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

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Hittsumi

    Iwate

    Hittsumi

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Sugukizuke

    Kyoto

    Sugukizuke

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