Interest
Ceremonial / festival food
行事食
正月・祝い膳・婚礼・祭礼など特定の年中行事・儀礼と結びついて食べられる ・ 472 items
- Agemaki Yuba no Nimono揚げまき湯波の煮物Fried ── Fried dishesrolled, fried yuba simmered in a light broth, from Nikko
- Aichi Hakozushi箱ずしRice dishes ── Sushivinegared rice pressed in a box under diagonal rows of toppings
- Iga ManjuいがまんじゅうSweetsa bean-paste bun coated in dyed sticky rice grains
- Moroko ZushiもろこずしRice dishes ── Sushia small freshwater fish simmered sweet and pressed onto sushi rice
- Aichi Zoni雑煮Hot pot & soupsa plain clear-broth New Year soup of mochi and greens, deliberately unseasoned with miso
- AimazeあいまぜHome-stylejulienned root vegetables simmered together
- Aji no Maruzushiあじの丸ずしRice dishes ── Sushiwhole horse mackerel cured and rolled with shiso around vinegared rice
- Aka Konnyaku Ni赤こんにゃく煮Home-styleOmi-Hachiman's iron-red konjac simmered in soy sauce
- Akagai Garan Mushi赤貝がらん蒸しHome-styleark shell steamed in its shell with soy broth
- Akagarei no Komaburiアカガレイの子まぶりRawflounder sashimi tossed with its own roe
- Akamai赤米Grains ── Rice varietiesred-husked rice tied to old harvest rituals
- AkanekoあかねこSweetssticky rice and wheat mochi dusted with sweet soybean flour for the mid-summer rite
- Akazushi (Akazuke)赤ずし（赤漬け）Rice dishes ── Sushired shiso mochi-rice sushi that carries a household through midsummer
- Akita OyakiおやきSweetsglutinous rice cake filled with sweet red bean
- ArumadoアルマドProcessed staples ── Nerimono (fish-paste products)a Hirado kamaboko log with a hard-boiled egg dyed pink at its core
- Gane-ageがね揚げFried ── Fried dishesjulienned sweet potato fried into a crab-leg shape
- Tai Somen鯛そうめんNoodlesAmakusa tai somen — somen noodles simmered in the broth of a whole simmered sea bream
- Tako Meshiたこ飯Rice dishesAmakusa tako meshi — rice cooked or mixed with rehydrated sun-dried octopus
- Amanatto no Osekihan甘納豆のお赤飯Rice dishesAmanatto sekihan — sweet red rice colored with food dye, not azuki
- Anmochi Zoniあんもち雑煮Hot pot & soupswhite miso zoni with a sweet red-bean-filled rice cake
- Anpogaki no Namasuあんぽ柿のなますRawsemi-dried persimmon in a vinegared daikon-carrot salad
- BekomochiべこもちSweetsa marbled steamed mochi cake for the boys' festival
- Kujira Jiruくじら汁Hot pot & soupsa hearty New Year soup of salted whale blubber and root vegetables
- Mame Shitogi豆しとぎSweetsa soybean and rice-flour offering cake from Nanbu
- Ara no Sugataniあらの姿煮Home-stylea whole grouper, ten kilos or more, simmered for a shrine festival showpiece
- Arame Makiあらめ巻きHome-styleseasonal fish rolled in dried arame seaweed and simmered
- ArareあられSweets ── Wagashi (Japanese sweets)small, bite-sized pieces of glutinous rice cracker
- Atama Ryori頭料理Home-stylelarge fish served whole, head to fin, with a citrus dipping sauce
- Awa Uiro阿波ういろSweetsa steamed red bean cake sweetened with Awa wasanbon sugar
- Ayu Meshi鮎めしHome-stylerice cooked with grilled sweetfish from the Naka River
- Ayu Narezushi鮎なれずしRice dishes ── Sushisalted ayu packed with rice and fermented for months
- Azuki Batto小豆ばっとうSweetswide wheat noodles served in a sweet red-bean broth
- Azuki Hoto小豆ほうとうNoodleshoto noodles simmered in sweet red bean soup instead of miso
- Azuki Zoni小豆雑煮Hot pot & soupsmochi simmered in lightly sweetened red bean broth
- Azuki Zouni小豆雑煮Hot pot & soupssoft rice cakes in a sweet simmered red bean broth
- AzumaあずまRice dishes ── Sushihand-formed sushi using vinegared okara in place of rice
- Bai no Nimonoばいの煮ものHome-stylewhole whelk simmered in the shell
- Barappa ManjuばらっぱまんじゅうSweetssteamed bun wrapped in catbrier leaf
- BekkoべっこうHome-stylesoy-flavored agar jelly with swirled egg
- Bodara-niぼうたら煮Home-stylebone-dry salt cod, soaked a week and simmered soft over days
- Bon Jiru盆汁Hot pot & soupsa vegetable-packed miso soup made without fish stock for Obon
- Ohagi / Botamochiおはぎ・ぼたもちSweets ── Wagashi (Japanese sweets)lightly pounded rice coated in sweet bean paste
- Bote Chaぼて茶Hot pot & soupstea whisked to a froth over black-bean rice, a temple festival treat
- BouriぼうりHome-stylea whole parent taro simmered for two days, eaten in place of New Year's mochi
- Boze no Sugata-zushiボウゼの姿寿司Rice dishes ── Sushiwhole butterfish sushi shaped for Tokushima's autumn festival
- Buri Zoniブリ雑煮Hot pot & soupsNew Year's mochi soup with yellowtail
- Buta Hone Yasai豚骨野菜Hot pot & soupsbone-in pork and island vegetables simmered for New Year's Eve
- ChatsuちゃつHome-stylejulienned root vegetables simmered in vinegar without soy sauce
- Iwashi no Unohana-zukeいわしの卯の花漬けFermented & preservedsardines cured in tofu lees, a Chiba version
- SumitsukareすみつかれHome-stylegrated daikon simmered with soybeans and sake lees, a Chiba version
- Chii Irichii血イリチーHome-stylepork blood stir-simmered with meat and vegetables
- Chirashi-zushiちらし寿司Rice dishes ── Sushisushi rice scattered or topped with a spread of ingredients
- Chobojiruちょぼ汁Hot pot & soupsa sweet-free dumpling soup with cowpeas and taro-stem, made for new mothers
- Daikon-zushi大根ずしRice dishes ── Sushifermented daikon and herring sushi carried in by the herring ships
- Daisen Okowa大山おこわRice dishessoy-seasoned sticky rice steamed with mountain vegetables
- Dango団子Sweets ── Wagashi (Japanese sweets)small balls of rice flour, steamed or grilled on a skewer
- Datemaki伊達巻Processed staples ── Nerimono (fish-paste products)sweet rolled egg-and-fish cake
- DenbuでんぶHome-stylekintoki beans and root vegetables simmered sweet and salty
- DengaraでんがらSweetsa bean-paste rice cake wrapped in magnolia leaves for Boys' Day
- DoburokuどぶろくSake & brews ── Nihonshu (sake)unfiltered home-style rice brew
- Dojou Jiruどじょう汁Hot pot & soupspaddy loach simmered in a sake and soy broth with egg
- Donko Jiruどんこ汁Hot pot & soupsmiso soup with brown hakeling
- Ebi Daikonえび大根Home-styleriver shrimp and daikon simmered tender for winter
- Ebi Miso Jiruえびみそ汁Hot pot & soupssmall Seto shrimp pureed into a white miso soup
- Ebi Mochiエビ餅Sweetsmochi studded with paddy shrimp
- Ebiimo to Bodara no Taitanえびいもと棒だらの炊いたんHome-styleKyoto's striped ebi-imo taro simmered with dried cod
- Ebi Mameえび豆Home-styleLake Biwa river shrimp simmered sweet-savory with soybeans
- EbisuえびすHome-stylesweet soy-flavored agar jelly with egg
- Ozoniお雑煮Hot pot & soupsEdo Zoni — clear soy-based mochi soup with grilled mochi
- EgoえごHome-styleseaweed simmered down and set firm, sliced like a savory jelly
- Tai Somen鯛そうめんNoodlesa whole simmered sea bream served over noodles for weddings and milestones
- Taimeshi鯛めしRice disheswhole sea bream cooked into rice, or laid raw over it in egg-soy sauce
- Ehomaki恵方巻きRice dishes ── Sushia thick sushi roll eaten whole while facing the year's lucky direction
- Fuki Dawaraふき俵Rice dishesrice wrapped in butterbur leaf as a harvest offering
- Fuku Sashiふく刺しRawpaper-thin pufferfish sashimi arranged in a chrysanthemum pattern
- Konbumaki昆布巻き／棒巻きHome-styleFukui konbumaki — dried herring rolled in kelp and simmered soft
- FukumenふくめんHome-styleflaked white fish over konjac noodles, colored to mark the four seasons
- Gameniがめ煮Home-stylechicken and root vegetables simmered together, Fukuoka's own take on chikuzen-ni
- FunankoguiふなんこぐいHome-stylewhole crucian carp wrapped in kelp and slow-simmered with root vegetables
- Futomaki Zushi太巻ずしRice dishes ── SushiBoso's picture-cut sushi roll
- Futsu MochiふつもちSweetsmugwort mochi filled with sweet bean paste
- Gamenoha Manjuがめの葉饅頭Sweetssweet bean-paste dumplings steamed inside a wild sarsaparilla leaf
- Garagara OroshiガラガラおろしHome-stylecoarsely grated daikon mixed with dried sardine and miso
- Gennari Zushiげんなり寿司Rice dishes ── Sushia large pressed sushi topped with seasoned golden eye snapper
- Kaki Namasu柿なますRawdaikon and carrot dressed in vinegar with dried persimmon
- Komodofuこも豆腐Home-styletofu boiled wrapped in a straw mat
- Ginburo Zushi銀ぶろうずしRice dishes ── Sushisushi rice mixed with a rare local bean grown by only a few families
- Goae呉和えHome-styleground soybean paste tossed with vegetables and mushrooms
- Goma Gohanごまご飯Rice dishesglutinous rice steamed with roasted black sesame
- Gomoku Meshi五目飯Rice dishesmixed rice with kanpyo, mushroom, and vegetables for festival days
- GonjuuごんじゅうRice dishespork and fried-tofu rice balls for festival mikoshi bearers
- Goshiki Namagashi五色生菓子Sweetsfive colored mochi sweets for celebrations
- Katemeshiかて飯Rice dishesKatemeshi (Gunma) — rice stretched with barley, beans and root vegetables
- Konnyaku no Shiraaeこんにゃくの白和えHome-stylekonjac dressed in sweetened tofu-sesame paste
- Mayudamaまゆ玉Sweetsrice-flour dumplings shaped like silkworm cocoons for offerings
- NeginutaねぎぬたHome-styleNeginuta (Gunma) — steamed leek dressed in sweet vinegar-miso
- Shime Dofuしめ豆腐Home-stylepressed tofu roll seasoned with soy sauce and sugar
- SumitsukareすみつかれHome-styleSumitsukare (Gunma) — grated daikon simmered with salmon head and soybeans
- Zakuniざく煮Hot pot & soupsfinely diced root vegetables and dried squid simmered without oil
- Gyohan魚飯Rice dishesflaked grilled fish and rice topped with a bone-based broth
- Haba Zoniはば雑煮Hot pot & soupsNew Year's mochi soup with dried habanori seaweed
- Hakata Zoni博多雑煮Hot pot & soupsa New Year mochi soup built around yellowtail and a leafy green called katsuo-na
- Hamo no Yakimonoはもの焼き物Grilledgrilled pike conger, a fixture of Kyoto's Gion Festival table
- Hangoroshi半ごろしSweetshalf-pounded rice rolled in sweet bean paste or soybean flour
- Hanahajiki鼻はじきHome-stylejulienned vegetables and shrimp fanned on a plate and dipped in hot mustard vinegar-miso
- Hana Ingen no Nimame花いんげんの煮豆Home-stylesweet-simmered scarlet runner beans from the highlands
- Hange Dango半夏だんごSweetsa wheat dumpling wrapped in myoga leaf, made for the day farm labor gets a rest
- Hangesho Mochi半夏生餅／小麦餅／さなぶり餅Sweetscracked wheat pounded with glutinous rice, made at the close of rice planting
- Happa Zushi葉っぱずしRice dishes ── Sushia block sushi of salted trout wrapped in tung tree leaves
- Hassun八寸Home-stylea mixed simmered dish of chicken, fish trim, and root vegetables
- Hasumushiはす蒸しHome-stylesteamed grated lotus root with white fish
- Hasu no SanbaiはすのさんばいHome-stylelotus root and carrot dressed in a three-part vinegar sauce
- Hatahata-zushiハタハタ寿しRice dishes ── Sushifermented sandfish sushi for a New Year that can't start without it
- Hatsuuma Dango初午だんごSweetsrice-flour dumplings shaped like silkworm cocoons
- HattoはっとうHome-stylebuckwheat and glutinous rice dough cut into diamonds and boiled
- Haze Tsukudaniはぜ佃煮Home-stylegoby fish simmered down in dark tamari soy sauce
- Hazushi葉ずしRice dishes ── Sushisweet bean sushi wrapped in tung tree leaves
- Hecchoko DangoへっちょこだんごSweetsdimpled millet dumplings simmered in sweet red-bean soup
- Herahera Dangoへらへら団子Sweetsflat dumplings coated in sweet bean paste
- Heso MochiへそもちSweetsa dimpled rice dumpling set out for the harvest moon
- Hiijaa Jiruヒージャー汁Hot pot & soupsgoat simmered long with mugwort and bitter greens
- HikitoshiひきとおしHot pot & soupsa home-raised chicken hot pot thickened with iki-doufu and somen
- Himakajima Takomeshiたこ飯Rice dishesrice cooked with raw octopus until it turns faintly pink
- Hina ManjuひなまんじゅうSweetsrice-dough buns shaped like flowers and rabbits for the Girls' Festival
- HinezushiひねずしRice dishes ── Sushifish fermented with rice in a wooden tub
- Ohira大平Home-stylea broth-rich simmered dish served in a wide shallow bowl
- TakomeshiたこめしRice dishesrice cooked with octopus, a fisherman's meal from Mihara
- UzumiうずみRice dishesvegetables and seafood hidden beneath rice, ladled with broth
- Hiruzen Okowa蒜山おこわRice dishesfive-ingredient sticky rice from the Hiruzen highlands
- Hitokawa ZushiひとかわすしRice dishes ── Sushia box sushi pressed in four or five colorful layers
- Hizu Namasu氷頭なますRawvinegared salmon head cartilage with daikon and carrot
- Bekomochiべこ餅Sweetsleaf-shaped two-tone rice cake
- Izushi飯寿司Rice dishes ── Sushifish and rice pickled with koji
- Konbumaki昆布巻きHome-stylekelp rolls filled with salmon or herring
- Sekihan赤飯Rice dishesHokkaido sekihan — sweet rice with candied beans instead of azuki
- Honkosanほんこさん／報恩講料理Rice dishesthe shojin meal served at Jodo Shinshu's autumn memorial gathering
- Hoonko Ryori報恩講料理Home-stylethe memorial feast for Jodo Shinshu's founder
- Horaku Yaki法楽焼Grilledsea bream and shellfish steamed whole over hot stones, no water
- Hoba Makiほう葉巻きSweetssweet rice dumplings steamed in magnolia leaves
- Hyoboshi no Nimonoひょう干しの煮物Home-stylesun-dried purslane simmered for New Year good luck
- Ibara Mochiいばら餅Sweetssweet rice cake wrapped in smilax leaves
- Shimotsukareしもつかれ／すみつかれHome-styledaikon, soybean, and salted salmon head simmered in sake lees
- Ibitsu MochiいびつもちSweetssweet bean-paste rice cake wrapped in catbrier leaves
- Ichigoniいちご煮Hot pot & soupsa delicate sea urchin and abalone clear soup
- Dento Mochi Ryori伝統餅料理SweetsTraditional mochi cuisine of Ichinoseki — dozens of toppings for a ceremonial rice-cake course
- Iga ManjuいがまんじゅうSweetssweet bean buns wrapped in red rice, named for their chestnut-burr look
- Igami no Nitsukeいがみの煮付けHome-stylea whole parrotfish simmered sweet and salty for New Year's
- Igamochiいが餅Sweetssteamed rice-flour dumplings crowned with colored sticky rice
- IgirisuいぎりすHome-styledissolved igisu seaweed set into a jelly block with mixed vegetables and peanuts
- IiyachiイーヤチRice dishesleaf-wrapped millet mochi carried through a harvest festival
- ImobotaいもぼたSweetsa taro-and-rice mochi wrapped around sweet red bean paste
- Imogushi芋ぐし／いも串Home-styleskewered taro grilled with a miso glaze
- ImotakiいもたきHot pot & soups ── Nabe (hot pot)a riverside autumn hot pot of taro, chicken, and mochi dumplings
- Inaka-zushi田舎ずしRice dishes ── Sushimountain-vegetable sushi from a coast that seafood didn't easily reach
- InamuduchiイナムドゥチHot pot & soupspork and konjac in a thick, sweet miso soup, once made with boar
- Inoko Mochiいのこ餅Sweetstaro-mashed rice balls coated in sweet red bean, offered at harvest
- IriyakiいりやきHot pot & soupsa Tsushima hot pot of home-raised chicken or local fish, its broth finished with soba or somen
- Keihan鶏飯Rice dishesIsahaya keihan — a simple mixed rice of chicken traditionally cooked by the men of the house
- Isaza Mameいさざ豆Home-styleLake Biwa's endemic isaza goby simmered sweet-savory with soybeans
- Buri Daikonぶり大根Home-styleyellowtail simmered with daikon radish
- Itokojiruいとこ汁Hot pot & soupsazuki bean and tofu miso soup
- Itokoniいとこ煮Home-styleazuki beans simmered with root vegetables
- Iwa Okoshi岩おこしSweets ── Wagashi (Japanese sweets)a harder, denser puffed-rice bar sweetened with brown sugar
- Iwakuni-zushi岩国寿司Rice dishes ── Sushia lord's tower of pressed sushi from Iwakuni's castle town
- Iwashi ZushiいわしずしRice dishes ── Sushipressed box sushi topped with salted sardine
- Mame Shitogi豆しとぎSweetsa soybean and rice-flour offering cake from northern Iwate
- Nishime煮しめHome-stylea soy-simmered assembly of seared tofu, root vegetables and dried mountain greens
- IzumiyaいずみやHome-stylea scattered sushi made with seasoned soybean pulp instead of rice
- JabuじゃぶHome-stylechicken and vegetables simmered without added water
- Jiimaami Doofuジーマーミ豆腐Home-stylepeanut milk set firm like sesame tofu
- Joyo Manju薯蕷饅頭Sweets ── Wagashi (Japanese sweets)a manju with a wrapper leavened using grated mountain yam
- Juroku Sasage no Gomamiso Ae十六ささげのごま味噌和えHome-stylelong yardlong beans dressed in sesame miso
- Juubako-iri Botamochi重箱入りぼたもちSweetslayered rice-cake sweet for a newborn's third day
- Jabara Daikon no Nimono蛇腹大根（房切り大根）の煮物Home-styleaccordion-cut dried daikon simmered with vegetables
- Kaasaa MuuchiiカーサームーチーSweetsleaf-wrapped mochi steamed for a midwinter ward-off-evil rite
- Kabu Zoniかぶ雑煮Hot pot & soupsturnip and mochi in a clear soy broth for New Year's
- KaburazushiかぶらずしRice dishes ── Sushifermented turnip and yellowtail sushi from Kanazawa's New Year table
- Oshizushi押しずしRice dishes ── SushiKaga oshizushi — pressed sushi layered and rested overnight
- BarazushiばらずしRice dishes ── SushiKagawa barazushi — scattered sushi rice mixed with simmered vegetables and seafood
- KakimazeかきまぜRice dishesKagawa kakimaze — soy-seasoned mixed rice from Shodoshima
- Konnyaku no Shiraaeこんにゃくの白あえHome-styleKagawa konnyaku no shiraae — konjac dressed in sweet tofu-sesame miso
- Kaho Dango果報だんごSweetsrice dumplings with a lucky twig hidden inside, made for a December rite
- KaisouかいそうHome-stylejellied seaweed for New Year's, made from kotoji-tsunomata
- Kaki MaburiかきまぶりRice dishesa chirashi-style rice dish made in bulk for guests
- Kaki Namasu柿なますRawdaikon and carrot salad with dried persimmon
- Kaki Zoniかき雑煮Home-styleNew Year's mochi soup built on Hiroshima Bay oysters
- Kakiae NamasuかきあえなますRawvinegared edible chrysanthemum with lotus root and walnuts
- Kakimade Gohanかきまでご飯Rice dishesrice mixed with fish-stock vegetables, no vinegar
- KakimazeかきまぜRice dishes ── Sushia five-color mixed sushi from the Kumano coast
- Kakinoha-zushi柿の葉寿司Rice dishes ── Sushimackerel sushi wrapped in persimmon leaves for their tannin
- Kaku Zushi角寿司Rice dishes ── Sushibox-pressed sushi layered with seasoned vegetables inside
- Kakuzushi角ずしRice dishes ── SushiIwami's meatless pressed sushi of vegetables and vinegared rice
- KamabukuかまぶくSweetssteamed potato and mochi flour log shaped like fish cake
- Kamasu Zushiかます寿司Rice dishes ── Sushisalt-cured barracuda pressed around vinegared rice for an autumn shrine festival
- Kaminari Okoshi雷おこしSweets ── Wagashi (Japanese sweets)puffed rice and peanuts pressed into a bar with sugar syrup
- Kate Meshiかて飯Rice dishesrice mixed with simmered vegetables and fish cake
- Kenchin Jiruけんちん汁Hot pot & soupsroot vegetables and tofu pan-fried then simmered in dashi
- Kankan ZushiカンカンずしRice dishes ── Sushivinegar-cured mackerel pressed sushi from Sanuki
- Kara NamasuからなますRawtofu-lees salad with sardine and vegetables
- Karakai-niからかい煮Home-styledried skate cartilage simmered until soft and gelatinous
- Kashiwa Mochi柏餅Sweetsa rice cake filled with sweet bean paste, wrapped in oak leaf
- Kashiwa no Sukiyakiかしわのすき焼きHot pot & soups ── Nabe (hot pot)chicken sukiyaki simmered in a sweet soy broth
- Kashiwa Wan柏椀Hot pot & soupsa clear chicken and shiitake soup served for formal occasions
- Kasube Niかすべ煮Home-stylesimmered dried skate
- Katsuo no TatakiかつおのたたきRawbonito seared over an open flame, then salted and slapped by hand
- Kazunoko数の子Rice dishes ── Sushi toppingsherring roe, salted or dried into a bundle prized for its crunch
- Keihan鶏飯Rice dishesshredded chicken and toppings over rice with chicken broth poured tableside
- KeiranけいらんHot pot & soupssweet red-bean mochi dumplings in a clear soy broth
- Kenbiki Yakiけんびき焼きGrilledwheat dumplings grilled wrapped in myoga leaf
- Kiinai Okowa黄いないおこわRice dishessticky rice steamed golden with gardenia seed and black beans
- Kijoshu貴醸酒Sake & brews ── Nihonshu (sake)sake brewed using sake instead of water
- Kinako MusubiきなこむすびRice dishesrice balls with pickled plum, dusted in toasted soy flour
- KinkamochiきんかもちSweetsa half-moon dumpling filled with walnut and miso caramel
- Kintoki Mame Barazushi金時豆入りばら寿司Rice dishes ── Sushiscattered sushi mixed with sweet kidney beans
- Kirazu MochiきらずもちSweetsmochi rice stretched with tofu pulp, wrapped around sweet red bean
- KirisenshoきりせんしょSweetsa steamed rice-flour cake with walnut, sesame and soy glaze
- Kiritanpo Nabeきりたんぽ鍋Hot pot & soups ── Nabe (hot pot)grilled rice-paste stick hot pot
- KishizuきしずHome-stylecolorful glass-noodle platter with sesame-miso sauce
- Kobu ZushiこぶずしRice dishes ── Sushisushi rice rolled in kelp alone, no filling at its core
- Kohada no Awazukeこはだの粟づけFermented & preservedvinegared gizzard shad cured with millet
- Koi no Amani鯉の甘煮Home-stylesweet soy-simmered carp
- Koi no Arai鯉のあらいRawfresh raw carp rinsed in cold water and served with hot mustard miso
- Koi no Itozukuri鯉の糸造りRawcarp sliced into threads with its own roe
- Koi no Kanroni鯉の甘露煮Home-stylecarp simmered a long while in sugar, syrup, and soy sauce
- Koi no Umani鯉のうま煮Home-stylecarp simmered sweet with soy sauce, sugar, and mirin
- Kokera-zushiこけらずしRice dishes ── Sushipressed sushi layered like cedar-shingle roofing
- Komugi Manju小麦まんじゅうSweetssteamed wheat buns filled with sweet bean paste
- Konoshiro no Sugatazushiこのしろの姿寿司Rice dishes ── Sushiwhole vinegar-cured konoshiro stuffed with sushi rice
- Konpeito金平糖Sweets ── Wagashi (Japanese sweets)small sugar candies studded with tiny nubs
- Korogaki Namasu古老柿なますRawvinegared daikon and carrot with Ujitawara's rolled dried persimmon
- Koshimeshiこうし飯Rice disheswinter-harvested rock nori worked into New Year's Eve rice
- KozuyuこづゆHot pot & soupsa scallop-broth vegetable soup served in shallow lacquer dishes
- Kufa JuushiiクファジューシーRice dishesfirm-cooked pork-stock rice for festivals and rites
- KujakuくじゃくHome-styledyed egg wrapped in colored fish surimi, sliced to show a peacock-feather pattern
- Kujira Gohanくじらご飯Rice dishesrice cooked with whale skin, daikon, and burdock
- Kujira Jiru鯨汁Hot pot & soupssalted whale and vegetable soup
- Yubeshi柚餅子SweetsKumamoto yubeshi — glutinous rice pounded with miso and yuzu, steamed in bamboo bark
- Kure no Nimono暮れの煮物Home-stylewhale meat simmered with daikon and kelp for New Year's Eve
- Kuri Kinton栗きんとんSweetspure chestnut paste twisted into shape with a cloth
- Kuri no Shibukawani栗の渋皮煮Sweetschestnuts slow-simmered in sugar with their inner skin on
- Kuri Okowa栗おこわRice dishesglutinous rice steamed with chestnut and red bean for autumn shrine festivals
- KuritsuboくりつぼHome-stylechicken and root vegetables simmered sweet with candied chestnuts
- Kuromai黒米Grains ── Rice varietiesan anthocyanin-rich rice used since antiquity
- Kuromame-iri Chirashizushi黒豆入りちらしずしRice dishes ── SushiKuromame chirashizushi — scattered sushi with black soybeans
- Kuromame Ni黒豆煮Home-styleTanba black soybeans slow-simmered in soy sauce and sugar
- Kuromame Okowa黒豆おこわRice dishessticky rice steamed with black soybeans
- Kurumi GoboくるみごぼうHome-styleburdock root bound in a sweet edamame paste
- Kurumi Zoniくるみ雑煮Hot pot & soupsNew Year mochi soup served alongside a sweet walnut dipping sauce
- Kusamochi草餅Sweets ── Wagashi (Japanese sweets)mochi kneaded with mugwort, often filled with sweet bean paste
- Kusa Mochi草餅Sweetspounded rice kneaded with young mugwort
- Kuubu IrichiiクーブイリチーHome-styleshredded kelp fried and simmered sweet-salty with pork
- Kuuri JishiクーリジシHot pot & soupsa clear pork soup finished with egg poured like falling snow
- Kuwai no Amaniくわいの甘煮Home-stylearrowhead tubers simmered sweet for New Year's
- Kuwai no Fukumeniくわいの含め煮Home-stylearrowhead corms simmered golden with gardenia seed pods
- Kyanokko Jiruきゃのっこ汁Hot pot & soupsfinely diced root vegetable miso soup (also keno jiru)
- Kyoto Shiromiso Zoni白味噌の雑煮Hot pot & soupsa white miso mochi soup with taro and daikon for New Year's
- Mame Kazunoko豆数の子Home-styleflat yellow soybeans tossed with soy-marinated herring roe
- Mamebu Jiruまめぶ汁Hot pot & soupsa soy broth with walnut-filled wheat dumplings
- ManagatsuoマナガツオSeafood ── Fishbutterfish — a flat, silvery fish for Kansai's New Year table
- Manju饅頭Sweets ── Wagashi (Japanese sweets)a bun of dough wrapped around sweet filling, steamed or baked
- Masu no Ankake鱒のあんかけHome-stylepoached cherry salmon under a sweet, cold starch glaze
- Matcha抹茶Tea & drinks ── Nihoncha (Japanese tea)stone-ground powdered tea from shaded leaf
- Matsumae-zuke松前漬けFermented & preserved ── Tsukemono (pickles)squid, kelp, and herring roe steeped in soy sauce, a Hokkaido winter keeper
- Matsuyama-zushi松山鮓Rice dishes ── Sushia lavish scattered sushi built for Setouchi guests
- Mazemeshiまぜ飯Rice dishesMazegohan — chicken, burdock, and shiitake simmered sweet-savory and folded into hot rice
- Meno Mochi Arareめの餅あられSweetssmall-New-Year rice offerings later fried into crackers
- AimazeあいまぜHome-stylejulienned vegetables dressed separately then tossed together
- Tofu Dengaku豆腐でんがくHome-styleskewered tofu grilled with sweet miso in Iga style
- Zoni雑煮Hot pot & soupsNew Year's mochi soup where eastern and western customs meet
- Mikan ZushiみかんずしRice dishes ── Sushisushi rice seasoned with mikan juice instead of scarce vinegar
- Mikka no Dangojiru三日の団子汁Hot pot & soupsrice-flour dumpling soup for new mothers
- Minazuki水無月Sweetsa triangular ういろう cake topped with sweet red beans for the summer purification rite
- MinudaruミヌダルHome-stylepork loin steamed in a black sesame paste until nearly black
- Misogi DangoみそぎだんごSweetsbean-paste dumplings glazed with a sweet miso sauce
- MitamaみたまRice dishessteamed sticky rice with black soybeans
- Mitori Manjuみとり饅頭Sweetssteamed buns leavened with baking soda and filled with summer red bean
- Mitsume no BotamochiみつめのぼたもちSweetsan oversized rice cake made to mark a firstborn's birth
- Miyazaki Nishime煮しめHome-styleroot vegetables and konjac simmered slowly until the broth is gone
- MobiriもぶりRice dishesrice mixed with simmered root vegetables and black beans
- Morobuta Zushi押し寿司（もろぶた寿司）Rice dishes ── Sushipressed sushi made in a shallow wooden box, sandwiching sea bream between layers of rice
- Mosso-zushi物相ずしRice dishes ── Sushipressed sushi molded in a square wooden box, topped with white fish
- Mushidai蒸し鯛Home-stylea whole sea bream stuffed with seasoned tofu pulp and steamed
- Myoga no Hayakiみょうがの葉焼きGrilledmiso-sweet dough grilled in myoga leaves
- Myoga Zushiみょうが寿司Rice dishes ── Sushichirashi sushi with pink ginger flower buds
- Nadofu菜豆腐Home-styletofu curdled together with seasonal wild greens or flowers
- Ego no Sumisoaeえごの酢味噌あえHome-styleseaweed jelly sliced and dressed with mustard vinegar-miso
- Gohei Mochi五平餅Sweetsskewered rice cakes glazed with walnut miso
- Nameta Garei Nitsukeナメタガレイの煮つけHome-stylesimmered slime flounder for New Year's
- Nanairo Oae七色お和えHome-styleseven summer vegetables dressed in sesame, miso, and sugar
- Nanatoko-zushi七とこずしRice dishes ── Sushia rice porridge of seven greens, gathered from seven neighboring homes
- Nankan-age Makizushi南関あげ巻き寿司Rice dishes ── Sushisushi rolled in sweet-simmered fried tofu skin instead of nori
- Nara Chameshi奈良茶飯Rice dishesrice cooked with chestnuts and red beans in green tea
- Nara Kaki Namasu柿なますRawdaikon and carrot in vinegar, sweetened with dried persimmon
- Nara Noppei奈良のっぺいHome-stylea thick vegetable stew made for the Kasuga shrine's December festival
- NaraeならえHome-styleseven vegetables and fried tofu dressed in a sweet vinegar
- Nasu no Hanazushiなすの花ずしRice dishespickled eggplant layered with rice and chrysanthemum
- Nasu to Ingen no Abura Misoなすといんげんの油味噌Home-styleeggplant and green beans stir-fried in sweet miso
- Natto Jiru納豆汁Hot pot & soupspureed fermented soybean miso soup
- Natto Mochi納豆餅Sweetsmochi filled with or wrapped around fermented soybeans
- NezushiねずしRice dishes ── Sushisalted trout, daikon, and rice fermented with koji for New Year's
- Nerikiri練り切りSweets ── Wagashi (Japanese sweets)a soft, moldable bean-paste sweet worked into seasonal shapes
- NerikomiねりこみHome-stylea glossy, kudzu-thickened sweet vegetable stew
- Nigome煮ごめHome-stylea Jodo Shinshu memorial-day stew of azuki beans and vegetables
- Nigomi煮ごみHome-stylechicken, chestnut, and red bean simmered with root vegetables for an autumn shrine festival
- NiguiにぐいHot pot & soupsa broth-heavy simmered dish eaten first as soup, then again as a stew
- Izushi飯ずしRice dishes ── Sushia nare-zushi of salmon, herring roe and vegetables fermented with rice and koji
- Nishime煮しめHome-styletaro, root vegetables, and konjac simmered slowly in soy sauce
- Nishin no Konbumakiにしんの昆布まきHome-styleherring rolled in kelp
- Nishin to Takenoko no Nitsukeニシンとタケノコの煮付けHome-styledried herring and bamboo shoot simmered sweet
- NoppeのっぺHot pot & soupsa thick, simmered taro dish with scallop, salmon and vegetables
- Noppe Jiruのっぺ汁Hot pot & soupsa root vegetable soup thickened with starch
- NoppeiのっぺいHot pot & soupsa thick root-vegetable stew that settles into a simmered dish
- NotamochiのたもちSweetspounded rice topped with a sweet mashed edamame paste
- NosabaのうさばFermented & preservedNousaba — sun-dried shark cured in a New Year marinade
- NuppeぬっぺHome-styleroot vegetables and konnyaku simmered with chicken into a thick, starch-bound stew
- Nuppei Jiruぬっぺい汁Hot pot & soupsa thickened tofu and mushroom soup for Buddhist observances
- Oae Dangoおあえ団子Sweetsrice-flour dumplings wrapped in tofu-vegetable shira-ae
- Odamaki Mushi小田巻き蒸しHome-styleudon noodles submerged in a large savory egg custard
- OhagiおはぎSweetsrice pounded coarse and wrapped in sweet red bean paste for the equinox
- Ohan黄飯Rice dishesrice steamed golden with gardenia fruit, served with a savory vegetable topping
- OhiraおひらHome-stylesmoke-dried river dace simmered with mountain and river ingredients
- OiriおいりSweetsleftover rice dried, toasted, and bound with sweet syrup
- Oita AimazeあいまぜHome-stylemashed tofu tossed with simmered mountain vegetables and dried radish
- Okata-zushiお方ずしRice dishes ── Sushirice balls of sweetened rice, seasoned mackerel, and simmered kidney beans
- Okayama Bara-zushi岡山ばらずしRice dishes ── Sushia scattered sushi born from dodging an anti-luxury edict
- Okayama Saba ZushiさばずしRice dishes ── Sushipressed sushi of salted mackerel for autumn festivals
- NigomiにごみHome-styleOmura nigomi — chicken, peanuts, and root vegetables diced small and simmered together
- Omura-zushi大村寿司Rice dishes ── Sushipressed sushi shaped for troops with too few plates to go around
- Onsen Manju温泉饅頭Sweets ── Wagashi (Japanese sweets)a steamed bun colored and flavored to suit a hot-spring resort
- Osaka BarazushiばらずしRice dishes ── Sushia scattered sushi with vegetables and dried shiitake mixed into the rice
- Osaka Shiromiso Zoni白味噌雑煮Hot pot & soupsround mochi in a white miso soup with root vegetables
- OsezushiおせずしRice dishes ── Sushipressed mackerel sushi from the Niikawa coast
- Oshaka KogoriおしゃかこごりSweetsa lumpy soybean dumpling for the Buddha's birthday
- OshimonおしもんSweetsrice flour dough pressed into floral molds and tinted for the Doll Festival
- Oshinuki Zushi押し抜きずしRice dishes ── Sushimold-pressed sushi topped with Spanish mackerel and fava bean
- OsuwaiおすわいHome-styledaikon and carrot dressed in sweet vinegar
- Otoshi no Gottso大歳のごっつぉHome-styleroot vegetables simmered in a big pot for the year-end feast
- OtsuboおつぼHome-stylesweetened azuki beans simmered with lightly salted taro
- OyakiおやきGriddle & dumplings ── Konamono (flour-based griddle dishes)a wheat- or buckwheat-dough bun seared then steamed around a savory filling
- Oyomesan Dangojiruお嫁さん団子汁Hot pot & soupswheat dumpling soup made for new mothers
- OzakuおざくHot pot & soupsa simmered vegetable soup of taro, daikon, and carrot
- Rakkasei no Nimame落花生の煮豆Home-stylepeanuts simmered sweet-savory in place of black beans
- Rakugan落雁Sweets ── Wagashi (Japanese sweets)a dry, pressed sweet of sugar and grain flour, molded into shape
- Renkon Mochi蓮根餅Sweetslotus root stuffed with red-and-white sticky rice and steamed
- Renkon no Nimonoれんこんの煮物Home-stylelotus root simmered in a sweet soy dashi
- Saba no Hakozushi鯖の箱寿司Rice dishes ── Sushimackerel-topped pressed sushi from the Izu coast
- Saba no Bozushi鯖の棒ずしRice dishes ── Sushipressed rod-shaped sushi of vinegar-cured mackerel
- Saba no Sugata Zushiさばの姿ずしRice dishes ── Sushia whole mackerel, cured and packed with sushi rice, head and tail intact
- Saba Somen鯖そうめんNoodlessomen noodles simmered in grilled mackerel broth
- Sado no Nishime佐渡の煮しめHome-styleslow-simmered tofu, konjac and kelp in flying-fish dashi
- DabuだぶHot pot & soupschicken and root vegetables simmered thin and watery for a gathering
- Gameniがめ煮Home-stylechicken and root vegetables simmered together for festivals and New Year
- KatemeshiかてめしRice dishesKatemeshi (Saitama) — rice stretched with dried vegetables and shiitake
- NeginutaねぎぬたHome-styleNeginuta (Saitama) — steamed leek dressed in sweet vinegar-miso
- SumitsukareすみつかれHome-styleSumitsukare (Saitama) — grated daikon simmered with dried soybeans and vegetables
- Sakana-zushi魚ずしRice dishes ── Sushiwhole mackerel or horse mackerel cured in vinegar over hand-shaped rice
- Sake no Iizushi鮭の飯ずしRice dishes ── Sushisalted salmon and rice fermented together with koji
- Sake Manju酒まんじゅうSweetssteamed buns leavened with a rice-koji starter
- Sakezushi酒ずしRice dishes ── Sushisushi fermented overnight in Kagoshima's ash-cleared sake
- Same NamasuさめなますRawthinly sliced shark blanched and dressed in fermented miso
- Sanbai Miso三杯みそSweetssteamed sweet rice-flour and red bean cake
- Sangon三献Home-stylea three-course New Year's ritual meal of soup, sashimi, and soup, cup by cup
- Sankaku Chimaki三角ちまきRice dishesa triangular rice dumpling wrapped in bamboo grass
- Sanma-zushiさんまずしRice dishes ── Sushivinegar-cured saury sushi tracing to a Kumano shrine offering
- Sanshoku Dango三色団子Sweets ── Wagashi (Japanese sweets)three-colored dango skewered in pink, white, and green
- Sasa Zushi笹寿司Rice dishes ── SushiSasa-zushi — vinegared rice on bamboo grass topped with mountain vegetables and salmon
- Sasamaki笹巻きRice dishessticky rice wrapped and steamed in bamboo grass leaves
- Sawachi Ryori皿鉢料理Home-stylea single vast platter piled with sushi, sashimi, and simmered dishes for a party
- Sawara no KokozushiさわらのこうこずしRice dishes ── Sushivinegared mackerel sushi with pickled daikon
- Senbuki MageせんぶきまげHome-styleblanched Welsh onion folded and dressed with mustard-vinegar-miso, alongside river snails
- Sendai Zoni仙台雑煮Hot pot & soupsNew Year's mochi soup with grilled goby and salmon roe
- Itoko Niいとこ煮Home-styleazuki beans simmered with taro or pumpkin
- Tofu Dengaku豆腐田楽Home-styleskewered tofu grilled with sweet miso glaze
- Shima Zushi島ずしRice dishes ── Sushiisland-style sushi with soy-marinated fish
- Guzoni具雑煮／島原具雑煮Hot pot & soupsShimabara guzoni — a hearty New Year's mochi soup cooked and served in its own earthen pot
- Kaki Namasu柿なますRawdried persimmon in a vinegared daikon salad
- Kashiwa Mochiかしわ餅SweetsShimane kashiwa mochi — sweet mochi wrapped in smilax leaf
- Sasamaki笹巻きSweetsShimane sasamaki — rice-flour dumplings bound in bamboo grass
- Sazae Meshiさざえ飯Rice dishesrice cooked with chopped turban shell
- Shio Anbin塩あんびんSweetsmochi filled with salt-seasoned red bean paste
- Shiobiki-zushi塩引きずしRice dishes ── Sushisalt-cured salmon pressed onto sushi rice for celebrations
- Shira-ae白あえHome-styletofu ground smooth and dressed with vegetables
- Shoi MeshiしょいめしRice dishessoy-seasoned rice cooked with root vegetables
- Shoten Zushi聖天ずしRice dishes ── Sushitakeout inari and rolled sushi sold at a temple gate
- Shoyu MeshiしょうゆめしRice dishesa soy-simmered mixed rice that became Matsuyama's train-station bento
- Shoyu OkowaしょうゆおこわRice dishessoy-colored glutinous rice steamed with kidney beans
- Shusse Imo出世いもSweetssteamed taro or sweet potato wrapped around red bean paste
- Su Mochi酢もちHome-stylefreshly pounded New Year mochi torn by hand into grated daikon and citrus
- Suhama州浜Sweets ── Wagashi (Japanese sweets)a dense, kneaded dry sweet of roasted soybean flour and sugar
- SuizenすいぜんHome-stylea white agar terrine served with black sesame sauce
- Suko-zushi須古ずしRice dishes ── Sushipressed sushi from a reclaimed-land rice that earned its own reputation
- Sumashi Zoniすまし雑煮Hot pot & soupsclear New Year's mochi soup
- Suttate Jiruすったて汁Hot pot & soupsa soup of ground boiled soybeans in soy sauce or miso
- Suzuki no Hosho Yakiスズキの奉書焼きGrilledsea bass steamed in wrapped mulberry paper
- Taanmu DingakuターンムディンガクHome-styleOkinawan taro worked sweet into a dessert-like paste
- MadaiマダイSeafood ── Fishred seabream — the celebratory fish of Japan
- Tai Men鯛麺Noodlesa whole simmered sea bream served over a bowl of udon noodles
- Tai no Karamushi鯛の唐蒸しHome-stylesea bream stuffed with okara and steamed
- Tai Somen鯛そうめんNoodlesa whole simmered sea bream served over somen noodles
- Taimen鯛めん／鯛そうめんNoodlessomen noodles topped with a whole simmered sea bream
- Taimo no Korobashi田芋のころばしHome-styletaro rolled in sesame after a long, slow soy-sugar simmer
- Takatsu no Torimeshi高津のとり飯Rice dishessoy-simmered chicken mixed into rice
- Tako Meshiたこ飯Rice dishesrice cooked together with fresh octopus
- Tako Momiuri蛸もみうりRawoctopus and salt-rubbed cucumber dressed in sweet vinegar
- Tamago Kanten卵寒天Sweetsegg-set agar sweet
- Tanabata HotoたなばたほうとうSweetswide wheat noodles tossed sweet for the Star Festival
- Tanba Kuromame Gohan丹波黒豆ごはんRice dishesrice cooked with Tanba black soybeans
- Kuromame Ni黒豆煮Home-styleTanba black soybeans simmered sweet for New Year
- Tango Barazushi丹後ばらずしRice dishes ── Sushia layered mackerel sushi from the Tango peninsula
- Tara Jiru鱈汁Hot pot & soupswhole cod miso soup
- Tara no Ko Iri鱈の子炒りHome-stylesimmered cod roe with konjac noodles
- Tara no Kotsukeたらの子つけHome-stylecod sashimi coated with cod roe
- Taruzake樽酒Sake & brews ── Nihonshu (sake)cedar-cask-finished sake
- Tencha碾茶Tea & drinks ── Nihoncha (Japanese tea)unrolled shaded leaf, the raw material for matcha
- Tenko Azuki Sekihanてんこ小豆の赤飯Rice dishesred rice colored with black-eyed peas
- Tenyose天寄せHome-styleagar set with somen noodles or egg, colored for the occasion
- Tobitsuki Dangoとびつき団子Sweetsmochi dumplings coated in sweetened cowpea beans
- Botamochiぼた餅Sweetspounded rice topped with sweet bean paste for equinox and Obon
- Shimotsukareしもつかれ／シモツカレHome-styledaikon, soybean, and salted salmon head simmered in sake lees
- TodomeseとどめせRice dishes ── Sushivinegar-seasoned rice from a Muromachi-era port town
- Tofu Kasutera豆腐カステラSweetscastella sponge made with tofu
- Tofu Meshi豆腐飯Rice dishescrumbled tofu and vegetables over rice in a light broth
- Tojiko Mameとじこ豆Sweetsroasted soybeans bound in a sweet wheat-flour dough and steamed in bamboo bark
- ImomochiいももちHome-styleTokushima imomochi — sweet potato dough wrapped around red bean paste
- Shima Somen島そうめんNoodlessomen noodles served in the broth of simmered sea bream
- Shiromiso Zoni白味噌雑煮Hot pot & soupsTokushima shiromiso zoni — a New Year zoni finished with sweet white miso
- Toridose鶏雑炊Hot pot & soupschicken and rice porridge for New Year's and gatherings
- Tororo ManmaとろろまんまRice dishesgrated mountain yam over rice in miso broth
- Toshiake Udon年明けうどんNoodles ── Udonwhite udon topped with red ingredients for the New Year
- Toshikoshi Soba年越しそばNoodles ── Sobasoba eaten on New Year's Eve, a custom tied to the turning year
- Toshitori-zen歳とり膳Home-stylethe New Year's Eve feast set out for the year's incoming kami
- Totsukawa Sanma Zushiさんま寿司Rice dishes ── Sushivinegared Pacific saury pressed onto sushi rice, or salt-fermented for New Year
- Hatahata Zushiハタハタ寿司RawHatahata Zushi (Tottori) — vinegared sandfish stuffed with seasoned okara, no rice
- Komodofuこも豆腐Home-styleKomodofu (Tottori) — tofu boiled while wrapped in a woven straw mat
- Wakasa no Oyaki若桜のおやきSweetsa mochi-rice bun filled with red bean for a shrine festival
- Buri Daikonぶり大根Home-styleyellowtail simmered with daikon, Toyama style
- Konbumaki昆布巻きHome-styleherring rolled in kelp, Toyama style
- Zoni雑煮Hot pot & soupsNew Year mochi soup, Toyama style
- Tsubojiruつぼ汁Hot pot & soupsa meatless soup of tofu, burdock, and konnyaku served at Buddhist memorial meals
- Tsubonjiruつぼん汁Hot pot & soupsa clear soy-seasoned soup of chicken, kamaboko, and root vegetables served in odd numbers
- Tsuboniつぼ煮Hot pot & soupsdried fern shoots simmered with root vegetables
- TsutokkoつとっこRice dishessweet rice parcels steamed in horse chestnut leaves
- Tsuyu Nishimeつゆ煮しめHot pot & soupsdried herring and straw-wrapped tofu simmered in a seasoned broth
- Uchigae Zoniうちがえ雑煮Hot pot & soupsa zoni made with firm stone tofu instead of rice cake
- Uchimame Jiru打ち豆汁Hot pot & soupsmiso soup with hand-pounded flattened soybeans
- Ude ManjuうでまんじゅうSweetswheat dumplings boiled rather than steamed, plain or bean-filled
- Uni Meshiうに飯Rice dishessea urchin cooked whole into rice, a dish for honored guests
- Unohana Kizushiうの花きずし／唐ずしRice dishes ── Sushihand-formed sushi of vinegared sardine on seasoned okara
- Uzumaki MochiうずまきもちSweetssweet red bean paste rolled inside a spiral of dumpling dough
- Uzumemeshiうずめ飯Rice dishesTsuwano's rice hiding diced fish and vegetables under broth
- UzumiうずみRice dishesrice buried under a clear tofu broth for a memorial meal
- Wakasagi no Kanroniワカサギの甘露煮Home-stylesmelt from Lake Ashinoko candied to a glossy finish
- Kokera Zushiこけら寿司Rice dishes ── SushiKokera Zushi (Wakayama) — grilled fish and vegetables pressed into sushi rice
- WakegiaeわけぎあえHome-stylescallion and octopus dressed in vinegared white miso
- Warigo Bentoわりご弁当Rice dishesa Shodoshima lunch box packed with molded rice and simmered vegetables
- YakomeやこめRice dishessteamed sticky rice with roasted soybeans and sesame, offered to the fields
- Itoko Niいとこ煮Hot pot & soupssweet azuki beans with rice-flour dumplings in a clear broth
- Kashiwa Mochi柏餅SweetsKashiwa mochi wrapped in sarutoriibara leaves, a Boys' Day sweet
- NoppeiのっぺいHome-styleroot vegetables and chicken simmered with a light cornstarch thickening
- Ohira大平Home-styleIwakuni's broth-rich chicken and root vegetable stew
- MimiみみHot pot & soupstriangle-folded dough dumplings simmered in miso with vegetables
- Fuki Dawaraふき俵Rice dishessalted rice and soybeans wrapped in butterbur leaves, offered at rice planting
- Yamato Zoni大和の雑煮Hot pot & soupsNew Year mochi soup in white miso, eaten with sweetened soybean flour
- YangomeヤンゴメRice dishestoasted rice and sweetened azuki for Obon
- YashoumaやしょうまHome-stylesteamed rice-flour dumplings for the Buddha's memorial day
- YogoshiよごしHome-stylegreens and vegetables chopped and simmered with miso
- Hiyajiru冷や汁Home-styleseasonal vegetables served in a cold, savory soaking broth
- Yuzu no Kawaniゆずの皮煮Sweetscandied yuzu peel simmered slowly in sugar
- Yuzu Makiゆず巻きFermented & preserveddaikon rolled around yuzu peel and pickled sweet
- Zaiku Kamaboko細工かまぼこProcessed staples ── Nerimono (fish-paste products)Toyama's sculpted celebration fish cake
- ZakuzakuざくざくHot pot & soupsroot vegetables and chicken cut into cubes and simmered in dashi
- Zunda Mochiずんだ餅Sweetsmochi coated in sweet edamame paste