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

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Shibazuke

    Kyoto

    Shibazuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Momiuri

    Nara

    Momiuri

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Pi-man Miso

    Iwate

    Pi-man Miso

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