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

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Momiuri

    Nara

    Momiuri

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shibazuke

    Kyoto

    Shibazuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kamakuraduke

    Wakayama

    Kamakuraduke

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