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

  • Nitakumoji

    Gifu

    Nitakumoji

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

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