Story of japanese local cuisine

The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan.
						We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

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郷土料理ものがたり紀行

  • Kagawa

    Kagawa’s Food Culture Derived from Soy Sauce

  • Akita

    Food Culture of the Snow Country
 Akita’s cuisine of preserved foods was born from the prefecture’s long, harsh winters

  • Mie

    A unique fishing village’s food culture blessed by the bountiful ocean

  • Miyazaki

    The temperate climate of southern Japan is home to a treasure trove of ingredients

旬の郷土料理

  • Hand pulled somen noodles of Shimabara

    Nagasaki

    Hand pulled somen noodles of Shimabara

  • Inokomochi

    Wakayama

    Inokomochi

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Karashirenkon

    Kumamoto

    Karashirenkon

  • Bouse no sugatazushi

    Tokushima

    Bouse no sugatazushi

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Kachi Ebi Chirashizushi

    Oita

    Kachi Ebi Chirashizushi

  • Goyachanpuru

    Okinawa

    Goyachanpuru

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