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

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Ise Takuan

    Mie

    Ise Takuan

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Kamakuraduke

    Wakayama

    Kamakuraduke

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