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

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Hyugadon

    Oita

    Hyugadon

  • Igirisu

    Nagasaki

    Igirisu

  • Hagi Kamaboko

    Yamaguchi

    Hagi Kamaboko

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Kobusjime

    Toyama

    Kobusjime

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Namerou

    Chiba

    Namerou

  • Kibinago Hokaburi

    Kochi

    Kibinago Hokaburi

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Sanma-zushi

    Mie

    Sanma-zushi

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