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

  • Ureshino

    Oita

    Ureshino

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Anorifugu Dishes

    Mie

    Anorifugu Dishes

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Sea of Ariake cuisine

    Saga

    Sea of Ariake cuisine

  • Sangayaki

    Chiba

    Sangayaki

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • White bait

    Fukuoka

    White bait

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

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