Nasuno-koujizuke (pickled eggplant with kouji)
Akita
"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It…
all ｜ Page 5 ｜ Our Regional Cuisines
All recipe
mock title
Hoshi-mochi (Dried rice cake)
Akita
"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hang…
Sasazushi (Bamboo Sushi)
Nagano
"Sasazushi" is a regional dish passed down in the city of Iiyama and the Joetsu …
Hokki-meshi
Miyagi
Hokki-gai is a large bivalve molluscs whose formal name is Uba-gai, and is calle…
Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp)
Nagano
Saku City, located in the eastern part of the prefecture, is situated near the b…
Heso-daikon no nisime
Miyagi
In the Tohoku region, where the weather is severely cold, there has long been a …
Bakke-miso
Miyagi
During the Edo period (1603-1867), the teaching that "if you eat tree leaves or …
Inobuta nabe (Inobuta Hot pot)
Yamanashi
Yamanashi Prefecture, comprising 80% forested areas, has a history of consuming …
Nuppei-jiru/Hachihai-jiru
Iwate
"Hachihai-jiru" is a dish consisting of Tofu, Dried shiitake mushrooms, and Gree…
Kurumi-zouni
Iwate
"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and …
Shoyu-no-mi (Soy sauce seeds)
Yamanashi
"Shoyu no Mi" is a preserved food that has been passed down in the Ashiyasu regi…
Nama-Yuba (Raw Tofu Skin)
Yamanashi
"Namayuba" is a specialty product of Minobu Town, created by boiling and pulveri…
Shidami-dango
Iwate
"Shidami" refers to Acorns, and "Shidami-dango" can be made by adding Sugar to "…
Yugao no misoshiru (Evening Glory Gourd Miso soup)
Yamanashi
Yugao (evening glories) are a summer delicacy in the Fuji Hokuroku region, and "…
Kurumi-dofu
Iwate
"Kurumi-dofu" is made with strained walnut after crushed, water and sugar and se…
Otsubo (Simmered Red Beans and Japanese Taro)
Fukui
Around the death anniversary of Shinran, the founder of Jodo Shinshu Buddhism (J…
Tennen Hoya no Sunomono
Iwate
"Hoya" (=Sea Squirt) is called ‘Pineapple in the sea’, and is known as a food co…
Kujira Jiru (Whale Soup)
Aomori
The whale food culture was developed around Hachinohe City because there were wh…
Same no Sukume
Aomori
The meaning of "sukume" is ‘to wrap with vinegar’. It is pronounced "sugume" in …
Kashiwa-mochi (Mochi Wrapped with Oak Leaf)
Fukui
There is a festival called "Ta no Kami Matsuri", held mainly by children to cele…
Gyujiru (Beef soup)
Okinawa
"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ing…
Yafuara Jushi (Vegetable Rice Porridge)
Okinawa
"Jushi" is an Okinawan word for mixed rice or cooked rice. There are two types o…
Nmu-kuji Puttu-ru (Sweet Potato starch cake)
Okinawa
"Nmu-kuji Puttu-ru" is made by dissolving "Nmu-kuji" (=sweet potato starch) in w…
Hirayachi (Vegetable Pancake)
Okinawa
"Hirayachi" is made by mixing wheat flour with egg and Dashi (=Japanese soup sto…
Torisashi (Chicken Sashimi)
Kagoshima
In Kagoshima Prefecture, there is a record that since the Edo period, Satsuma Sa…
Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)
Miyazaki
"Meno mochi kazari" is a traditional event taking place in the southern Kyushu a…
Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)
Miyazaki
"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to…
Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)
Miyazaki
"Seri" (=Japanese parsley) is a perennial herb of the parsley family that grows …
Shiki Shiki
Nara
‘Shiki shiki’ is a local snack in Nara by grilling dough made from wheat flour, …
Nanairo Oae
Nara
This is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "…
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
