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

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Shibazuke

    Kyoto

    Shibazuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Momiuri

    Nara

    Momiuri

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

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