Kurohanpen fry (fried gray fish cake)
Yaizu City
Kurohanpen is boiled fish paste made from mackerel, horse mackerel, sardines, and more, semicircular in shape and grayish...
SHIZUOKA
Shizuoka Prefecture
The surveyed city is Shizuoka. Of all 394 items in the household survey, Shizuoka Prefecture stands out most for Green tea — 2.4× the national average (Shizuoka 7,697 JPY / national 3,187 JPY).
2.4×Biggest standout
Green tea
per household / year
Green tea
per household / year
6Items ranked #1 nationally
28Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Shizuoka’s value as a multiple of the national average.
| Item | vs. average | Shizuoka | National | Rank |
|---|---|---|---|---|
| Green tea#1Beverages | 2.42× | 7,697JPY | 3,187JPY | #1 |
| Dried baby sardinesSeafood | 2.27× | 854g | 376g | #2 |
| Tuna#1Seafood | 2.19× | 3,715g | 1,698g | #1 |
| Simmered seafood (tsukudani)#1Seafood | 2.06× | 1,835JPY | 889JPY | #1 |
| Dried horse mackerel#1Seafood | 1.91× | 706g | 370g | #1 |
| Other fish paste products#1Seafood | 1.62× | 2,656JPY | 1,642JPY | #1 |
| Other citrusFruit | 1.61× | 5,960g | 3,694g | #4 |
| Soba & udon noodlesDining Out | 1.57× | 11,718JPY | 7,467JPY | #2 |
| PeachesFruit | 1.56× | 1,642g | 1,050g | #9 |
| Mandarin orangesFruit | 1.53× | 11,634g | 7,621g | #2 |
| Other noodles (dining out)Dining Out | 1.51× | 4,586JPY | 3,036JPY | #3 |
| Lotus rootFresh Vegetables | 1.47× | 1,462JPY | 996JPY | #3 |
※ The household survey covers the 47 prefectural capitals plus 5 designated cities. Shizuoka Prefecture also includes Hamamatsu in the survey, but to compare prefectures on equal terms this table uses the capital-city value only.
#1
Where this prefecture ranks #1
Items where Shizuoka ranked #1 among the 52 surveyed cities.
- Dried baby sardines
- Tuna
- Other fish paste products
- Dried horse mackerel
- Green tea
- Simmered seafood (tsukudani)
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.
Saba no hakozushi (boxed mackerel sushi)
Main ingredients: Mackerel, carrots, shiitake mushrooms, lotus root, egg
→ Lotus root is 1.4× the national average in Shizuoka (1,751 g, #4 nationally)
Ozaku (simmered vegetable soup)
Main ingredients: Taro, daikon radish, carrots, shiitake mushrooms, konjac, fried tofu
→ Taro is 1.2× the national average in Shizuoka (892 JPY, #14 nationally)
Shizuoka oden (dark broth skewered oden)
Main ingredients: Kurohanpen fish cake, beef tendon, daikon radish, konjac, egg, kombu, dashi powder
→ Daikon radish is 1.1× the national average in Shizuoka (1,917 JPY, #12 nationally)
Gawa (chilled bonito soup)
Main ingredients: Bonito, onions, cucumber, green shiso, ginger, pickled plum, miso
→ Green onions is 1.1× the national average in Shizuoka (4,634 g, #16 nationally)
Mikuriya soba (chicken and vegetable soba)
Main ingredients: Soba noodles, chicken, carrots, shiitake mushrooms
→ Carrots is 1.1× the national average in Shizuoka (7,953 g, #12 nationally)
DISHES
28 regional dishes from Shizuoka 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.
Gawa (chilled bonito soup)Su
Omaezaki City
Shizuoka Prefecture boasts one of Japan's top bonito catches. Omaezaki Port, at the prefecture's southernmost point...
Wasabizuke (pickled wasabi in sake lees)
Chubu region (Shizuoka City), Izu Peninsula (Izu City), Tobu region (Gotemba City, Oyama Town)
Wasabizuke is chopped wasabi leaves, stems, and root pickled in sake lees. Wasabi cultivation is said to have originated in the Keicho era...
Tororo jiru (grated mountain yam soup)AuWi
Chubu region (Shizuoka City)
Tororo jiru is grated wild mountain yam mixed with dashi and miso, poured over barley rice...
Mizukakena no tsukemono (pickled water-irrigated greens)
Gotemba City, Oyama Town
Gotemba City and Oyama Town sit in a semi-highland area with cold winters and cool summers. Around here, greens irrigated by Mt. Fuji's snowmelt...
Iruka no misoni (dolphin simmered in miso)Wi
Ito City
Dolphin hunting in Shizuoka Prefecture has mainly taken place around the Izu region; bays off the Izu Peninsula...
Someii (gardenia-dyed rice cake)
Fujieda City
Someii, known as "Seto no someii," was served at teahouses in Kamiaojima Village's Seto district (now Fujieda City) along the old Tokaido...
Saba no hakozushi (boxed mackerel sushi)
Ito City, Izu region
A regional dish made in the Izu region for festivals and other special occasions; originally fishermen's food using locally caught...
Mikuriya soba (chicken and vegetable soba)Wi
Gotemba City
A regional dish of the Mikuriya area of Gotemba City. Because this area grew a lot of soba and barley, farming households...
Bokumeshi (eel and rice)
Yoshida Town (Chubu region)
The prefecture's main farmed eel production areas are around Lake Hamana and along the Oi River, with Yoshida Town...
Gennarizushi (alfonsino sushi)
Higashiizu Town (Inatori)
Fishing for splendid alfonsino at Inatori has gone on since the Meiji era. A regional festive dish handed down in this area is...
Tokoroten (agar jelly noodles)Su
Toi (western Izu), Inatori (eastern Izu)
The Izu Peninsula is Japan's top producer of tengusa seaweed, the raw material for tokoroten. Since about 1,600 years ago...
Okiagari (sakura shrimp and tofu soup)
Yui area, Shizuoka City
Sakura shrimp are landed nowhere in Japan except Suruga Bay, mainly at Yui Port in Shizuoka City and the Oi River mouth in Yaizu City...
Ozaku (simmered vegetable soup)
Mishima City, Kannami Town
Ozaku is a vegetable soup made by simmering taro, daikon radish, carrots, and other vegetables in dashi, soy sauce, and sugar...
Kinzanji miso (fermented vegetable miso relish)
Throughout Shizuoka Prefecture
Kinzanji miso is a fermented food made from fermented grains, mixed with winter melon, eggplant, shiso seeds, ginger, and more...
Shizuoka oden (dark broth skewered oden)
Shizuoka City
Shizuoka oden skewers all of its ingredients—beef tendon, kurohanpen fish cake, fish paste products, daikon radish, egg, and more—on sticks, simmered in a dark broth...
Kinme no nitsuke (simmered alfonsino)
Shimoda City, Higashiizu Town (Inatori)
The Izu Peninsula in Shizuoka Prefecture is a production area for splendid alfonsino (kinmedai), and Shimoda Port lands more than any other port in Japan...
Abekawa mochi (soybean flour-coated rice cake)
Shizuoka City
Freshly pounded mochi coated in sweetened roasted soybean flour, a regional treat of the Chubu region centered on Shizuoka City...
Kiriboshi imo (dried sweet potato strips)
Omaezaki City, Shimada City, Yaizu City
Dried sweet potato is said to have originated in Shizuoka Prefecture. In the Edo period, a Satsuma ship wrecked off Omaezaki was aided by Osawa Gon'emon...
Takenoko no arame ni (simmered bamboo shoots with arame seaweed)Sp
Yoshida Town, Makinohara City, Yaizu City, and more (Chubu region), Seibu region
Takenoko no arame ni is bamboo shoots simmered together with arame seaweed, a dish centered on the Chubu region...
Rakkasei namasu (vinegared vegetables with peanuts)Wi
Tobu region (Fujinomiya City, Fuji City)
Kohaku namasu (red-and-white namasu), essential to New Year's osechi dishes, is sweet-and-sour daikon and carrot dressed in vinegar and sugar...
Oridonasu no dengaku (grilled eggplant with miso)SuAuWi
Shizuoka City
Oridonasu is a native eggplant variety from Miho in Shizuoka City's Shimizu Ward, round in shape with sharp thorns and a deep blackish...
Nama shirasu don (fresh whitebait rice bowl)
Seibu region (Maisaka, Hamamatsu City) through the Chubu region to the Tobu region (Shizuura, Numazu City)
Shirasu are young anchovy or sardine fry, about 1-2 months old, and are a Shizuoka...
Magochazuke (fish over tea-soaked rice)Su
Ito City, Izu region
Magochazuke was originally fishermen's food eaten aboard the boat during fishing, found across the Izu Peninsula...
Namaribushi to shiratamanegi salad (bonito and onion salad)
Yaizu City
Namaribushi is fish in the stage just before becoming katsuobushi (dried bonito), soft and sliced thin like sashimi...
Tamago fuwafuwa (fluffy egg soup)
Fukuroi City
Tamago fuwafuwa is a dish served at the Fukuroi post station in the Edo period, revived by the Fukuroi City Tourism Association based on local...
Hesomochi (dimpled moon-viewing rice cake)Au
Central and western regions (mainly west of the Fuji River)
Hesomochi is offered alongside tsukimi dango at the Jugoya (mid-autumn) moon-viewing on the 15th night of the 8th lunar month, or...
Sakura ebi no kakiage (sakura shrimp fritter)
Shizuoka City
All sakura shrimp landed in Japan come from Suruga Bay. Living at depths of 400-600 meters...
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