About This Guide

What this is

Regional Dishes of Japan is a free English guide to 1365 regional dishes (kyōdo ryōri) from all 47 prefectures of Japan. Every dish has its own page with its history and origins, its main ingredients, the occasions it is eaten at, how it is served, and a traditional home recipe. 1365 pages carry a photograph.

Sources

The dish data comes from “Uchi no Kyodo Ryori” (Our Regional Cuisines), the official database of Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF), in which local committees in each prefecture selected and documented their region's dishes between 2019 and 2021. The database is published under the Public Data License (PDL1.0); the texts on this site are translated and adapted from the Japanese originals, and each page links to its source entry.

Photographs are the images offered for download on the MAFF database pages; MAFF permits their reuse with credit. Each photograph is credited to MAFF's “Uchi no Kyodo Ryori” database, and to the individual photo provider where the database names one.

Where a dish has a substantial Wikipedia article, the page adds a longer section adapted from it — from the English Wikipedia where an article exists, otherwise translated from the Japanese Wikipedia. These sections are credited on the page and licensed CC BY-SA 4.0.

Reading the recipes

The recipes are the traditional home recipes recorded by MAFF, translated as written. Quantities, cuts and seasonings vary from household to household — treat them as the record of how a dish is made in its home region, and adjust to your own kitchen.

Corrections

Dish names, boundaries and customs change; prefectural and dish information follows the MAFF database as published. If you spot an error, the source entry linked on each page is the authoritative record.