Botecha (Ochazuke made with Black Beans Rice)
Ehime
"Botecha" is a recipe that was created during the Matsuyama Domain as it followe…
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Mossou Meshi (Mixed Rice made with a Mold)
Kagawa
"Mossou meshi" is a type of rice that is molded into a certain shape using a woo…
Satsuma (Fish and Miso Dishes over Rice)
Kagawa
"Satsuma" is a local dish made by breaking up grilled white fish, basting it wit…
Wakegi-ae (Wakegi dish)
Kagawa
Since ancient times, farmers have often grown "Wakegi" as a spring vegetable. Si…
Ochirashi-ame (Ochirashi candy)
Kagawa
"Ochirashi-ame" is a confectionery made by kneading Ochirashi powder with Starch…
Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)
Tokushima
Hasuimo, eaten mainly in Tokushima and Kochi, is a type of satoimo(=Japanese tar…
Hotayoukan (Steamed bread)
Tokushima
"Hotayokan" is a steamed bread-like confection. In the Tokushima dialect, the wo…
Kushikatsu (Stick Katsu)
Osaka
"Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, …
Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)
Osaka
Osaka Shirona is said to be a hybrid of Santona or Chinese cabbage and Taisai. C…
Sabazushi (Mackerel Sushi)
Kyoto
In Wakasa Bay, mackerel has been abundantly caught and has been a popular fish a…
Kimpira (Stir-fried root vegetables)
Tokyo
The name "kimpira" is said to be derived from the character "Sakata Kimpira" in …
Yaki Moroko no Dorozu
Shiga
"Hon-moroko" (=Willow gudgeon) is fresh water fish categorized to Cyprinidae Gna…
Toridose (Chicken Porridge)
Chiba
"Toridose," or Chicken porridge, is a regional dish commonly consumed during spe…
Yan-gome (Roasted Azuki Rice)
Chiba
"Yan-gome" is a dish of roasted rice and boiled red beans cooked with sugar. Whi…
Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)
Shiga
Biwa trout, endemic species exclusively in the Lake Biwa, is fresh water fish be…
Hitokawa Sushi (Layered Pressed Sushi)
Shiga
"Hitokawa sushi" is a pressed sushi prepared for gathering events often made in …
Barappa manju
Chiba
"Barrappa Manju" has been made in the Hokuso region of Chiba Prefecture since an…
Syoten-zushi
Saitama
In Menuma area of Kumagaya City, during the Edo period, it flourished with the t…
Amego-no-Hirarayaki (BBQ Sweetfish on hot stone)
Tokushima
Hirara-yaki is made by heating a flat stone and grilling fish and vegetables on …
Hasu Gyoden (Grilled Hasu Fish Spreading Miso On )
Shiga
"Hasu" (Opsariichthys uncirostris/Three-lips) is originally a species endemic to…
Komugimanju
Saitama
In the past, wheat cultivation was thriving in Saitama Prefecture as a secondary…
Rakkasei no Nimame (Simmered Peanuts)
Mie
As there is lots of sunshine and the average of temperature is high in the south…
Kuwai no fukumeni
Saitama
"Kuwai(=arrowhead)," which is planted in late June to early July in rice fields,…
Ayu rousui (Sweetfish porridge)
Tokushima
"Ayu-rousui" refers to a porridge containing a whole Ayu (Sweetfish). Ayu-rosui …
Sakana no Tsukemono (Shiokara) (Pickled Fish)
Mie
There are many plankton at the point where the inner bay flow includes plenty of…
Gyuuten
Gunma
In Gunma, where wheat production is thriving, many dishes using wheat flour are …
Kawara Soba (BBQ Soba on tile)
Yamaguchi
A representative soul food of Yamaguchi Prefecture, widely known across Japan, i…
Takenoko-no-misoni (Simmered Bamboo shoot in Miso)
Yamaguchi
Bamboo shoots, which signal the arrival of spring, are in season from March to M…
Natsu-mikan gashi (Summer Mandarin Orange candy)
Yamaguchi
Each prefecture selects a prefectural flower that best represents the region. Fo…
Kujira-no-tatsutaage (Deep fired Whale)
Yamaguchi
In the Sanin region facing the northern side of the Chugoku region, there is a c…
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
