Ika Ninjin (squid and carrot pickle)AuWi
Fukushima City
Shredded dried squid and carrot are marinated in a sweet-savory sauce of soy sauce and coarse sugar or mirin...
FUKUSHIMA
Fukushima Prefecture
The surveyed city is Fukushima. Of all 394 items in the household survey, Fukushima Prefecture stands out most for Peaches — 8.9× the national average (Fukushima 9,358 g / national 1,050 g). Across the 52 surveyed cities, Fukushima ranks No.1 for Peaches, Sake, Natto and 5 more — 8 items in all.
8.9×Biggest standout
Peaches
per household / year
Peaches
per household / year
8Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Fukushima’s value as a multiple of the national average.
| Item | vs. average | Fukushima | National | Rank |
|---|---|---|---|---|
| Peaches#1Fruit | 8.91× | 9,358g | 1,050g | #1 |
| Manju bunsConfectionery | 1.85× | 1,717JPY | 930JPY | #5 |
| Japanese pearsFruit | 1.78× | 4,508g | 2,530g | #6 |
| SakeAlcohol | 1.72× | 9,366JPY | 5,440JPY | #2 |
| Salted salmonSeafood | 1.68× | 2,040g | 1,213g | #6 |
| Meal-kit ingredientsPrepared Foods | 1.56× | 6,026JPY | 3,859JPY | #6 |
| Pickled Chinese cabbageDried Foods, Seaweed & Soy Products | 1.54× | 952JPY | 617JPY | #4 |
| BonitoSeafood | 1.53× | 1,271g | 829g | #3 |
| TunaSeafood | 1.50× | 2,542g | 1,698g | #7 |
| Natto#1Dried Foods, Seaweed & Soy Products | 1.49× | 7,102JPY | 4,759JPY | #1 |
| Ramen (chuka soba)Dining Out | 1.49× | 13,031JPY | 8,752JPY | #6 |
| Hamburg steakPrepared Foods | 1.42× | 2,364JPY | 1,660JPY | #3 |
MADE
Where Fukushima is a top-3 producer
From Ministry of Agriculture statistics (2024): items where Fukushima ranks No.2–3 nationally by harvest or catch. This is about what the prefecture produces; the #1 list below is about what households buy.
Also No.2–3: Peaches (#2), Japanese pears (#3), Snow peas (#3), Green beans (#3)
Source: MAFF Crop Statistics Survey and Marine Fishery Production Statistics (e-Stat, 2024 final figures).
#1
Where this prefecture ranks #1
Items where Fukushima ranked #1 among the 52 surveyed cities.
Q&A
Fukushima food: common questions
What food is Fukushima No.1 in Japan for?
In Japan’s household spending survey (2023–2025 average), Fukushima ranked No.1 of 52 cities for Peaches, Sake, Natto and 5 more. This ranks what households buy, not what the prefecture produces.
What to eat in Fukushima?
Households here buy far more than the national average of Peaches, Manju buns, Japanese pears, Salted salmon, Pickled Chinese cabbage.
What are the local dishes of Fukushima?
Japan’s Ministry of Agriculture records 30 regional dishes from Fukushima, including Ika Ninjin (squid and carrot pickle), Kozuyu (small-bowl vegetable and seafood soup), Herring Pickled with Sansho Pepper Leaves, Sanma Popo-yaki (grilled minced Pacific saury).
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Tsuyu Nishime (simmered herring and vegetables in broth)
Main ingredients: Dried herring, tsuto-dofu (straw-wrapped tofu), taro, carrot, kelp
→ Kelp is 1.2× the national average in Fukushima (219 g, #16 nationally)
Zakuzaku (mixed vegetable simmer)
Main ingredients: Taro, carrot, burdock root, konnyaku, daikon radish, dried shiitake mushroom, chicken, and more
→ Konjac is 1.2× the national average in Fukushima (1,936 JPY, #7 nationally)
Kozuyu (small-bowl vegetable and seafood soup)
Main ingredients: Dried scallop, wood ear mushroom, taro, shirataki noodles, dried shiitake mushroom, round wheat gluten (mamefu), carrot, bracken, and more
→ Taro is 1.1× the national average in Fukushima (1,320 g, #18 nationally)
Ika Ninjin (squid and carrot pickle)
Main ingredients: Squid, carrot
→ Squid is 1.1× the national average in Fukushima (938 g, #14 nationally)
Sangohachi-zuke (rice bran pickle)
Main ingredients: Cucumber, eggplant, carrot, turnip, and more
→ Cucumbers is 1.1× the national average in Fukushima (3,968 JPY, #11 nationally)
Daikon Mochi (red-veined daikon rice cake)
Main ingredients: Red-veined daikon radish, rice flour
→ Daikon radish is 1.1× the national average in Fukushima (11,105 g, #16 nationally)
DISHES
30 regional dishes from Fukushima Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Kozuyu (small-bowl vegetable and seafood soup)
Aizu region excluding Minami-Aizu
Fukushima is known for Aizu lacquerware, red-lacquered vessels; among them, shallow bowls...
Herring Pickled with Sansho Pepper LeavesSpSu
Throughout the Aizu region
In the Edo period, when fresh fish rarely reached Fukushima, dried herring from Hokkaido...
Sanma Popo-yaki (grilled minced Pacific saury)Au
Iwaki City
Iwaki City has seven coastal areas known as the 'Iwaki Nanahama,' with many fishing ports nearby...
Hokki Meshi (surf clam rice)
Soma City
Soma City has long been a major rice-growing area, still producing Koshihikari, Hitomebore, and other varieties...
Koi no Kanroni (sweet-simmered carp)
Aizu region
Koriyama City in Fukushima is a major carp producer; from the Meiji era, water was drawn from Lake Inawashiro to create ponds...
Cabbage Mochi
Koriyama City
In the Ose area of Koriyama City, a distinctive dish called 'cabbage mochi' has been made for over 80 years...
Zakuzaku (mixed vegetable simmer)
Nihonmatsu City
Daikon radish, carrot, shiitake mushroom, burdock root, and other ingredients are all cut bite-size and simmered in dashi...
Miso Kanpura (miso-glazed potatoes)AuWi
Furudono Town
In parts of Fukushima such as Furudono, potatoes are called 'kanpura' and were once eaten as a staple food...
Daikon Mochi (red-veined daikon rice cake)
Koriyama City
Fukushima has long grown a wide variety of vegetables; among the nationally grown varieties...
Tsuyu Nishime (simmered herring and vegetables in broth)
Minami-Aizu Town
Tsuyu nishime simmers vegetables, herring, and tofu in dashi, seasoned with soy sauce and sugar...
Harako Meshi (salmon and roe rice)
Soma City, Minamisoma City, Namie Town
In autumn, fresh salmon can be caught in the rivers around Matsukawaura and the Hamadori coast; the Ukedo River especially...
Mame Kazunoko (soybeans with herring roe)Wi
Koriyama City, Iwaki City, Fukushima City
Fukushima produces large amounts of soybeans, including varieties such as Osuzu, Fukuibuki, and Sato no Hohoemi...
Sangohachi-zuke (rice bran pickle)SpSuWi
Nihonmatsu City
In the vegetable-rich farming area around Nihonmatsu City, vegetable pickles are a local tradition...
Ankou no Tomo-ae (monkfish with liver dressing)Wi
Soma City
Monkfish, in season in winter, is said to have no part that goes to waste, its liver as prized as its flesh...
Anpogaki Namasu (dried persimmon and daikon salad)Wi
Date City, Fukushima City
Persimmons have been eaten in Fukushima since around the Edo period; in the Yanagawa area...
Ohira (mixed simmered stew)AuWi
Tadami Town
A simmered dish balancing the bounty of sea, mountain, and river, with seaweed, maitake mushroom, and dace (a river fish)...
Koi no Arai (chilled sliced raw carp)Wi
Koriyama City
Carp farming began in Koriyama in the Meiji era; the area had little rainfall in the Edo period...
Kohridofu no Tamagotoji (freeze-dried tofu with egg)AuWi
Fukushima City
Kohridofu, freeze-dried tofu made by freezing, rehydrating, and drying tofu, is a dish unique to cold regions...
Junen Botamochi (perilla seed rice cake)Au
Fukushima City, Iwaki City
Fukushima is a noted producer of perilla (junen/egoma), grown there since before the Meiji era...
Shingoro (grilled rice cakes with perilla miso)AuWi
Shimogo Town, Minami-Aizu Town
Fukushima grows large amounts of perilla, called 'junen' locally, used in many dishes...
Koi-koku (miso carp soup)
Koriyama City
Koriyama City in Fukushima is a major carp producer, promoting carp cuisine through campaigns like 'Fall in Love with Carp'...
Basashi (horse sashimi)
Aizuwakamatsu City, Aizubange Town
Eating horse meat spread in Fukushima around the time of the Boshin War, when wounded soldiers were fed horse meat...
Simmered Crushed Soybeans and Shredded KelpSu
Aizuwakamatsu City
This dish makes good use of long-storing ingredients like crushed dried soybeans and shredded kelp...
Boudara-ni (simmered dried stockfish)Wi
Aizuwakamatsu City
Inland Aizuwakamatsu once had difficulty obtaining fresh seafood, so...
Hattou (kneaded buckwheat dumplings)
Hinoemata Village, Minami-Aizu region
Hattou is made by kneading buckwheat flour with rice or glutinous rice flour, rolling it out, cutting it into diamonds, and boiling it...
Ego (seaweed jelly)SuWi
Nishiaizu Town, Kitakata City
Ego is made by boiling and dissolving a seaweed called egogusa, then setting it into a firm square block, similar to agar...
Junen Hiyadare (cold perilla dipping noodles)SuAu
Samegawa Village
Fukushima grows large amounts of perilla, and dishes made with it are common...
Konnyaku Shira-ae (konnyaku with tofu dressing)
Hanawa Town, Tanagura Town
Hanawa Town is known for konnyaku production, its method spread by a man named Toemon...
Donko-jiru (flathead fish soup)SuAuWi
Soma City
Donko lives along the coast from around Hakodate, Hokkaido, down to the Hamadori area of Fukushima...
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Other prefectures in Hokkaido & Tohoku
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