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

Tsukemono

  • Ise Takuan

    Mie

    Ise Takuan

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

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