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

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Saba (mackerel) sushi

    Okayama

    Saba (mackerel) sushi

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Ureshino

    Oita

    Ureshino

  • Takorice

    Ehime

    Takorice

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Kusaya

    Tokyo

    Kusaya

  • Igirisu

    Nagasaki

    Igirisu

  • Sanma no Sumiso-ae

    Iwate

    Sanma no Sumiso-ae

  • Hyugadon

    Oita

    Hyugadon

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

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