GI Regional Specialties

20 dishes

• 🥩Hida Beef📍 GifuHida Beef is Wagyu beef from Japanese Black cattle raised in Gifu Prefecture. Once the meat is processed, it is called 'Hida-gyu', whereas live cattle, breeding cows, and stud bulls are referred to as 'Hida-ushi'.
• 🥩Ishigaki beef📍 OkinawaIshigaki Beef is Wagyu beef of the Japanese Black breed that is produced and raised in Ishigaki City and the Yaeyama District (Taketomi Town, Yonaguni Town) of Okinawa Prefecture, meeting specific requirements.
• 🥩Kobe beef📍 HyōgoKobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef.
• 🥩Maesawa beef📍 Iwate前沢牛（まえさわぎゅう）は、岩手県奥州市前沢（旧胆沢郡前沢町）で肥育された黒毛和種の和牛が、一定の規格を満たした場合に呼称を許されるブランド牛肉であり、岩手ふるさと農業協同組合（JA岩手ふるさと）の登録商標である。
• 🥩Matsusaka beef📍 MieMatsusaka beef is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka region of Mie in Japan. It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2,500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.
• 🥩Miyazaki beef📍 Miyazaki宮崎牛（みやざきうし、みやざきぎゅう）とは、宮崎県内で生産肥育された黒毛和種の和牛のうち、日本食肉格付協会の格付けにおいて肉質等級4等級以上の牛肉のことである。地域ブランドの1つであり、地域団体商標に登録済みである。
• 🍵Nishio Matcha📍 AichiNishio Matcha is a regional brand of matcha produced in Nishio City, Aichi Prefecture, and its surrounding areas. It is a regional collective trademark held by the Nishio Tea Cooperative (Registration No. 5204296). The designated goods published by the Japan Patent Office are matcha made from tea leaves harvested in Nishio City, Anjo City, and Kira-cho, Hazu-gun, which have been processed into tencha, refined, and pulverized using a stone mill within the same region. Nishio City guides state the production and processing region as Nishio City and Anjo City.
• 🍵Sayama tea📍 SaitamaSayama tea is a type of green tea leaves produced mainly in the southwestern region of Saitama Prefecture and a small neighboring area in Northwestern Tokyo. In comparison to teas from other tea-growing regions in Japan, Sayama Tea is characterized with its thick leaves. This is because the region is considered to be fairly north, and the cool climate, which sometimes causes frost in winter, making trees unable to survive without thick leaves.
• 🥩Sendai Beef📍 MiyagiSendai Beef is the only brand of beef in Japan that is only permitted to be called by that name if it is graded with the highest meat quality rating of 5. It is certified as a Miyagi Prefecture Special Labeling Certified Food and has also obtained a regional collective trademark.
• 🍵Shizuoka tea📍 Shizuoka静岡茶（しずおかちゃ）は、静岡県で生産されているお茶（緑茶）及び、そのブランド名である。牧之原台地とその周辺地域が最大の生産地であり、生産量は日本国内第1位であるが、年々第2位の鹿児島茶との差が縮まっている（2020年の統計では1,300トン差）。産出額においては2019年に鹿児島茶に抜かれ、1970年から49年間続いた首位の座から陥落した。
• 🍵Uji tea📍 KyotoUji tea is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha, Sencha and Gyokuro. It is believed that Japanese tea originated with the introduction of drinking customs from Tang Dynasty China during the Heian period, while the intensive cultivation of tea plants from seeds began at the Toganoo tea garden. These seeds were later spread to Uji, which became the site to produce the highest quality of tea leaf in Japan.
• 🍵Ureshino Tea📍 SagaUreshino Tea is a Japanese tea produced in a region stretching from Ureshino City in southwestern Saga Prefecture to Higashisonogi Town in Nagasaki Prefecture. Production is said to have begun around the Muromachi period. While known for kamairi-cha (pan-fired tea) where fermentation is stopped by heating in a pan, most is now heated by steaming like other Japanese teas. Even when steamed, unique processing techniques are used to resemble Chinese green tea. The tea leaves are round and have a glossy green color, earning it the name 'Tama Ryokucha' (Guri-cha). It is highly regarded for its strong aroma and umami, and has won many awards.
• 🍵Yamecha📍 FukuokaYamecha is a type of tea produced in Fukuoka Prefecture in Japan. It is cultivated in Yame-shi and its surrounding areas: Chikugo-shi, Hirokawa-cho, Ukiha-shi, and Asakura-shi. Yamecha makes up about 3% of Japan's green tea production and about 45% of Japan's gyokuro production on an annual basis. It is highly prized and one of the first regions in Japan to grow tea. The first tea plant in Yame was imported from China by a Zen priest named Eirin Suzui.
• 🥩Yonezawa beef📍 YamagataYonezawa beef is wagyū originating in the Yonezawa region of Yamagata Prefecture, Japan. Yamagata's government claims Yonezawa is considered one of the generally recognised three most famous beef brands in Japan, along with Kobe beef and Matsusaka beef, but Ōmi beef may have a better claim to this distinction.
• 🍓Yubari King📍 HokkaidoThe Yubari King is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city near Sapporo.
• 🥩Ōmi beef📍 ShigaŌmi beef is a regional variety of wagyū originating in Shiga Prefecture, Japan. The Ōmi in “Ōmi beef” refers to Ōmi Province, the traditional name for the area which became Shiga prefecture. Ōmi beef is generally considered one of the three top brands of wagyū, along with Kobe beef and Matsusaka beef.
• 🥩佐賀牛📍 Saga佐賀牛（さがぎゅう）は、佐賀県農業協同組合・唐津農業協同組合・伊万里市農業協同組合からなるJAグループ佐賀管内の肥育農家で飼育される黒毛和種の和牛のうち、一定の基準を満たした場合に呼称が許される牛肉の名称。日本食肉格付協会の格付けを用いた呼称制限では、仙台牛に次ぐ全国2番目の厳しさである。
• 🥩山形牛📍 Yamagata山形牛（やまがたぎゅう）は、山形県で肥育・育成された黒毛和牛を総称した牛肉である。
• 🥩能登牛📍 Ishikawa能登牛（のとうし）は、石川県内の生産から販売・流通に至る関係団体で構成する「能登牛銘柄推進協議会」が、1995年（平成7年）に作成した規約に基づいた一定の基準を満たした場合に呼称が許される牛肉の名称。出荷頭数が少ないため、ほぼ石川県内でしか流通していない。
• 🍚魚沼コシヒカリ📍 Niigata魚沼コシヒカリ（うおぬまコシヒカリ）は、新潟県魚沼地域（5市2町）で収穫される、コシヒカリBL（9割以上）およびコシヒカリ（1割以下）の米の産地ブランド。魚沼産コシヒカリ（うおぬまさんコシヒカリ）として販売しているケースもある。