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

Sakana

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Hagi Kamaboko

    Yamaguchi

    Hagi Kamaboko

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Kingfish

    Nagasaki

    Kingfish

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Takorice

    Ehime

    Takorice

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

  • Jakoten

    Ehime

    Jakoten

  • Famous fried prawns of enormous size

    Aichi

    Famous fried prawns of enormous size

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kani-jiru

    Tottori

    Kani-jiru

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

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