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

  • Nitakumoji

    Gifu

    Nitakumoji

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Momiuri

    Nara

    Momiuri

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

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