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

  • Kusaya

    Tokyo

    Kusaya

  • Kani-jiru

    Tottori

    Kani-jiru

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Iwana Burg

    Ehime

    Iwana Burg

  • Biwa Trout Dishes

    Shiga

    Biwa Trout Dishes

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Jakoten

    Ehime

    Jakoten

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

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