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

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Momiuri

    Nara

    Momiuri

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kanzuke

    Kumamoto

    Kanzuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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