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

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Ise Takuan

    Mie

    Ise Takuan

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hoha Miso

    Gifu

    Hoha Miso

  • Shibazuke

    Kyoto

    Shibazuke

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