Food Capital Information Center
Know
Japan's highest Fuji and Suruga Bay,
Enjoy rich nature
Shizuoka Prefecture is blessed with a diverse climate, including Japan's tallest Mt. Fuji and Japan's deepest Suruga Bay, and produces a variety of high-quality agricultural, forestry, and fishery products. The number of agricultural, forestry and fishery products produced is one of the highest in the country, and the number of awards received by the Minister of Agriculture, Forestry and Fisheries is consistently high, making it a treasure trove of ingredients in both quantity and quality, a ``kingdom of ingredients'' so to speak.
Additionally, since Shizuoka Prefecture is located almost in the center of eastern and western Japan, it is a meeting point for the food cultures of the east and west, and each area has its own unique food culture.
Features of each area
In the west, across the Tenryu River, the Mikatahara Plateau extends to the west and the Iwatawara Plateau to the east. Taking advantage of the warm climate, tea, melons, and mandarin oranges are cultivated, oysters, seaweed, and eel are cultivated in Lake Hamana, and whitebait fishing is carried out in the Enshu Sea. There are also traditional specialties such as ``Tamago Fuwafuwa'', which was served at Fukuroi-juku during the Edo period, and Daifukuji natto, which is made using a secret recipe that has been passed down from generation to generation.
[Food information by city/town]
The Chubu region is blessed with food ingredients such as the tea fields of Makinohara Daichi, tuna and bonito caught at Shimizu Port and Yaizu Port, sakura shrimp from Yui Port, and whitebait from Mochimune Port, which boasts the highest yield in Japan. ``Kurohanpen'' which is also an ingredient of ``Shizuoka Oden'', ``Sakura Shrimp Kakiage'' using Sakura shrimp that can only be caught in Suruga Bay in Japan, Orito eggplant said to be a favorite of Tokugawa Ieyasu, Tokaido Gojusanji Maruko. The inn's ``Tororo Soup'' and ``Abegawa Mochi'' are popular as local flavors.
[Food information by city/town]
The eastern region has a rich natural environment such as Mt. Fuji and Suruga Bay, and old townscapes such as the Tokaido Road. Shizuoka water wasabi, which has been certified as a World Agricultural Heritage Site and a Japanese Agricultural Heritage Site, and the traditional vegetable Mizukakena, which is popular as a pickle, are grown using the abundant groundwater of Mt. Fuji.
You can also enjoy raw whitebait from Tagonoura Port and Fujinomiya Yakisoba, a famous local delicacy, in this area.
[Food information by city/town]
Izu is blessed with hot spring resources and is one of the nation's leading tourist destinations. The Izu Peninsula is designated as a UNESCO Global Geopark and is surrounded by the sea, where you can enjoy a variety of seafood, including golden sea bream, the largest catch in Japan, as well as tuna, mackerel, horse mackerel, spiny lobster, and turban shell. In addition, the wasabi grown at the foot of Mt. Amagi, along with other production areas in Shizuoka Prefecture, has been certified as a World Agricultural Heritage Site as the "Traditional Cultivation of Shizuoka Water Wasabi."
[Food information by city/town]
Fujinokuni Food Capital Development Contribution Award
In order to further advance the creation of a ``Food Capital,'' we honor and award the achievements of companies and organizations that practice exemplary activities, such as contributing to the promotion of food culture in the prefecture.
Creating the Fujinokuni food capitalGo to list of Contribution Award winners
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