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

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Nitakumoji

    Gifu

    Nitakumoji

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

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