middle of the Edo period to the Meiji 30s,…
Asazuke
Akita
"Asazuke" is a dish made by boiling rice, then seasoning vegetables and fruits w…
Tofu Castella
Akita
”Tofu Castella” is a confectionery made by taking tofu that has been squeezed an…
Tamago Kanten (Egg agar-agar)
Akita
”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and the…
Itoko-jiru
Ishikawa
"Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a…
Bekanabe
Ishikawa
Ishikawa Prefecture has moderately low winter temperatures, although there is so…
Azara
Miyagi
Kesennuma City, located in Miyagi Prefecture, is well-known for its fresh fish. …
Myoga no Hayaki
Miyagi
"Myoga" is a perennial plant that grows in the wild from Honshu to Okinawa, and …
Isaza no Tamagotoji (Simmered Isaza With Egg)
Ishikawa
Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous …
Donko Jiru (brown hakeling soup)
Miyagi
"Donko" is another name for the brown hakeling, a fish that is in season from fa…
Narae
Tokushima
Narae is a dish made by blending seven ingredients (daikon radish, carrots, deep…
Uchigae Zouni
Tokushima
Many different kinds of zoni soup are made throughout the country, but the "Uchi…
Kintokimame-iri-Barazushi (Barazushi with red kidney beans)
Tokushima
Barazushi is made by mixing red kidney beans sweetly boiled with soy sauce and s…
Nuta
Yamaguchi
“Nuta”, eaten all over Japan, is generally made with green onions and vinegared …
Hasunosanbai
Yamaguchi
Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beaut…
Kashiwan
Yamaguchi
"Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefectu…
Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce)
Hiroshima
Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned w…
Igisu tofu (Red algae and soy flour)
Hiroshima
This dish is made from a type of algae called “igisu”, which is mixed with raw s…
Nigome
Hiroshima
The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon r…
Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)
Okayama
Soup with mochi rice cakes is an indispensable dish during the New Year. Various…
Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)
Okayama
"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by s…
Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup)
Okayama
"The Kamogata-cho area of Asakuchi City", located in the southwestern part of Ok…
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…
Akagarei no komaburi (flathead flounder topped with roe)
Tottori
“Akagarei no komaburi” is a type of sashimi made from flathead flounder, which i…
Oyagani no misoshiru (Miso soup with snow crab)
Tottori
Miso soup with snow crab is a simple yet delicious soup that is made using femal…
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
