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)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Ise Takuan

    Mie

    Ise Takuan

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

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