Prepared by the land
Fermented & preserved
発酵・保存
95 items
Main genres
Dishes not yet grouped into a genre51
They get their own genre as the count grows
- Achara Zukeあちゃら漬けsummer vegetables in a sweet-and-sour pickle spiced with chili
- Ahodakiあほだきdesalted old takuan pickle simmered in soy sauce
- Azaraあざらaged napa pickles simmered with rockfish and sake lees
- Buta Miso豚味噌pork and miso pounded together into a keeping paste, spooned onto rice
- Iwashi no Unohana-zukeいわしの卯の花漬けsardines cured in tofu lees, a Chiba version
- Fugu no Ko no Kasuzukeふぐの子の粕漬けpuffer fish roe cured in salt and sake lees
- Gosai-zukeごさい漬けsalted, fermented sardines or saury layered with daikon
- Hamana Misoはまなみそa sweet-fermented paste of malted rice, beans, and pickled eggplant
- Heshikoへしこmackerel salted and then aged for months in rice bran
- Hon mirin本みりんtrue mirin — the brewed rice sweet-sake seasoning
- Ika Ninjinいかにんじんshredded squid and carrot steeped in a sweet soy marinade
- Ikanago shoyuいかなご醤油Kagawa's revived sand-lance fish sauce
- Ishiruいしり（いしる）Noto's squid-and-fish fermented sauce
- Iwashi no Unohana-zukeいわしの卯の花漬けsardines cured with tofu lees, yuzu, and chili
- Jako Goukoじゃこごうこold pickled Senshu mizunasu simmered with tiny dried shrimp
- Kasu-zu粕酢Handa's sake-lees red vinegar that shaped Edo sushi
- Kinzanji Miso金山寺みそchunky miso studded with summer vegetables
- Kohada no Awazukeこはだの粟づけvinegared gizzard shad cured with millet
- Kome-zu米酢rice vinegar, mellow and umami-forward
- Kujira no Tareくじらのたれsoy-marinated, air-dried whale meat
- Kurozu黒酢Kagoshima's outdoor jar-brewed amber-black rice vinegar
- Kurozukuri黒づくりsquid fermented in its own ink
- Kyabetsu to Masu no Tsukemonoキャベツとマスの漬物Cabbage and trout pickle — a fish-and-vegetable preserve from inland Tsugaru
- Mago Chazukeまご茶漬けpounded raw horse mackerel over rice, doused in hot tea
- Mamakari Suzukeママカリの酢漬けMamakari su-zuke — sweet-vinegar pickled Setouchi sardine
- Migaki Nishin no Kouji Zuke身欠きにしんの糀漬けMigaki nishin no kouji-zuke — dried herring pickled with koji and vegetables
- Mikawa mirin三河みりんthe mirin brewing heartland of coastal Aichi
- Mikiみきa lightly sour, lactic-fermented rice-and-sweet-potato drink from Amami
- Namagusa Koukoなまぐさこうこdaikon pickled in a broth of simmered salted sardines
- Nara-ae奈良和えsimmered vegetables tossed with chopped narazuke pickles
- Nita Kumoji煮たくもじsour leaf pickles simmered fresh with sesame oil
- NosabaのうさばNousaba — sun-dried shark cured in a New Year marinade
- Omi Gyu no Misozuke近江牛の味噌漬Omi beef cured in white miso before grilling
- Onameおなめa fermented barley-and-soybean relish eaten with rice
- Sakana no Shiokara魚の漬物（塩辛）whole fish salted and cured for months
- Sake no Yakizuke鮭の焼漬けgrilled salmon steeped in a soy-based sauce
- Seguro Iwashi no Goma-zukeせぐろいわしのごま漬けsesame-cured anchovy from Kujukuri
- Shikinbai紫錦梅salted plums pickled with red shiso
- Shizuoka Kinzanji Miso金山寺味噌Kinzanji miso — a chunky fermented paste studded with summer vegetables
- ShottsuruしょっつるAkita's fermented hatahata fish sauce
- Shoyu Mameしょうゆ豆koji-fermented soybeans steeped in raw soy sauce
- Shoyu no Miしょうゆの実a fermented soybean-and-grain relish eaten in place of soy sauce
- Surume no Kouji Zukeスルメの麹漬けdried squid cured in koji through winter
- Sushikoすしこglutinous rice fermented with pickled vegetables
- Tofu no Umezuzuke豆腐の梅酢づけfirm mountain tofu, charcoal-grilled then steeped in plum vinegar
- Tsukemono Misoni漬物味噌煮cut pickled napa cabbage simmered in bean miso
- Wakasagi to Renkon no Suzukeわかさぎとれんこんの酢漬けfried smelt and lotus root steeped in sweet vinegar
- Shoyu no Miしょうゆの実Yamanashi shoyu no mi — the koji-fermented soybean solids left from making soy sauce
- Yuzu Makiゆず巻きdaikon rolled around yuzu peel and pickled sweet
- Yuzu Daikon柚子大根dried daikon rolled around yuzu peel and pickled sweet
- Zeitaku Niぜいたく煮desalted old takuan pickle simmered in dashi