Tsutokko (Steamed rice ball)
Saitama
“Tsutokko” is steamed glutinous rice wrapped in horse chestnut leaves (Tochi lea…
spring ｜ Page 2 ｜ Our Regional Cuisines
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Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans)
Gifu
Sengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (…
Hooba Maki
Nagano
Hooba maki is a traditional festive rice cake in the Kiso region. It is made by …
Kusa-mochi (Mochi mixed with mugwort)
Tochigi
‘Kusa-mochi’ is a mochi mixed with mugwort and served at the events from mid Mar…
Takenoko-gohan (Bamboo shoots rice)
Miyagi
Bamboo shoots are an indispensable ingredient in Japanese cuisine, and there are…
Mizu-tataki / Tororo
Iwate
The Ou Mountains at the border of Akita and Iwate prefectures has a very cold an…
Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
Aomori
In the central and southern inland parts of Tsugaru region, fresh seafood was ha…
Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )
Kagawa
‘Hitoyama Rural Kabuki’ is held every year on May 3rd in Shodoshima Island locat…
Takuan no Kimpira (Fried Daikon Radish Pickles)
Kagawa
"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after…
Sasamaki (Mochi rapped in Bamboo Leaves)
Shimane
It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then b…
Mosaebi no sashimi (Thinly sliced raw fish of Mosa shrimp)
Tottori
In Tottori Prefecture, the shrimp known as "Mosa Ebi(=Mosa shrimp)" is formally …
Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp)
Tottori
In the Karo district of Tottori Prefecture, where there is a landing port for "H…
Oshi-zushi (Sushi pressed overnight)
Ishikawa
In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occas…
Takenoko-misoni (bamboo shoots boiled in miso)
Toyama
Bamboo shoots simmered in Miso with the “umami “of Kombu(=kelp) is one of the di…
Kujira-jiru (whale soup)
Niigata
“Kujira-jiru”, is a local dish consisting of Salted Whale blubber, and Vegetable…
Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf)
Tokyo
It is said that "Sakura-mochi" was invented in 1717 by a man named Shinroku Yama…
Sasamaki
Yamagata
“Sasamaki “is made by soaking and draining Glutinous rice, wrapping it in Bamboo…
Akumaki
Kagoshima
“Akumaki” is a traditional snack eaten on “Tango no Sekku,” also known as Childr…
Ohagi
Kyoto
"Ohagi" is a well-loved dish throughout Japan. The red color of azuki beans has …
Ukogi no Horohoro
Iwate
‘Ukogi’ is a deciduous shrub of araliaceae like ‘taranome’ (Japanese angelica tr…
Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)
Shizuoka
"Takenoko no Arame-ni" is a local dish mainly in the central area, and simmered …
Nita-kumoji
Gifu
"Kumoji" is a dish made by simmering pickled leafy greens that have been soaked …
Urajiro Manjuu
Yamanashi
“Urajiro manjuu” is a traditional Japanese confectionary made using fresh leaves…
Botamochi (Japanese Confectionary Made with Rice and Bean Paste)
Tochigi
“Botamochi” is an indispensable dish eaten on “Higan” (=equinoctial week). It is…
Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
Tochigi
“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo sho…
Oshaka Kogori
Yamanashi
“Oshaka kogori” is eaten on Buddha’s Birthday which is on April 8th of each year…
Gaccho no Karaage (Deep-fried small fish)
Osaka
"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught…
Sansho no Ha no Tukuda-ni
Kyoto
Kyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains i…
Zeitaku-ni
Shiga
“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the …
Kounago no Kugini
Mie
The “Kounago”, which is said to be the fish that heralds spring, is another name…
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
