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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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Hittsumi

    Iwate

    Hittsumi

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Nitakumoji

    Gifu

    Nitakumoji

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Ise Takuan

    Mie

    Ise Takuan

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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