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

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kanzuke

    Kumamoto

    Kanzuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

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