Sendai Hakusai no Tsukemono
Miyagi
It was not until the Meiji period (1868-1912) that Chinese cabbage began to be c…
all ｜ Page 9 ｜ Our Regional Cuisines
All recipe
mock title
Ebisu/Berobero (Chilled agar jelly with whisked egg)
Ishikawa
"Ebisu" is a chilled Kanten(=agar-agar) jelly with whisked eggs. It is an essent…
Shiso-maki
Miyagi
Shiso has been consumed by the Japanese since ancient times, so much so that fos…
Ishiru-nabe (Ishiru Hotpot)
Ishikawa
"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is…
Surimi-age (Surimi (Fish Paste) Tempura)
Toyama
More than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is c…
Mizu-tataki / Tororo
Iwate
The Ou Mountains at the border of Akita and Iwate prefectures has a very cold an…
Kenchin-jiru
Iwate
"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot…
Donko-jiru
Iwate
"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanrik…
Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
Aomori
In the central and southern inland parts of Tsugaru region, fresh seafood was ha…
Akakabu no Senmaizuke (Red Turnip Pickles)
Aomori
“Akakabu no senmaizuke” refers to traditional red turnip pickles of the Tsugaru …
Sushiko
Aomori
“Sushiko” is a traditional dish which has been eaten by the local people, partic…
Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso)
Aomori
In Aomori city and surrounding areas, it is customary to eat Oden (=Japanese fis…
Jyune-mochi (Potato Cake with Sweet Egoma Souce)
Aomori
The Nanbu region of Aomori has a very cold climate and has experienced many fami…
Amagi-no-Kawatake
Fukuoka
Kawatake (river mushroom) is a precious natural freshwater laver that can only b…
Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)
Kochi
Nuta is a traditional seasoning from Kochi Prefecture, made by mixing miso and v…
Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing)
Kochi
Nankoku City, located in the central part of Kochi Prefecture, flourished as the…
Tart
Ehime
Representative confectionery of Matsuyama City. In Matsuyama City, a rolled cake…
Tachiuo (beltfish) roll
Ehime
Tachiuo (=beltfish) is a saltwater fish of the cutlassfish family and its total …
Dojou-Jiru (Pond loach Soup)
Kagawa
It is said that "dojou" (=pond loach) becomes the tastiest from June to July, be…
Toshiake Udon (Udon Noodle for New Year)
Kagawa
Udon noodle has been eaten as an auspicious food to pray longevity since an anci…
Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )
Kagawa
‘Hitoyama Rural Kabuki’ is held every year on May 3rd in Shodoshima Island locat…
Takuan no Kimpira (Fried Daikon Radish Pickles)
Kagawa
"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after…
Zukigashi (‘Zuiki’ Marinated with Vinegarette)
Tokushima
‘Zuiki’, petiole of ‘yatsugashira’ (a type of Satoimo(=Japanese taro)), is an in…
Houhan (Cooked Buckwheat and Rice)
Tokushima
Long time ago, there was less rice available in rural areas, so local foods used…
Shiro Miso Zou-ni (White Miso Rice Cake Soup)
Tokushima
The traditional New Year's soup (“Zou-ni”) in Tokushima prefecture is known for …
Kabu Zou-ni (Radish Rice Cake Soup)
Yamaguchi
"O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significant…
Uiro (Sweet Steamed Cake)
Yamaguchi
”Uiro" is known to be produced in Nagoya, Kyoto, and Odawara. Nagoya is particul…
Uni-meshi(Sea urchin rice)
Yamaguchi
The coastal areas of Hagi in Yamaguchi prefecture are a treasure trove of seafoo…
Hasu-imo no Su-no-mono (Pickled Hasu-imo)
Yamaguchi
"Hasu-imo," a kind of Satoimo(=Japanese taro), is widely found in the tropical r…
Nija (Stir-fried Vegetables)
Hiroshima
Stir-fried julienned daikon radish, fried thin tofu, nebuka-negi (Japanese leeks…
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
