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

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kanzuke

    Kumamoto

    Kanzuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Momiji Zuke

    Iwate

    Momiji Zuke

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