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
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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Nitakumoji

    Gifu

    Nitakumoji

  • Hittsumi

    Iwate

    Hittsumi

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Momiuri

    Nara

    Momiuri

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kanzuke

    Kumamoto

    Kanzuke

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