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

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Kanzuke

    Kumamoto

    Kanzuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Momiuri

    Nara

    Momiuri

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

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