List of SAVOR JAPAN Certified Regions

Certified regions (2018) ・・・ Odate District, Akita （2017） ・・Certified regions (2016 and 2017) Kiritampo Tsuruoka City, Yamagata （2017） Komatsu City, Ishikawa Vegetarian dish （2017） Tokamachi City, Niigata （2017） Tokachi Region, Northern Region of Hokkaido Kyoto （2016） Tango-barazushi （2017） Houonkou dishes Hegi-soba (rice and sweet mackerel) Cheese Obama City, Fukui KYOTO in the forests （2017） Gero City, Maze District, Gifu Ichinoseki City/Hiraizumi Region, Kyoto （2016） Town, Iwate （2018） （2016） Mochi zen Chicken sukiyaki Heshiko (rice cake dishes) Ayu (Sweetfish) Yamashiro Region, Kyoto Aizuwakamatsu City, 2018 Uji-cha (green tea) （ ） Fukushima（2017）

Onomichi City, Hiroshima Koduyu （2018） Chichibu Region, Saitama Horaku-yaki （2018）

Sanuki District, Kagawa Hakuba Village, Nagano （2017） （2018） Zuriage udon Sanuki udon Yuasa Town, Takachiho-go and Shibayama Wakayama Soba dishes Districts, Miyazaki （2018） Nishi-Awa District, Tokushima Hamamatsu/Hamana Lake, （2017） Soy sauce and （2016） seafood dishes Shizuoka（2016） Kagura dishes Sobagome zosui Kinokawa City, (buckwheat porridge) Wakayama （2017） Eel Fruit dishes 1 農林水産省Copyright 2017 食料産業局 Food Industry ／Food Affairs Industry Bureau. Affairs Ministry Bureau. of Agriculture, Ministry of Forestry Agriculture, and Fisheries. Forestry and Fisheries. FY2016 SAVOR JAPAN Certified Regions Management Regions Local Specialty Programs Organization Cheese, Tokachi Tokachi is a highly self‐sufficient agricultural region with its food self‐ beef, Tokachi wine, sufficiency rate reaching as high as 1,200%. This program offers Tokachi Region SAVOR JAPAN agricultural experiences and farm tours leveraging beautiful natural etc. scenery, attracting tourists with diverse types of agribusiness and foods. (Hokkaido) Tokachi Council The region is striving to improve tourist transportation by way of facilitating the use of buses and taxis using ICT so as to provide visitors with better access to wide areas of Tokachi. Dishes using rice The region offers over 300 types of rice cake dishes, including special Ichinoseki Mochi Ichinoseki City/ cake cuisine called “Mochi Honzen” (full‐course mochi dinner) inspired by Dietary Hiraizumi Town rituals of the samurai society, as well as various rice cake stuffing using Promotion seasonal agricultural products. The region is engaged in regional branding (Iwate) Council activities leveraging a rice cake culture connected to the daily lives and businesses of people. Tsuruoka Creative Shojin ryori The city offers tour routes for overseas visitors, including night‐stays at temples, farmhouses, fisherman’s houses and onsens. Tourists can Tsuruoka City City of (vegetarian dish) Gastronomy experience more than 50 varieties of indigenous plants which are valuable (Yamagata) as living cultural properties, and taste Buddhist vegetarian cuisine and the Promotion spiritual culture of the Three Mountains of Dewa. Committee Grilled ayu (sweetfish), The district utilizes open‐air fields of a village as a museum called “Maze Gero City, Maze Maze District Hoba‐zushi, etc. Satoyama Museum,” where tourists can enjoy farming experience, ayu District Natural Park fishing and visiting a firefly biotope area. The entire district is devoted to Committee the conservation of natural ecosystems, and is attempting to attract (Gifu) tourists by “Experiencing Genuine Rural Farms in Japan” programs.

Sobagome zosui (buckwheat Nishi‐Awa The district has a distinctive “slope land farming system” and West Awa porridge), Hirara‐yaki a culture cherished by traditional foods including indigenous cereal crop, Tourism District buckwheat and potatoes. The district is trying to attract inbound tourists Association Sora‐ as a long‐stay destination by remodeling old farmhouses into luxurious (Tokushima) no‐sato accommodation facilities where tourists can meet local residents. FY2017 SAVOR JAPAN Certified Regions Management Regions Local Specialty Programs Organization Kiritampo Focusing on historical stories of kiritampo (the district’s traditional food), Odate District the Akita inu (dog) and matagi hunters, the district provides tourists with Akitainu Tourism (Akita) distinctive experiences while sharing a good time with local farmers.

Traditional feast, The city offers several types of tour routes including tasting of a Aizuwakamatsu Aizu sake traditional‐style feast and sake of Aizu, combined with intriguing history Aizuwakamatsu SAVOR JAPAN of samurai culture matching the preferences of inbound tourists. City (Fukushima) Promotion Council

Hamamatsu and Hamamatsu and Eel, seafood Lake Hamana, which is one of the largest brackish‐water lakes in Japan, is Hamana Lake Hamana Lake Food the place of origin of eel aquafarming. The district offers a variety of food and Farming including eel and mud crab, developing tourist destinations with the Distinct Projects Promotion attractiveness of fresh food. (Shizuoka) Council Hegisoba With a concept of “life of heavy snowfall area,” the city offers tour routes Tokamachi City Tokamachi City (buckwheat noodle), enabling tourists to visit and stay at farmhouse inns located in mountain SAVOR JAPAN areas with heavy snow. Tourists can enjoy traditional food of the snowy (Niigata) Yukimi gozen Promotion district and “hegisoba” noodle, as well as kimono which is traditional Council industry.

Chakaiseki cuisine, Komatsu used to be a part of a wealthy feudal domain called Kaga, and Houonkou dishes has inherited a tea ceremony culture including chakaiseki cuisine (tea Komatsu City Komatsu Tourism ceremony dishes) which was enjoyed among feudal merchants. Tourists (Ishikawa) Product Network can visit sites in the city where they can enjoy tasty cuisine, art and culture, and experience stories of its history. FY2017 SAVOR JAPAN Certified Regions Management Regions Local Specialty Programs Organization Heshiko, nare‐zushi, etc. Since the ancient times, Obama has produced a variety of seafood and Obama City OBAMA SAVOR was called “miketsukuni,” which means a country producing food for the JAPAN Committee imperial court. Even now, over 600 kinds of events relating to food are (Fukui) held. The city offers various tour courses combining these folklore events and experimental programs, adapting to the needs of tourists. Kyoto by the Sea Tango‐barazushi, etc. The District is the birthplace of Toyouke‐no‐okami, an ancient goddess of Northern Region Destination food, and inherits many myth and legends relating to the origin of food. Management/ The District promotes a rich culinary culture nurtured by the sea, of Kyoto (Kyoto) Marketing mountains and farming villages as an “another Kyoto.” Organization

Kinokawa Green Fruits dishes, Cha The city has orchards enriched by the Kinokawa River, and produces a Gayu (tea porridge) variety of seasonal fruits including the Arakawa peach throughout the Kinokawa City Tourism year. The city has cherished Cha Gayu (tea porridge) as a local specialty (Wakayama) Promotion cuisine from the Edo Period, and also invents fruit dishes to promote the Council fruits industry.

Sanuki udon The district is famous for Sanuki udon noodles, a dish combining local Sanuki District Sanuki SAVOR noodles produce including high‐quality wheat, dried sardine, salt and soy sauce. It JAPAN Promotion has many udon restaurants where tourists can enjoy various kinds of (Kagawa) Council udon dishes including traditional udon and udon arranged in the tastes of visitors’ home countries. The district has inherited a rich culinary culture enriched through the lives Takachiho‐go and Kagura dishes, Forest Pia Yaki‐hata (burnt of people living in mountain areas, such as traditional food offered at a Shiibayama Takachiho‐go farming) dishes kagura festival which is a heritage of the district. It is a GIAHS‐certified District Tourism district where GIAHS tourism offers programs combining local food, forest (Miyazaki) Association therapy, and life and cultural experiences. FY2018 Savor Japan Certified Regions

Management Regions Local Specialty Programs organization Zuriage udon Rich fresh water from springs of the hills and valleys in the Chichibu region and the Chichibu Area Chichibu Freshwater fish cuisine unique climate in the basin have spawned udon, soba and freshwater fish cuisines. Region Tourism Nowadays, many breweries brew local wine, sake and beer. The region promotes Organization （Saitama） tourism, including boat tours, hot springs and water resources for tourists from abroad. Soba dishes Nowhere is better than the cold uplands surrounded by the Japanese Northern Alps Hakuba Council Hakuba Village when it comes to growing buckwheat (soba), which is why local dishes using for Promoting buckwheat such as sobagaki and sobakiri have been developed. The region （Nagano） Savor Japan promotes itself as a year-round resort by providing activities in the mountains in summer and local food harnessing its soba dietary culture such as Hakuba Gallete. Chicken sukiyaki KYOTO in forests Since the Heian Era (794-1185), the region has been cultivating Kyoto vegetables, Tamba KYOTO in Ayu (sweetfish) and Regional chestnuts, black soybeans, dainagon adzuki beans and pine mushrooms to supply food for the forests Region wild vegetable dishes old imperial city of Kyoto. This region, in which the original Development, Japanese landscape is preserved, offers experiences to taste the local food and live in the (Kyoto） Inc. village forest as well as visit thatched roof cottage villages, breweries and hot springs. Uji-cha (green tea) Yamashiro Kyoto Yamashiro Korogaki (dried The district is a the major area for growing Uji-cha (green tea), which is where the District AREA promotion persimmon) original green tea processing method began. Hotels, cafes and roadside stations offer opportunities to experience Uji-cha fully from viewing tea fields, tea leaf company （Kyoto） picking and tea processing and drinking to tasting Kyoto vegetable cuisine.

Soy sauce The town is a cradle of soy sauce. Visitors can learn about the history and Yuasa-cho Yuasa Town Seafood dishes manufacturing method used for this essential Japanese staple, while enjoying a Wakayama Tourism traditional street view of the town which thrived on the back of soy sauce （ ）Association manufacturing and maritime trade. Visitors can also enjoy abundant fresh seafood directly from the Yuasa Bay. Horaku-yaki With various foodstuffs transported from different towns in Japan by Kitamae-bune Onomichi City Hamako-nabe cargo ship and a wealth of local fresh seafood and citrus, the town has seen a rich seed Co., Ltd. dietary culture evolve over centuries. Taking advantage of the beautiful view of the （Hiroshima） historical streets and the Shimanami Kaido, the town offers a walking tour and a 農林水産省 食料産業局 ／Food Industry Affairs Bureau. Ministry of Agriculture, Forestry and Fisheries. bike ride alongside the local food experience.