Syllabary ｜ Our Regional Cuisines
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A
- Abekawa Mochi
- Aburafu don (Rice Bowl with deep-fried wheat gluten)
- Aburage-zushi/Inari-zushi
- Aburazomen
- Abuttekamo (Salt-grilled Chromis)
- Achara-zuke Pickles
- Ago-Chikuwa
- Agono ko umani (braised flying fish roe)
- Ahodaki (Simmered pickled daikon radish)
- Aimaze
- Aimaze
- Aimaze
- Aiso no Kanroni (candied japanese dace)
- Aji no maruzushi
- Ajino sanbai(Horse Mackerel in Sanbaizu Sauce)
- Aka-mochi (Red Rice Cake)
- Aka-zuke/Aka-zushi (Red Shiso sushi)
- Akadatsu no Subute
- Akadozuke
- Akagarei no komaburi (flathead flounder topped with roe)
- Akakabu no Senmaizuke (Red Turnip Pickles)
- Akakabu-zuke
- Akakabu-zuke (Pickled Red Turnips)
- Akakabura-no-suzuke (Pickled red turnips)
- Akaneko
- Akashiyaki/Tamagoyaki (Akashi style omelet)
- Akebono Daizu no Edamame
- Akumaki
- Amagi-no-Kawatake
- Amago no Kanroni (Candied simmering Amago trout)
- Amanatto no osekihan
- Amaneji/Amadango
- Amego-no-Hirarayaki (BBQ Sweetfish on hot stone)
- Amenoio gohan
- Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)
- Ami-Meshi (Mixed Rice with Krill)
- Anago Meshi (Rice with Conger Eel)
- Anago Sushi
- Anbin (Red Bean Dougnuts)
- Anbo
- Anko no Tomo Ae
- Ankou no Tomo-zu
- Anmochi zouni
- Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)
- Ara no Sugata-Ni (Simmered Whole Ara)
- Arame maki
- Arame to rakkasei no nitsuke
- Arumado (Egg in Fish-cake)
- Asazuke
- Ashi Tibichi
- Aso Takana-zuke
- Asuka Nabe
- Atama ryori
- Atsuage no Nitano
- Awa no Itokoni (simmered azuki beans with sweet potatoes)
- Awa Uiro
- Awabi no nigai
- Ayu no Shioyaki (Salt-grilled Sweetfish)
- Ayu rousui (Sweetfish porridge)
- Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt)
- Ayu zosui
- Ayu zushi (Sweetfish Sushi)
- Ayumeshi (Mixed Rice with Ayu Sweetfish)
- Ayuuruka
- Azara
- Azuki Battou (Noodle with Red Beans)
- Azuki Hoto
- Azuki zoni
- Azuki-zoni
- Azuma (Vinegared Sushi on Soy Pulp)
B
- Bai no Nimono
- Bakke-miso
- Bakudan onigiri
- Bandai Mochi
- Baniku Soba (Buckwheat Noodles with Horsemeat)
- Banshu Hand-pulled Somen (thin wheat noodles)
- Bara zushi
- Barappa manju
- Barazushi
- Barazushi
- Basashi (Horse-Meat Sashimi)
- Basashi (Raw Horse Meat)
- Basashi(Horse sashimi)
- Battera
- Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling)
- Bekanabe
- Bekko/Ebesu
- Beko Mochi
- Bekomochi
- Beni Shoga Ten (Pickled Red Ginger Tempura)
- Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu)
- Beta-mochi (Wheat cake with Kinako)
- Bettara-zuke
- Bibai no torimeshi
- Bibai Yakitori(Bibai Grilled chicken skewers)
- Bisyunabe(Sake Hot Pot)
- Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)
- Boiled Peanuts
- Boiled red konjac
- Boiled Snow Crab
- Boiled Yuzu Peel
- Bokkake
- Bokumeshi
- Bon Jiru
- Bonito tataki
- Botamochi (Japanese Confectionary Made with Rice and Bean Paste)
- Botan nabe
- Botecha (Ochazuke made with Black Beans Rice)
- Bouri (Simmered Japanese taro)
- Boutara-ni (dried codfish stew)
- Bouze no sugatazushi
- Braised Oki Arame
- Buri daikon
- Buri daikon(Japanese amberjack with daikon radish)
- Buri Daikon(yellowtail and Japanese radish)
- Buri Shabu (Yellowtail Shabu Shabu)
- Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)
- Buta Miso (Pork with Miso)
- Buta-ae
- Butadon (pork bowl)
- Butahone yasai(Pork bone with vegetable)
- Butajiru (Butajiru/Tonjiru)
C
- Cabbage Rice Cakes
- Carp Miso
- Carrot “Shiri-shiri”
- Casa Muchi
- Catfish Tempura
- Cha-meshi (rice boiled in tea flavored with sake and shoyu)
- Chagayu
- Chagayu
- Chagayu(Tea Porridge)
- Chagome
- Champon
- Chanko Nabe
- Chate aemono
- Chatsu (Simmered Vegetables with Vinegar)
- Chi irichee (Blood pork dish)
- Chicken Chicken Gobou (Chicken Chicken Burdock)
- Chicken Motsuni
- Chicken nanban
- Chikko_Tofu / Milk Tofu
- Chimushinji
- Chishanamasu
- Chitake to Nasu no Abura-itame
- Chitake Udon (Soba) (Chitake Mushrooms with Udon (Buckwheat Noodles))
- Chobo jiru
- Choji-fu no Karashi-ae
- Choju Namasu
- Clam Rice
- Crimson Turnip Pickles
- Croquette
D
- Dabu
- Dagojiru
- Daikon Mochi
- Daikon-zushi (Fermented sushi with daikon)
- Daisen okowa
- Damako nabe
- Dango Jiru (dumpling soup)
- Dashi
- Decchi Yokan
- Decchi Yokan/ Red Bean Jelly
- Decchi-yokan
- Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)
- Denbu
- Dengara (Leaf Wrapped Rice Cake)
- Dojo kenchinjiru
- Dojō-jiru
- Dojou-Jiru (Pond loach Soup)
- Dojyou-ni (stewed loach)
- Dondoroke-meshi
- Dongame-jiru
- Dongara Jiru (cod soup)
- Donko Jiru (brown hakeling soup)
- Donko-jiru
- Donko-jiru (Dark sleeper Soup)
- Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)
E
- Eba Maki
- Ebi Daikon (Simmered Daikon radish with Shrimp)
- Ebi Mame (Shrimp and Beans)
- Ebi Misosiru(Shrimp miso soup)
- Ebi mochi(Shrimp mochi)
- Ebiimo to Boudara no Taitan
- Ebiko / Maki-Zushi
- Ebisu/Berobero (Chilled agar jelly with whisked egg)
- Ebiten
- Ebizakko (Simmered Shrimp)
- Eel Tofu
- Egg agar/soy sauce agar
- Eggplant Somen
- Ego
- Ego no Sumiso-ae
- Ehomaki / Makizushi (Sushi rolls)
- Ei no Nikogori (Stewed Ray dish)
- Etsuno-nanbanzuke (Etsu fish dish)
F
- Fermented Sweetfish Sushi
- Fu no karashi ae
- Fugu no Karaage
- Fugunoko-kasuzuke (blowfish roe marinated in sake lees)
- Fuka no Yuzarashi
- Fukagawa meshi/Fukagawa don (Fukagawa rice bowl)
- Fukashi Nasu (steamed eggplant)
- Fuki no nitsuke
- Fuki-dawara (Soybean Rice wrapped in Butterbur Leaves)
- Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls)
- Fukinotou-miso (butterbur sprouts with miso)
- Fuku Sashi
- Fukumen
- Fukuregashi
- Funa Miso (Crucian carp Miso)
- Funa zushi
- Funameshi (Rice in crucian carp soup)
- Funankogui
- Funayaki
- Furai (Japanese Pancake)
- Furofuki daikon
- Furofuki Dikon(Simmered Daikon Radish)
- Furu-takuan no Nimono
- Fusube Mochi
- Futatabi dango
- Futomaki zushi
- Futsumochi (Mugwort Mochi)
- Fuukashi
G
- Gaccho no Karaage (Deep-fried small fish)
- Game no ha Manjyu
- Gameni
- Gameni (chicken stew)
- Gancha-jiru (Crab Soup)
- Gane
- Gane
- Ganeage(Fried sweet potato)
- Ganjiru
- Ganzuki
- Ganzuki
- Gappara-mochi
- Garagara-Oroshi
- Garigari Namasu
- Garlic Chive Senbei
- Gawa
- Genge no Misoshiru (Genge Miso soup)
- Gennarizushi
- Getanha
- Gimburo Zushi
- Go Dofu with Sesame Soy Sauce
- Go-jiru (mashed soybeans miso soup)
- Goae / Nasu no Zunda-ae
- Gobo Maki
- Gohei Mochi
- Gohei-mochi
- Gohei-mochi
- Gojiru
- Gojiru (Soybean Miso Soup with Vegetables in Season)
- Gojiru miso soup
- Goma-gohan (Sesami seeds Rice)
- Gomadashi
- Gomadoufu(Sesame tofu)
- Gomoku Inarizushi
- Gomoku-meshi (Five Ingredients Rice)
- Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)
- Gonjuu (Pork Belly Rice Ball)
- Gonza/Gonji Namasu
- Gori no tsukudani
- Gosaitzuke
- Goshiki namagashi
- Goya Chanpuru
- Goyori Mame (Goyori and Beans) / Jyako Beans
- Grilled akebi stuffed with miso / Grilled akebi with oil
- Grilled Hamo (Pike Conger Eel)
- Gube-jiru (Miso soup with “Gube(=limpet)”)
- Gudakusan Misosiru (Gudakusan Miso Soup)
- Gunma no Udon
- Guruni
- Guzouni/Shimabaraguzouni
- Gyohan (Fish rice)
- Gyu Nabe (Beef Hot Pot)
- Gyujiru (Beef soup)
- Gyuuten
H
- Ha Zushi/Leaf Rapped Sushi
- Haba zoni
- Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew)
- Hage Dango
- Hakata Sesame Mackerel
- Hakata zoni
- Hakozushi
- Hakusai-no-tatami-zuke (Napa cabbage Pickles)
- Hamana-miso (Amazake based Miso with salt-pickled eggplant)
- Hamo Suki
- Hamokawa Zakuzaku (Zakuzaku Eel Skin)
- Hamonabe (Hot pot with conger pike)
- Han-Ge Dango
- Hana-hajiki
- Handa somen
- Hangesho Mochi/Komugi Mochi/Sanaburi Mochi
- Hangoroshi
- Hangoroshi
- Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)
- Hansukedofu
- Happa Sushi (Leaf Rapped Sushi)
- Harako Meshi (Harako Rice)
- Harakomeshi
- Hassun
- Hasu Gyoden (Grilled Hasu Fish Spreading Miso On )
- Hasu-imo no Su-no-mono (Pickled Hasu-imo)
- Hasu-mushi (Steamed lotus root)
- Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)
- Hasune-mochi
- Hasunosanbai
- Hata-gonbo-zushi (Burdock Sushi)
- Hatahata no Yuage (Poached Japanese sandfish)
- Hatahata zushi
- Hatahata-no-karaage (Fried Hatahata fish)
- Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp)
- Hatoshi (Fried bread with shrimp paste)
- Hatsu-uma Dango
- Hatto
- Hattojiru
- Haze Tsukudani
- Hebo meshi
- Hebo-meshi(Hebo rice)
- Hechima Jiru (Luffa Soup)
- Hechoko Dango/Uki Uki Dango
- Heejaa-jiru (Goat soup)
- Hegi Soba
- Heka (Fish Sukiyaki Hot Pot)
- Herahera dango
- Heshiko
- Heshiko
- Heso Mochi (Dented Rice Cakes)
- Heso-daikon no nishime
- Hie Zoushi / Hie Gayu
- Hikado
- Hikitoshi
- Himeichi to mikan no karashini
- Himeji oden
- Hina Manju (Spring Steamed Bun)
- Hine-zushi (Fermented sushi)
- Hinonazuke (Hinona Pickles)
- Hirayachi (Vegetable Pancake)
- Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)
- Hiruzen okowa
- Hitashi Mame (Soaked Beans)
- Hitokawa Sushi (Layered Pressed Sushi)
- Hitomoji no Guruguru (Green onion with Vinegar miso)
- Hittsumi (Wheat Flour Dumpling Soup)
- Hittsumi jiru(Hittsumi soup)
- Hiya jiru/Suttate
- Hiyajiru (cold soup)
- Hiyashi-shiru-Miso-jitate (chilled soup with miso)
- Hiyashi-somen (cold somen noodle)
- Hiyashiru
- Hizunamasu
- Hoba Meshi (Kinako Mochi Rice)
- Hoba Miso (Magnolia Leaf Miso)
- Hoba zushi
- Hokki meshi
- Hokki-meshi
- Honekajiri (Simmered Bone-in meat)
- Honkosan/Houonko ryori
- Hooba Maki
- Hōraku-yaki
- Hormone Udon
- Hoshi Mochi(Dried rice cake)
- Hoshi-kabocha no Egoma-ae (Dried pumpkin dressed with perilla seeds)
- Hoshi-mochi (Dried rice cake)
- Hoshidaikonzuke (Pickled Dried Daikon Radish)
- Hoshigaki Namasu
- Hoshiimo
- Hotaruika no sumiso ae
- Hotayoukan (Steamed bread)
- Houchou (Thin udon noodles dipped in dipping sauce)
- Houhan (Cooked Buckwheat and Rice)
- Houon-ko cuisine (cuisine served at a Buddhist memorial service)
- Houtou
- Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni
- Hyugadon (Rice Bowl with Marinated Tuna Sashimi)
- Hyuuga Kurokawa Kabocha No Nimono
I
- Ibara Mochi
- Ibitsu Mochi (Red bean paste mochi)
- Iburigakko
- Ichigo Ni
- Ichijiku no Kanroni (Fig Compote)
- Iga manju
- Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains)
- Igai Meshi
- Igamanju
- Igirisu
- Igisu
- Igisu tofu
- Igisu tofu (Red algae and soy flour)
- Igoneri
- Iidako no nitsuke (Simmered Ocellated octopus)
- Ika Menchi (Squid hamburger)
- Ika ninjin
- Ika no kakeae
- Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)
- Ikameshi
- Ikanago no kugini
- Ikasumi-Jiru(Squid ink soup)
- Ikinari dango
- Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe)
- Imabari Yakitori (grilled chicken)
- Imo Mochi
- Imo Mochi / Sweet Potato Mochi
- Imo-Manjuu
- Imo-miso
- Imo-mochi (Sweet potato dumplings)
- Imo-yokan (Sweet Potato Cake)
- Imobera Azuki
- Imobota
- Imobota
- Imogara iri Futomaki Sushi
- Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)
- Imogushi
- Imomochi(potato rice cake)／Imodango(potato dumplings)
- Imonamasu
- Imoni(taro soup)
- Imonoko-jiru
- Imonoko-jiru (Taro stew)
- Imotaki
- Imotako
- Inago-no-tsukudani (Locust cooked in soy sauce)
- Inakazushi
- Inamudouchi
- Inari-zushi
- Inarizushi
- Inobuta nabe (Inobuta Hot pot)
- Inoko Mochi
- Iragimun (Stewed Papaya and Pork)
- Iri-meshi/Iriko-meshi
- Iriko gohan (rice with dried sardines)
- Iriko Mochi
- Iriyaki
- Iro-gohan (Soy sauce-flavored mixed Rice)
- Iruka no Miso-ni (Dolphin Miso Stew)
- Isaza no Tamagotoji (Simmered Isaza With Egg)
- Isazamame
- Ise Ebi no Misoshiru (Miso Soup with Japanese Spiny Lobster)
- Ise udon
- Ishigaki Dango (Sweet Potato Mochi Ball)
- Ishigaki Mochi
- Ishikarinabe(Ishikari hot pot)
- Ishimochi Jako no Karaage
- Ishiru-nabe (Ishiru Hotpot)
- Ita Wakame
- Itadaki
- Itadori no Nimono (Simmered Japanese knotweed)
- Itoko-jiru
- Itokoni
- Itokoni
- Itokoni / Nizai
- Iwakuni zushi
- Iwana no Shioyaki (Salt-grilled Char)
- Iwashi Dango (Sardine Ball)
- Iwashi no Dangojiru
- Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines)
- Iwashi no unohana zuke(Pickled sardines with soy pulp)
- Iwashi Sushi (Sardine Sushi)
- Iya no dekomawashi
- Iya soba
- Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)
- Izumiya
- Izumo Soba
- Izushi
- Izushi Sara Soba
- Izushi/Iizushi
J
- Jabara Daikon (Fusakiri Daikon) no Nimono (Simmered Dried Daikon Radish)
- Jabu
- Jabu (Simmered Meat, Vegetables and Tofu)
- Jagaimo-to-Hijiki-no-Nimono (Simmered Potatoes and Hijiki Seaweed)
- Jako-ten (Fish cake)
- Jakogouko
- Jambo Mochi (Japanese Rice Cake Dipped in Sauce)
- Japanese saltwort in mustard dressing
- Jelly Fry
- Jibuni
- Jidori no Miso Korobakashi
- Jigokudaki (Goto Udon/Shimabara Somen)
- Jimami Tofu
- Jingisukan (Lamb and Vegetable Hot Pot)
- Jiri-yaki (Pancake with Miso Taste)
- Jiriyaki
- Jisuke-imo no Negimiso
- Jojokiri
- Joshu Kimpira (Stir-fried Carrot & Burdock Root)
- Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi)
- Junen-botamochi
- Junjun
- Junsai Nabe (Junsai pot dish)
- Jurokusasage no gomamisoae
- Juunen Hiyadare
- Jyune-mochi (Potato Cake with Sweet Egoma Souce)
K
- Kabu Zou-ni (Turnip Rice Cake Soup)
- Kabura zushi
- Kabura-zushi (Fermented yellowtail sushi)
- Kaga Futo Kyuri no Ankake
- Kahou Dango
- Kaiso
- Kaiso Yose (Seaweed Yose)
- Kaiyaki miso
- Kajiya Nabe
- Kaki Meshi (Mixed Rice with Oysters)
- Kaki Mochi
- Kaki Namasu
- Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)
- Kaki no dotenabe
- Kaki no Ha Zushi (Persimmon Leaf Sushi)
- Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters)
- Kaki-made Gohan (Kaki-made Rice)
- Kaki-Namasu
- Kakiae namasu
- Kakigori (Shaved ice)
- Kakimaburi
- Kakimawashi/Torimeshi
- Kakimaze
- Kakimaze(Mixed Sushi)
- Kakinamasu
- Kakinoha zushi
- Kakinoha zushi
- Kakke
- Kaku Sushi
- Kakuzushi/Hakozushi
- Kamabuku (Potato and Mochi Cake)
- Kamamochi
- Kamasu-sushi (barracuda-sushi)
- Kamo-nasu no Dengaku
- Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
- Kanimaki-jiru (crab miso soup)
- Kankanzushi
- Kankoro
- Kankoro Mochi
- Kankoyaki (Drum cakes)
- Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar)
- Kanpyo no tamagotoji
- Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll)
- Kanpyo-maki
- Kanrobai (Nectar plums)
- Kanzarashi (Sweet glutinous rice flour dumplings)
- Kanzuke
- Kanzuri
- Kappodori
- Karaimo Gohan(Sweet Potato Rice)
- Karaimo Netabo
- Karakaini (simmered dried stingray fin)
- Karanamasu
- Karashi renkon(lotus root with Japanese mustard)
- Karasumi
- Karimori Kasuzuke
- Karukan
- Kasha Mochi
- Kashikiri
- Kashiwa Mochi
- Kashiwa Mochi (Leaf Wrapped Mochi)
- Kashiwa no Hikizuri (Chiken Hot Pot)
- Kashiwa no Sukiyaki
- Kashiwa-meshi
- Kashiwa-mochi (Mochi Wrapped with Oak Leaf)
- Kashiwan
- Kasu-jiru (Soup with a sake lees base)
- Kasu-yose
- Kasube no Nitsuke (Simmered Kasube)
- Kasube-ni
- Kate-soba
- Katemeshi
- Katemeshi
- Katemeshi (loaded rice)
- Katsudon (Rice Topped with Pork Cutlet)
- Katsumeshi
- Kawara Soba (BBQ Soba on tile)
- Keichan
- Keihan (Chicken rice)
- Keiran
- Kenbiki yaki
- Kenchan
- Kenchin jiru
- Kenchin Soba
- Kenchin-jiru
- Kenchou
- Kenojiru
- Kensan Yaki
- Kibi-mochi / Awa-mochi / Tochi-mochi (Miscellaneous grains Mochi)
- Kibinago no Hokaburi
- Kibinagono-sashimi (Kibinago sashimi)
- Kigosho
- Kiinai Okowa
- Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))
- Kimpira (Stir-fried root vegetables)
- Kinako Musubi
- Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)
- Kinka mochi
- Kinme no Nitsuke (Stewed Red Snapper)
- Kinome-ae of bamboo shoots
- Kintokimame-iri-Barazushi (Barazushi with red kidney beans)
- Kinzanji miso
- Kinzanji-Miso
- Kinzanji_Miso
- Kirasumameshi
- Kirazumochi
- Kiriboshi Imo (Dried strips of Sweet Potato)
- Kiriboshi-daikon no nimono (simmered dried shredded daikon radish)
- Kirisensho
- Kiritanpo Nabe
- Kirizai
- Kishazu-iri
- Kishimen
- Kishizu
- Kitsune Udon
- Ko-iwashi no sashimi (sashimi of small sardine)
- Koayu-no-sanshoni
- Kobe Beef Steak
- Kobu-Zushi
- Kobujime
- Kobumaki
- Kobumaki/Boumaki (Kelp Roll/Stick Roll)
- Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp)
- Kofuku Mame
- Kogyo-no-tempura (Tempura of lake fish)
- Kohada-awazuke (pickled Kohada fish with foxtail millet)
- Koi no Ama-ni (Sweet and savory simmered carp)
- Koi no Ito-zukuri
- Koi no Kanroni(Sweetened Boiled Carp)
- Koi no Karaage (Fried carp)
- Koi-no-Arai
- Koi-no-Umani
- Koikoku
- Koikoku (Miso soup with Carp)
- Kokera zushi
- Kokera Zushi (Fish Flake Sushi)
- Kokera-Sushi
- Kokera-Zushi
- Kokutou（Black sugar）
- Kombumaki
- Komo dofu
- Komo Dofu (Tofu Cooked in Woven Straw)
- Komo-dofu
- Komugimanju
- Konchin
- Koneri
- Konetsuke
- Konjac no Shira-ae
- Konjac(=yam cake) no Miso Oden
- Konnyaku Miso Oden
- Konjac no hachihai (Simmered Konjac(=yam cake) )
- Konjac no Shiraae
- Konnyaku no Shiraae (Konjac with mashed tofu salad)
- Konoshiro sugata sushi
- Koobuirichii
- Koppa-mochi (Sweet potato rice cake)
- Korogaki (Dried persimmon)
- Korokaki-namasu
- Koshine-jiru
- Koshu Ko-Umezuke
- Kounago no Kugini
- Koushimeshi
- Koya-tofuko-to-Yasai-no-nimono (Simmered Freeze-dried tofu Powder and Vegetables)
- Kozuyu
- Kuchizoko no Nitsuke(Simmered Sole fish)
- Kufajuushii
- Kujaku
- Kujira gohan
- Kujira Jiru (Whale Soup)
- Kujira no harihari nabe
- Kujira no Nanban-ni (Simmered whale meat with seasonings）
- Kujira no Tare (Sauce-marinated whale meat)
- Kujira-jaga (Whale Potato Stew)
- Kujira-jiru
- Kujira-jiru (whale soup)
- Kujira-mochi
- Kujira-no-tatsutaage (Deep fired Whale)
- Kukitachihoshi no nimono
- Kure no nimono
- Kure-no-Nikujaga (Kure style Meat and Potato Stew)
- Kuri Gohan(=Chestnut rice)
- Kuri Kinton(mashed sweet potatoes with sweetened chestnuts)
- Kuri no Shibukawani (candied chestnuts with inner skin.)
- Kuri Okowa
- Kuritsubo (Chestnuts and Vegetable Stew)
- Kuro hanpen furai
- Kurodaseri to horenso no ohitashi
- Kuromame Okowa / Mitama (Black Soybean Mochi Rice)
- Kuromame-iri Chirashi-zushi (Mixed Sushi with black bean)
- Kuromame-ni (Simmered Black Beans)
- Kuromameni
- Kurozukuri (Squid Salted And Mixed With Its Own Ink)
- Kurumafu no Nimono (Simmered Kurumafu)
- Kurumi Gobou (Burdock root dressed with Edamame paste)
- Kurumi Mochi
- Kurumi-dofu
- Kurumi-zouni
- Kusa-mochi (Mochi mixed with mugwort)
- Kusagina no Kakemeshi
- Kushi-asari (Clam Skewer)
- Kushi-dango
- Kushikatsu (Stick Katsu)
- Kutsuzoko-no-nitsuke (Simmered Sole)
- Kuurijishi (Egg Soup with meat and vegetables)
- Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce)
- Kuwai no fukumeni
- Kuwanoki-mame Ni (Simmered Mulberry Beans)
- Kuzumochi
- Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
- Kyanokko jiru/Keno-jiru
- Kyuuri no Hiya-Jiru (cold soup of cucumber)
- Kyuuri to Kawa-Ebi no Nimono
M
- Mackerel hakozushi (pressed sushi)
- Mago-chazuke (Horse mackerel rice bowl with tea)
- Maguro no Kabutoyaki (Grilled head of tuna)
- Makigaki
- Mako no Nitsuke (Stewed Cod Roe)
- Mamakari no suzuke
- Mamakari Zushi (Japanese Scaled Sardine Sushi)
- Mame Gohan (Green Peas Rice)
- Mame Kazunoko
- Mame-shitogi
- Mamebujiru
- Mameshitogi
- Manamehari (Sushi wrapped in Pickled Mana-green)
- Manba no Kenchan
- Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)
- Maruyaki saba
- Masu-zushi (trout sushi)
- Matsumae-zuke
- Matsurizushi
- Matsutake Rice
- Matsuyama zushi
- Mayudama(Cocoon Balls)
- Mazemeshi
- Megisu no Dango Jiru
- Mehari zushi
- Mehikari no karaage(Fried Chlorophthalmus borealis)
- Memaki
- Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)
- Meshi mochi (Left Over Rice Pan Cake)
- Mettajiru (Pork Miso Soup)
- Mibuna Mustard Salad
- Migaki-nishin no Koji-zuke
- Mikan Mochi (Mandarin Mochi)
- Mikan Zushi (Japanese Mandarin Sushi)
- Miki
- Mikka no dango jiru
- Mikuriya Soba
- Mimi
- Mimi udon
- Mimigar Sashimi
- Minazuki
- Minudaru
- Miso Dare Gyoza/ Miso Dumplings
- Miso Kanpura (Miso Potatoes)
- Miso Oden (Stewed Vegetables and Fishcakes with Miso)
- Miso Poteto (Miso potatoes)
- Miso-dengaku (Miso Stick)
- Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso )
- Misogi Dango
- Misoshiru / Mugimiso
- Mitama
- Mitori Manju
- Mitsume no Botamochi (Sweet bean-filled rice cakes)
- Mizu Manju (Water Sweet Mochi)
- Mizu to Hoya no Mizumono (Sea squirt and Mizu soup)
- Mizu-tataki / Tororo
- Mizuika no madajiru
- Mizukakena no tsukemono
- Moburi
- Mogura-uri-no-hiyajiru (Mogura melon chilled soup）
- Monja yaki
- Moro no Nitsuke (Salmon Shark Stew)
- Moroko-zushi (Sushi with ‘Moroko’ Willow Gudgeon)
- Morokozushi
- Mosaebi no sashimi (Thinly sliced raw fish of Mosa shrimp)
- Mossou Meshi (Mixed Rice made with a Mold)
- Mossou Zushi
- Mousou-jiru (Bambooshoot Soup)
- Mozuku-Don
- Muroran Yakitori(Muroran Grilled skewers)
- Mushi-Dai（Steamed sea bream）
- Mutsugoro no Kabayaki (Broiled Mudskipper)
- Myoga no Hayaki
- Myoga Zushi (Sushi with myoga ginger)
- Myogabochi
N
- Naabeeraanbushi (Loofah cooked in miso)
- Nadofu
- Nagasaki Tempura
- Nagasaki-mirukuseki (Nagasaki milkshake)
- Naisho Mochi / Nabe Mochi
- Nakamijiru
- Nama shirasu don (Fresh shirasu rice bowl)
- Nama Shirasu-don (Raw Baby Anchovy Bowl)
- Nama-Yuba (Raw Tofu Skin)
- Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek)
- Namagusa jiru
- Namagusa-kouko
- Namako no sunomono
- Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)
- Namero
- Nametagarei no nitsuke(Boiled slime flounder)
- Nanairo Oae
- Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)
- Nankan agemakizushi
- Nara Ae
- Nara chameshi
- Nara-chameshi (Nara savoury rice with various ingredients)
- Narae
- Naranoppei
- Narezushi
- Narezushi (lactic acid fermented sushi)
- Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)
- Nasu no Hana-zushi (Eggplant flower Sushi)
- Nasu no Oranda Ni
- Nasu somen
- Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)
- Nasu-iri
- Nasuno-koujizuke (pickled eggplant with kouji)
- Natazuke Pickles
- Natsu-mikan gashi (Summer Mandarin Orange candy)
- Natto jiru
- Natto Jiru(natto soup)
- Natto-Mochi (Fermented soybeans rice cake)
- Nebuto no Karaage
- Negi nuta
- Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing)
- Negima-nabe (Tuna and Japanese leek pot dish)
- Neginuta (Green Onion Nuta)
- Neji/azuki boto
- Nerikomi
- Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)
- Nezushi
- Niaekko
- Niai
- Niboto／Himokawa
- Nigiri zushi
- Nigome
- Nigomi
- Nigomi
- Nigomi Udon
- Nigui
- Niimoji
- Nija (Stir-fried Vegetables)
- Niku Tofu (Simmered meat and tofu)
- Nikuten (Beef Tendon Japanese Pancake)
- Nimiso
- Nina
- Nishime
- Nishime
- Nishime (simmered dish) of dried daikon
- Nishime (Simmered Japanese Taro and Others)
- Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)
- Nishin no Konbumaki (herring rolled in kelp)
- Nishin no sanshozuke
- Nishin soba (Herring soba)
- Nishin Sushi/ Herring Sushi
- Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
- Nishin Zuke(pickled herring)
- Nita-kumoji
- Niwatori Jiru
- Nmu-kuji Puttu-ru (Sweet Potato starch cake)
- Noppe
- Noppe Jiru
- Noppei
- Noppei
- Norabouna no Ohitashi
- Noshikomi Udon
- Notamochi
- Nousaba
- Nozawana-zuke (Nozawana pickles)
- Nukamisodaki
- Nuppe
- Nuppei-jiru/Hachihai-jiru
- Nuta
- Nuta-Imo
- Nyumen
O
- Oae Dango
- Obaku
- Obiten (Fried fish cake mixed with tofu blend)
- Ocha gai(Cha gayu)
- Ocha no ha tempura (Green tea leaf tempura)
- Ochamochi
- Ochirashi-ame (Ochirashi candy)
- Odamaki-mushi (Steamed egg custard noodle)
- Odawara Kamaboko (steamed fish paste)
- Oden
- Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)
- Ogura Renkon (Ogura Lotus Root)
- Ohagi
- Ohan and Ohan Kayaku
- Ohira
- Ohira
- Ohira (Chiken and vegetable stew)
- Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce)
- Oiri (Rice Snack mixed with Malt Syrup)
- Okaisan/Chagayu
- Okata-Zushi (Sushi Rice Balls with Mackerel and Beans)
- Okiagari
- Okinawa Soba (Noodle from Okinawa Prefecture)
- Okirikomi/Okkirikomi
- Okomojino-aburaitame (Fried Okomoji with oil)
- Okonomiyaki
- Okonomiyaki
- Okutamawasabi no TOKYO-X maki
- Okuzukake
- Okyuto
- Omigyu no Misozuke (Miso marinated Omi Beef)
- Omiisan
- Omizuke
- Oname
- Oni-manju
- Onomi no sashimi
- Oomura zushi(Oomura sushi)
- Osaka zushi (Osaka Sushi)
- Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)
- Oroshi-soba (Soba Noodles with grated daikon)
- Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)
- Osaka zuke (Osaka Pickeles)
- Osezushi
- Oshaka Kogori
- Oshi zushi (Morobuta zushi)
- Oshi-zushi (Sushi pressed overnight)
- Oshibori Udon
- Oshimon/Okoshimon
- Oshinuki zushi
- Oshizushi (pressed sushi)
- Osuwai / Subai
- Otoshi no Gottso
- Otsubo (Simmered Red Beans and Japanese Taro)
- Oyagani no misoshiru (Miso soup with snow crab)
- Oyaki
- Oyaki (Japanese stuffed dumplings)
- Oyako-don (Chicken and egg bowl)
- Oyama no tofu ryori
- Oyogoshi
- Ozaku
- Ozara
- Ozoni
R
- Rafute (Okinawan-style stewed pork cubes)
- Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)
- Rakkasei no Nimame (Simmered Peanuts)
- Rakkasei-miso(Pearuts Miso)
- Ramen
- Renkon no Kinpira (Kinpira made of lotus root)
- Renkon no nimono
- Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru
- Rokubei
- Ruibe
- Ryukyu
S
- Saba no Bo Sushi/ Mackerel Stick Sushi
- Saba no Jau
- Saba no Sugata Zushi (Mackerel Sushi)
- Saba somen (Mackerel somen)
- Saba-zushi (Mackerel sushi)
- Sabanuta
- Sabazushi (Mackerel Sushi)
- Sabazushi(mackerel sushi)
- Sado no Nishime
- Saganbo no nitsuke
- Sagohachi Zuke
- Saitama no udon
- Saka Manju
- Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)
- Sakana no Tataki/Namerou (Minced Fish)
- Sakana no Tsukemono (Shiokara) (Pickled Fish)
- Sakana zushi(Fish sushi)
- Sake Manju (Sake Steamed Buns)
- Sake no Iizushi (Fermented salmon sushi)
- Sake no Kasuni (Simmered Salmon in Sake Lees)
- Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)
- Sakura Ebi no Kakiage (Sakura Shrimp Tempura)
- Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf)
- Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf)
- Salmon Chanchan Yaki
- Salmon yakizuke
- Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)
- Same no Sukume
- Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)
- Sanbai-miso
- Sangayaki
- Sangon
- Sankaku Chimaki
- Sanma no Kigaki
- Sanma no popoyaki
- Sanma no Surimi-jiru
- Sanma zishi (Pacific Saury Sushi)
- Sanma zushi
- Sanma-men
- Sanmameshi
- Sanmazushi
- Sanpei-Jiru
- Sansho no Ha no Tsukudani
- Sansho no Tsukudani (Japanese Pepper simmered with soy sauce)
- Sasa dango
- Sasa Kamaboko no Isobeage
- Sasamaki
- Sasamaki
- Sasamaki (Mochi rapped in Bamboo Leaves)
- Sasazushi (Bamboo Leaf Sushi)
- Sasazushi (Bamboo Sushi)
- Sata andagi(Okinawan donut holes)
- Satoimo no Koroni (Simmered Taro)
- Satsuma
- Satsuma (Fish and Miso Dishes over Rice)
- Satsuma Jiru
- Satsuma Shrimp Zoni
- Satsuma Sumoji
- Sauce Katsu-don (Pork cutlet with Thick Sauce on Rice)
- Sawachi ryori
- Sawara no kobujime
- Sawara no Kōko Sushi
- Sawasawa
- Sazae Meshi
- Sazaemeshi/Sazaebeshi
- Seguroiwashi no gomazuke
- Seida no tamaji
- Seigaku Mochi
- Seige (Female snow crab hotpot)
- Seisai-zuke (Pickled seisai mustard)
- Sekihan(Red rice)
- Sekka-jiru(Stone Flower Soup)
- Sen zanki
- Senba jiru (Soup of salted mackerel and daikon radish)
- Senbei jiru
- Senbuki-Mage
- Sendai Hakusai no Tsukemono
- Sendai zoni
- Sengiri Daikon (Kiriboshi Daikon) no Madaka-zuke
- Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans)
- Senmaizuke
- Senshumizunasu no asazuke
- Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)
- Setaka no Takana Zuke(Pickled takana)
- Shaku no Tempura (Tempura of Shaku)
- Shappa-no-Nitsuke (Simmered Mantis Shrimp)
- Shibazuke
- Shidami-dango
- Shijimi-jiru
- Shijimi-jiru (Shijimi Clam Soup)
- Shiki Shiki
- Shikinbai
- Shima no Chagayu (Island tea rice porridge)
- Shima-somen (Somen dipped in simmered fish broth)
- Shima-Zushi (Island Sushi)
- Shime Tofu
- Shimi Daikon no Otaue no Nimono
- Shimi Konjac
- Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)
- Shimotsukare
- Shimotsukare／Sumitukare
- Shingoro (Rice Cake with Junen-miso)
- Shio anbin
- Shio-Kujira-Jiru
- Shiobiki zushi
- Shioika no sunomono
- Shiozuke Takenoko no Tempura
- Shippoku udon
- Shira-ae
- Shirasu Don (Whitebait on top of rice)
- Shiro Miso Zou-ni (White Miso Rice Cake Soup)
- Shiro-ebi Suboshi-dashi no Somen
- Shirokuma
- Shishamo kanroni (Sweetened boiled smelt)
- Shishi Nabe(Wild Boar Hotpot)
- Shiso-maki
- Shiso-no-mi-no-tsukudani (Shiso Pickles)
- Shizuoka Oden
- Shoi Meshi
- Shokkara Soup
- Shottsuru Nabe
- Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso)
- Shouga-meshi (Ginger Rice)
- Shouyu mame
- Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds)
- Shoyu no mi
- Shoyu okowa
- Shoyu-meshi
- Shoyu-no-mi (Soy sauce seeds)
- Shumai
- Shusse Imo
- Simmered Deep-fried Yuba Roll
- Simmered igami (Japanese parrotfish)
- Simmered Runner beans
- Simmered Stir-fried Royal Ferns
- Soba
- Soba Kakke
- Soba-dojo-nabe (Soba in hot pot)
- Sobagome zousui/Sobagome jiru
- Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish)
- Sokijiru
- Somage
- Someii (Colored Rice)
- Soomintashiya
- Sorakitamochi
- Soramame no Kofuki (Simmered Fava beans)
- Steamed blood clams (akagai garan mushi/akagai no kara mushi)
- Stir-boiled Wakagobou (new burdock root)
- Stir-fried itadori
- Stir-fried stalks of sweet potatoes
- Su-Mochi
- Sudarebu no gomazuae
- Sugukizuke (suguki pickles (turnip greens))
- Suiton
- Suizen
- Sukikonbu no nimono
- Sukiyaki (Beef hot pot)
- Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)
- Suko
- Suko-zushi
- Sumashi Zoni (Mochi in Soup)
- Sumiso somen (vinegared miso noodles)
- Sumitsukare
- Sumitsukare (Simmered Daikon Radish and Soy Beans)
- Sumitsukare (Simmered Daikon Radish with Soy Beans)
- Sumoji
- Sunki-zuke
- Suno Shui (Sardine Vinegar Soup)
- Surimi-age (Surimi (Fish Paste) Tempura)
- Surume no Kojizuke
- Sushiko
- Suttate-jiru(Soybean paste soup)
- Suzuke (pickling in vinegar) of Japanese smelt and lotus root
- Suzuki
- Suzuki no Hoshoyaki
- Syoten-zushi
T
- Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe
- Tachiuo (beltfish) roll
- Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)
- Tagane mochi
- Tai Kabu (Sea Bream and Shogoin Turnip Stew)
- Tai meshi (Rice with sea bream)
- Tai no Karamushi
- Tai Somen (Sea Bream Somen Noodles)
- Tai Somen (Sea Bream with Somen Noodles)
- Tai-men (sea bream noodles)
- Tai-men/Tai-somen
- Tai-Somen
- Taimeshi
- Taimeshi
- Taimo no Korobashi
- Taipiien (Glass Noodle Soup)
- Taishu Soba
- Taitan of Manganji Togarashi and Jako
- Takakibi Dango
- Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)
- Takenoko jiru(Bamboo Shoot Soup)
- Takenoko konbu
- Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)
- Takenoko sanshouni(simmered bamboo shoots with Japanese pepper)
- Takenoko to Fuki, Namabushi no Taitan
- Takenoko-gohan (Bamboo shoots rice)
- Takenoko-jiru (Bamboo Shoots Miso Soup)
- Takenoko-misoni (bamboo shoots boiled in miso)
- Takenoko-no-misoni (Simmered Bamboo shoot in Miso)
- Tako Meshi
- Tako Meshi
- Tako Meshi (Octopus rice)
- Tako Momiuri
- Tako-meshi (Octopus Rice)
- Tako-meshi(octopus rice)
- Takomeshi
- Takomeshi (Octopus with Rice)
- Takoyaki (Octopus Balls)
- Takuan no Kimpira (Fried Daikon Radish Pickles)
- Tama Konnyaku(Ball-shaped konjac)
- Tamago Fuwa Fuwa (Fluffy Eggs)
- Tamago Kanten (Egg agar-agar)
- Tamagoyaki
- Tamba black soybean rice
- Tammu Dingaku
- Tanabata Hoto
- Tanishi no-Miso-ni (simmered Pond Snail with Miso)
- Tansan manju
- Tara jiru
- Tara no jappajiru
- Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)
- Tara-Jiru (Codfish Soup)
- Taranoko-ae
- Taranokoiri(Stir-fried dish with cod roe)
- Taraosa
- Tarashi-Yaki
- Tare Katsu Don (Sauced BBQ Pork Bowl)
- Tart
- Tekone zushi
- Tempura
- Tenko azuki no Sekihan(Red Rice with Black-eyed Peas)
- Tenmondou
- Tennen Hoya no Sunomono
- Tenobe Somen no Bachi-jiru (Hand-pulled Somen Bachi Soup)
- Tenyose Jelly Cake
- Teppai
- Teppo-maki
- Teppou-Jiru
- Teuchi soba
- Tezukuri Sashimi Konjac (Hand-made Sashimi Konjac (Raw thin-sliced Konjac))
- Tobitsuki Dango
- Tobiuo no Sashimi
- Tochimochi
- Todomese
- Tofu Castella
- Tofu Chikuwa
- Tofu Dengaku
- Tofu Dengaku
- Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste)
- Tofu Meshi (Rice with Tofu and Vegetable Toppings)
- Tofu misozuke
- Tofumeshi (Tofu and Rice)
- Tohei Nabe (Eel Hot Pot)
- Tofu no umezu zuke
- Tojiko Mame / Mame Gashi (Steamed Soybean and Flour Sweet)
- Tokibi Meshi (Rice with Corn)
- Tokishirazu/ Grilled and marinated Tokishirazu
- Tokoroten
- Tomburi no Nagaimo-Ae
- Ton-zuke
- Tonkotsu (Simmered Spare Rib)
- Tori Meshi
- Tori Meshi (Grilled chicken on rice)
- Tori-Meshi (Mixed Rice with Chicken)
- Tori-Ten
- Toridose (Chicken Porridge)
- Torimeshi Chicken and Rice
- Toriniku no Sukiyaki
- Torisashi (Chicken Sashimi)
- Tororo Gohan
- Tororo jiru
- Tororo Kombu Rice Balls
- Tororomamma (tororo rice)
- Toshi-tori Zen/Toshi-tori Zen/Toshi-koshi Ryori (New Year’s Eve Feast)
- Toshiake Udon (Udon Noodle for New Year)
- Tougan-jiru(White gourd Soup)
- Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)
- Traditional Mochi Rice Cake Dishes
- Trout Ankake
- Tsubo-jiru (tsubo soup)
- Tsubon-jiru Soup
- Tsuboni
- Tsugani-jiru
- Tsugi-jiru (Tofu Soup)
- Tsuke Kenchin
- Tsukeage
- Tsukemono Misoni
- Tsuki-no-Shizuku (Koshu Grape confectionery)
- Tsukuda-ni
- Tsumikko
- Tsumire Ni
- Tsunkidagojiru
- Tsushima
- Tsutokko (Steamed rice ball)
- Tsuwabukino-aburaitame (fried tsuwabuki)
- Tsuyu-ni-shime
- Tugani Meshi (River Crab Rice)
U
- Uchigae Zouni
- Uchikomi-jiru (Uchikomi Soup)
- Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)
- Uchimamejiru (Soybean and vegetable miso soup)
- Udemanju (Bean-paste bun)
- Udo no Sumiso Ae
- Udo to komidaikon no donkoroni
- Uiro (Sweet Steamed Cake)
- Ujikintoki (Shaved ice)
- Ukogi no Horohoro
- Ukogi no Kiri-Ae(Sliced and dressed araliad)
- Ume gohan (rice with Japanese plums)
- Umeboshi (pickled plums)
- Unagi no hobiki ni (eel stewed in a hobiki)
- Unagi no Kabayaki (Glaze-grilled Eel)
- Uni-meshi(Sea urchin rice)
- Unohanakizushi/tozushi
- Urajiro Manjuu
- Urakamisoboro
- Uri no Teppo Zuke
- Usuyaki
- Usuyaki
- Utsubo (moray eel) cuisine/utsubo tsukudani
- Uzumaki Mochi
- Uzume-meshi
- Uzumi
- Uzumi (Soup with Rice hidden by Tofu and Shiitake Mushroom)
W
- Wakadori no mizutaki
- Wakame musubi
- Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce)
- Wakame Zushi (Wakame Seaweed Sushi)
- Wakasa-no-Oyaki (Mugwort Mochi)
- Wakegi no nuta
- Wakegi-ae (Wakegi dish)
- Wani no sashimi
- Warabi tataki
- Warabimochi
- Warasubo no Misoshiru (Warasubo Miso Soup)
- Wariboshidaikon no Harihari-zuke
- Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )
- Wasabi zuke
- Wasabi Zushi (Wasabi Sushi)
- Wheat manju
- White Miso Zoni (New Year’s Soup Dish)
- White Shrimp Kakiage
- Whitebait tempura
Y
- Yafuara Jushi (Vegetable Rice Porridge)
- Yaki Anago (Grilled Freshwater eel)
- Yaki Moroko no Dorozu
- Yaki-saba-no-nitsuke (Grilled Mackerel Simmered in Soy-Based Sauce)
- Yakiayu no kanroni
- Yakimanju
- Yakimochi
- Yakimochi (Grilled rice cake)
- Yakitori
- Yakitsuke
- Yakome
- Yama-Konjac-sashimi (Konjac-sashimi)
- Yama-Surume no Kinpira
- Yamato no zoni
- Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)
- Yan-gome (Roasted Azuki Rice)
- Yanagawa nabe/Dojo jiru
- Yanagawa-nabe (stewed loach with egg)
- Yanagi-batto
- Yasai no Tsukemono (Vegetables Pickles)
- Yaseuma (Thinly Rolled Out Flour Sprinkled with Roasted Soybean Flour )
- Yashouma (Colorful Mochi)
- Yatara
- Yatara zuke (Vegetable Pickeles)
- Yatsugashira-no-itameni (Stir fried Taro Stalk)
- Yogoshi / Gomamiso-ae
- Yokosuka kaigun curry (Yokosuka navy curry)
- Yoshida no Udon
- Yubeshi
- Yubeshi
- Yubeshi (Yuzu cake)
- Yude rakkasei (boiled peanuts)
- Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)
- Yudedago
- Yudemochi(boiled rice cake)
- Yugao no misoshiru (Evening Glory Gourd Miso soup)
- Yuki no Tsuyu
- Yukina no fusubezuke (Pickled yukina cabbage)
- Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)
- Yuzu Gosho (Yuzu Citrus Pepper)
- Yuzu Kan
- Yuzu Maki (yuzu fruit Roll)
- Yuzu Miso
- Yuzu-maki (Yuzu Roll)
- Yuzumaki (Yuzu Rolls)
Z
- Zabu-Jiru
- Zakuni
- Zakuzaku
- Zangi (Hokkaido-style deep fried chicken)
- Zeitaku-ni
- Zenmai (flowering fern) stew
- Zoni
- Zoni
- Zoni (Japanese Soup Containing Rice Cakes and Japanese Mustard Spinach)
- Zoni made with white miso
- Zouni
- Zuiki no Nimono
- Zuiki no Suzuke (Taro Stalk Pickles)
- Zuiki no Taitan
- Zukigashi (‘Zuiki’ Marinated with Vinegarette)
- Zunda mochi
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
