Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi)
Chiba
“Jubako-iri Botamochi” is not made by rolling each botamochi individually. Inste…
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Gonjuu (Pork Belly Rice Ball)
Chiba
"Gonjuu" is a local dish in the southern region of Chiba Prefecture, in which po…
Yatsugashira-no-itameni (Stir fried Taro Stalk)
Saitama
The stems of the satoimo(=japanese taro) plant, known as “zuiki,” especially tho…
Meshi mochi (Left Over Rice Pan Cake)
Saitama
Saitama Prefecture as a whole has a dish where leftover rice is mixed with a dou…
Furai (Japanese Pancake)
Saitama
"Furai" in the northern Saitama region, including Gyoda City, is not a fried dis…
Sumitsukare (Simmered Daikon Radish and Soy Beans)
Saitama
“Sumitsukare” is a local dish in the northern Saitama region, and it has been en…
Jiri-yaki (Pancake with Miso Taste)
Gunma
There are many local dishes in Gunma used wheat flour, like ‘okirikomi’ (type of…
Gojiru (Soybean Miso Soup with Vegetables in Season)
Gunma
In Gunma, where farm products are grown a lot, many soybeans with rich flavor ar…
Sauce Katsu-don (Pork cutlet with Thick Sauce on Rice)
Gunma
Gunma is well-known for pork, as there are more than 30 kinds of brand pork ther…
Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)
Gunma
There are plenty of agricultural products in Gunma Prefecture; ‘Joushu-ushi’ (Be…
Ayumeshi (Mixed Rice with Ayu Sweetfish)
Tochigi
“Ayumeshi” is a local dish which is a mixed rice using ayu sweetfish. It has bee…
Botamochi (Japanese Confectionary Made with Rice and Bean Paste)
Tochigi
“Botamochi” is an indispensable dish eaten on “Higan” (=equinoctial week). It is…
Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
Tochigi
“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo sho…
Nishime (Simmered Japanese Taro and Others)
Tochigi
“Nishime” is a local traditional dish served at festivals, home celebrations, an…
Oshaka Kogori
Yamanashi
“Oshaka kogori” is eaten on Buddha’s Birthday which is on April 8th of each year…
Odamaki-mushi (Steamed egg custard noodle)
Osaka
“Odamaki-mushi” is a regional dish originating from Osaka, and it is a large Cha…
Gaccho no Karaage (Deep-fried small fish)
Osaka
"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught…
Okonomiyaki
Osaka
This dish is made by mixing finely chopped cabbage, meat, squid, etc., into a ba…
Bokkake
Fukui
"Bokkake" is a local dish that has been enjoyed in Fukui Prefecture for over 100…
Hasune-mochi
Osaka
This is "lotus root stuffed with red and white glutinous rice," where glutinous …
Natto-Mochi (Fermented soybeans rice cake)
Kyoto
There are many theories about the birthplace of natto throughout Japan, and Kyot…
Hamana-miso (Amazake based Miso with salt-pickled eggplant)
Fukui
"Hamana Miso" is a seasonal local dish, available only in winter. It is made by …
Kamo-nasu no Dengaku
Kyoto
“Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto. Characte…
Sansho no Ha no Tukuda-ni
Kyoto
Kyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains i…
Oroshi-soba (Soba Noodles with grated daikon)
Fukui
In Fukui Prefecture, where life expectancy is one of the highest in Japan, the m…
Oae Dango
Shiga
“Oae-Dango" is a local dish consisting of dumplings made of rice flour mixed wit…
Dongame-jiru
Shiga
It is also called” Dongame-jiru” or “Dorogame-jiru”. “Dongame-jiru” is a Miso so…
Tofu Dengaku
Shiga
Shiga Prefecture has a large number of temples per capita and a deeply religious…
Yuzu Gosho (Yuzu Citrus Pepper)
Fukuoka
In the Kyushu region, there is a familiar seasoning called "yuzugoshō." There ar…
Zeitaku-ni
Shiga
“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the …
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
