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

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Shibazuke

    Kyoto

    Shibazuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Momiuri

    Nara

    Momiuri

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Hoha Miso

    Gifu

    Hoha Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

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