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)
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  • Don(rice bowl dishes)
  • Sushi
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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
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Local cuisine

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Yoshina no Nimono

    Toyama

    Yoshina no Nimono

  • Takorice

    Ehime

    Takorice

  • Tarai Udon

    Ehime

    Tarai Udon

  • Souhei-nabe

    Mie

    Souhei-nabe

  • Ga-Me Stew

    Saga

    Ga-Me Stew

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Myoga Bochi

    Gifu

    Myoga Bochi

  • Shima ninjin Kimpira

    Okinawa

    Shima ninjin Kimpira

  • Takomeshi

    Okayama

    Takomeshi

  • Kayakugohan

    Osaka

    Kayakugohan

  • Sabasushi

    Nagano

    Sabasushi

  • Hako zushi (Osaka zushi)

    Osaka

    Hako zushi (Osaka zushi)

  • Ayu Gyoden

    Aichi

    Ayu Gyoden

  • Salted fermented Red Squid

    Tokyo

    Salted fermented Red Squid

  • Keijiru

    Niigata

    Keijiru

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