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

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Takorice

    Ehime

    Takorice

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Ureshino

    Oita

    Ureshino

  • Kibinago Hokaburi

    Kochi

    Kibinago Hokaburi

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Fried Mentai

    Hiroshima

    Fried Mentai

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Sardine cuisines

    Chiba

    Sardine cuisines

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

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