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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  • Tshukemono(picked vegetables)
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Tsukemono

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiuri

    Nara

    Momiuri

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Hittsumi

    Iwate

    Hittsumi

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Sugukizuke

    Kyoto

    Sugukizuke

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