Hage Dango
Kagawa
In Kagawa Prefecture, the farming season begins in May, when wheat is harvested,…
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Chagome
Tokushima
"Chagome" is rice with sweet beans. The rice is cooked with roasted fava beans a…
Omiisan
Tokushima
"Omiisan" refers to porridge seasoned with miso. In the old days, miso was calle…
Hana-hajiki
Nagasaki
"Hana-hajiki" is a local dish of the Isahaya area. Various ingredients are arran…
Nuppe
Nagasaki
"Nuppe" is a local dish that has been passed down from generation to generation …
Oshi zushi (Morobuta zushi)
Nagasaki
"Morobuta zushi" is a type of pressed sushi with a long tradition in the norther…
Inari-zushi
Tochigi
This dish was called "Inari-zushi" because fried thin tofu is said to be the fav…
Niwatori Jiru
Oita
In Oita Prefecture, which is one of the top purchasers of chicken meat per house…
Ganjiru
Oita
Usa City is located at the base of Kunisaki Peninsula. To the north, the city fa…
Yubeshi
Tokushima
Yuzu production is particularly active in Nakacho, Tokushima. The town is partic…
Mazemeshi
Kumamoto
"Mazemeshi" is a dish that always appears at local events and celebrations where…
Makigaki
Kumamoto
A traditional food handed down in Yamato-cho, Kamimashiki County, in the Uki are…
Buta-ae
Kumamoto
The Amakusa region, consisting of some 120 islands of various sizes, is blessed …
Anko no Tomo Ae
Fukushima
Anglerfish is in season in winter. Anglerfish is said to be a fish that has noth…
Sagohachi Zuke
Fukushima
In the area around Nihonmatsu City, where there are many fields and fresh vegeta…
Ukogi no Kiri-Ae(Sliced and dressed araliad)
Yamagata
"Kiri-Ae", which is to finely slice "Ukogi(=Araliad)" and dress it with miso pas…
Grilled akebi stuffed with miso / Grilled akebi with oil
Yamagata
"Akebi(=Chocolate vine)" has taken root as an indispensable local delicacy for t…
Misogi Dango
Gifu
A traditional confectionery in Hashima City, dumplings made of rice flour dough …
Ebi Misosiru(Shrimp miso soup)
Kagawa
In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps…
Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe
Hokkaido
In Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The s…
Gonza/Gonji Namasu
Fukui
Gonza is a simmered dish made with smashed soybeans and daikon radish. It receiv…
Tokishirazu/ Grilled and marinated Tokishirazu
Hokkaido
Salmon that come back to the Hokkaido coast to spawn in the fall or early winter…
Nasu no Oranda Ni
Ishikawa
Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yas…
Kaki Mochi
Chiba
Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over…
Tai no Karamushi
Ishikawa
“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with ok…
Uri no Teppo Zuke
Chiba
The inside of the gourd is hollowed out like a gun barrel, stuffed with chili pe…
Megisu no Dango Jiru
Ishikawa
“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the…
Yakitori
Saitama
Higashimatsuyama City, where many restaurants around Higashimatsuyama Station di…
Konjac(=yam cake) no Miso Oden
Saitama
Konjac potatoes have long been grown in the Fuppu district of Yorii Town and the…
Tsumikko
Saitama
Saitama Prefecture, where wheat cultivation has flourished since ancient times, …
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
