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

  • Kujira cuisine

    Saga

    Kujira cuisine

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Sardine cuisines

    Chiba

    Sardine cuisines

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Takorice

    Ehime

    Takorice

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Iwana Burg

    Ehime

    Iwana Burg

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

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