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

Tsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Ise Takuan

    Mie

    Ise Takuan

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