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)
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  • Don(rice bowl dishes)
  • Sushi
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  • Tshukemono(picked vegetables)
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Tsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiuri

    Nara

    Momiuri

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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