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

  • Hamosuki

    Hyogo

    Hamosuki

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Sea of Ariake cuisine

    Saga

    Sea of Ariake cuisine

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Kujira cuisine

    Saga

    Kujira cuisine

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Sabasushi

    Nagano

    Sabasushi

  • Bonito Flakes

    Kochi

    Bonito Flakes

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

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