Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek)
Nara
In Nara Prefecture, which does not face the sea, people used to eat a simmered d…
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Akakabu-zuke (Pickled Red Turnips)
Niigata
In the Sanpoku district of Murakami City, located on the border with Yamagata Pr…
Amago no Kanroni (Candied simmering Amago trout)
Nara
Amago is a freshwater fish about 20 cm long (can reach 30 cm or more) and a memb…
Izushi/Iizushi
Niigata
Iizushi, a type of narezushi (matured sushi) that has been handed down from gene…
Itadori no Nimono (Simmered Japanese knotweed)
Nara
Itadori is a perennial herb of the Polygonaceae family that grows wild throughou…
Kanzarashi (Sweet glutinous rice flour dumplings)
Nagasaki
"Kanzarashi" is a traditional sweet that has been made in the entire area of Shi…
Imo-miso
Niigata
Gosen City, where the Agano and Hayade Rivers flow through, is blessed with fert…
Hatoshi (Fried bread with shrimp paste)
Nagasaki
"Hatoshi" is a dish introduced to Nagasaki from Qing (then China) during the Mei…
Takenoko-jiru (Bamboo Shoots Miso Soup)
Niigata
In the mountainous regions of Niigata Prefecture, young shoots of Chishimazasa b…
Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)
Nara
"Yamato-mana to usuage no nimono" (simmered yamato-mana and fried thin tofu) is …
Nagasaki-mirukuseki (Nagasaki milkshake)
Nagasaki
Nagasaki Milkshake is an iced dessert that originated in Nagasaki City in the la…
Tsubo-jiru (tsubo soup)
Nagasaki
"Tsubo-jiru" is a local dish of the Yukinoura district of Saikai City. Depending…
Yatara zuke (Vegetable Pickeles)
Hyogo
The name "Yatara-zuke" comes from the idea of using a variety of vegetables, suc…
Ibitsu Mochi (Red bean paste mochi)
Hyogo
It is nationally known as "kashiwa mochi", a rice cake filled with sweet bean pa…
Hatahata-no-karaage (Fried Hatahata fish)
Hyogo
Hatahata (a small-sized Japanese sandfish), with the head and entrails removed, …
Udo no Sumiso Ae
Tokyo
One of the dishes using "Udo", a few vegetables indigenous to Japan, is "Udo no …
Kushi-dango
Tokyo
It is said that dumplings originated from a Tang Dynasty dessert called "Danki,"…
Tako Meshi (Octopus rice)
Hyogo
Hyogo Prefecture boasts the second largest catch of octopus in Japan and the lar…
Chanko Nabe
Tokyo
"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers …
Beni Shoga Ten (Pickled Red Ginger Tempura)
Osaka
Tempura of thinly sliced pickled ginger. This dish is popular in the Kinki regio…
Osaka zuke (Osaka Pickeles)
Osaka
This is a type of "asazuke", a lightly pickled dish. It involves chopping radish…
Hiyashi-somen (cold somen noodle)
Saga
Cold somen noodles have long been eaten in Saga Prefecture. Kanzaki Somen, a spe…
Okomojino-aburaitame (Fried Okomoji with oil)
Saga
Pickles are indispensable for daily three meals. In Saga Prefecture, seasonal in…
Kamasu-sushi (barracuda-sushi)
Fukuoka
The Kora Taisha Festival (Korasan-Kunchi) held at the Kora Taisha Shrine, the nu…
Etsuno-nanbanzuke (Etsu fish dish)
Fukuoka
Etsu fish, also known as "phantom fish," is found only in Japan in the area arou…
Yama-Konjac-sashimi (Konjac-sashimi)
Fukuoka
Konjac(=yam cake) has a long history. In the Kamakura period (1185-1333), it was…
Yanagawa-nabe (stewed loach with egg)
Fukuoka
Yanagawa City, which is located in the southwestern part of the Chikugo region, …
Beta-mochi (Wheat cake with Kinako)
Fukuoka
In Fukuoka Prefecture, where wheat production is large, many farmers have been g…
Saba no Sugata Zushi (Mackerel Sushi)
Kochi
"Sawachi" cooking refers to regional cuisine from Kochi prefecture and it is ser…
Mikan Zushi (Japanese Mandarin Sushi)
Ehime
Mikan (=Japanese mandarin) grown in Ehime receive a lot of sunlight and are expo…
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
