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

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Ise Takuan

    Mie

    Ise Takuan

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Hittsumi

    Iwate

    Hittsumi

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

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