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)
  • Shirumono(soup)
  • Men(noodles)
  • Don(rice bowl dishes)
  • Sushi
  • Kashi(sweets)
  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Ise Takuan

    Mie

    Ise Takuan

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Hittsumi

    Iwate

    Hittsumi

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Shibazuke

    Kyoto

    Shibazuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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