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
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Hoha Miso

    Gifu

    Hoha Miso

  • Nitakumoji

    Gifu

    Nitakumoji

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

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