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)
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  • Don(rice bowl dishes)
  • Sushi
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
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Tsukemono

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Ise Takuan

    Mie

    Ise Takuan

  • Momiuri

    Nara

    Momiuri

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

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