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

Tsukemono

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Momiuri

    Nara

    Momiuri

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hittsumi

    Iwate

    Hittsumi

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Nitakumoji

    Gifu

    Nitakumoji

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