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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Search by Genre  Please choose the type of cuisine

  • Local cuisine
  • Regional fast food
  • Nabe(pot dishes)
  • Nimono(boiled dishes)
  • Shirumono(soup)
  • Men(noodles)
  • Don(rice bowl dishes)
  • Sushi
  • Kashi(sweets)
  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Don

  • Oyako Domburi of Nagoya Cochin

    Aichi

    Oyako Domburi of Nagoya Cochin

  • Shimizu Tuna O-toro Don

    Shizuoka

    Shimizu Tuna O-toro Don

  • Yurukaradon

    Kyoto

    Yurukaradon

  • Mustard leaf pickle and rice

    Kumamoto

    Mustard leaf pickle and rice

  • Katemeshi

    Saitama

    Katemeshi

  • Tottori Prefecture

    Tottori

    Tottori Prefecture

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Kaisen Don (Fukui)

    Fukui

    Kaisen Don (Fukui)

  • “Nokke” (On top of) Rice

    Fukuoka

    “Nokke” (On top of) Rice

  • Takomeshi

    Okayama

    Takomeshi

  • Rice with added ingredients

    Aichi

    Rice with added ingredients

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Tome Aburafu Don

    Miyagi

    Tome Aburafu Don

  • Builabaisse rice bowl

    Chiba

    Builabaisse rice bowl

  • Koshimeshi

    Kochi

    Koshimeshi

  • Sabameshi

    Wakayama

    Sabameshi

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