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)
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  • Don(rice bowl dishes)
  • Sushi
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  • Tshukemono(picked vegetables)
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Tsukemono

  • Hittsumi

    Iwate

    Hittsumi

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Momiuri

    Nara

    Momiuri

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shibazuke

    Kyoto

    Shibazuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Momiji Zuke

    Iwate

    Momiji Zuke

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