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