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

Tsukemono

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

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