The Guide for You to Find Japanese Cuisine, Local Restaurant, and Food Retail Store

Japanese Restaurant & Store Search

Choose from dishes

Choose from Japanese ingredients

About This Site

This is the official website of Ministry of Agriculture, Forestry and Fisheries of Japan
which allows you to search for information on Japanese cuisine, local Japanese
restaurant, and Japanese food retail store from Japanese Food and Ingredient Supporter Stores.
Please utilize this webpage and find the information you need to enjoy delicious taste of Japan in your town!

26-07-2021
Announcement: Updated Feature Story We updated Feature Story "Ingredients grown in Japan and created by each abundant season, with a handful of love mixed in" on July 26th, 2021.
19-07-2021
Announcement: Updated Feature Story We updated Feature Story "The condiment “miso” is the result of fermentation and is a traditional food of Japan brimming with savoriness" on July 19th, 2021.
08-03-2021
Announcement: Updated We updated “Virtual Japanese Cuisine Experience” on March 8th, 2021.
12-02-2021
Announcement: Uploaded Recommended Video We uploaded New Recommended Video“WASHOKU DIVE” on Feburary 12th, 2021.

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Feature Story

CHEFF

Ingredients grown in Japan and created by each abundant season, with a handful of love mixed in

Meguro City, Tokyo. In a quiet residential area on a back street one block in from the main road, the restaurant of around 15 seats surrounding a compact open kitchen is filled with informal chatting and delicious aromas. Running the small, but popular, restaurant “Locale” is a young woman from California. Her name is Katy Cole, with a sunny smile said by some to be the restaurant’s source of energy. Born in Los Angeles and brought up in San Francisco, various encounters with fate lay behind her opening a restaurant in a back street of Tokyo.

CULTURE

The condiment “miso” is the result of fermentation and is a traditional food of Japan brimming with savoriness.

“Miso” (fermented soybean paste), an essential part of the Japanese diet, is a traditional ingredients in Japan. Simple ingredients are transformed through fermentation in this condiment, which has continued to be carefully consumed, as a kind of cure-all, throughout its long history of over 1,000 years, and still adorns our dining tables today. “Miso” is closely connected to the traditional food culture rooted in each area of Japan, resulting in a rich variety of flavors formed over long years, and now, alongside the worldwide boom for Japanese cuisine, it is attracting increasing attention overseas too.