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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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Shibazuke

    Kyoto

    Shibazuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

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