Kakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (persimmon leaf) with vinegared rice. There are various theories about the origin of Kakinoha Sushi.

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Gojo City, Yoshino area

주요 재료

Rice, mackerel, persimmon leaves

One of Nara's local dishes, "Nokpe" is a stew of taro, radish, carrots, and other ingredients.

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All over Nara Prefecture

주요 재료

taro, deep-fried tofu, radish, carrot, dried shiitake mushroom, konnyaku

In Nara, it is a white miso soup with tofu, festive radish, carrot, taro, and round rice cake, etc. In many areas, the rice cake is taken out of the soup and dipped in soybean flour with sugar.

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All over the prefecture

주요 재료

round rice cake, celebratory radish, carrot, taro, cotton (momen) tofu, white miso paste, soybean flour

Tea cultivation in Japan is said to have begun in the early 9th century when Kobo Daishi (Kukai) brought back tea seeds from Tang China and sowed them at Butsuryuji Temple in Uda City.

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All over the prefecture

주요 재료

Rice, hojicha (green tea)

The "Omizutori" ceremony held every March at Todaiji Temple has a history of more than 1,200 years, and the original chahan (rice with green tea), called "gecha," is served along with tea porridge…

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All over the prefecture

주요 재료

Rice, soybeans, hojicha green tea, water

"Imobota" refers to botamochi (adzuki-bean covered glutinous rice balls) with taro inside.

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Entire prefecture

주요 재료

Rice, taro, adzuki bean

In the Kansai region, chicken that is eaten is called "Kashiwa." The guardian deity of Tenjin is a cow, so chicken sukiyaki (hot pot) was eaten during the autumn festivals at Tenmangu Shrine.

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Entire prefecture

주요 재료

Chicken, napa cabbage, shirataki noodles, grilled tofu, green onion, shiitake mushroom, chrysanthemum leaves, etc.

Miwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the somen made in this region is called Miwa Somen.

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Entire prefecture

주요 재료

Somen noodles, dashi broth

"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and vegetables are simmered in a broth of milk and dashi.

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Central and Southern Nara Basin

주요 재료

Chicken, milk, vermicelli noodles, shiitake mushroom, napa cabbage, chrysanthemum leaves, carrot, long green onion, burdock root, etc.

In the Nara Basin, the wheat harvest ends and the first stage of the rice planting is completed around the time of "Hagessho," so "Hagessho Mochi" is made as a way to take a break.

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Entire prefecture

주요 재료

Crushed wheat, glutinous rice, roasted soybean powder

"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder.

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Entire prefecture

주요 재료

Yoshino Kudzu Powder, sugar, water, soybean flour, black sugar syrup, etc.

"Warabimochi" is a Japanese confectionary made by adding water and sugar to bracken starch, mixing together while heating, then cooling to a solid shape.

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The whole prefecture

주요 재료

Pure bracken starch, sugar, flour

The syrup is poured over fluffy shaved ice which is created in such shops. There is a reason why "shaved ice" in Nara Prefecture is becoming a new food fad.

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Entire prefecture

주요 재료

Ice, syrup, etc.

‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and rubbed in salt, and Japanese vinegarette.

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All of Nara Prefecture

주요 재료

Octopus, cucumber, white sesame, vinegar, etc.

‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Village in Nara Prefecture, and was an important ‘nare-zushi’, type of traditional sushi fermented with salted fish and…

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Totsukawa Village

주요 재료

Sanma (=Pacific saury), rice, vinegar, salt, etc.

Originally ‘Ayu-zushi’ was a ‘nare-zushi’, sushi fermented from 1week to 1 month, but it had became less served as time went by because of its unique flavor.

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Along the Yoshino River

주요 재료

Ayu (= sweetfish), rice, vinegar, etc.

"Nara-ae" is a dish that uses Nara's specialty, "Nara-zuke", and is a popular dish even among children.

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All of Nara Prefecture

주요 재료

Nara-zuke (=pickled vegetables), Fiddlehead ferns, Kampyo (=dried gourd strips), Dried shiitake mushrooms, Tsukikonnyaku (konjac strips), Carrots, Fried thin tofu

In Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has been enjoyed for a long time.

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All of Nara Prefecture

주요 재료

Daikon Radish, Carrot, Dried Persimmons, Vinegar

"Dengara" is a traditional confection, wrapping sweet bean paste-filled rice cakes in magnolia leaves.

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Higashi Yoshino Village , Kawakami Village

주요 재료

Rice flour, Ho leaves (Magnolia leaves), Azuki beans (Red bean), etc.

In the Yamato Kogen region, the day marking the beginning of rice planting is called "Sabiraki", and on this day, people create "Fukidawara" and offer it on household altars, praying for a bountiful…

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Yamato Kogen Area

주요 재료

Soybeans, Rice, Butterbur leaves

“Manamehari" is a type of mehari-zushi made with salted Shimokita harumana.

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Shimokita-yama Village region

주요 재료

Pickeled Harumana (Mustard green), Rice, Bonito flakes, Soy sauce

In Nara Prefecture, "Iro-gohan" refers to soy sauce-flavored mixed rice.

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All of Nara prefecture

주요 재료

Rice, Carrot, Gobou(=Burdock root) , Thinly sliced and deep-fried tofu, Soy sauce, etc.

‘Zuiki’ is a Japanese taro stem. Stems from red stem species like ‘tou no imo’ and ‘yatsugashira’ (both are species of Japanese taro) have relatively less scum, so it is suitable for food.

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All of Nara Prefecture

주요 재료

‘Zuiki’ (=Japanese taro stem), Fried thin tofu, etc.

This is one of offering dishes during "obon" (mid-August) in Shingon Buddhism.

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All of Nara Prefecture

주요 재료

Carrot, Pumpkin, Eggplant, "Sando mame" (=common green beans), "Zuiki" (=Japanese taro stem), "Myoga" (=Japanese ginger), Gobou (=Burdock root), etc.

‘Shiki shiki’ is a local snack in Nara by grilling dough made from wheat flour, water and sugar, and has been eaten since before war. Eggs can be added these days. It’s like a crape.

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Central Nara Basin

주요 재료

Wheat flour, Sugar, etc.

"Yamato-mana to usuage no nimono" (simmered yamato-mana and fried thin tofu) is a home-style dish using yamato-mana, a traditional vegetable of Yamato (Nara Prefecture).

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All of Nara Prefecture

주요 재료

Yamato-mana, Fried thin tofu, Soy sauce, Sugar, Japanese mustard paste

Itadori is a perennial herb of the Polygonaceae family that grows wild throughout Japan and is an indispensable spring wild plant. It is also called "gonpachi" and "sukampo".

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Yoshino mountainous Area and other Areas in the Nara Prefecture

주요 재료

Itadori (Japanese knotweed), Soy sauce, Mirin (=sweet rice wine) etc.

"Amago no kanroni" is a traditional home-style dish.

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Yoshino District, Uda District

주요 재료

Amago trout, Hoji-cha (roasted green tea)

In Nara Prefecture, which does not face the sea, people used to eat a simmered dish of namabushi (half dried bonito), which lasts for a long time.

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All of Nara Prefecture

주요 재료

Namabushi (half dried bonito), Yuzaki nebuka (Japanese leek)

"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standard local dish in the Katsuragi area and other areas in the prefecture.

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Katsuragi Area and other Areas in Nara Prefecture

주요 재료

Ray