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)
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  • Don(rice bowl dishes)
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  • Tshukemono(picked vegetables)
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Tsukemono

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Ise Takuan

    Mie

    Ise Takuan

  • Hoha Miso

    Gifu

    Hoha Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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