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
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  • Tshukemono(picked vegetables)
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Tsukemono

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hittsumi

    Iwate

    Hittsumi

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kinokawaduke

    Wakayama

    Kinokawaduke

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