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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  • Local cuisine
  • Regional fast food
  • Nabe(pot dishes)
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  • Tshukemono(picked vegetables)
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Local cuisine

  • Hyo Hoshi

    Yamagata

    Hyo Hoshi

  • Kesen dango

    Kagoshima

    Kesen dango

  • Kosyu koumezuke

    Yamanashi

    Kosyu koumezuke

  • Bero Bero Mochi

    Yamagata

    Bero Bero Mochi

  • Tochimochi

    Toyama

    Tochimochi

  • Iwashi-no-dangojiru

    Chiba

    Iwashi-no-dangojiru

  • Salted fermented Red Squid

    Tokyo

    Salted fermented Red Squid

  • Tai no karamushi

    Ishikawa

    Tai no karamushi

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Himokawa udon

    Gunma

    Himokawa udon

  • Sangayaki

    Chiba

    Sangayaki

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Shiso-maki Umezuke

    Aomori

    Shiso-maki Umezuke

  • Fukuregashi

    Kagoshima

    Fukuregashi

  • Gu-zoni

    Nagasaki

    Gu-zoni

  • Hegisoba

    Niigata

    Hegisoba

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