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Romania is located in the central south part of Europe. With its rich nature and people that values its ancient traditions, the country still offers a sense of old Europe today. The connection to history, tradition, and nature can also be seen in Romania's food culture.

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One of the meanings of the country’s name, Romania, could be "Land of the Romans," as in 106 AD it became a province of the Roman Empire. Romania has been at the crossroads of the Ottoman and Austro-Hungarian Empires for centuries, As a result, Romanian dishes have influences from the cuisines of Turkey, neighboring former Yugoslavia countries, Bulgaria, as well as Hungary.

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Romania is blessed with fertile land and is one of the leading agricultural and livestock producing countries in Europe. In addition to wheat and corn, Romania produces a wide variety of vegetables. Fresh vegetables, a wide variety of meat dishes and extensive use of dairy products characterize Romanian dishes.



Markets, especially during the summer season, are filled with large quantities of vegetables and fruits. Foods harvested in the summer are preserved and enjoyed throughout the year. The wisdom of the old ways of life is still alive in Romania.



Christmas in Romania begins on December 6, St. Nicolae's Day. There is a time-honored custom to sacrifice a pig for the Christmas feast and to portion it to last all winter. The breaking down of the pig at home at the beginning of winter is a dwindling but precious ritual.

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ママリガ Mămăliga


Along with bread, mămăliga is a staple food in Romania. It is made by kneading coarsely ground corn with water, salt and sometimes butter. It has a thin, rustic flavor that makes it easy to eat as an accompaniment to meat dishes.

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スムントゥーナ Smântână


Smântână is a sour cream that is indispensable in Romanian dishes, served with mamaliga, in soups, or on top of papanași. Smântână combined with (salty) cheese is the perfect accompaniment to mămăliga.

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ムラトゥーリ Murături


Pickles are also an essential accompaniment. Unripe (green) tomatoes,cucumbers, cauliflower and bell peppers are popular, especially during the winter. The fresh acidity and the aroma of garlic and herbs stimulate the appetite.

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パパナッシ Papanași


Crunchy on the outside and chewy on the inside. Papanași are spherical doughnuts made by deep frying a dough kneaded with plenty of cheese and a little flour. They are usually served in pairs, with smântână and jam.

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チョルバ Ciorbă


A soup with a lot of ingredients and a sour taste. There are various types of ciorbă. It is customary to make enough ciorbă for several days at a time and eat it throughout the day.

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ファソーレ・バトゥータ Fasole bătută


A paste made from white kidney beans. The taste and texture are similar to hummus. It is often eaten on bread with fried onions and tomatoes.

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カシュカバル・パネ Cașcaval pane


Thickly sliced and fried cașcaval cheese (yellow cheese), that is loved by people of all ages. Also recommended as an accompaniment to Romanian wine. Goes well with fries or mash potatoes.

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ピエルシチ ウンプルーテ

Piersici umplute

Chocolate-filled peach-shaped cookies


A traditional peach-shaped pastry eaten in Romania during the New Year's holiday. Chocolate cream with finely chopped walnuts is sandwiched inside.

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ルーマニアワイン Romanian Wine


With its mild summers and low rainfall, Romania has a history of wine making for more than 6,000 years. Wines grown in the climate and soil suitable for grape cultivation are highly acclaimed around the world.


在日ルーマニア大使館 Embassy of Romania

Gabi's Cucina&Caffe Gabriella Dumitru

川上・L・れい子 Reiko L. Kawakami


The Central and Eastern European Wine and Liquor Association

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