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
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Momiuri

    Nara

    Momiuri

  • Pickled Ginger

    Kochi

    Pickled Ginger

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