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Located in the Balkan Peninsula, once called the "powder keg of Europe," Croatia has a history of repeated mergers and separations with neighboring countries and regions until it gained independence from the former Yugoslavia in 1991. As a result, Croatian cuisine is influenced by the culinary cultures of Italy, France, Hungary, and Turkey etc.

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クロアチアには 地理的・文化的に以下の4つの地域があります。

Croatia is geographically and culturally divided into the following four regions.

スラヴォニア Slavonija


Meat-based cuisine is the mainstay of the region, such as typified by gulaš and ćevapčići. Lard, paprika and garlic are often used due to Hungarian and Turkish influences.


中央クロアチア Central Croatia


Dairy products, meat dishes, and vegetable dishes are the main. Štruklji is a traditional dish in Central Croatia.

イストラ Istra

ダルマチアと同様にシーフードがよく食べられ、トリュフも有名です。 ポレンタなどイタリア由来の食文化を有しています。

Like Dalmatia, seafood is often eaten, and truffles are famous. Its food culture is derived from Italy, such as polenta.

ダルマチア Dalmatia


Dalmatia has a Mediterranean climate and is famous for its olives, lavender and grapes. Fish dishes are popular, and olive oil, herbs and spices such as rosemary and sage are often used.



The Dolac Market, known as the "Stomach of Zagreb," is a historic open-air market that has been in operation since 1926 in the center of the capital. It is a lively place where citizens and tourists visit early in the morning to buy fresh food and souvenirs.


1979年に世界遺産に登録された旧市街は「アドリア海の真珠」とも謳われるほど美しい町並みを誇るドゥブロヴニク。 ボスニア・ヘルツェゴビナの領土で分断されているため、クロアチア本土とは陸続きではない飛地となっています。

Dubrovnik, a World Heritage Site, has a beautiful old town that is referred to as the "Pearl of the Adriatic." The city is divided by the territory of Bosnia and Herzegovina, so it is an enclave that is not connected to the Croatian mainland by land.

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シュトゥルクリ Štruklji


A traditional Croatian home-style dish, similar to a pie with cheese wrapped in a flour crust. There are two types of Štruklji: baked and boiled. It was registered as an Intangible Cultural Heritage of Zagreb in 2007.

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アイヴァル Ajvar


A paste made from red bell pepper, eggplant and garlic. It used to be made by hand at home, but nowadays it is often bought in jars. It is eaten on bread or as a garnish for dishes.

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ブレク Burek


Burek, a spiral-shaped bread, is also a popular breakfast in Croatia. Minced meat and cheese are the standard ingredients, but there are many variations such as spinach and potatoes etc. The Croatian way is to eat burek with a glass of yogurt.

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クレームシュニッタ Kremšnita


A cake made of custard cream sandwiched between pastry dough. It is a specialty of Samobor, a city near Zagreb.


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チェヴァプチチ Ćevapčići


Ćevapčići is a dish of spiced minced grilled meat, eaten throughout the Balkan Peninsula. As the name implies, it originates from the Turkish dish kebab. (Ćevapčići means “small kebab.”) It is usually eaten with ajvar and onions.

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ジュガンチィ(ポレンタ) Žganci (Polenta)


A dish of Italian origin made from corn flour boiled into a porridge. It has been a staple food in northern Italy, where wheat does not grow well. It can be eaten in a variety of ways, such as baked, stewed with food, or drizzled with sweet grain coffee.

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フリタヤ Fritaja


Fritaja is a omelet that is often eaten as breakfast in Croatia, especially in the Istra region. Wild asparagus, a specialty of Istra harvested in the springtime, is also a popular ingredient for fritaja.

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グヤーシュ Gulaš


Gulaš is a stew of beef, onions, and bell peppers etc. that originated in Hungary. Nowadays, it is eaten in Croatia, Germany, Austria, and other neighboring countries.

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トルココーヒー Turkish coffee


Turkish coffee is often drunk at home in Croatia. It is boiled in a small pot called a džezva, and poured into a cup without straining.


Kompot (Compote) is a drink made of fresh or dried fruits boiled with water and sugar.


Zoran Vresnik


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