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)
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Tsukemono

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Hittsumi

    Iwate

    Hittsumi

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Ise Takuan

    Mie

    Ise Takuan

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Momiuri

    Nara

    Momiuri

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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