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

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Ise Takuan

    Mie

    Ise Takuan

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Nitakumoji

    Gifu

    Nitakumoji

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

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