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

  • Hittsumi

    Iwate

    Hittsumi

  • Kanzuke

    Kumamoto

    Kanzuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Ise Takuan

    Mie

    Ise Takuan

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Momiuri

    Nara

    Momiuri

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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