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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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
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Tsukemono

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Nitakumoji

    Gifu

    Nitakumoji

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

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