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

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Momiuri

    Nara

    Momiuri

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Shibazuke

    Kyoto

    Shibazuke

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