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
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Momiuri

    Nara

    Momiuri

  • Hittsumi

    Iwate

    Hittsumi

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

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