Masu-zushi (trout sushi)
Toyama
Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's mo…
all season ｜ Page 6 ｜ Our Regional Cuisines
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Fugunoko-kasuzuke (blowfish roe marinated in sake lees)
Niigata
"Gomafugu" are caught in the Sea of Japan from June to July. The ovaries are sal…
Nara-chameshi (Nara savoury rice with various ingredients)
Kanagawa
Rice cooked with chestnuts, soybeans, azuki beans, and millet with tea. Original…
Odawara Kamaboko (steamed fish paste)
Kanagawa
A specialty of Odawara City, it is made by steaming seasoned and well-kneaded fi…
Soba
Tokyo
“Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat see…
Shima-Zushi (Island Sushi)
Tokyo
“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sl…
Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)
Chiba
“Takatsu-no-Torimeshi” is a local dish that originated in the Takatsu area of Ya…
Kujira-mochi
Yamagata
Although it is called " Kujira-Mochi （whale cake）," it is not made with Whale me…
Koikoku (Miso soup with Carp)
Fukushima
Koriyama City in Fukushima Prefecture is a major Koi (carp) producer. In additio…
Shingoro (Rice Cake with Junen-miso)
Fukushima
“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” i…
Junen-botamochi
Fukushima
Fukushima Prefecture is a famous producer of“ Egoma”（Perilla）. It is said that t…
Kasube-ni
Akita
"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and s…
Oyaki
Akita
“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a c…
Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)
Fukushima
“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry…
Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac))
Ibaraki
The Okukuji region in Ibaraki Prefecture has been known for its thriving Konjac …
Jambo Mochi (Japanese Rice Cake Dipped in Sauce)
Kagoshima
“Jambo mochi” is freshly pounded “mochi” (=Japanese rice cake) or mochi made wit…
Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)
Ibaraki
"Imogara" refers to the dried stalk and tuber part of root vegetables such as Sa…
Peanut-Miso/Rakkasei-Miso
Ibaraki
Peanuts, also known as "Nankin-mame", are said to have been introduced to Japan …
Tofu Dengaku
Iwate
As the climate in northern region is cold and it’s hard to cultivate rice, they …
Tai meshi (Rice with sea bream)
Tokushima
The "Naruto Tai" (=Naruto sea bream) caught in Naruto City, Tokushima Prefecture…
Azuki Battou (Noodle with Red Beans)
Iwate
‘Azuki Battou’ is a dish simmered wide and short ‘udon’ noodle in sweet red bean…
Goma-gohan (Sesami seeds Rice)
Aomori
In the Tsugaru region, where extensive reclamation was carried out from the begi…
Shima-somen (Somen dipped in simmered fish broth)
Tokushima
The "Shima Somen" enjoyed in Mugi Town, Tokushima Prefecture, is distinct from t…
Gappara-mochi
Aomori
In the past, when ironing at home to achieve crispness, people used a mixture ca…
Kakke
Aomori
In the southern part of Aomori, which is cold and often suffered from famine tha…
Inarizushi
Aomori
The Tsugaru Plain has a relatively mild climate for a snow country, and rice cul…
Imo-mochi (Sweet potato dumplings)
Tokushima
In Tokushima Prefecture, sweet potatoes are extensively cultivated. Particularly…
Jingisukan (Lamb and Vegetable Hot Pot)
Hokkaido
During the Taisho era (1912-1926), as the outbreak of World War I made it diffic…
Teppou-Jiru
Hokkaido
In Hokkaido, especially in the East Hokkaido region, miso soup with crab is call…
Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)
Yamaguchi
The dish made with kneaded wheat flour dough in a soup, known as "Suiton" or "Da…
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
