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

Tsukemono

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

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