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)
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Tsukemono

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Hittsumi

    Iwate

    Hittsumi

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Momiuri

    Nara

    Momiuri

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kanzuke

    Kumamoto

    Kanzuke

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