Gonza/Gonji Namasu
Fukui
Gonza is a simmered dish made with smashed soybeans and daikon radish. It receiv…
all season ｜ Page 2 ｜ Our Regional Cuisines
all season
mock title
Kaki Mochi
Chiba
Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over…
Uri no Teppo Zuke
Chiba
The inside of the gourd is hollowed out like a gun barrel, stuffed with chili pe…
Megisu no Dango Jiru
Ishikawa
“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the…
Yakitori
Saitama
Higashimatsuyama City, where many restaurants around Higashimatsuyama Station di…
Tsumikko
Saitama
Saitama Prefecture, where wheat cultivation has flourished since ancient times, …
Mitsume no Botamochi (Sweet bean-filled rice cakes)
Ibaraki
Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the b…
Tori-Ten
Oita
Oita Prefecture is known for its frequent consumption of chicken. In 2019, the M…
Gobo Maki
Yamaguchi
Yamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has …
Kaku Sushi
Hiroshima
It is a type of oshizushi made by filling a square wooden mold with sushi rice a…
Ishimochi Jako no Karaage
Okayama
Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summ…
Izumo Soba
Shimane
Izumo soba is representative of the Izumo region. Along with "wanko soba" in Iwa…
Sumoji
Shimane
Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan…
Tsumire Ni
Shimane
Shimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest i…
Hittsumi (Wheat Flour Dumpling Soup)
Aomori
Local cuisine from southeastern Aomori Prefecture to north-central Iwate Prefect…
Sansho no Tsukudani (Japanese Pepper simmered with soy sauce)
Hyogo
Sansho (=Japanese Pepper) is a kind of spices and used in various Japanese cuisi…
Kobe Beef Steak
Hyogo
‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper a…
Zabu-Jiru
Miyazaki
"Zabu-Jiru" is said to have gotten its name from the fact that various ingredien…
Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds)
Nagano
"Shoyu Mame" or "Soy Sauce Beans" is a fermented food traditional to the norther…
Anbin (Red Bean Dougnuts)
Yamanashi
"Anbin" is a local specialty in Kyonan area. It is made by kneading a dough of s…
Sankaku Chimaki
Niigata
In Niigata Prefecture, there is a simple and rustic tasting " Sankaku Chimaki" t…
Sado no Nishime
Niigata
"Sado no Nishime" is a local dish eaten on Sado City in Niigata Prefecture, wher…
Kensan Yaki
Niigata
Kensan-yaki is a local dish of grilled rice balls topped with ginger miso or swe…
Sanma-men
Kanagawa
This noodle dish originated in Yokohama, Japan, and consists of stir-fried veget…
Osuwai / Subai
Toyama
"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been famili…
Bai no Nimono
Toyama
“Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep wa…
Yogoshi / Gomamiso-ae
Toyama
This is a dish that is eaten on a daily basis in the area centering on the Tonam…
Oosaka zushi (Osaka Sushi)
Osaka
A collective term for sushi made in Osaka, which includes pressed sushi, rolled …
Okutamawasabi no TOKYO-X maki
Tokyo
"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrappe…
Jisuke-imo no Negimiso
Tokyo
"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed…
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
