Tougan-jiru(White gourd Soup)
Aichi
Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan…
summer ｜ Our Regional Cuisines
summer
mock title
Kyuuri to Kawa-Ebi no Nimono
Kochi
River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Pre…
Hage Dango
Kagawa
In Kagawa Prefecture, the farming season begins in May, when wheat is harvested,…
Misogi Dango
Gifu
A traditional confectionery in Hashima City, dumplings made of rice flour dough …
Tokishirazu/ Grilled and marinated Tokishirazu
Hokkaido
Salmon that come back to the Hokkaido coast to spawn in the fall or early winter…
Nasu no Oranda Ni
Ishikawa
Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yas…
Tako Momiuri
Nara
‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and ru…
Nebuto no Karaage
Hiroshima
Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea…
Kinako Musubi
Hiroshima
Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp,…
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 …
Hamo Suki
Hyogo
‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion lo…
Yakome
Yamanashi
For rice farmers, the seed sowing in the seedbeds around the beginning of spring…
Nishin Sushi/ Herring Sushi
Fukui
During the mid-Edo period (around the mid-18th century) until the 1930s in the M…
Naabeeraanbushi (Loofah cooked in miso)
Okinawa
"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a…
Mizu to Hoya no Mizumono (Sea squirt and Mizu soup)
Aomori
During the short summer of the Tsugaru region, locals enjoy a dish called "Hoya …
Kajiya Nabe
Hyogo
Miki City, known as the birthplace of metalworking in Japan, has its origins dat…
Zuiki no Taitan
Kyoto
"Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, know…
Sazae Meshi
Shimane
The waters around the Oki Islands, where the warm Tsushima current and the cold …
Tobiuo no Sashimi
Shimane
In Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, thes…
Udemanju (Bean-paste bun)
Saitama
Saitama Prefecture has a well-established wheat culture and has produced a varie…
Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt)
Gunma
In Gunma, where there are many rivers with clear water, various river fish is gr…
Ishigaki Dango (Sweet Potato Mochi Ball)
Kanagawa
This is a local dish in the Sagamihara region, a steamed bun made by mixing loca…
Ko-iwashi no sashimi (sashimi of small sardine)
Hiroshima
"Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardin…
Mizu Manju (Water Sweet Mochi)
Gifu
"Suimanju" is a type of steamed bun made with a dough composed of kudzu powder a…
Hoba Meshi (Kinako Mochi Rice)
Fukui
In Fukui Prefecture, there is a celebration called "Satsukiage" after the comple…
Taraosa
Oita
“Taraosa”(=dried codfish) is a dried codfish eaten in Hita city and Kusu distric…
Kanrobai (Nectar plums)
Saitama
Located in Iruma County, in the center of Saitama Prefecture, Ogose Town is home…
Hiyajiru (cold soup)
Miyazaki
"Hiyajiru(cold soup)" is a local delicacy of the plains in Miyazaki Prefecture. …
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
