Tochimochi
Tottori
The Japanese horse chestnuts (“tochi”) used for “tochimochi” are so bitter that …
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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…
Kakigori (Shaved ice)
Nara
The syrup is poured over fluffy shaved ice which is created in such shops. There…
Warabimochi
Nara
"Warabimochi" is a Japanese confectionary made by adding water and sugar to brac…
Kuzumochi
Nara
"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw…
Kasu-jiru (Soup with a sake lees base)
Hyogo
“Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock ro…
Tofumeshi (Tofu and Rice)
Hyogo
The dish is called "tofumeshi (tofu and rice)," in which ingredients such as boi…
Saba-zushi (Mackerel sushi)
Hyogo
Saba-zushi is a traditional Japanese dish made from salted mackerel that has bee…
Ehomaki / Makizushi (Sushi rolls)
Osaka
On Setsubun (the day that spring begins in the old Japanese calendar, nowadays u…
Kurumi Mochi
Osaka
Kurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its…
Hamokawa Zakuzaku (Zakuzaku Eel Skin)
Osaka
In Osaka, a city that has prospered from the shipping and commercial industries …
Kurozukuri (Squid Salted And Mixed With Its Own Ink)
Toyama
It is a delicacy that is made by cutting the Japanese flying squid into small pi…
Kobujime
Toyama
Kobujime, which is made by sandwiching fresh sashimi with kombu, was created dur…
Imonoko-jiru (Taro stew)
Iwate
The Kitakami River basin in Japan has been known for growing taro since ancient …
Hizunamasu
Iwate
Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particu…
Ochamochi
Iwate
The central area of the prefecture, which is located along the Kitakami River ba…
Nerikomi
Aomori
It is said to have its roots in Buddhist vegetarian cuisine and was created long…
Kuromame Okowa / Mitama (Black Soybean Mochi Rice)
Toyama
“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regio…
Niaekko
Aomori
"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, wher…
Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)
Aomori
This is an everyday staple in the Tsugaru region, handed down in each family sin…
Hoshidaikonzuke (Pickled Dried Daikon Radish)
Niigata
In the Niigata prefecture where it snows heavily, 「pickled dried daikon radish」i…
Kasube no Nitsuke (Simmered Kasube)
Hokkaido
"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasub…
Shishamo kanroni (Sweetened boiled smelt)
Hokkaido
"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish t…
Nina
Niigata
Nina is a local dish made by boiling salted vegetable leaves and was eaten as a …
Zangi (Hokkaido-style deep fried chicken)
Hokkaido
In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from …
Kurumafu no Nimono (Simmered Kurumafu)
Niigata
Fu is a processed food whose main ingredient is gluten and is made by kneading w…
Maguro no Kabutoyaki (Grilled head of tuna)
Kanagawa
The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna f…
Kankoyaki (Drum cakes)
Kanagawa
Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full o…
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
