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

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Ise Takuan

    Mie

    Ise Takuan

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Momiuri

    Nara

    Momiuri

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

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