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
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
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Tsukemono

  • Hoha Miso

    Gifu

    Hoha Miso

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Momiuri

    Nara

    Momiuri

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

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