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

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Sea Bream Somen

    Ehime

    Sea Bream Somen

  • Ika Sashi

    Hokkaido

    Ika Sashi

  • Sabameshi

    Wakayama

    Sabameshi

  • Takorice

    Ehime

    Takorice

  • White bait

    Fukuoka

    White bait

  • Hawasabi Sushi

    Okayama

    Hawasabi Sushi

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Bonito Flakes

    Kochi

    Bonito Flakes

  • Hamosuki

    Hyogo

    Hamosuki

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Teppai

    Kagawa

    Teppai

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

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