Matsuri-zushi, also called "Okayama-bara-zushi" or "Bizen-bara-zushi," is made for festivals, celebrations, and entertaining guests in the Bizen-Okayama area.

Where it is made

All over the prefecture

Main ingredients

Rice, seasonal fish and vegetables

Saba-zushi is an autumn festival feast mainly made in the northern central part of Okayama Prefecture.

Where it is made

Maniwa City, Takahashi City

Main ingredients

mackerel

Vinegared mamakari is widely known as a local dish of Okayama Prefecture. "Mamakari" is the name of a small fish called in the Okayama region, and "sappa" in the Kanto region.

Where it is made

Seto Inland Sea coast

Main ingredients

Mamakari

Hiruzen Okowa is a type of rice with many ingredients, generally called Gomoku Okowa. It is a local delicacy representative of Hiruzen, and always appears at festivals and celebrations.

Where it is made

Maniwa City, Hiruzen area

Main ingredients

Glutinous rice, chicken meat, chestnuts, burdocks, carrots, konnyaku, azuki beans

During this period, farmers used to make "Kenbikiyaki," which is wrapped in myoga leaves and grilled.

Where it is made

Niimi City

Main ingredients

wheat flour, myoga leaves

“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stretches back to the Kamakura period of the Middle Ages.

Where it is made

Setouchi City

Main ingredients

Rice, dried shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, taro

From the middle of the Meiji era, Sawara no Kōko Sushi started being made with Spanish mackerel to celebrate a bountiful catch and to pray for the safety of fishermen.

Where it is made

Bizen City

Main ingredients

Spanish mackerel, pickled daikon radish, rice

Kusagina are the dried young leaves of kusagi, a plant which grows wild in the countryside. It has an incredibly strong smell, so you'll know it's there even if you're just walking nearby.

Where it is made

Kibichuo Town

Main ingredients

Kusagina, rice, chicken, burdock root, carrots, shiitake

Yubeshi is a rice cake confection made with yuzu and walnuts, historically developed as a portable and preservable food but also given as a gift, with roots in many regions of the country.

Where it is made

Takahashi City, Yakago Town

Main ingredients

Yuzu citrus, glutinous rice flour

Kurashiki's special product is "takomeshi (octopus with rice)."

Where it is made

Kurashiki

Main ingredients

Octopus, rice, and onions

"The Kamogata-cho area of Asakuchi City", located in the southwestern part of Okayama Prefecture, has flourished as a production center of "hand-pulled noodles" since the Edo period (1603-1868) due…

Where it is made

Asakuchi City

Main ingredients

Hand-pulled somen , daikon radish, carrots, deep-fried tofu pouches

"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by simmering mysids, daikon radish, and ginger in sugar, sake, and soy sauce, boasting a traditional taste that heralds…

Where it is made

Seto Inland Sea coast

Main ingredients

Mysids, daikon radish

Soup with mochi rice cakes is an indispensable dish during the New Year. Various forms of the soup exist depending on the region.

Where it is made

Takahashi

Main ingredients

Japanese amberjack, spinach, and root vegetables such as daikon radish, carrots, burdock root, and lily bulb

Takakibi came from mainland China and is a type of corn. Also known as "sorghum millet," it is different from the type of "corn" native to the United States.

Where it is made

Soja City, Ibara City, Takahashi City, Niimi CIty

Main ingredients

Takakibi grain, Gobou(=Burdock), Carrot, Daikon radish, Shiitake mushroom, Chikuwa(fish cake)

Kenchin-soba, which makes use of this buckwheat, is a hot soba noodle topped with kenchin soup, which is made by simmering vegetables such as tofu, radish, carrots, and gobou(=burdock) root in a soy…

Where it is made

Niimi City

Main ingredients

Soba noodles, Chicken, Tofu, Daikon radish, Carrot, Gobou(=Burdock), Fried thin tofu

Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summer. In some areas, it is called nebuto, and its standard Japanese name is tenjikudai.

Where it is made

Seto Inland Sea Coast

Main ingredients

Ishimochi Jako (Baby White Crocker Fish)

"Shisshi Nabe(=Wild boar hot pot) ", known as "shishi-nabe," is enjoyed by many, including local hunters and families, making it a beloved and popular dish in the region.

Where it is made

Mimakasa Area

Main ingredients

Boar meat

"Iidako(= Ocellated octopus)" are often caught in Okayama Prefecture in the Shimotsui area in the Kojima region of Kurashiki City in southern Japan.

Where it is made

Kurashiki City

Main ingredients

Iidako(= Ocellated octopus)

"Tsuyama Horumon Udon" is a dish where fresh mixed horumon (beef or pork offal) is generously mixed and grilled together with udon (thick wheat noodles), coated with a miso or soy sauce-based sauce.

Where it is made

Tsuyama City

Main ingredients

Horumon (beef or pork offal), Udon (thick wheat noodles), Cabbage, Onion, Green onions, Bean sprouts

Okayama Demikatsu Don,” a local bowl in Okayama, features freshly fried pork cutlet topped with piping hot demi-glace sauce.

Where it is made

Okayama City

Main ingredients

Rice, Pork, Cabbage

Ki Nira is a specialty of Okayama Prefecture which accounts for 70% of the national production. It is said to have been cultivated circa 1872 in the Musa and Tamagashi areas of Okayama City.

Where it is made

Okayama City, Akaiwa City

Main ingredients

Yellow Chives

Perilla seeds are plucked from the stems and added to soy sauce for flavoring when eating sashimi, as well as being boiled in tsukudani (food boiled in soy sauce) and pickled in salt.

Where it is made

Mimasaka City

Main ingredients

Perilla seeds, soy sauce

The history of funameshi goes along with the history of Kojima Bay reclamation. The southern area of Okayama Prefecture has long been developed with rice paddies formed by reclamation.

Where it is made

Yakage town, Tamano City, Hachihama town

Main ingredients

Funa (Crucian carp), Gobou(=Burdock root), Carrot, Rice

The Katsuei area (Mimasaka City, Katsuo Town, Nagi Town, and Nishiawakura Village), located in the northeastern part of Okayama Prefecture, is one of the leading black bean production areas in Japan.

Where it is made

Mimasaka City

Main ingredients

Rice, Black beans, Gobou(=Burdock root), Carrot, Kamaboko(=Fish cake), Red pickled ginger

A hot pot dish where soba flour is shaped like loaches (Japanese freshwater fish). This dish is eaten in mountainous areas and is known for being easily digestible and warming the body.

Where it is made

Mimasaka City, Kagamino town

Main ingredients

Buckwheat flour

"Tofu meshi" is made with handmade dashi (=Japanese soup stock) and it has a light flavor, which enhances the natural tastes of the other ingredients.

Where it is made

Takahashi City

Main ingredients

Rice, Tofu, Egg, Field pea, Gobou(=Burdock root)

"Mamakarizushi" is a type of "nigirizushi" (oval-shaped mounds of rice) made with "mamakari" (=Japanese scaled sardine) pickled in vinegar.

Where it is made

Coastal Areas of the Seto Inland Sea

Main ingredients

"Mamakari" (=Japanese scaled sardine), Rice

"Yuzu miso" is made with yuzu peel, yuzu juice, and miso. It is an all-purpose seasoning that is made throughout the country where yuzu is grown.

Where it is made

Ibara City

Main ingredients

Yuzu, Sugar