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

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Ishi-yaki cuisine

    Nagasaki

    Ishi-yaki cuisine

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Jakoten

    Ehime

    Jakoten

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

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