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

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Momiuri

    Nara

    Momiuri

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Ise Takuan

    Mie

    Ise Takuan

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

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