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

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Sakura Shrimp Kakiage

    Shizuoka

    Sakura Shrimp Kakiage

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Whitebait Cooking

    Shizuoka

    Whitebait Cooking

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Kobusjime

    Toyama

    Kobusjime

  • Hagi Kamaboko

    Yamaguchi

    Hagi Kamaboko

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

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