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)
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  • 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)

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Ise Takuan

    Mie

    Ise Takuan

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Nitakumoji

    Gifu

    Nitakumoji

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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