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

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Saba (mackerel) sushi

    Okayama

    Saba (mackerel) sushi

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Igirisu

    Nagasaki

    Igirisu

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Sardine cuisines

    Chiba

    Sardine cuisines

  • Kobusjime

    Toyama

    Kobusjime

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Kani-jiru

    Tottori

    Kani-jiru

  • Hamosuki

    Hyogo

    Hamosuki

  • Ayuzushi

    Wakayama

    Ayuzushi

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