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)

Sakana

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Tachiuosushi

    Wakayama

    Tachiuosushi

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Kobusjime

    Toyama

    Kobusjime

  • Kujira cuisine

    Saga

    Kujira cuisine

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Bonito Flakes

    Kochi

    Bonito Flakes

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Ureshino

    Oita

    Ureshino

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

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