Regional cuisine of Shizuoka region
Grilled rainbow trout with salt
Fujinomiya in Shizuoka prefecture is actually the region that boasts the highest production of rainbow trout in Japan. Rainbow trout grown in the pristine un...
Shisono water gyoza
The local gourmet “suzuno mizu gyoza” from Susono City, Shizuoka Prefecture, is a healthy boiled gyoza characterized by the green skin kneaded with moloheiya...
Fukutaro
“Mishima Taisha,” located in Mishima City, Shizuoka Prefecture, is a historic shrine that has been revered since ancient times as Ichinomiya in Izu Province....
Kakegawa beef
“Kakegawa beef” is a brand beef from Kakegawa City, Shizuoka Prefecture, where excellent Japanese black calves are carefully selected and raised with special...
Shimada soup with lots of ingredients
“Shimada soup” is a soup made with plenty of local ingredients invented in Shimada City, Shizuoka Prefecture, as part of a dietary education promotion plan. ...
Inatori meat fried rice
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onsen” in Higashiizu, and is the birthplace of “Kappa Shokudo.” Meat and col...
Ohataki meat roll
“Ohataki no Nikumaki,” a soul food from the Enshu region, is a dish made by wrapping “ohataki,” which has been handed down since the Edo period, wrapped in p...
Shiokatsuo udon
“Shiokatsuo udon” is a flavorful gourmet dish made by sprinkling the traditional preserved food “shiokatsuo” from the Nishiizu region and sprinkled on udon a...
Onsen manju
Izu Nagaoka Onsen is a major hot spring resort with 130 hot springs, and “hot spring manju” is one of its specialties. The hot spring manju offered at each s...
Deep-fried pork brown offal
Pork tea motsukaraage is a frozen food for deep-fried chicken developed by Marumatsu Foods. High-quality “domestic motsu” is boiled together with Kikugawa's...
Sakura shrimp
Sakura shrimp is a precious seafood caught only in Suruga Bay and Taiwan in the world, and it is also called the “jewel of Suruga Bay” because of its clear, ...
Iwata Omoro Curry
In the Enshu region, “pork foot” has been called “omoro” since ancient times. The etymology is uncertain, but it is said that it comes from the Ryukyu word “...