Prefecture
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Traditional crafts
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Agricultural products
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Tokusanhin (specialities)
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Aichi
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Akazu ware, pottery
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Arimatsu natsumi shibori
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Hōraku ware, pottery – Nagoya
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Fude, calligraphy brush – Toyohashi
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Kawana ware, blue and white transferware porcelain – Nagoya
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Sensu, folding fan – Nagoya
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Onigawara, ogre-faced roof tile
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Seto ware, pottery
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Shippō (截金), cloisonné – Ama, Aichi
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Tokoname ware, pottery – Nagoya
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Ankake spaghetti
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Curry udon
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Doteni, intestines simmered in miso
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Ebi furai
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Ebi senbei, shrimp crackers
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Hitsumabushi
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Kishimen, flat udon
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Miso nikomi udon, udon in a miso broth with vegetables
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Miso katsu
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Miso oden
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Moriguchizuke, daikon pickled in sake lees
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Ogura toast, sandwich of butter and red bean paste
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Oni manjū, steamed cake with cubes of mochi and sweet potato
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Taiwan ramen, local version of Tan Tsu Mien
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Tatami iwashi
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Tebasaki karaage, deep-fried chicken wings
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Tenmusu
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Toriwasu, chicken sashimi
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Uirō
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Akita
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Akita ginsen-zaiku, silver filigree
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Akita sugi-okedaru, cedar buckets
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Honjō-nuri, lacquerware – Yurihonjō
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Itaya-zaiku, woven maple wood baskets
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Kabazaiku, cherry bark boxes and tea caddies – Kakunodate
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Kawatsura-shikki, lacquerware – Kawatsura
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Kokeshi – Kawatsura
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Magewappa, bent wood cedar boxes – Ōdate
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Naraoka-yaki, pottery – Daisen, Akita
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Noshiro-shunkei, lacquerware – Noshiro, Akita
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Shiraiwa-yaki, pottery – Kakunodate, Akita
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Aomori
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Kokeshi
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Tsugaru tako, painted kite
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Tsugaru-jamisen, shamisen
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Tsugaru-nuri (津軽塗), lacquerware – Hirosaki
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Tsugaru no hatobue, clay whistle shaped like a pigeon
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Yawata uma, carved wooden horse
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Apple pie
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Bara yaki, grilled beef rib meat
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Hittsumi, roux with chicken and vegetables - Nanbu, Aomori
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Ichigo-ni, clear soup of thinly sliced sea urchin roe and abalone
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Ikamenchi, minced squid fritter
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Jappa-jiru, fish gut and vegetable soup, usually cod or salmon
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Kaiya or kayaki, scallop boiled with egg and miso in its own shell
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Keiran, red bean soup with dumplings
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Senbei jiru, senbei soup
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Chiba
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Ehime
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Fukui
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Fukuoka
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Fukushima
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Gifu
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Gunma
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Isobe senbei
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Kamameshi
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Himokawa udon, extremely wide udon
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Miso pan
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Mizusawa udon, udon in sesame sauce
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Okkirikomi, hand cut noodles in a soy sauce and mirin broth
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Tōge no kamameshi, mountain pass kettle rice
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Torimeshi, chicken cooked in tea rice
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Yakimanju, grilled manjū
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Hiroshima
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Hokkaido
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Hyōgo
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Ibaraki
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Ishikawa
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Gori-karaage, deep-fried gori
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Gori-tsukudani, gori simmered in soy sauce, sometimes with walnuts
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Hasumushi, steamed lotus root egg dish
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Ishiru hotpot, hotpot cooked with fish sauce instead of soy sauce
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Jibu-ni
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Kaburazushi, turnip sushi
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Kamifūsen, balloon shaped sweet filled with kingyoku jelly - Kanazawa
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Kaisendon, seafood rice bowl
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Kintsuba, red beans and agar wagashi - Kanazawa
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Rakugan, pressed dry sweets - Kanazawa
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Iwate
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Kagawa
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An-mochi zoni, zōni with red bean paste stuffed mochi in a white miso broth
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Honetsuki tori, fried chicken – Marugame
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Iriko meshi, iriko cooked with rice
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Mamba no kenchan, stirfried mustard leaf and tofu
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Oshinuki sushi, sushi made with spring sawara
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Sakana no sambai, grilled small fish marinated in vinegar, mirin and soy sauce
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Sanuki udon
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Shippoku Udon
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Shoyumame
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Teppai, cold dish of carp
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Teuchi udon
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Uchikomi jiru, noodle soup
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Wakagi-ae, Japanese scallion mixed with razor clams or asari clams
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Kagoshima
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Kanagawa
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Kōchi
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Kumamoto
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Dagojiru
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Fuga-maki, bean paste wrapped in nori
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Hitomoji guruguru, boiled green onion with mustard sauce
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Ikinari dango
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Jindaiko
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Karashi renkon, mustard stuffed lotus root
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Kumamoto ramen
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Takamori dengaku
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Yamato croquette - Yamato
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Kyoto
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Awafu, namafu made with millet as well as glutinous rice
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Buri shabu, yellowtail hotpot - Ine
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Hamo no otoshi, blanched pike conger
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Konpeitō
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Nishin soba, soba topped with dried Pacific herring
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Saba heshiko, spicy nukazuke mackerel - Ine
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Saikyoyaki, grilled fish pickled in Saikyo miso
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Tsukemono, including:
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Semmaizuke, sliced turnip pickled in mirin
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Shibazuke, eggplant pickled with red perilla
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Sugukizuke, salt pickled whole turnip
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Yatsuhashi
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Yudofu
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Mie
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Miyagi
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Kinoshita-goma, carved wooden horse
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Kokeshi
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Sendaihira, woven silk fabric for hakama – Sendai
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Tansu
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Tsutsumi ningyo, clay doll
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Tsutsumi-yaki, pottery
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Yanagiu-washi, paper
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Miyazaki
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Aoshima senbei
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Cheese manjū
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Chicken namban
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Gobochi, gobo chips
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Hiyajiru, cold miso soup with cucumber
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Karukan
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Miyazaki no sumibiyaki, chicken grilled over charcoal
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Nanjakorya Daifuku, lit. "What is this?" daifuku stuffed with a strawberry, chestnut paste, cream cheese, and red bean paste
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Sumibiyaki, charcoal-grilled chicken
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Nagano
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Nagasaki
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Nara
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Aburakasu, deep-fried beef intestine
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Asuka-nabe, hot pot of chicken and vegetables cooked in milk
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Chagayu [ja], kayu cooked in tea
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Kakinoha-zushi [ja], salted mackerel sushi wrapped in persimmon leaf
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Kashiwa no sukiyaki, chicken sukiyaki
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Kasuzuke, especially narazuke, aged pickles flavored with mirin
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Kuzumochi
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Manjū
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Mikasayaki, a kind of dorayaki
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Miwa sōmen
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Momiuri, cucumber sunomono
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Nyumen, somen noodles in a hot broth
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Shishi-nabe, wild boar hotpot
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Wakakusa nabe, spinach hotpot – Nara (city)
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Yubeshi
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Niigata
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Fried half chicken, half of a chicken seasoned with curry powder and salt then deepfried
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Hegi-soba, soba made with funori
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Namban miso, chili-infused miso
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Noko miso ramen, rich miso ramen with side broth to dilute it - Niigata (city)
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Noppe
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Sasa dango
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Tare katsudon
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Wappa meshi, cooked rice steamed with dashi and seafood in a bentwood box - Niigata (city)
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Ōita
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Okayama
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Okinawa
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Osaka
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Fugu
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Naniwa-yasai, Osaka traditional vegetables
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Saga
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Saitama
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Chushichi meshi, rice with wasabi, yuzu, green onions, and dashi - Ogawa
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Fukashi, stick of wheat bran covered in brown sugar - Kawagoe
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Gokabou
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Higashimatsuyama yakitori, pork head prepared in the style of yakitori
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Hiyajiru udon, cold udon in broth with cucumber and sesame seeds
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Igamanju, red bean paste manjū covered in adzuki beans and rice
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Miso potato, fried breaded potatoes with miso sauce
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Niboto udon
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Zeri furai, deep-fried potato and okara patty
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Shiga
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Shimane
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Agonoyaki, skewered and grilled flying fish surimi
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Aka ten, spicy deepfried kamaboko – Hamada
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Botebotecha, okowa whipped with bancha and other ingredients – Matsue
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Hekayaki, tilefish sukiyaki
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Imoni – Tsuwano
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Izumo soba or wariko soba
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Kanshimame-zuke don, marinated squid liver rice bowl – Ama
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Maitake gohan, mushroom rice – Iinan
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Matsue ramen
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Shijimi soup
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Suzuki no houshoyaki, Japanese sea bass grilled in paper
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Tai-meshi
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Unnan no yakisaba, grilled mackerel - Unnan
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Uzume-meshi, ingredients buried under rice with dashi poured overtop - Tsuwano
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Wani no sashimi, shark meat sashimi
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Yakimeshi ochazuke, grilled onigiri with kojoyu miso ochazuke
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Shizuoka
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Tochigi
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Ashikaga shumai, meatless shumai - Banna-ji
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Ayu udon
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Ayumeshi, ayu cooked with rice
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Chitake soba
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Funa no kanro-ni, crucian carp simmered in soy sauce
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Gyōza
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Imo-kushi, roasted skewered small potatoes
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Itoko-ni, adzuki with potatoes or pumpkin simmered in soy sauce and miso
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Kenchin jiru, vegetable soup
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Konnyaku, often homemade
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Kanpyo no tamago-toji, soup made with kanpyō
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Okkirikomi, hand cut udon noodles in a soy sauce or miso broth
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Rakkyo-zuke, pickled rakkyo - Nikkō
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Shimotsukare
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Suiton
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Tote-yaki, crepe-like pancake filled with sweet or savory ingredients - Shiobara Onsen
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Tokushima
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Iya soba, soba in iriko broth
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Sobagome zosui, buckwheat porridge
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Tarai udon, udon that is dipped in a sauce and then eaten
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Tokushima ramen
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Tokyo
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Edo bekkō, tortoiseshell accessories
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Edo kiriko (江戸切子), cut glass
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Edo sashimono, wood joinery
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Edo wazao, bamboo fishing rods
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Honba kihachijo, dyed silk – Hachijō-jima
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Imado doll
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Inu-hariko and zaru-kaburi inu, papier-mâché dogs
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Murayama oshima tsumugi, woven silk fabric – Musashimurayama
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Tama ori, brocade
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Tokyo antimony kogeihin, antimony craft
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Tokyo ginki, silver craft
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Tottori
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Gyūkotsu ramen, beef broth ramen
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Horu soba
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Kaniju, crab soup
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Oyama okowa, steamed glutenous rice with vegetables
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Tofu chikuwa
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Toyama
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Wakayama
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Kīshū bina, lacquered doll
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Kīshū lacquerware
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Shuro tawashi
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Yatagarasu Daruma, three-legged crow doll
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Yamagata
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Benibana-zome, safflower dyeing – Kahoku
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Dantsu (山形緞通), woven wool carpets – Yamagata City
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Fuku suzume, luck sparrows – Shinjō
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Hirashimizu-yaki, pottery – Hirashimizu
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Imono, cast iron ware – Yamagata City
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Ita shishi (板獅子), lit. flat lions – Tsuruoka
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Kaminoyama hariko (上山張子), papier mache dolls – Kaminoyama
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Kasen-dako (花泉凧), kites – Yamagata City
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Kokeshi
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Neko ni tako, lit. "octopus on cat" doll
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Otaka Poppo, toy hawk – Yonezawa
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Sasano-bori (笹野彫り), Sasano woodcarvings – Yonezawa
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Shogi koma, Japanese chess pieces – Murayama and Tendō
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Tetsubin, cast iron kettle
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Bo-dara ni, simmered dried Pacific cod, served at Obon
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Dongara-jiru, cod soup
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Hiyajiru, cold fish soup with mustard spinach, cabbage and cucumber
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Hyo hoshi, Osechi side dish made from dried purslane simmered with dried soybeans, deep-fried tofu, fish sausage, and carrots
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Imoni
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Inago iri, locusts simmered in soy sauce and mirin
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Karakara senbei, folded triangular sweet rice cracker with a toy inside
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Kasu-jiru, radish, soybean, and sake lees soup often with salted salmon
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Koi no umani (鯉の甘煮), carp simmered in salty-sweet soy sauce
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Kujira-mochi, steamed sweetened rice cake
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Masu no ankake, trout in thickened sauce
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Niku soba, cold soba with chicken
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Sansai nabe, mountain vegetable hotpot
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Shonai soba
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Tamago konyaku
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Yamagata dashi (山形だし), chopped salsa-like condiment containing eggplant, cucumber, okra, myoga and shiso often served as a topping for cold tofu or somen
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Yuza curry, vegetable curry – Yuza
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Yamaguchi
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Yamanashi
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Azuki bōtō (小豆ぼうとう), red bean soup with hōtō noodles
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Awabi no nigai, abalone steamed in soy sauce
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Horse meat sashimi
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Hōtō
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Japanese wine
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Kofu tori motsuni, stewed chicken offal - Kōfu
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Koshu koumezuke, pickled small plum
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Ozara, thick wheat noodles served cold
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Shingen mochi - Fuefuki
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Wild boar curry
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Yamanashi croquette, croquette filled with hōtō, cheese, or other ingredients -Yamanashi, Yamanashi
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Yoshida no udon – Fujiyoshida, Yamanashi
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