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)

Nimono

  • An-mochi zoni

    Kagawa

    An-mochi zoni

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Itokoni

    Toyama

    Itokoni

  • Hyo Hoshi

    Yamagata

    Hyo Hoshi

  • Ika no shiokara

    Saga

    Ika no shiokara

  • Toro Yuba Ni

    Kyoto

    Toro Yuba Ni

  • Jidori no nitsuke (kiikon)

    Kagoshima

    Jidori no nitsuke (kiikon)

  • Kasu-Yose

    Kumamoto

    Kasu-Yose

  • Gomodofu

    Gifu

    Gomodofu

  • Ami Daikon

    Okayama

    Ami Daikon

  • Yu-gao Ni

    Iwate

    Yu-gao Ni

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Itoko-ni

    Tochigi

    Itoko-ni

  • Taraosa no Nishime

    Oita

    Taraosa no Nishime

  • Bamboo shoots boiled with vinegar

    Aichi

    Bamboo shoots boiled with vinegar

  • Shimotsukare

    Tochigi

    Shimotsukare

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