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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  • Tshukemono(picked vegetables)
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Tsukemono

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Ise Takuan

    Mie

    Ise Takuan

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

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