日本の地方を、選ぶ。
The goods that define a place
Food, tea, and crafts drawn from all 47 prefectures.
47 prefectures · Backed by GI & traditional-craft records · Chosen for what sets a place apart
Pick a prefecture to see its signature goods
Japan local goods map
Hokkaido local goods map
Mostly regional gifts · Tokachi raclette cheese / Higashikawa rice
Region colors
HokkaidoTohokuKantoChubuKansaiChugokuShikokuKyushu
Choose a region
Tap the map or a region below to pick a prefecture.
In season now
What the calendar asks for this month: gift seasons with a deadline, and the fruit at its best.
Explore by category
Start with the type: tea, beef, ceramics, then choose the region. Each overview links to every regional specialty in that category.
Japanese Tea by Region: Sencha, Gyokuro, Matcha, Hojicha and Where Each Comes From
Pick the type before the region: sencha is brisk, gyokuro is sweet and thick, matcha is ground tencha, hojicha is roasted and not bitter.
Japanese miso and soy sauce by region: white, red and bean miso, and where each is made
Start with type, not region: white miso is sweet and short-aged, red miso is salty and long-aged, bean miso is soybeans and salt only.
Japanese Ceramics by Kiln: Earthenware, Porcelain, Unglazed, Painted and the Kiln Regions
Earthenware or porcelain first, then the surface: unglazed like Bizen, glazed like Hagi, or painted like Kutani.
Japanese Seafood by Region: Fish, Crab, Oysters, Uni, Nori and Dried Goods
Kind before region: fresh fish is about handling, crab and oysters about season, nori and dried goods about processing.
Japanese Textiles: Tsumugi, Kasuri, Yuzen, Komon, Indigo and Where Each Comes From
Woven or dyed first: tsumugi, kasuri and chijimi weave dyed yarn; yuzen, komon and bingata dye white cloth.
Japanese wagyu by region: Japanese Black, akaushi, branded beef and where each comes from
Breed first, brand second: Japanese Black is marbled, akaushi is lean, a brand name is a set of conditions, not a breed.
Japanese Blades by Region: Knives, Sickles, Scissors, Needles and Where Each Is Forged
Type before region: knives by shape and bevel, sickles by job, and whether the blade was forged or stamped.
Japanese noodles by region: udon, soba, somen, ramen and where each comes from
Type first: somen and hand-stretched udon are pulled, soba is about the flour, ramen and Okinawa soba use kansui.
Household Tools by Japanese Craft Region: Desk, Kitchen, and Home Objects Still Made for Daily Use
Everyday Japanese tools, each tied to a named craft region and still made for use.
Our method
How every item earns its place
We comb the national registries, weigh whether each item is found mainly in one place, then check it against several independent sources. We list what actually belongs to a place.
- 01
Start with the national registries
We begin with GI, traditional-craft, and regional-trademark records.
- 02
Find what's distinctive
We compare each item across Japan to see how rare it is and how rooted it is in one place.
- 03
Confirm with other sources
Every selection is cross-checked against several independent sources.
Explore by purpose
Souvenirs, gifting in Japan, food boxes, and crafts — guides that take you from a purpose straight to a region's distinctive goods.
Japanese Souvenir Guide
A prefecture-based guide to Japanese souvenirs, food gifts, and craft goods for travelers and foreign residents.
Japanese Food Gift Boxes
Regional Japanese food gifts, sweets, tea, and shelf-stable boxes for gifting and trips home.
Japanese Craft Goods Guide
Regional Japanese ceramics, lacquerware, glass, textiles, metalwork, and folk craft goods.
Gift Guide for Foreign Residents in Japan
Local Japanese gifts for foreign residents shopping for the workplace, friends, seasonal events, or trips home.
Omiyage to Bring Home from Japan
A practical list of regional Japanese snacks, tea, food gifts, and small crafts to bring home.
All 47 Prefectures
All 47 prefecture pages, arranged by Japan's eight regions — go straight to the place you're looking for.