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

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kanzuke

    Kumamoto

    Kanzuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Hittsumi

    Iwate

    Hittsumi

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