Yatara zuke (Vegetable Pickeles) Hyogo The name "Yatara-zuke" comes from the idea of using a variety of vegetables, suc…
Osaka zuke (Osaka Pickeles) Osaka This is a type of "asazuke", a lightly pickled dish. It involves chopping radish…
Hakusai-no-tatami-zuke (Napa cabbage Pickles) Shiga The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled…
Yasai no Tsukemono (Vegetables Pickles) Mie There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…
Nozawana-zuke (Nozawana pickles) Nagano In the harsh cold of the prefecture, as winter approaches, no greenery can be ha…
Akakabura-no-suzuke (Pickled red turnips) Fukui The famous red turnip in Fukui Prefecture is a traditional vegetable known as "K…
Takuan no Kimpira (Fried Daikon Radish Pickles) Kagawa "Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after…
Shiso-no-mi-no-tsukudani (Shiso Pickles) Okayama Perilla seeds are plucked from the stems and added to soy sauce for flavoring, u…
Uri no Teppo Zuke Chiba The inside of the gourd is hollowed out like a gun barrel, stuffed with chili pe…
Yukina no fusubezuke (Pickled yukina cabbage) Yamagata "Yukina no Fusubedzuke" is a pickled dish using yukina, a snow cabbage. Yukina i…
Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) Fukushima It is said that persimmons began to be eaten in Fukushima Prefecture around the …
Sugukizuke (suguki pickles (turnip greens)) Kyoto "Suguki" is a type of turnip greens, a traditional vegetable in Kyoto, known for…
Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon) Miyagi As the old saying goes, "when a persimmon turns red, the doctor turns blue," per…
Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) Ibaraki Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…
Hoshigaki Namasu Saga Persimmons are grown throughout Japan. Saga prefecture does not produce large am…
Zuiki no Suzuke (Taro Stalk Pickles) Niigata "Zuiki" refers to the petiole (stalk) of a type of taro called "Yatsugashira." I…
Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines) Chiba The Kujukuri region is a treasure trove of food products from both the land and …
Aso Takana-zuke Kumamoto "Aso takana" are a traditional vegetable grown in the cold climate and volcanic …
Achara-zuke Pickles Fukuoka Achara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pe…
Papaya Pickles Kagoshima “Papaya Pickles” are made by pickling young papaya fruit in salt, followed by ad…
Crimson Turnip Pickles Ehime This pickle is made from a traditional vegetable known as the crimson turnip (hi…
Furu-takuan no Nimono Fukui It is a local food representative of Fukui Prefecture, which has been loved sinc…
Pickled Shallots Tottori Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period.…
Umeboshi (pickled plums) Wakayama During the Edo period, barren land that could not be used for rice cultivation w…
Mibuna Mustard Salad Kyoto Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Ky…
Natazuke Pickles Akita “Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japane…