Oshi-zushi (Sushi pressed overnight)
Ishikawa
In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occas…
autumn ｜ Page 2 ｜ Our Regional Cuisines
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Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)
Yamagata
“Toyama-Kabu”(=turnip) is a traditional vegetable of Yamagata Prefecture that or…
Renkon no Kinpira (Kinpira made of lotus root)
Ibaraki
Kasumigaura, with the second-largest lake surface area in Japan, is renowned for…
Ohagi
Kyoto
"Ohagi" is a well-loved dish throughout Japan. The red color of azuki beans has …
Ise Ebi no Misoshiru (Miso Soup with Japanese Spiny Lobster)
Tokushima
"Ise Ebi", commonly known as Japanese spiny lobster, is renowned as a high-quali…
Yatsugashira-no-itameni (Stir fried Taro Stalk)
Saitama
The stems of the satoimo(=japanese taro) plant, known as “zuiki,” especially tho…
Botamochi (Japanese Confectionary Made with Rice and Bean Paste)
Tochigi
“Botamochi” is an indispensable dish eaten on “Higan” (=equinoctial week). It is…
Kamo-nasu no Dengaku
Kyoto
“Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto. Characte…
Zeitaku-ni
Shiga
“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the …
Tohei Nabe (Eel Hot Pot)
Fukuoka
The term 'Tohei' refers to a fish resembling a large eel that inhabits the coast…
Sanma no Surimi-jiru
Miyagi
Sanma(pacific saury) is a fish that represents the waters off Mt. Kinkasan and h…
Kashikiri
Kochi
“Kashikiri" is a type of Tofu made from ”kashi-no-mi” (Oak nuts, also called Aco…
Sanma no Kigaki
Miyagi
In the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to …
Go-jiru (mashed soybeans miso soup)
Miyagi
Soybeans, are known as the "meat of the field" and are rich in high-quality prot…
Azuma (Vinegared Sushi on Soy Pulp)
Hiroshima
Mama Kari Sushi is a type of nigiri sushi made with fish that has been marinated…
Gancha-jiru (Crab Soup)
Tottori
River crab caught in clear rivers in Tottori Prefecture is used for ‘Gancha-jiru…
Ami-Meshi (Mixed Rice with Krill)
Oita
The Buzen Sea, covering eastern Fukuoka and the northern coast of Oita prefectur…
Tai Somen (Sea Bream Somen Noodles)
Kumamoto
Tai (sea bream) has long been an indispensable fish for celebrations and other o…
Ara no Sugata-Ni (Simmered Whole Ara)
Saga
The Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai…
Tugani Meshi (River Crab Rice)
Saga
Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many r…
Suttate-jiru(Soybean paste soup)
Gifu
"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle…
Nuta-Imo
Miyazaki
Miyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its …
Ganjiru
Oita
Usa City is located at the base of Kunisaki Peninsula. To the north, the city fa…
Mazemeshi
Kumamoto
"Mazemeshi" is a dish that always appears at local events and celebrations where…
Grilled akebi stuffed with miso / Grilled akebi with oil
Yamagata
"Akebi(=Chocolate vine)" has taken root as an indispensable local delicacy for t…
Ebi Misosiru(Shrimp miso soup)
Kagawa
In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps…
Nasu no Oranda Ni
Ishikawa
Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yas…
Tai no Karamushi
Ishikawa
“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with ok…
Konjac(=yam cake) no Miso Oden
Saitama
Konjac potatoes have long been grown in the Fuppu district of Yorii Town and the…
Ayu zushi (Sweetfish Sushi)
Nara
Natural ‘Ayu’ (=sweetfish), grown in the clear stream in Yoshino mountains, eats…
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
