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

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Shibazuke

    Kyoto

    Shibazuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kanzuke

    Kumamoto

    Kanzuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

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