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

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Shibazuke

    Kyoto

    Shibazuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Ise Takuan

    Mie

    Ise Takuan

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