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)
  • Men(noodles)
  • Don(rice bowl dishes)
  • Sushi
  • Kashi(sweets)
  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Momiuri

    Nara

    Momiuri

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Sugukizuke

    Kyoto

    Sugukizuke

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