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

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Hittsumi

    Iwate

    Hittsumi

  • Ise Takuan

    Mie

    Ise Takuan

  • Momiuri

    Nara

    Momiuri

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kanzuke

    Kumamoto

    Kanzuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Nitakumoji

    Gifu

    Nitakumoji

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