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

  • Hyugadon

    Oita

    Hyugadon

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Sangayaki

    Chiba

    Sangayaki

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Jakoten

    Ehime

    Jakoten

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

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