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)
  • Niku(meat dishes)

Tsukemono

  • Shibazuke

    Kyoto

    Shibazuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Momiuri

    Nara

    Momiuri

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Ise Takuan

    Mie

    Ise Takuan

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