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

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Sakura Shrimp Kakiage

    Shizuoka

    Sakura Shrimp Kakiage

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Kibinago Hokaburi

    Kochi

    Kibinago Hokaburi

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Biwa Trout Dishes

    Shiga

    Biwa Trout Dishes

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Kobusjime

    Toyama

    Kobusjime

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kusaya

    Tokyo

    Kusaya

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

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