Goma-gohan (Sesami seeds Rice)
Aomori
In the Tsugaru region, where extensive reclamation was carried out from the begi…
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Shima-somen (Somen dipped in simmered fish broth)
Tokushima
The "Shima Somen" enjoyed in Mugi Town, Tokushima Prefecture, is distinct from t…
Gappara-mochi
Aomori
In the past, when ironing at home to achieve crispness, people used a mixture ca…
Kakke
Aomori
In the southern part of Aomori, which is cold and often suffered from famine tha…
Inarizushi
Aomori
The Tsugaru Plain has a relatively mild climate for a snow country, and rice cul…
Imo-mochi (Sweet potato dumplings)
Tokushima
In Tokushima Prefecture, sweet potatoes are extensively cultivated. Particularly…
Jingisukan (Lamb and Vegetable Hot Pot)
Hokkaido
During the Taisho era (1912-1926), as the outbreak of World War I made it diffic…
Sanpei-Jiru
Hokkaido
"Sanpei-jiru" is a local dish consisting of Salted fish, such as Salmon, and Her…
Ise Ebi no Misoshiru (Miso Soup with Japanese Spiny Lobster)
Tokushima
"Ise Ebi", commonly known as Japanese spiny lobster, is renowned as a high-quali…
Teppou-Jiru
Hokkaido
In Hokkaido, especially in the East Hokkaido region, miso soup with crab is call…
Matsumae-zuke
Hokkaido
"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and …
Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)
Yamaguchi
The dish made with kneaded wheat flour dough in a soup, known as "Suiton" or "Da…
Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)
Shizuoka
"Orido-nasu" is a native species of eggplant from Miho area in Shimizu Ward, Shi…
Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)
Shizuoka
"Kouhaku Namasu" (vegetable salad marinated with vinegar), one of the must dishe…
Gube-jiru (Miso soup with “Gube(=limpet)”)
Yamaguchi
Mishima, located about 45 kilometers north of Hagi Port in Yamaguchi Prefecture,…
Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)
Shizuoka
"Takenoko no Arame-ni" is a local dish mainly in the central area, and simmered …
Kiriboshi Imo (Dried strips of Sweet Potato)
Shizuoka
It is said that the origin of ‘kiriboshi imo’ is Shizuoka Prefecture. In Edo Era…
Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce)
Yamaguchi
Wakame seaweed is cultivated through aquaculture in all prefectures in Japan tha…
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 …
Kujira no Nanban-ni (Simmered whale meat with seasonings）
Yamaguchi
"Shimonoseki City in Yamaguchi Prefecture, known for its ingrained fugu (blowfis…
Akakabu-zuke
Gifu
Deep in the mountains, where winter often brings heavy snow, pickled vegetables …
Nita-kumoji
Gifu
"Kumoji" is a dish made by simmering pickled leafy greens that have been soaked …
Gohei Mochi
Nagano
"Gohei-mochi" is made by skewering half-pounded Uruchi rice(short-grain rice), d…
Sunki-zuke
Nagano
The mountainous Kiso region has a unique culinary tradition that includes a dish…
Tanabata Hoto
Nagano
Matsumoto City, situated in the almost exact center of Nagano Prefecture, offers…
Hoshi-kabocha no Egoma-ae (Dried pumpkin dressed with sesame seeds)
Nagano
The region known as Kinasa, also called the "Valley Capital," has a long-standin…
Katsudon (Rice Topped with Pork Cutlet)
Yamanashi
When ordering “katsudon” in Yamanashi prefecture, the rice dish is served with j…
Urajiro Manjuu
Yamanashi
“Urajiro manjuu” is a traditional Japanese confectionary made using fresh leaves…
Obaku
Yamanashi
“Obaku” is made with round barley (barley without outer husk) soaked in water ov…
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
