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

  • Hittsumi

    Iwate

    Hittsumi

  • Kanzuke

    Kumamoto

    Kanzuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Ise Takuan

    Mie

    Ise Takuan

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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