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

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Sanma no Sumiso-ae

    Iwate

    Sanma no Sumiso-ae

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Ureshino

    Oita

    Ureshino

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Namerou

    Chiba

    Namerou

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Hyugadon

    Oita

    Hyugadon

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

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