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

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Kobusjime

    Toyama

    Kobusjime

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • White bait

    Fukuoka

    White bait

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Fuku ryori

    Yamaguchi

    Fuku ryori

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

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