Chatsu (Simmered Vegetables with Vinegar)
Mie
This is a local dish to be prepared for gathering events. Originally, it is "sho…
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Yakimanju
Gunma
In Gunma, where wheat is actively produced, many local dishes using wheat flour …
Kiriboshi-daikon no nimono (simmered dried shredded daikon radish)
Tochigi
This is a dish made by rehydrating "kiriboshi Daikon"(=Dried strips of Daikon ra…
Sakana no Tataki/Namerou (Minced Fish)
Mie
One of the ways to eat small fresh fish with blue back in the fisher’s town from…
Yakimochi (Grilled rice cake)
Tochigi
In the days when homemade snacks and light meals were prevalent, rice cakes made…
Dojō-jiru
Tochigi
"Dojō-jiru(=loach soup)" is one of the dishes invariably made during the summer.…
Zoni (Japanese Soup Containing Rice Cakes and Japanese Mustard Spinach)
Aichi
Depending on the region that it is made, "zoni" is prepared differently. The ing…
Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)
Tochigi
Eggplant is a representative vegetable from summer to autumn. Inland Tochigi Pre…
Paita Yaki
Ibaraki
This is a fisherman dish grilled minced pacific saury or sardine mixed with miso…
Sakura Ebi no Kakiage (Sakura Shrimp Tempura)
Shizuoka
All sakura shrimp caught in Japan come from the Suruga Bay of Shizuoka prefectur…
Donko-jiru (Dark sleeper Soup)
Fukushima
"Donko" (=Dark sleeper) is a fish inhabits from around Hakodate in Hokkaido to t…
Heso Mochi (Dented Rice Cakes)
Shizuoka
"Heso mochi" is offered on the 15th day of August or the 13th day of September o…
Konjac no Shira-ae
Fukushima
Hanawa Town is known as a production of konjac, and "Fujiemon Festival", to comm…
Anago Meshi (Rice with Conger Eel)
Hiroshima
Grilled conger eel is cut into smaller pieces and placed on top of warm rice coo…
Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains)
Hiroshima
"Iga mochi" is a confectionery made with glutinous rice and rice flour. Red bean…
Kaki Meshi (Mixed Rice with Oysters)
Hiroshima
"Kaki meshi" is a mixed rice made with oysters from aquaculture in the areas aro…
Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters)
Hiroshima
"Kaki zoni" is a "sumashi-jiru" (=clear soup) made with dried sardines, kombu (=…
Yuzu Miso
Okayama
Yuzu is a seasonal fruit which adds a pleasant aroma and flavor to dishes. They …
Tamago Fuwa Fuwa (Fluffy Eggs)
Shizuoka
"Tamago fuwa fuwa" was served at Fukuroi-juku station during the Edo period and …
Ayu no Shioyaki (Salt-grilled Sweetfish)
Gifu
Gifu prefecture has many clear streams such as Kiso River, Nagara River and Ibi …
Komo Dofu (Tofu Cooked in Woven Straw)
Gifu
"Komo dofu" is made by wrapping tofu in "komo", a mat made of woven straw, and t…
Juunen Hiyadare
Fukushima
Egoma (=Perilla) is actively produced in Fukushima, and local dishes using Egoma…
Kuwanoki-mame Ni (Simmered Mulberry Beans)
Gifu
"Kuwanoki-mame ni" is made by simmering "kuwanoki-mame" (=mulberry beans) grown …
Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
Gifu
"Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture…
Ego
Fukushima
"Ego" is a dish made from "Egokusa" seaweed boiled to dissolve, then set in rect…
Mousou-jiru (Bambooshoot Soup)
Yamagata
"Mousou-jiru" is a local dish using "Mousou", a type of bamboo shoot. The season…
Inago-no-tsukudani (Locust cooked in soy sauce)
Nagano
Inadani in the southern part of Nagano Prefecture has a long-standing culture of…
Aka-zuke/Aka-zushi (Red Shiso sushi)
Akita
"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous ric…
Yashouma (Colorful Mochi)
Nagano
In the northern regions, February 15th is a day known as Nehan-e, commemorating …
Sanbai-miso
Akita
"Sanbai-miso" is a rice cake dish made from a combination of glutinous rice flou…
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
