Prefectures : Yamanashi Prefecture

Classification : Meat Dishes

Comment : In Yamanashi Prefecture, many horses were kept for unloading by climbers of Mt. Fuji. For these reasons, horse meat dishes became popular. Horse sashimi has been selected by the Ministry of Agriculture, Forestry and Fisheries as one of “Our Regional Cuisines”.

Prefectures : Ishikawa Prefecture

Classification : Other

Comment : A high-end fish also known as “Nodoguro (blackthroat seaperch)” because of its black throat. Ishikawa Nodoguro” is Ishikawa Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Co-operative.

Prefectures : Aichi Prefecture

Classification : Ramen

Comment : Originally from “Mianya Hanabi” in Nagoya City in 2008. Soupless noodles with spicy ground minced meat on extra-thick noodles.

Prefectures : Aichi Prefecture

Classification : Ramen

Comment : Taiwanese ramen is not Taiwanese food. However, it is said to have its roots in the Taiwanese noodle dish “Danzai noodles”. Noodles with soy sauce-based soup and stir-fried ingredients such as minced pork and garlic chives. It originated in the 1970s when the Taiwanese owner of “Misen” in Nagoya, Mr. Guo, made noodles as staff meals.

Prefectures : Gifu Prefecture

Classification : Sweets

Comment : A Japanese confectionery made by cooking steamed chestnuts with sugar and It is shaped like a chestnut. It is said that Kuri-kinton originated in Nakatsugawa City. Kuri-kinton has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Yamanashi Prefecture

Classification : Hot pot / Soup

Comment : A nabe made by simmering flat noodles with ingredients and a miso-based soup. Hoto has been eaten since the Heian period. It has been selected as one of the “100 selections of local dishes” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Aichi prefecture

Classification : Udon

Comment : Udon made by boiling udon noodles in a soup made with Haccho miso. Udon is made with only flour and water, just like hoto. By not using salt, the udon won’t soften even after boiling. The miso nikomi udon has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “100 selections of local dishes” and “Our Regional Cuisines”.

Prefectures : Aichi prefecture

Classification : Meat dish

Comment : Tonkatsu with Hatcho miso-based sauce. Hatcho miso is characterized by its rich flavor and color, and is more nutritious than other types of miso.

Prefectures : Aichi prefecture

Classification : Udon

Comment : Kishimen is a type of udon noodl but it is wider and thinner than usual udon noodle.  There are flat and thin udon noodles other than kishimen, such as “Himokawa” in Gunma Prefecture and “Shino Udon” in Okayama Prefecture. Kishimen has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines“.

Prefectures : Shizuoka Prefecture

Classification : Fried food

Comment : Sakura shrimp is a deep-sea shrimp that can only be caught in Suruga Bay, Shizuoka Prefecture. “Sakura Shrimp Kakiage Tempura” has been selected as one of the “100 selections of local dishes” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Shizuoka Prefecture

Classification : Ramen

Comment : Cold ramen eaten around Fujieda City, Shizuoka Prefecture. It is said to have originated from the ramen shop Marunaka. In Fujieda City, it is customary to eat ramen in the morning.

Prefectures : Niigata Prefecture

Classification : Others

Comment : Many of sweetfish in Niigata Prefecture are wild-running (not farmed, but natural ayu that come up from the sea to rivers). The main fishing grounds for sweetfish are the Uono River, the Arakawa River, and the Miomote River.

Prefectures : Aichi prefecture

Classification : Hamburgers / bread

Comment : After toasting thick bread, it is spread with margarine or butter and topped with Ogura bean paste. Typical Japanese-Western food. It is said to have originated in the 1920s when a coffee shop called “Matsuha” in Nagoya started serving it.

Prefectures : Nagano Prefecture

Classification : Sweets

Comment : Goheimochi is made by mashing non-glutinous rice into a mochi-like shape, skewering it, dipping it in miso sauce, and baking it. Local cuisine not only in Nagano Prefecture, but also in the mountains of the Chubu region such as Aichi Prefecture and Gifu Prefecture. Goheimochi has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.”

Prefectures : Shizuoka Prefecture

Classification : others

Comment : Hamamatsu gyoza is characterized by the abundant use of cabbage. In addition to cabbage, onions and minced pork are used. Another feature is that gyoza dumplings are arranged in a circle on a plate and boiled bean sprouts are served in the middle.

Prefectures : Yamanashi Prefecture

Classification : Sweets

Comment : Shingen mochi is a Japanese confectionery manufactured and sold by Kinseiken, a confectionery manufacturer in Hokuto City, Yamanashi Prefecture. It is a mochi confectionery made by sprinkling kinako (roasted soybean flour) on mochi made from gyuhi and glutinous rice.

Prefectures : Nagano Prefecture

Classification : Others

Comment : Wheat flour and buckwheat flour are dissolved in water and kneaded, and the dough is thinly stretched, and seasoned ingredients such as bean paste and vegetables are wrapped and baked. A local dish of mountainous areas where the climate is cold and not suitable for rice cultivation. Oyaki has been selected as one of the “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Aichi prefecture

Classification : Others

Comment : It originated from a tempura restaurant called Senju in Tsu City, Mie Prefecture. It originated in Mie Prefecture, but people from Nagoya who learned the recipe for tenmusu made and sold it in Nagoya, and it spread throughout Aichi Prefecture.

Prefectures : Niigata Prefecture

Classification : Soba

Comment : Hegi soba is soba noodles served in a plate called a hegi, using funori as a binding agent. Originating from the Uonuma region. Hegisoba has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.”

Prefectures : Ishikawa Prefecture

Classification : Other noodles

Comment : Salt yakisoba is a specialty of Komatsu City. It originated about 60 years ago when it was served at the Chinese restaurant Kiyo-chan. Salty yakisoba made with thick noodles and local vegetables developed exclusively for this salt yakisoba.

Prefectures : Fukui Prefecture

Classification : Meat dish

Comment : Grilled offal with miso sauce eaten in Ono City, Fukui Prefecture. Originally, miners around Ono City often ate it.

Prefectures : Ishikawa Prefecture

Classification : others

Comment : In Ishikawa Prefecture, female snow crabs are called Kobako crabs. There are “Uchiko” which is an immature orange egg, crab miso, and “Sotoko” which is a granular egg, and they are very delicious. The fishing season is a short period of less than two months.

Prefectures : Nagano Prefecture

Classification : Soba

Comment : Buckwheat has been cultivated in the cold regions of Nagano Prefecture, where it is difficult to grow rice and wheat. Wasabi, which is indispensable for soba noodles, is also grown in large quantities in Nagano Prefecture. Shinshu soba has been selected as one of the “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Shizuoka Prefecture

Classification : Others

Comment : The Izu Peninsula in Shizuoka Prefecture is Japan’s number one producer of amakusa, the raw material for tokoroten. Amakusa has been harvested for about 1,600 years. Tokoroten has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.”

Prefectures : Aichi prefecture

Classification : Hot pot / Soup

Comment : It is made by stewing offal meat such as beef tendon and pork offal with miso and mirin. Haccho miso is mainly used for miso.

Prefectures : Toyama Prefecture

Classification : Others

Comment : Japanese glass shrimp is a clear, pale pink shrimp that lives in the deep sea. “Toyama Bay glass shrimp” is Toyama Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Co-operative. “Kakiage of glass shrimp” is selected as “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Niigata Prefecture

Classification : Hot pot / Soup

Comment : In Itoigawa City, Niigata Prefecture, monkfish has been eaten for a long time. The Itoigawa Aranami Anglerfish Fair is also held.

Prefectures : Fukui Prefecture

Classification : Others

Comment : Echizen crab is a snow crab caught in Fukui Prefecture, and generally refers to a male crab. “Echizen crab” is Fukui Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Co-operative.

Prefectures : Shizuoka Prefecture

Classification : Other noodles

Comment : Yakisoba from Fujinomiya City, Shizuoka Prefecture. Fujinomiya yakisoba is made with special noodles and abura-kasu (oil cake), and is finished with mackerel and sardine shavings. Fujinomiya Yakisoba has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Local dishes loved by the nation“.

都道府縣 : 富山縣

分類 : 其他麵類

評論 : 螢烏賊是富山縣的代表海鮮。 它用於各種菜餚如生魚片和炸物。 “富山灣螢烏賊”由全國漁業協會評選為富山縣的“PRIDE FISH”（代表魚類）。