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)

Tsukemono

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Nitakumoji

    Gifu

    Nitakumoji

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Hittsumi

    Iwate

    Hittsumi

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Ise Takuan

    Mie

    Ise Takuan

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

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