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)
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Tsukemono

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Momiuri

    Nara

    Momiuri

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

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