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

Tsukemono

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

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