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
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hittsumi

    Iwate

    Hittsumi

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shibazuke

    Kyoto

    Shibazuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

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