Decchi Yokan
Fukui
"Decchi Yokan" is a soft sweet red bean jelly familiar as an ordinal taste of lo…
winter ｜ Our Regional Cuisines
winter
mock title
Hasu-mushi (Steamed lotus root)
Ishikawa
Kaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name…
Wakame Zushi (Wakame Seaweed Sushi)
Wakayama
The coastal area from Hinomisaki to Wakayama City faces the bountiful Kii Strait…
Bouri (Simmered Japanese taro)
Wakayama
The emperor's son, Morinaga no Shinno, also known as Ootonomiya, was an early pa…
Jabara Daikon (Fusakiri Daikon) no Nimono (Simmered Dried Daikon Radish)
Kumamoto
"Jabara Daikon" is a dried daikon radish traditionally made in the Minami-Aso re…
Ei no Nikogori (Stewed Ray dish)
Nara
"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standa…
Genge no Misoshiru (Genge Miso soup)
Toyama
Miso soup made with genge, a long and slender deep-sea fish about 20 cm long tha…
Akakabu-zuke (Pickled Red Turnips)
Niigata
In the Sanpoku district of Murakami City, located on the border with Yamagata Pr…
Izushi/Iizushi
Niigata
Iizushi, a type of narezushi (matured sushi) that has been handed down from gene…
Yatara zuke (Vegetable Pickeles)
Hyogo
The name "Yatara-zuke" comes from the idea of using a variety of vegetables, suc…
Yaki Moroko no Dorozu
Shiga
"Hon-moroko" (=Willow gudgeon) is fresh water fish categorized to Cyprinidae Gna…
Toridose (Chicken Porridge)
Chiba
"Toridose," or Chicken porridge, is a regional dish commonly consumed during spe…
Kuwai no fukumeni
Saitama
"Kuwai(=arrowhead)," which is planted in late June to early July in rice fields,…
Zoni (Japanese Soup Containing Rice Cakes and Japanese Mustard Spinach)
Aichi
Depending on the region that it is made, "zoni" is prepared differently. The ing…
Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters)
Hiroshima
"Kaki zoni" is a "sumashi-jiru" (=clear soup) made with dried sardines, kombu (=…
Yashouma (Colorful Mochi)
Nagano
In the northern regions, February 15th is a day known as Nehan-e, commemorating …
Nasuno-koujizuke (pickled eggplant with kouji)
Akita
"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It…
Hoshi-mochi (Dried rice cake)
Akita
"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hang…
Kurumi-zouni
Iwate
"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and …
Otsubo (Simmered Red Beans and Japanese Taro)
Fukui
Around the death anniversary of Shinran, the founder of Jodo Shinshu Buddhism (J…
Kujira Jiru (Whale Soup)
Aomori
The whale food culture was developed around Hachinohe City because there were wh…
Same no Sukume
Aomori
The meaning of "sukume" is ‘to wrap with vinegar’. It is pronounced "sugume" in …
Gyujiru (Beef soup)
Okinawa
"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ing…
Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)
Miyazaki
"Meno mochi kazari" is a traditional event taking place in the southern Kyushu a…
Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)
Miyazaki
"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to…
Suno Shui (Sardine Vinegar Soup)
Miyazaki
"Suno shui" is a hot vinegar soup made with grated daikon radish and sardines si…
Kuromame-ni (Simmered Black Beans)
Hyogo
Black bean from Tamba-Sasayama is considered the highest quality among any black…
Tororo Gohan
Hyogo
It is said that "Tororo-jiru". grated Japanese yam mixed with "dashi-jiru" (=Jap…
Hata-gonbo-zushi (Burdock Sushi)
Wakayama
“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, l…
Hakusai-no-tatami-zuke (Napa cabbage Pickles)
Shiga
The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled…
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
