Shiro Miso Zou-ni (White Miso Rice Cake Soup)
Tokushima
The traditional New Year's soup (“Zou-ni”) in Tokushima prefecture is known for …
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Kabu Zou-ni (Radish Rice Cake Soup)
Yamaguchi
"O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significant…
Nija (Stir-fried Vegetables)
Hiroshima
Stir-fried julienned daikon radish, fried thin tofu, nebuka-negi (Japanese leeks…
Soba-dojo-nabe (Soba in hot pot)
Okayama
A hot pot dish where soba flour is shaped like loaches (Japanese freshwater fish…
Funameshi (Rice in crucian carp soup)
Okayama
The history of funameshi goes along with the history of Kojima Bay reclamation. …
Mosaebi no sashimi (Thinly sliced raw fish of Mosa shrimp)
Tottori
In Tottori Prefecture, the shrimp known as "Mosa Ebi(=Mosa shrimp)" is formally …
Namagusa-kouko
Niigata
The number of Sardines, caught has been decreasing in recent years, but in the p…
Daikon-zushi (Fermented sushi with daikon)
Ishikawa
Along with "Kabura-zushi", this is a traditional fermented food representing Kag…
Kabura-zushi (Fermented yellowtail sushi)
Ishikawa
A traditional fermented food representing Ishikawa Prefecture, with Salted yello…
Houon-ko cuisine (cuisine served at a Buddhist memorial service)
Toyama
Toyama Prefecture is known as the "Shinshu Kingdom" and is home to a thriving Jo…
Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)
Toyama
The variety of Squid dishes varies depending on the season, but Squid is availab…
Kohada-awazuke (pickled Kohada fish with foxtail millet)
Tokyo
“Kohada” fish has been a representative ingredient of the” Edo-mae “style since …
Sumitsukare (Simmered Daikon Radish with Soy Beans)
Chiba
Sumitsukare is a dish served with azuki beans and rice to Inari-sama on Hatsuuma…
Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)
Yamagata
“Toyama-Kabu”(=turnip) is a traditional vegetable of Yamagata Prefecture that or…
Zoni
Fukui
Mochi is an essential and auspicious food for celebrations among the Japanese. U…
Koi no Ama-ni (Sweet and savory simmered carp)
Akita
"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing c…
Nasu no Hana-zushi (Eggplant flower Sushi)
Akita
"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants …
Renkon no Kinpira (Kinpira made of lotus root)
Ibaraki
Kasumigaura, with the second-largest lake surface area in Japan, is renowned for…
Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)
Ibaraki
"Imogara" refers to the dried stalk and tuber part of root vegetables such as Sa…
Konnyaku no hachihai (Simmered Konjac(=yam cake) )
Kagawa
A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Sh…
Awa no Itokoni (simmered azuki beans with sweet potatoes)
Tokushima
The dish called "Itokoni" refers to a simmered dish with azuki beans and vegetab…
Sanpei-Jiru
Hokkaido
"Sanpei-jiru" is a local dish consisting of Salted fish, such as Salmon, and Her…
Matsumae-zuke
Hokkaido
"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and …
Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)
Shizuoka
"Kouhaku Namasu" (vegetable salad marinated with vinegar), one of the must dishe…
Kiriboshi Imo (Dried strips of Sweet Potato)
Shizuoka
It is said that the origin of ‘kiriboshi imo’ is Shizuoka Prefecture. In Edo Era…
Akadatsu no Subute
Gifu
"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=j…
Kaki-Namasu
Gifu
"Kakinamasu" is a local dish made with daikon radish and carrots, seasoned with …
Akakabu-zuke
Gifu
Deep in the mountains, where winter often brings heavy snow, pickled vegetables …
Sunki-zuke
Nagano
The mountainous Kiso region has a unique culinary tradition that includes a dish…
Sumitsukare (Simmered Daikon Radish and Soy Beans)
Saitama
“Sumitsukare” is a local dish in the northern Saitama region, and it has been en…
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
