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)
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Tsukemono

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kanzuke

    Kumamoto

    Kanzuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Momiuri

    Nara

    Momiuri

  • Nitakumoji

    Gifu

    Nitakumoji

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Sugukizuke

    Kyoto

    Sugukizuke

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