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)
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Tsukemono

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hoha Miso

    Gifu

    Hoha Miso

  • Momiuri

    Nara

    Momiuri

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Momiji Zuke

    Iwate

    Momiji Zuke

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