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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  • 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

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Sakura Shrimp Kakiage

    Shizuoka

    Sakura Shrimp Kakiage

  • Iwana Burg

    Ehime

    Iwana Burg

  • Sea Bream Somen

    Ehime

    Sea Bream Somen

  • Teppai

    Kagawa

    Teppai

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Jappa Jizu

    Aomori

    Jappa Jizu

  • Hyugadon

    Oita

    Hyugadon

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • White bait

    Fukuoka

    White bait

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

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