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

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Momiuri

    Nara

    Momiuri

  • Ise Takuan

    Mie

    Ise Takuan

  • Hoha Miso

    Gifu

    Hoha Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Hittsumi

    Iwate

    Hittsumi

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