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)
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Local cuisine

  • Kenchin-jiru

    Saitama

    Kenchin-jiru

  • Dobu jiru

    Fukushima

    Dobu jiru

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Naabeeraanbushi

    Okinawa

    Naabeeraanbushi

  • Bouse no sugatazushi

    Tokushima

    Bouse no sugatazushi

  • Kamonabe

    Shiga

    Kamonabe

  • Teppai

    Kagawa

    Teppai

  • Himeji Oden

    Hyogo

    Himeji Oden

  • Fried Itadori (Japanese knotweed)

    Kochi

    Fried Itadori (Japanese knotweed)

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Koshimeshi

    Kochi

    Koshimeshi

  • Imo Taki (Chuyo)

    Ehime

    Imo Taki (Chuyo)

  • Hinai Jidori Oyako-don

    Akita

    Hinai Jidori Oyako-don

  • Hiya-jiru

    Miyazaki

    Hiya-jiru

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