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)

  • Takorice

    Ehime

    Takorice

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Namerou

    Chiba

    Namerou

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Kani-jiru

    Tottori

    Kani-jiru

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Bo-dara Ni

    Yamagata

    Bo-dara Ni

  • Igirisu

    Nagasaki

    Igirisu

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

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