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)

Sakana

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Kibinago Hokaburi

    Kochi

    Kibinago Hokaburi

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Fried Mentai

    Hiroshima

    Fried Mentai

  • Hyugadon

    Oita

    Hyugadon

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Ureshino

    Oita

    Ureshino

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Ika Sashi

    Hokkaido

    Ika Sashi

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

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