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)
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Tsukemono

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kanzuke

    Kumamoto

    Kanzuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Sugukizuke

    Kyoto

    Sugukizuke

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