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

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Hagi Kamaboko

    Yamaguchi

    Hagi Kamaboko

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Kujira cuisine

    Saga

    Kujira cuisine

  • White bait

    Fukuoka

    White bait

  • Whitebait Cooking

    Shizuoka

    Whitebait Cooking

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Kani-jiru

    Tottori

    Kani-jiru

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Kobusjime

    Toyama

    Kobusjime

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

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