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

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Momiuri

    Nara

    Momiuri

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kanzuke

    Kumamoto

    Kanzuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Ise Takuan

    Mie

    Ise Takuan

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