Ohira (Chiken and vegetable stew)
Hiroshima
It is a traditional stew in Otake City. Root vegetables such as satoimo(=Japanes…
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Gyohan (Fish rice)
Hiroshima
Fish rice is a dish consisting of grilled and loosened white fish topped with co…
Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)
Hiroshima
Rice ball wrapped in pickled Hiroshima mustard. Hiroshima-na is a type of Chines…
Soba-dojo-nabe (Soba in hot pot)
Okayama
A hot pot dish where soba flour is shaped like loaches (Japanese freshwater fish…
Kuromame-iri Chirashi-zushi (Mixed Sushi with black bean)
Okayama
The Katsuei area (Mimasaka City, Katsuo Town, Nagi Town, and Nishiawakura Villag…
Funameshi (Rice in crucian carp soup)
Okayama
The history of funameshi goes along with the history of Kojima Bay reclamation. …
Sasamaki (Mochi rapped in Bamboo Leaves)
Shimane
It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then b…
Yaki-saba-no-nitsuke (Grilled Mackerel Simmered in Soy-Based Sauce)
Tottori
“Grilled Mackerel Simmered Dish” has been cherished as a commoner's taste in the…
Mosaebi no sashimi (Thinly sliced raw fish of Mosa shrimp)
Tottori
In Tottori Prefecture, the shrimp known as "Mosa Ebi(=Mosa shrimp)" is formally …
Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp)
Tottori
In the Karo district of Tottori Prefecture, where there is a landing port for "H…
Miso-dengaku (Miso Stick)
Aichi
Tofu is said to have been introduced from China as early as the Nara and Heian p…
Kuurijishi (Egg Soup with meat and vegetables)
Okinawa
‘Kuurijishi’ is an egg soup with pork belly, ‘Shibui’ (‘Tougan’ wax gourd), and …
Hiyashi-shiru-Miso-jitate (chilled soup with miso)
Niigata
“Hiyashi-shiru-Miso-jitate ,”（Chilled soup with Miso） is a cold soup seasoned wi…
Namagusa-kouko
Niigata
The number of Sardines, caught has been decreasing in recent years, but in the p…
Hine-zushi (Fermented sushi)
Ishikawa
“Hine-zushi” is a fermented food made by marinating Salted Fish with Rice and al…
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…
Oshi-zushi (Sushi pressed overnight)
Ishikawa
In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occas…
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…
Takenoko-misoni (bamboo shoots boiled in miso)
Toyama
Bamboo shoots simmered in Miso with the “umami “of Kombu(=kelp) is one of the di…
Masu-zushi (trout sushi)
Toyama
Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's mo…
Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)
Toyama
The variety of Squid dishes varies depending on the season, but Squid is availab…
Fugunoko-kasuzuke (blowfish roe marinated in sake lees)
Niigata
"Gomafugu" are caught in the Sea of Japan from June to July. The ovaries are sal…
Kujira-jiru (whale soup)
Niigata
“Kujira-jiru”, is a local dish consisting of Salted Whale blubber, and Vegetable…
Shumai
Kanagawa
Yokohama City is the largest consumer of“ Shumai” in Japan. While the average an…
Tanishi no-Miso-ni (simmered Pond Snail with Miso)
Kanagawa
It is a local dish of Iiyama, a hot spring village known as Oku-zashiki of Tokyo…
Nara-chameshi (Nara savoury rice with various ingredients)
Kanagawa
Rice cooked with chestnuts, soybeans, azuki beans, and millet with tea. Original…
Odawara Kamaboko (steamed fish paste)
Kanagawa
A specialty of Odawara City, it is made by steaming seasoned and well-kneaded fi…
Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf)
Tokyo
It is said that "Sakura-mochi" was invented in 1717 by a man named Shinroku Yama…
Kohada-awazuke (pickled Kohada fish with foxtail millet)
Tokyo
“Kohada” fish has been a representative ingredient of the” Edo-mae “style since …
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
