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)
  • Niku(meat dishes)

Tsukemono

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kanzuke

    Kumamoto

    Kanzuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiuri

    Nara

    Momiuri

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hittsumi

    Iwate

    Hittsumi

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

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