Zoni
Toyama
There are various kinds of zoni throughout the country, and even within Toyama P…
winter ｜ Page 2 ｜ Our Regional Cuisines
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Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)
Mie
Sunfish are sometimes caught during the traditional fishing season along the Kum…
Yasai no Tsukemono (Vegetables Pickles)
Mie
There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Anbo
Niigata
Anbo is a kind of steamed bun with a kneaded dough and filling made of red bean …
Negima-nabe (Tuna and Japanese leek pot dish)
Tokyo
"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that origina…
Tsukemono Misoni
Gifu
Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a p…
Hatsu-uma Dango
Gifu
From the Meiji period to the early Showa period, sericulture flourished in a lif…
Tsugi-jiru (Tofu Soup)
Gifu
Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that …
Yuzu-maki (Yuzu Roll)
Gunma
Cold dry wind called ‘Karakkaze’ brows from mountains in winter in Gunma. Also, …
Konnyaku Miso Oden
Gunma
Many people think of konjac potato when it comes to local special product in Gun…
Ebi Daikon (Simmered Daikon radish with Shrimp)
Tochigi
This is a dish in winter when it starts frosting in the south region of the pref…
Ankou no Tomo-zu
Ibaraki
It is a local dish of boiled monkfish dipped in vinegared miso paste with liver.…
Shimi Konjac
Ibaraki
The Okukuji region in the northern part of Ibaraki prefecture has long been a th…
Tsuki-no-Shizuku (Koshu Grape confectionery)
Yamanashi
"Tsuki no Shizuku" is a painstakingly crafted local confection from Yamanashi Pr…
Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)
Fukushima
"Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)" is a l…
Kyanokko jiru/Keno-jiru
Akita
"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, an…
Seige (Female snow crab hotpot)
Fukui
"Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter deli…
Tororomamma (tororo rice)
Akita
”Yama-no-imo(=Japanese mountain yam)" in a "Suribachi (=Japanese mortar)" and mi…
Shottsuru Nabe
Akita
"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stoc…
Akakabura-no-suzuke (Pickled red turnips)
Fukui
The famous red turnip in Fukui Prefecture is a traditional vegetable known as "K…
Cha-meshi (rice boiled in tea flavored with sake and shoyu)
Fukui
Cha-meshi is said to have originated from "Nara Cha-meshi," which was first serv…
Sendai Hakusai no Tsukemono
Miyagi
It was not until the Meiji period (1868-1912) that Chinese cabbage began to be c…
Ishiru-nabe (Ishiru Hotpot)
Ishikawa
"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is…
Kenchin-jiru
Iwate
"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot…
Donko-jiru
Iwate
"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanrik…
Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
Aomori
In the central and southern inland parts of Tsugaru region, fresh seafood was ha…
Akakabu no Senmaizuke (Red Turnip Pickles)
Aomori
“Akakabu no senmaizuke” refers to traditional red turnip pickles of the Tsugaru …
Sushiko
Aomori
“Sushiko” is a traditional dish which has been eaten by the local people, partic…
Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)
Kochi
Nuta is a traditional seasoning from Kochi Prefecture, made by mixing miso and v…
Toshiake Udon (Udon Noodle for New Year)
Kagawa
Udon noodle has been eaten as an auspicious food to pray longevity since an anci…
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
