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

Tsukemono

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Momiuri

    Nara

    Momiuri

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Nitakumoji

    Gifu

    Nitakumoji

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Ise Takuan

    Mie

    Ise Takuan

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

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