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)
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Tsukemono

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiuri

    Nara

    Momiuri

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Hoha Miso

    Gifu

    Hoha Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pi-man Miso

    Iwate

    Pi-man Miso

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