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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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

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