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

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Namerou

    Chiba

    Namerou

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Simmered Alfonsino

    Shizuoka

    Simmered Alfonsino

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • White bait

    Fukuoka

    White bait

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Octopus dishes of Mihara

    Hiroshima

    Octopus dishes of Mihara

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

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