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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  • 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 soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hittsumi

    Iwate

    Hittsumi

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Hoha Miso

    Gifu

    Hoha Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

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