Exploring Japan’s Regional Cuisines: Traditional Dishes to Savor in Spring

03/26/2025

The Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan has created an extensive database to showcase the rich and diverse food cultures across the country. The website, Our Regional Cuisines – Beloved tastes and flavors we want to pass on to the next generation, highlights traditional dishes from various prefectures, preserving their history and recipes for future generations.

Here are just a few examples of the many regional dishes featured on the site:

Shizuoka Oden | Shizuoka Prefecture

Shizuoka Oden is a local specialty of Shizuoka City, where skewered ingredients such as black hanpen (fish paste), beef tendon, daikon radish, konjac, and eggs are simmered in a dark, rich dashi broth. The dish is often served with aonori (green laver) and fish powder, adding a distinctive umami flavor.

Inari Zushi | Aichi Prefecture

Inari Zushi, also known as Aburage-zushi, originates from Toyokawa City in Aichi Prefecture. This dish consists of vinegared rice stuffed into sweet and savory fried tofu pockets. It is closely linked to Toyokawa Inari Shrine and remains a staple in home-cooked meals and bento lunches.

Inaka Zushi | Kochi Prefecture

Inaka Zushi is a rare type of vegetable-based sushi from the mountainous regions of Kochi Prefecture. Traditionally served at celebrations and festivals, it features locally harvested ingredients such as myoga (Japanese ginger), ryukyu (stem of the hasuimo plant), konjac, bamboo shoots, shiitake mushrooms, and shihodake (a type of bamboo).

The sushi rice is often flavored with citrus like yuzu, giving it a refreshing and slightly tangy taste. While the vegetables are typically pickled or simmered, some variations use konjac as a wrapper, similar to inari zushi. Its colorful presentation makes it a visually appealing dish enjoyed by people of all generations.

These are just a few examples of the countless traditional dishes that Japan has to offer. The Our Regional Cuisines database features many more, categorized by region, season, and dish type. Whether you’re interested in home cooking, menu development for restaurants, or exploring Japan’s culinary heritage, this resource offers valuable insights into the country’s beloved flavors.

These regional dishes highlight the depth and diversity of Japanese cuisine, each carrying unique flavors and histories that have been passed down for generations. Whether visiting Japan or recreating these dishes at home, these time-honored flavors offer a taste of the country’s rich culinary heritage.