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

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Bo-dara Ni

    Yamagata

    Bo-dara Ni

  • Namerou

    Chiba

    Namerou

  • Kani-jiru

    Tottori

    Kani-jiru

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

  • Sangayaki

    Chiba

    Sangayaki

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Jappa Jizu

    Aomori

    Jappa Jizu

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

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