Tekonezushi is a popular local dish, especially in restaurants in the Ise and Shima regions. It originated as a fisherman's meal, prepared by processing freshly caught fish right on the boat and eaten during busy fishing operations. Today, it is typically made in a wooden bucket and enjoyed at banquets—not only in restaurants, but also at home gatherings when people come together. Made with locally caught bonito and fresh tuna, Tekonezushi is a dish that showcases the flavors of seasonal fish. The sushi rice with the umami of kombu is combined with the umami of bonito seasoned with soy sauce and mirin, making for a visually appealing dish.

Aichi Prefecture's local dish, Fuki no nitsuke (Butterbur Stew), is a familiar meal often prepared at home and served in school lunches. Most of the butterbur currently available is the traditional vegetable of Aichi Prefecture, known as Aichi Wase Fuki. The Chita Peninsula is a major production area, with cultivation dating back to the mid-Meiji period (1868–1912). Today, butterbur is harvested twice a year: Autumn fuki, from October to January, and Spring fuki, from February to May. The period from early to mid-April is called Seimei in the 24 solar terms, meaning 'clean and fresh'. This dish is made by simmering butterbur, which is harvested in season, in a flavorful dashi.

Gawa is a local dish from Shizuoka Prefecture, which boasts one of the largest bonito catches in Japan. The dish is said to have originated when fishermen from Omaezaki Port, one of the region’s major fishing ports, prepared it aboard their boats while out at sea. The name “Gawa” is believed to come from the sound made when ice is stirred into chilled miso soup containing raw bonito and other ingredients. It is commonly enjoyed with plain rice or somen noodles. This refreshing dish showcases the rich umami of bonito and miso.

Ayu zosui, a local dish from Gifu Prefecture, features grilled ayu fish cooked until crispy and served in a flavorful broth with rice. It is said to have gained popularity as a way to enjoy ayu that had been damaged during harvesting. In Gifu Prefecture, known for its clear rivers such as the Kiso, Nagara, and Ibi Rivers, ayu fishing is active from June to October. Traditional fishing sites called yana are located near major rivers, where visitors can try fishing and enjoy freshly caught ayu at nearby restaurants. Typically served at the end of an ayu meal, ayu zosui allows diners to fully appreciate the umami of the fish and the dashi.

Hooba zushi is a typical summer dish, made from vinegared rice wrapped in the leaves of the Japanese big leaf magnolia tree. It was traditionally enjoyed by farmers as a feast during their rest after planting rice. The best time to enjoy the color and aroma of magnolia leaves is between May and August, which is considered the Hooba zushi season. During this time, it has graced the tables of many households. Additionally, magnolia leaves have strong antibacterial, sterilizing, and fungicidal properties, making them especially useful during the hot and humid rice planting season, when vinegared rice is prone to spoilage. The ingredients used for Hooba zushi vary by region. For example, in the Touno region, seven or eight colorful ingredients are placed on the vinegared rice before wrapping, such as sweet saddle river fish, mackerel marinated in vinegar, egg, and kion (red ginger). In contrast, the Hida region prefers a light and refreshing taste, sometimes using only myoga and vinegared rice. Today, Hooba zushi is served in schools, kindergartens, and community centers throughout the prefecture. Its rich umami flavor has made it a beloved local dish among residents.

Risshū (August 8–22) is considered the beginning of autumn in the traditional 24 solar terms. Around this time, eggplant—a classic summer vegetable—is at its peak. A local dish from Ishikawa Prefecture using eggplant, called Nasu no orandani, is commonly served during the harvest season. The name Orandani is said to originate from a Western cooking method introduced through Nagasaki Prefecture. This simple dish involves trimming whole eggplants and simmering them in a broth made from dashi, soy sauce, and sugar. In Ishikawa Prefecture, it is a popular summer delicacy, along with Nasu somen—a dish made with stewed eggplant and somen noodles. "Nasu no olandani" is perfect for this time of year in Japan and can also be served cold. Eggplant that has been thoroughly infused with the umami of dashi is incredibly delicious.

Jibuni is a traditional regional dish from Ishikawa Prefecture. It is made by simmering duck meat, sudare-fu (a type of soft wheat gluten unique to this prefecture), and seasonal vegetables. The duck meat is dusted with flour to thicken the broth, which is a defining feature of the dish. Originating in samurai cuisine, it is said to have been eaten since the Edo period. One theory suggests that the Christian daimyo Ukon Takayama learned it from a missionary and passed it on to the Kaga domain. While it is believed to have started as a samurai dish, ordinary people also hunted migratory birds from the mainland and made Jibuni during the fall and winter. Over time, it began to be served in restaurants and was offered as a tribute dish to feudal lords. From that period on, it was traditionally served in a special thin bowl with a wide, shallow mouth. Even today, it is enjoyed as a home-cooked meal to welcome guests and as a dish for special occasions. It is also featured in Japanese restaurants specializing in local cuisine. By sprinkling flour over the meat before cooking, the umami of the duck is sealed in and the broth thickens, allowing the flavors to blend harmoniously. Depending on the season, seafood may also be added. When wasabi is used, Its refreshing spiciness harmonizes perfectly with the tender duck meat.

Takenoko jiru, a traditional regional dish from Niigata Prefecture, is a miso soup made with the young shoots of the Chishimazasa bamboo, known as "Hime takenoko." It is harvested in spring, around the time of Rikka, one of the 24 solar terms in the traditional East Asian calendar that marks the beginning of summer. Locals eagerly await this season, as hime takenoko is only available for a short time. By adding canned mackerel, the umami and richness of takenoko jiru are significantly enhanced, making it even more delicious and enjoyable to eat.

Ise udon are very thick noodles that are boiled until soft and served in a rich black soup made with a dashi of katsuobushi, iriko — small dried anchovies and sardines, and tamari soy sauce. A simple garnish of sliced...

Aichi is the second largest producer of farmed unagi, freshwater eel. Unagi is often steamed and then grilled but in Aichi it is only grilled resulting in a richer texture. The eel is grilled with a sweet kabayaki soy sauce,...

Raw sakura ebi, a small red shrimp, and ...

Houba are the leaves from the Japanese big-leaf magnolia tree (Magnolia obovate). Houba miso is made by mixing miso with ingredients such as green onions, shiitake, pickles, and the like. This miso mixture is placed on a dried houba leaf...

Shinshu is the old name for the area that is now Nagano. The high altitude and mountainous terrain of the Shinshu area is not suitable for cultivating rice but is good for soba buckwheat. Many generations have passed down the...

Houtou is a hearty soup with noodles. In a nabe hot pot vegetables including kabocha squash are simmered in a dashi broth. Flat and wide udon noodles are added and simmered until soft and the soup is seasoned with miso....

Echizen is a city in Fukui. Oroshi soba is soba noodles served with grated karami daikon and dashi. Oroshi means to grate. Karami daikon is a smaller daikon that is known for its spicy flavor. Kara means spicy and mi...

Kanburi, winter yellowtail harvested from the Sea of Japan, is famous for being fatty. The yellowtail is salted and placed in between a slit cut into a winter turnip. The turnip and yellowtail are fermented with koji-mold (aspergillus oryzae) and...

Masuzushi is a pressed sushi made with masu trout. In 1717 the feudal lord Toshioki Maeda made an offering of Toyama rice and ayu sweetfish pressed sushi to shogun Yoshimune Tokugawa. It was said to make an impression on Yoshimune...

Noppe, a representative local dish of Niigata, is a soup that is found throughout Japan from southern Kyushu to northern Aomori. Each region has its own name for the dish including noppe, noppe jiru, and nuppe. Noppe originated in Niigata...