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

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Pickled Ginger

    Kochi

    Pickled Ginger

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