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

Tsukemono

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Shibazuke

    Kyoto

    Shibazuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

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