Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)
Kagoshima
"Sake zushi" was first said to be made during the Edo period when the Shimazu cl…
spring ｜ Our Regional Cuisines
spring
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Tsuwabukino-aburaitame (fried tsuwabuki)
Miyazaki
Tsuwabuki is native to Japan and grows wild south of Fukushima and Ishikawa pref…
Hasu-mushi (Steamed lotus root)
Ishikawa
Kaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name…
Genge no Misoshiru (Genge Miso soup)
Toyama
Miso soup made with genge, a long and slender deep-sea fish about 20 cm long tha…
Amago no Kanroni (Candied simmering Amago trout)
Nara
Amago is a freshwater fish about 20 cm long (can reach 30 cm or more) and a memb…
Itadori no Nimono (Simmered Japanese knotweed)
Nara
Itadori is a perennial herb of the Polygonaceae family that grows wild throughou…
Takenoko-jiru (Bamboo Shoots Miso Soup)
Niigata
In the mountainous regions of Niigata Prefecture, young shoots of Chishimazasa b…
Yatara zuke (Vegetable Pickeles)
Hyogo
The name "Yatara-zuke" comes from the idea of using a variety of vegetables, suc…
Ibitsu Mochi (Red bean paste mochi)
Hyogo
It is nationally known as "kashiwa mochi", a rice cake filled with sweet bean pa…
Hatahata-no-karaage (Fried Hatahata fish)
Hyogo
Hatahata (a small-sized Japanese sandfish), with the head and entrails removed, …
Udo no Sumiso Ae
Tokyo
One of the dishes using "Udo", a few vegetables indigenous to Japan, is "Udo no …
Etsuno-nanbanzuke (Etsu fish dish)
Fukuoka
Etsu fish, also known as "phantom fish," is found only in Japan in the area arou…
Wakegi-ae (Wakegi dish)
Kagawa
Since ancient times, farmers have often grown "Wakegi" as a spring vegetable. Si…
Yaki Moroko no Dorozu
Shiga
"Hon-moroko" (=Willow gudgeon) is fresh water fish categorized to Cyprinidae Gna…
Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)
Shiga
Biwa trout, endemic species exclusively in the Lake Biwa, is fresh water fish be…
Sakura Ebi no Kakiage (Sakura Shrimp Tempura)
Shizuoka
All sakura shrimp caught in Japan come from the Suruga Bay of Shizuoka prefectur…
Mousou-jiru (Bambooshoot Soup)
Yamagata
"Mousou-jiru" is a local dish using "Mousou", a type of bamboo shoot. The season…
Hoshi-mochi (Dried rice cake)
Akita
"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hang…
Hokki-meshi
Miyagi
Hokki-gai is a large bivalve molluscs whose formal name is Uba-gai, and is calle…
Bakke-miso
Miyagi
During the Edo period (1603-1867), the teaching that "if you eat tree leaves or …
Kashiwa-mochi (Mochi Wrapped with Oak Leaf)
Fukui
There is a festival called "Ta no Kami Matsuri", held mainly by children to cele…
Saba no Jau
Hyogo
This is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Jap…
Baniku Soba (Buckwheat Noodles with Horsemeat)
Kumamoto
According to statistics published in 2019 by the Ministry of Agriculture, Forest…
Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf)
Osaka
Sakuramochi is a confectionery characterized by a pink rice cake wrapped in salt…
Futsumochi (Mugwort Mochi)
Saga
In Saga Prefecture, known for its thriving rice cultivation, both short-grain ri…
Ebizakko (Fried Shrimp)
Fukuoka
The Buzen Sea brings us abundant blessings. Located in the Suonada Sea, which st…
Kutsuzoko-no-nitsuke (Simmered Sole)
Fukuoka
The Ariake Sea is surrounded by four prefectures in Kyushu. The sea bottom is mu…
Hakusai-no-tatami-zuke (Napa cabbage Pickles)
Shiga
The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)
Shizuoka
Namaribushi is one step before becoming bonito flakes, which are soft and can be…
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
