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)
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  • Don(rice bowl dishes)
  • Sushi
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  • Tshukemono(picked vegetables)
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Tsukemono

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hoha Miso

    Gifu

    Hoha Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Momiuri

    Nara

    Momiuri

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

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