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)
  • Niku(meat dishes)

Tsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Shibazuke

    Kyoto

    Shibazuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Momiuri

    Nara

    Momiuri

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kanzuke

    Kumamoto

    Kanzuke

  • Hittsumi

    Iwate

    Hittsumi

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

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