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)
  • 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)

Tsukemono

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Nitakumoji

    Gifu

    Nitakumoji

  • Shibazuke

    Kyoto

    Shibazuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

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