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)

Tsukemono

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Ise Takuan

    Mie

    Ise Takuan

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

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