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
  • Kashi(sweets)
  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Momiuri

    Nara

    Momiuri

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Shibazuke

    Kyoto

    Shibazuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Bakkya Miso

    Iwate

    Bakkya Miso

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