Kanimaki-jiru (crab miso soup)
Miyazaki
"Kanimaki-jiru" is a local dish of Kitago Town in southern Miyazaki Prefecture, …
autumn ｜ Our Regional Cuisines
autumn
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Mamakari Zushi (Japanese Scaled Sardine Sushi)
Okayama
"Mamakarizushi" is a type of "nigirizushi" (oval-shaped mounds of rice) made wit…
Ei no Nikogori (Stewed Ray dish)
Nara
"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standa…
Genge no Misoshiru (Genge Miso soup)
Toyama
Miso soup made with genge, a long and slender deep-sea fish about 20 cm long tha…
Imo-miso
Niigata
Gosen City, where the Agano and Hayade Rivers flow through, is blessed with fert…
Kamasu-sushi (barracuda-sushi)
Fukuoka
The Kora Taisha Festival (Korasan-Kunchi) held at the Kora Taisha Shrine, the nu…
Heso Mochi (Dented Rice Cakes)
Shizuoka
"Heso mochi" is offered on the 15th day of August or the 13th day of September o…
Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains)
Hiroshima
"Iga mochi" is a confectionery made with glutinous rice and rice flour. Red bean…
Kuwanoki-mame Ni (Simmered Mulberry Beans)
Gifu
"Kuwanoki-mame ni" is made by simmering "kuwanoki-mame" (=mulberry beans) grown …
Inago-no-tsukudani (Locust cooked in soy sauce)
Nagano
Inadani in the southern part of Nagano Prefecture has a long-standing culture of…
Nasuno-koujizuke (pickled eggplant with kouji)
Akita
"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It…
Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp)
Nagano
Saku City, located in the eastern part of the prefecture, is situated near the b…
Otsubo (Simmered Red Beans and Japanese Taro)
Fukui
Around the death anniversary of Shinran, the founder of Jodo Shinshu Buddhism (J…
Same no Sukume
Aomori
The meaning of "sukume" is ‘to wrap with vinegar’. It is pronounced "sugume" in …
Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)
Wakayama
“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, whe…
Saba no Jau
Hyogo
This is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Jap…
Hamonabe (Hot pot with conger pike)
Osaka
The pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay sinc…
Kuri Gohan(=Chestnut rice)
Kyoto
One of Kyoto's specialties is the "Tamba Kuri(=chestnut)" harvested in the Tamba…
Ebizakko (Fried Shrimp)
Fukuoka
The Buzen Sea brings us abundant blessings. Located in the Suonada Sea, which st…
Hakusai-no-tatami-zuke (Napa cabbage Pickles)
Shiga
The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled…
Kurumi Gobou (Burdock root dressed with Edamame paste)
Shiga
Kurumi Gobo is a dish of edamame (soybean paste) and burdock root, and has been …
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Dojyou-ni (stewed loach)
Saitama
In Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers orig…
Tsugi-jiru (Tofu Soup)
Gifu
Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that …
Ebi Daikon (Simmered Daikon radish with Shrimp)
Tochigi
This is a dish in winter when it starts frosting in the south region of the pref…
Tsuki-no-Shizuku (Koshu Grape confectionery)
Yamanashi
"Tsuki no Shizuku" is a painstakingly crafted local confection from Yamanashi Pr…
Seige (Female snow crab hotpot)
Fukui
"Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter deli…
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…
Hine-zushi (Fermented sushi)
Ishikawa
“Hine-zushi” is a fermented food made by marinating Salted Fish with Rice and al…
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
