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

  • Namerou

    Chiba

    Namerou

  • White bait

    Fukuoka

    White bait

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Oma Maguro Cuisine

    Aomori

    Oma Maguro Cuisine

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Fried Mentai

    Hiroshima

    Fried Mentai

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

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