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

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Ise Takuan

    Mie

    Ise Takuan

  • Hittsumi

    Iwate

    Hittsumi

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Momiji Zuke

    Iwate

    Momiji Zuke

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