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
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • 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

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Momiuri

    Nara

    Momiuri

  • Kanzuke

    Kumamoto

    Kanzuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Shibazuke

    Kyoto

    Shibazuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Pi-man Miso

    Iwate

    Pi-man Miso

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