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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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Momiuri

    Nara

    Momiuri

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Hoha Miso

    Gifu

    Hoha Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Pi-man Miso

    Iwate

    Pi-man Miso

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