Iragimun (Stewed Papaya and Pork)
Okinawa
"Iragimun" is made with papayas that are still green and not ripe, and this type…
summer ｜ Our Regional Cuisines
summer
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Wakasa-no-Oyaki (Mugwort Mochi)
Tottori
The "Wakasa Shrine Grand Festival", held annually in May for approximately 400 y…
Tobitsuki Dango
Fukui
"Tobitsuki Dango" is a traditional sweets used to be cooked at home commonly as …
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…
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…
Yanagawa-nabe (stewed loach with egg)
Fukuoka
Yanagawa City, which is located in the southwestern part of the Chikugo region, …
Ochirashi-ame (Ochirashi candy)
Kagawa
"Ochirashi-ame" is a confectionery made by kneading Ochirashi powder with Starch…
Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)
Tokushima
Hasuimo, eaten mainly in Tokushima and Kochi, is a type of satoimo(=Japanese tar…
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…
Dojō-jiru
Tochigi
"Dojō-jiru(=loach soup)" is one of the dishes invariably made during the summer.…
Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)
Tochigi
Eggplant is a representative vegetable from summer to autumn. Inland Tochigi Pre…
Ayu no Shioyaki (Salt-grilled Sweetfish)
Gifu
Gifu prefecture has many clear streams such as Kiso River, Nagara River and Ibi …
Juunen Hiyadare
Fukushima
Egoma (=Perilla) is actively produced in Fukushima, and local dishes using Egoma…
Aka-zuke/Aka-zushi (Red Shiso sushi)
Akita
"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous ric…
Hoshi-mochi (Dried rice cake)
Akita
"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hang…
Yugao no misoshiru (Evening Glory Gourd Miso soup)
Yamanashi
Yugao (evening glories) are a summer delicacy in the Fuji Hokuroku region, and "…
Tennen Hoya no Sunomono
Iwate
"Hoya" (=Sea Squirt) is called ‘Pineapple in the sea’, and is known as a food co…
Same no Sukume
Aomori
The meaning of "sukume" is ‘to wrap with vinegar’. It is pronounced "sugume" in …
Kashiwa-mochi (Mochi Wrapped with Oak Leaf)
Fukui
There is a festival called "Ta no Kami Matsuri", held mainly by children to cele…
Nanairo Oae
Nara
This is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "…
Zuiki no Nimono
Nara
‘Zuiki’ is a Japanese taro stem. Stems from red stem spices like ‘tou no imo’ an…
Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)
Wakayama
“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, whe…
Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu)
Osaka
"Zuiki" refers to the leaf stalks of satoimo, and it has been a traditional summ…
Hamonabe (Hot pot with conger pike)
Osaka
The pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay sinc…
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…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Fukashi Nasu (steamed eggplant)
Niigata
Niigata Prefecture, the largest consumer of eggplant in Japan, has a local dish …
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
