Soba
Tokyo
“Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat see…
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Shima-Zushi (Island Sushi)
Tokyo
“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sl…
Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)
Chiba
“Takatsu-no-Torimeshi” is a local dish that originated in the Takatsu area of Ya…
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…
Sasamaki
Yamagata
“Sasamaki “is made by soaking and draining Glutinous rice, wrapping it in Bamboo…
Shio-Kujira-Jiru
Yamagata
“Shio-Kujira-Jiru “(salted whale Soup) is a traditional nourishing meal to survi…
Kujira-mochi
Yamagata
Although it is called " Kujira-Mochi （whale cake）," it is not made with Whale me…
Koikoku (Miso soup with Carp)
Fukushima
Koriyama City in Fukushima Prefecture is a major Koi (carp) producer. In additio…
Zoni
Fukui
Mochi is an essential and auspicious food for celebrations among the Japanese. U…
Shingoro (Rice Cake with Junen-miso)
Fukushima
“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” i…
Junen-botamochi
Fukushima
Fukushima Prefecture is a famous producer of“ Egoma”（Perilla）. It is said that t…
Kasube-ni
Akita
"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and s…
Oyaki
Akita
“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a c…
Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)
Fukushima
“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry…
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…
Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac))
Ibaraki
The Okukuji region in Ibaraki Prefecture has been known for its thriving Konjac …
Nasu no Hana-zushi (Eggplant flower Sushi)
Akita
"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants …
Akumaki
Kagoshima
“Akumaki” is a traditional snack eaten on “Tango no Sekku,” also known as Childr…
Renkon no Kinpira (Kinpira made of lotus root)
Ibaraki
Kasumigaura, with the second-largest lake surface area in Japan, is renowned for…
Jambo Mochi (Japanese Rice Cake Dipped in Sauce)
Kagoshima
“Jambo mochi” is freshly pounded “mochi” (=Japanese rice cake) or mochi made wit…
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…
Ohagi
Kyoto
"Ohagi" is a well-loved dish throughout Japan. The red color of azuki beans has …
Peanut-Miso/Rakkasei-Miso
Ibaraki
Peanuts, also known as "Nankin-mame", are said to have been introduced to Japan …
Konnyaku no hachihai (Simmered Konjac(=yam cake) )
Kagawa
A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Sh…
Tofu Dengaku
Iwate
As the climate in northern region is cold and it’s hard to cultivate rice, they …
Tai meshi (Rice with sea bream)
Tokushima
The "Naruto Tai" (=Naruto sea bream) caught in Naruto City, Tokushima Prefecture…
Azuki Battou (Noodle with Red Beans)
Iwate
‘Azuki Battou’ is a dish simmered wide and short ‘udon’ noodle in sweet red bean…
Ukogi no Horohoro
Iwate
‘Ukogi’ is a deciduous shrub of araliaceae like ‘taranome’ (Japanese angelica tr…
Awa no Itokoni (simmered azuki beans with sweet potatoes)
Tokushima
The dish called "Itokoni" refers to a simmered dish with azuki beans and vegetab…
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
