Mago-chazuke (Horse mackerel rice bowl with tea)
Shizuoka
Mago-chazuke is a local dish eaten throughout the Izu Peninsula, and was origina…
summer ｜ Page 2 ｜ Our Regional Cuisines
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Nama Shirasu-don (Raw Baby Anchovy Bowl)
Shizuoka
Shirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, a…
Dojyou-ni (stewed loach)
Saitama
In Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers orig…
Chitake to Nasu no Abura-itame
Tochigi
This is a representative dish of Tochigi, fried "Chitake" (=weeping milk cap mus…
Jagaimo-to-Hijiki-no-Nimono (Simmered Potatoes and Hijiki Seaweed)
Yamanashi
It is said that on the opening day of Mount Fuji on July 1st, the Goshi (a role …
Mogura-uri-no-hiyajiru (Mogura melon chilled soup）
Yamanashi
"Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa …
Nasu-iri
Miyagi
Eggplant is in season from summer to fall, and the types grown in different regi…
Shiso-maki
Miyagi
Shiso has been consumed by the Japanese since ancient times, so much so that fos…
Dojou-Jiru (Pond loach Soup)
Kagawa
It is said that "dojou" (=pond loach) becomes the tastiest from June to July, be…
Hasu-imo no Su-no-mono (Pickled Hasu-imo)
Yamaguchi
"Hasu-imo," a kind of Satoimo(=Japanese taro), is widely found in the tropical r…
Sasamaki (Mochi rapped in Bamboo Leaves)
Shimane
It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then b…
Kuurijishi (Egg Soup with meat and vegetables)
Okinawa
‘Kuurijishi’ is an egg soup with pork belly, ‘Shibui’ (‘Tougan’ wax gourd), and …
Hine-zushi (Fermented sushi)
Ishikawa
“Hine-zushi” is a fermented food made by marinating Salted Fish with Rice and al…
Kujira-jiru (whale soup)
Niigata
“Kujira-jiru”, is a local dish consisting of Salted Whale blubber, and Vegetable…
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…
Shio-Kujira-Jiru
Yamagata
“Shio-Kujira-Jiru “(salted whale Soup) is a traditional nourishing meal to survi…
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…
Tanabata Hoto
Nagano
Matsumoto City, situated in the almost exact center of Nagano Prefecture, offers…
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…
Gaccho no Karaage (Deep-fried small fish)
Osaka
"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught…
Kamo-nasu no Dengaku
Kyoto
“Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto. Characte…
Dongame-jiru
Shiga
It is also called” Dongame-jiru” or “Dorogame-jiru”. “Dongame-jiru” is a Miso so…
Kyuuri no Hiya-Jiru (cold soup of cucumber)
Mie
In the Iga region, the heat and humidity characteristic of the basin increases d…
Han-Ge Dango
Kochi
Otoyo Town is located in the center of the Shikoku mountain range, about 40 km f…
Shiso-no-mi-no-tsukudani (Shiso Pickles)
Okayama
Perilla seeds are plucked from the stems and added to soy sauce for flavoring, u…
Kashiwa Mochi (Leaf Wrapped Mochi)
Shimane
In Shimane Prefecture, during the Boys' Festival (Tango no Sekku), a snack known…
Gancha-jiru (Crab Soup)
Tottori
River crab caught in clear rivers in Tottori Prefecture is used for ‘Gancha-jiru…
Shouga-meshi (Ginger Rice)
Wakayama
In sandy area with soft ground along the Kinokawa River (like Kasei and Nunohiki…
Fuki-dawara (Soybean Rice wrapped in Butterbur Leaves)
Nara
In the Yamato Kogen region, the day marking the beginning of rice planting is ca…
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
