Ebiten
Ehime
Hiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Sh…
all ｜ Page 7 ｜ Our Regional Cuisines
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Takomeshi
Hiroshima
"Takomeshi" is octopus cooked with rice. Originally, fishermen would chop octopu…
Kankoro
Ehime
Ikata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Jap…
Iwashi Sushi (Sardine Sushi)
Mie
The fishing catch by fish species in Mie Prefecture is ranked first in the natio…
Kibinago no Hokaburi
Kochi
In Kochi prefecture, sardines were soaked in vinegar and made into sushi using “…
Funa Miso (Crucian carp Miso)
Aichi
"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reac…
Gimburo Zushi
Kochi
"Gimburo beans" are a type of black turtle bean which has been grown in househol…
Kiinai Okowa
Aichi
When it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "…
Abekawa Mochi
Shizuoka
"Abekawa Mochi" is a regional dish in the Chubu region, with Shizuoka City at it…
Kinzanji-Miso
Chiba
"Kinzanji Miso" is a specialty product of Togane City in Chiba Prefecture and is…
Chikko-Tofu / Milk Tofu
Chiba
During the Edo period, the 8th shogun of the Tokugawa shogunate, Tokugawa Yoshim…
Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll)
Tochigi
Kanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and so…
Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling)
Tochigi
We generally call a miso soup with vegetables and dumplings made from wheat flou…
Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)
Ibaraki
Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…
Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish)
Ibaraki
In Mito City, making natto was popular to enjoy early small soybeans harvested b…
Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)
Iwate
Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from…
Hina Manju (Spring Steamed Bun)
Iwate
In the center of the prefecture, the land along the Kitakami River is flat, and …
Ika Menchi (Squid hamburger)
Aomori
It is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso’, …
Sake no Iizushi (Fermented salmon sushi)
Aomori
In Tsugaru region, surrounded by snow during the winter, people harvest farm pro…
Izushi
Hokkaido
"Izushi" is sushi made by lactic acid fermentation in low temperature with fish,…
Beko Mochi
Hokkaido
"Beko mochi" is a local sweet shaped like leaves with branch-like patterns on it…
Toriniku no Sukiyaki
Fukuoka
The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experien…
Kinme no Nitsuke (Stewed Red Snapper)
Shizuoka
The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (sple…
Mizu Manju (Water Sweet Mochi)
Gifu
"Suimanju" is a type of steamed bun made with a dough composed of kudzu powder a…
Kuri Kinton(mashed sweet potatoes with sweetened chestnuts)
Gifu
When you hear "Kuri Kinton," you might typically think of it as a traditional Ne…
Setaka no Takana Zuke(Pickled takana)
Fukuoka
"Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stem…
Kuri Okowa
Saga
“Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of S…
Hitashi Mame (Soaked Beans)
Nagano
The soil in the northern part of the Nishiyama region is suitable for soybean cu…
Hoshigaki Namasu
Saga
Persimmons are grown throughout Japan. Saga prefecture does not produce large am…
Hangoroshi
Nagano
"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indic…
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
