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

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Simmered Alfonsino

    Shizuoka

    Simmered Alfonsino

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

  • Sardine cuisines

    Chiba

    Sardine cuisines

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Amago Dishes

    Mie

    Amago Dishes

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Matsuyama Su (Moburi Su)

    Ehime

    Matsuyama Su (Moburi Su)

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Sakura Shrimp Kakiage

    Shizuoka

    Sakura Shrimp Kakiage

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

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