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

  • Momiuri

    Nara

    Momiuri

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hoha Miso

    Gifu

    Hoha Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Ise Takuan

    Mie

    Ise Takuan

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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