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

Tsukemono

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Hittsumi

    Iwate

    Hittsumi

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kanzuke

    Kumamoto

    Kanzuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

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