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

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Ise Takuan

    Mie

    Ise Takuan

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Momiuri

    Nara

    Momiuri

  • Hoha Miso

    Gifu

    Hoha Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

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