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

  • Hittsumi

    Iwate

    Hittsumi

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

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