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)

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Ise Takuan

    Mie

    Ise Takuan

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Hittsumi

    Iwate

    Hittsumi

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Pickled Ginger

    Kochi

    Pickled Ginger

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