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
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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Kanzuke

    Kumamoto

    Kanzuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Momiuri

    Nara

    Momiuri

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Hittsumi

    Iwate

    Hittsumi

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Nitakumoji

    Gifu

    Nitakumoji

  • Hoha Miso

    Gifu

    Hoha Miso

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Ise Takuan

    Mie

    Ise Takuan

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sugukizuke

    Kyoto

    Sugukizuke

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