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

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Kani-jiru

    Tottori

    Kani-jiru

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Kobusjime

    Toyama

    Kobusjime

  • Anorifugu Dishes

    Mie

    Anorifugu Dishes

  • Sabameshi

    Wakayama

    Sabameshi

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Ureshino

    Oita

    Ureshino

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Whole Dried Samma

    Mie

    Whole Dried Samma

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