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

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hittsumi

    Iwate

    Hittsumi

  • Shibazuke

    Kyoto

    Shibazuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Ise Takuan

    Mie

    Ise Takuan

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

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