Oshimon/Okoshimon
Aichi
‘Oshimon’ is a local sweets made from rice flour kneaded with hot water and put …
spring ｜ Page 3 ｜ Our Regional Cuisines
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Moroko-zushi (Sushi with ‘Moroko’ Willow Gudgeon)
Aichi
In the waterfront of Owari region, which has many small rivers running everywher…
Oiri (Rice Snack mixed with Malt Syrup)
Tottori
‘Oiri’ is a snack made at home not to waste left over rice. Long time ago, in In…
Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)
Wakayama
‘Gonbachi’ is officially called ‘Itadori’ and a Polygonaceae plant, and is a kin…
Mame Gohan (Green Peas Rice)
Wakayama
Wakayama Prefecture is one of the top producer of green peas in Japan, and vario…
Dengara (Leaf Wrapped Rice Cake)
Nara
"Dengara" is a traditional confection, wrapping sweet bean paste-filled rice cak…
Tai Somen (Sea Bream Somen Noodles)
Kumamoto
Tai (sea bream) has long been an indispensable fish for celebrations and other o…
Shappa-no-Nitsuke (Simmered Mantis Shrimp)
Saga
The mantis shrimp, a crustacean that resembles a shrimp, is found throughout Jap…
Shirasu Don (Whitebait on top of rice)
Wakayama
Whitebait fishing reaches its peak from late March until May. During that time, …
Senbuki-Mage
Fukuoka
"Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and…
Aiso no Kanroni(candied japanise dace)
Tochigi
"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, …
Uzumaki Mochi
Kagawa
"Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up …
Anko no Tomo Ae
Fukushima
Anglerfish is in season in winter. Anglerfish is said to be a fish that has noth…
Sagohachi Zuke
Fukushima
In the area around Nihonmatsu City, where there are many fields and fresh vegeta…
Ukogi no Kiri-Ae(Sliced and dressed araliad)
Yamagata
"Kiri-Ae", which is to finely slice "Ukogi(=Araliad)" and dress it with miso pas…
Tokishirazu/ Grilled and marinated Tokishirazu
Hokkaido
Salmon that come back to the Hokkaido coast to spawn in the fall or early winter…
Tai no Karamushi
Ishikawa
“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with ok…
Kashiwa Mochi
Yamaguchi
Tango-no Sekku, May 5, is celebrated as Children's Day in modern times. Dependin…
Junsai Nabe (Junsai pot dish)
Akita
"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…
Igai Meshi
Tottori
The Igai mussel has a triangular shape, blackish brown shell, and is found on re…
Hoshi Mochi(Dried rice cake)
Aomori
It has long been a preserved food made during the extremely cold season to take …
Ocha no ha tempura (Green tea leaf tempura)
Miyazaki
"Ocha no ha tempura (=Green tea leaf tempura)" is a local dish eaten when freshl…
Shimi Daikon no Otaue no Nimono
Nagano
"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold …
Norabouna no Ohitashi
Kanagawa
An ohitashi dish made using norabouna, a traditional vegetable said to have been…
Takenoko to Fuki, Namabushi no Taitan
Kyoto
Kyoto's bamboo shoots are particularly renowned for their high quality nationwid…
Kasha Mochi
Kagoshima
"Kasha Mochi" is a rice cake made with "yomogi (a kind of Japanese mugwort) " pr…
Iwana no Shioyaki (Salt-grilled Char)
Miyagi
Char is a fish only lives in the upper stream of headwater areas where clear wat…
Ita Wakame
Tottori
"Ita-wakame" is a simple product made by arranging freshly harvested wakame seaw…
Iwashi Dango (Sardine Ball)
Tottori
The coastline of Tottori Prefecture is approximately 130 km long, with much of i…
Kiinai Okowa
Aichi
When it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "…
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
