Yaseuma (Thinly Rolled Out Flour Sprinkled with Roasted Soybean Flour )
Oita
“Yaseuma” is a traditional snack made with kneaded wheat flour, which is flatten…
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Hyugadon (Rice Bowl with Marinated Tuna Sashimi)
Oita
Hoto Island is located in the Bungo Channel, around 14km from Tsukumi port in Ts…
Jabu
Hyogo
It is a dish simmered chicken and konjac noodle, Japanese leek, tofu, onion, gob…
Baniku Soba (Buckwheat Noodles with Horsemeat)
Kumamoto
According to statistics published in 2019 by the Ministry of Agriculture, Forest…
Tojiko Mame / Mame Gashi (Steamed Soybean and Flour Sweet)
Kumamoto
The name of this sweet comes from the fact that it is made by wrapping a sweet w…
Taipiien (Glass Noodle Soup)
Kumamoto
“Taipiien” is a local dish served at Chinese restaurants and at home. It is a so…
Taishu Soba
Nagasaki
Taishu Soba refers to a variety of soba (buckwheat noodles) that has been cultiv…
Kuritsubo (Chestnuts and Vegetable Stew)
Nagasaki
Kuritsubo is a traditional simmered dish that has been enjoyed in Kawatana Town …
Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)
Osaka
The dish is made by simmering beef tendons in miso or mirin for a long time. Its…
Kibi-mochi / Awa-mochi / Tochi-mochi (Miscellaneous grains Mochi)
Kyoto
Kyoto Prefecture has the Tango Mountains in the north, the Tanba Mountains in th…
Lemon Steak
Nagasaki
Lemon Steak is a local specialty that has been enjoyed in Sasebo City, Nagasaki …
Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)
Nagasaki
Boiled and Dried Daikon Radish and Kanboko is a local dish of Saikai City. The c…
Shoi Meshi
Shiga
Shoimeshi is a traditional dish cooked with soy sauce, and is a traditional dish…
Shiro-ebi Suboshi-dashi no Somen
Toyama
Shiro-ebi (White shrimp ) is said to be the jewel of Toyama Bay. Today, it is ea…
Myoga Zushi (Sushi with myoga ginger)
Toyama
Ozanami myoga ginger is grown in the Ozanami district in the southeastern Toyama…
Omigyu no Misozuke (Miso marinated Omi Beef)
Shiga
Omi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef i…
Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)
Mie
Sunfish are sometimes caught during the traditional fishing season along the Kum…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Migaki-nishin no Koji-zuke
Niigata
Hokkaido herring occupied a major position among the goods carried by the Kitama…
Hegi Soba
Niigata
Hegisoba is a type of cut buckwheat noodle made with seaweed called funori as a …
Naisho Mochi / Nabe Mochi
Mie
Rice cakes (mochi) are considered a food for celebratory occasions, so it is com…
Yude rakkasei (boiled peanuts)
Kanagawa
Yude-rakkasei is peanuts boiled in their shells in salted water. The first peanu…
Tako-meshi (Octopus Rice)
Mie
The history of octopus consumption in Japan is long, and in Mie Prefecture, fish…
Tsukuda-ni
Tokyo
" Tsukudani, " which has been eaten as a preserved food since the Edo period (16…
Kashiwa no Hikizuri (Chiken Hot Pot)
Aichi
Kashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry far…
Unagi no Kabayaki (Glaze-grilled Eel)
Tokyo
Originally, the word "Edomae (Edo original) " was used for eel which was from To…
Imo-yokan (Sweet Potato Cake)
Tokyo
"Imo-yokan", a sweet potato cake, is made by steaming, kneading, and molding swe…
Tenmondou
Chiba
Because Chiba Prefecture produces a large amount of vegetables, they are boiled …
Teppo-maki
Chiba
"Teppo-maki", a local dish of Futtsu City, is a thick roll with Bonito flakes, s…
Shiozuke Takenoko no Tempura
Chiba
Salted Bamboo Shoot "Tempura" is a simple dish made from salted Bamboo shoots, t…
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
