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
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  • Tshukemono(picked vegetables)
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  • Niku(meat dishes)

Tsukemono

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Shibazuke

    Kyoto

    Shibazuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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