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

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Momiuri

    Nara

    Momiuri

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Shibazuke

    Kyoto

    Shibazuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Nitakumoji

    Gifu

    Nitakumoji

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