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

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Hoha Miso

    Gifu

    Hoha Miso

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Momiuri

    Nara

    Momiuri

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Shibazuke

    Kyoto

    Shibazuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

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