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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Momiuri

    Nara

    Momiuri

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Shibazuke

    Kyoto

    Shibazuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

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