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

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Kanzuke

    Kumamoto

    Kanzuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Shibazuke

    Kyoto

    Shibazuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Momiuri

    Nara

    Momiuri

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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