Kurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and is semi-circular in shape and gray in color.

Where it is made

Yaizu City

Main ingredients

Black hanpen, bread crumbs, wheat flour, eggs

Gawa" is a chilled miso soup made by chopping raw bonito, cucumbers, pickled plums, green perilla, etc., and adding them to water with miso paste, and was first made by fishermen on board their…

Where it is made

Omaezaki City

Main ingredients

Bonito, onion, cucumber, green perilla, ginger, pickled plum, miso

Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in sake lees.

Where it is made

Central region (Shizuoka City), Izu Peninsula (Izu City), Eastern region (Gotemba City, Oyama Town)

Main ingredients

Wasabi (Japanese horseradish)

Tororo soup is made by grating yam and mixing it with soup stock and miso paste, and served over barley rice. The yam, also called "yam," is 1.5 meters long and about 3 centimeters in diameter.

Where it is made

Chubu area (Shizuoka City)

Main ingredients

Japanese yam (jinenjyo)

Gotemba City and Oyama Town are semi-high temperature areas with cold winters and cool summers. In this area, there is an abundance of groundwater from the snowmelt of Mt.

Where it is made

Gotemba City, Oyama Town

Main ingredients

Mizukakena, salt

“Iruka no Miso-ni” is a traditional, local delicacy of Izu.

Where it is made

Ito City

Main ingredients

Ingredients: Dolphin meat, burdock root, miso

Someii, also known as "Seto's Someii," has been sold at teahouses in the former Sechimachi Village (now part of Fujieda City) along the old Tokaido highway since the Warring States period.

Where it is made

Fujieda City

Main ingredients

Rice, glutinous rice, gardenia (kuchinashi) fruit, roasted green tea (sencha)

This local dish is made in the Izu region for special days such as festivals. As it was originally made as a meal for fishermen, it uses locally caught mackerel.

Where it is made

Ito, Izu region

Main ingredients

Mackerel, carrots, shiitake mushrooms, lotus root, eggs

A local dish of the Mikuriya area in Gotemba City.

Where it is made

Gotemba City

Main ingredients

Soba, Chicken, Carrots, Shiitake mushrooms

“Bokumeshi” is a mixed rice made by combining boiled eel and burdock root to cooked rice. The name is derived from a thick stake called a “bokkui.”

Where it is made

Yoshida Town (Chubu Region)

Main ingredients

Eel, burdock, green beans, rice

Splendid alfonsino fishing in Inatori began in the Meiji era.

Where it is made

Higashiizu Town (Inatori)

Main ingredients

Splendid alfonsino, Carrot, and Rice

The Izu Peninsula is Japan's largest producer of red algae, the raw material for tokoroten.

Where it is made

Toi (west Izu), Inatori (east Izu)

Main ingredients

Red algae, Vinegar

Okiagari is a hot pot dish where fresh sakura shrimp are simmered with tofu and spring onions in sukiyaki-style seasoning.

Where it is made

Yui, Shizuoka City

Main ingredients

Fresh sakura shrimp, Tofu, Spring onions

"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese taro), daikon radish, and carrots in Dashi (=Japanese soup stock), soy sauce, and sugar.

Where it is made

Mishima City, Kannami-cho

Main ingredients

Satoimo(=Japanese taro), Daikon radish, Carrot, Shiitake mushroom, Konjac(=yam cake), Fried thin tofu

"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Tougan(=White gourd), eggplant, perilla seeds, ginger, etc.

Where it is made

All of Shizuoka Prefecture

Main ingredients

Natto kouji(Rice kouji, Mame kouji), Tougan(=White gourd), Eggplant, Gobou(=Burdock), Carrot, Fresh ginger, Perilla seed, Ki-Zarame(Sugar)

"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such as beef tendon, black hanpen, fish paste, daikon radish, and eggs are skewered, stewed in a black colored Dashi…

Where it is made

Shizuoka City

Main ingredients

Black hanpen, Beef tendon, Daikon radish, Konjac(=yam cake), Egg, Kombu(=kelp), Dashi (=Japanese soup stock) powder

The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (splendid alfonsino), and Shimoda Port is Japan's leading fishing port for the catch of Kinmedai.

Where it is made

Shimoda City, Higashi-Izu-cho (Inatori)

Main ingredients

Red Snapper, Ginger

"Abekawa Mochi" is a regional dish in the Chubu region, with Shizuoka City at its center. It consists of freshly made mochi (rice cakes) coated with kinako (roasted soybean flour) mixed with sugar.

Where it is made

Shizuoka City

Main ingredients

Mochi(=Rice Cake), Kinako (Roasted soybean flour),Sugar

It is said that the origin of ‘kiriboshi imo’ is Shizuoka Prefecture. In Edo Era, Gon’emon Ohsawa rescued the ship from Satsuma (current Kagoshima Prefecture) wrecked at the offshore of Omaezaki.

Where it is made

Omaezaki City, Shimada City, Yaizu City

Main ingredients

Sweet potato

"Takenoko no Arame-ni" is a local dish mainly in the central area, and simmered bamboo shoot and "arame". ‘Arame’ is a type of kelp.

Where it is made

Yoshida-Cho, Makinohara City, Yaizu City, etc. (Central Region), Western Region

Main ingredients

Bamboo shoot, "Kiriboshi Daikon"(=Dried strips of Daikon radish), "Arame" (a type of kelp)

"Kouhaku Namasu" (vegetable salad marinated with vinegar), one of the must dishes in "osechi" new year dishes, is known with vinaigrette mixed vinegar and sugar and tastes sweet and sour.

Where it is made

Eastern Region (Fujinomiya City, Fuji City)

Main ingredients

Daikon radish, Carrot, Roasted peanuts

"Orido-nasu" is a native species of eggplant from Miho area in Shimizu Ward, Shizuoka City, and its characteristics are round shape, sharp thorns, dark purple skin and rich and sweet teste.

Where it is made

Shizuoka City

Main ingredients

Orido-nasu Eggplant, Red miso

Shirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, and Shizuoka Prefecture boasts the largest catch of shirasu in Japan.

Where it is made

Western Area (Hamamatsu City Maisaka )~Central Area~Eastern Area (Numazu City Shizuura)

Main ingredients

Fresh shirasu, Wakegi (=green onion), Shredded nori (=seaweed), Wasabi (=Japanese horseradish)

Mago-chazuke is a local dish eaten throughout the Izu Peninsula, and was originally a fisherman's meal eaten on boats during fishing.

Where it is made

Ito City, Izu Area

Main ingredients

Horse mackerel, Green onion and Ginger

Namaribushi is one step before becoming dried bonito, which are soft and can be cut into thin slices and eaten like sashimi.

Where it is made

Yaizu City

Main ingredients

Namaribushi (=Bonito), Onion

"Tamago fuwa fuwa" was served at Fukuroi-juku station during the Edo period and the Fukuroi-city Tourism Association has revived the dish as a new local specialty.

Where it is made

Fukuroi City

Main ingredients

Eggs, Dashi (=Japanese soup stock)

"Heso mochi" is offered on the 15th day of August or the 13th day of September of the old calendar when the night is perfect for moon-viewing.

Where it is made

Central and Western Regions (mainly west of the Fuji River)

Main ingredients

Joshinko(=short-grain rice flour)

"Sakura ebi no kakiage" (=sakura shrimp tempura) is a local dish that is eaten throughout Shizuoka prefecture and is made at home or served at local restaurants.

Where it is made

Shizuoka City

Main ingredients

Raw sakura shrimp, Wheat flour