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)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Hoha Miso

    Gifu

    Hoha Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Shibazuke

    Kyoto

    Shibazuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

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