Kujira no Tare (Sauce-marinated whale meat)
Chiba
“Sauce-marinated” is a local dish in the Minami-Boso region of Chiba prefecture,…
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Satsuma Sumoji
Kagoshima
In Kagoshima Prefecture, “chirashi-zushi” (scattered sushi) is called “sumoji”, …
Butajiru (Butajiru/Tonjiru)
Kagoshima
Pork is one of the specialties of Kagoshima Prefecture. It has the largest numbe…
Hechima Jiru (Luffa Soup)
Kagoshima
"Hechima Jiru" is a local dish from Kagoshima Prefecture. It consists of miso so…
Sengiri Daikon (Kiriboshi Daikon) no Madaka-zuke
Miyazaki
“Madaka-zuke” is a traditional pickled food of Miyazaki Prefecture. It is said t…
Tai-men (sea bream noodles)
Oita
Himejima is a remote island located in the western part of the Seto Inland Sea, …
Ishigaki Mochi
Oita
Flour has become a fundamental part of Oita Prefecture's food culture. Due to un…
Basashi(Horse sashimi)
Kumamoto
The most famous specialty of Kumamoto, Japan's largest producer of horse meat, i…
Tofu misozuke
Kumamoto
It is said that about 800 years ago, a fallen Heike warrior who lost the battle …
Torimeshi Chicken and Rice
Nagasaki
"Torimeshi chicken and rice" is a mixed rice dish for refreshments and handed do…
Jigokudaki (Goto Udon/Shimabara Somen)
Nagasaki
“Goto udon” is a traditional specialty from the "Goto Islands", located in the w…
Hikado
Nagasaki
A local dish that has been passed down in Nagasaki since the early 1600s. Portug…
Oyogoshi
Saga
About 230 years ago on February 19th, a fire broke out in the Ifuku village in S…
Yudedago
Saga
”Yudedago” is a corrupted form of the term “yudedango” and refers to sweets made…
Game no ha Manjyu
Fukuoka
"Kashiwa Mochi" is a traditional Japanese snack made during the Boys’ Day celebr…
Abuttekamo (Salt-grilled Chromis)
Fukuoka
"Abuttekamo" is salt-roasted damselfish mainly eaten in the coastal areas of Fuk…
Pumpkin dangojiru
Fukuoka
The Mikekado area of Buzen City in the northeastern part of the prefecture is a …
Simmered Stir-fried Royal Ferns
Kochi
In mountain villages, "fried royal fern with oil," tofu paste, and simmered vege…
Chate aemono
Kochi
When the hot summer is over and there are signs of autumn approaching, the seaso…
Matsuyama zushi
Ehime
In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shik…
Fukumen
Ehime
“Fukumen” is said to have been passed down as an event food for the Uwajima clan…
Fuka no Yuzarashi
Ehime
"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, …
Barazushi
Kagawa
"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other …
Carrot “Shiri-shiri”
Okinawa
Carrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-sh…
Ikasumi-Jiru(Squid ink soup)
Okinawa
“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin r…
Goya Chanpuru
Okinawa
"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies an…
Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste)
Mie
The Iga region, surrounded by mountains, used to be an area where seafood was sc…
Chagayu
Mie
According to the Kojiruien, an encyclopedia from the Meiji period, it has been e…
Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)
Mie
Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vege…
Kushi-asari (Clam Skewer)
Aichi
Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori C…
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
