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

Tsukemono

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kanzuke

    Kumamoto

    Kanzuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Shibazuke

    Kyoto

    Shibazuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bakkya Miso

    Iwate

    Bakkya Miso

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