Senba jiru (Soup of salted mackerel and daikon radish)
Osaka
A dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been…
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Sugukizuke (suguki pickles (turnip greens))
Kyoto
"Suguki" is a type of turnip greens, a traditional vegetable in Kyoto, known for…
Korokaki-namasu
Kyoto
"Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a typ…
Uchimamejiru (Soybean and vegetable miso soup)
Shiga
"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips…
Noppei
Mie
One of the nationally renowned regional dishes, "Noppei," also known as "Noppei-…
Narezushi (lactic acid fermented sushi)
Mie
"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and …
Karaimo Netabo
Kagoshima
"Karaimo Netabo" is a local dish made from sweet potatoes, a specialty of Kagosh…
Kamamochi
Iwate
In Iwate Prefecture, where the climate is cold and unsuitable for rice farming, …
Kaki Namasu
Nara
In Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has b…
Decchi Yokan/ Red Bean Jelly
Osaka
In the mountain villages of the northern Settsu region, the production of agar, …
Ebiimo to Boudara no Taitan
Kyoto
"Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, feat…
Saba no Bo Sushi/ Mackerel Stick Sushi
Shiga
"Saba Stick Sushi" is a traditional local dish that is a staple during festivals…
Shishi Nabe(Wild Boar Hotpot)
Okayama
The Mimasaka area is a nature-rich area located in the northern part of Okayama …
Iidako no nitsuke (Simmered Ocellated octopus)
Okayama
"Iidako(= Ocellated octopus)" are often caught in Okayama Prefecture in the Shim…
Koi-no-Arai
Fukushima
“Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). Dur…
Ohira
Fukushima
Seaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mounta…
Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni
Yamagata
The entire area of Yamagata Prefecture was designated as a heavy snowfall area, …
Yuzu Maki (yuzu fruit Roll)
Saitama
In Saitama Prefecture, where yuzu fruit has long been cultivated, especially in …
Tara-Jiru (Codfish Soup)
Akita
"Tara-Jiru(Codfish soup)" is a one-pot dish of codfish and spring onions simmere…
Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)
Miyagi
As the old saying goes, "when a persimmon turns red, the doctor turns blue," per…
Ishigaki Dango (Sweet Potato Mochi Ball)
Kanagawa
This is a local dish in the Sagamihara region, a steamed bun made by mixing loca…
Konnyaku no Shiraae
Kagawa
“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu …
Fugu no Karaage
Yamaguchi
Yamaguchi prefecture is famous for its fugu dishes. There are several types of p…
Funa Miso (Crucian carp Miso)
Aichi
"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reac…
Abekawa Mochi
Shizuoka
"Abekawa Mochi" is a regional dish in the Chubu region, with Shizuoka City at it…
Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)
Ibaraki
Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…
Sake no Iizushi (Fermented salmon sushi)
Aomori
In Tsugaru region, surrounded by snow during the winter, people harvest farm pro…
Izushi
Hokkaido
"Izushi" is sushi made by lactic acid fermentation in low temperature with fish,…
Kinme no Nitsuke (Stewed Red Snapper)
Shizuoka
The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (sple…
Hoshigaki Namasu
Saga
Persimmons are grown throughout Japan. Saga prefecture does not produce large am…
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
