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

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Namerou

    Chiba

    Namerou

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Saba (mackerel) sushi

    Okayama

    Saba (mackerel) sushi

  • White bait

    Fukuoka

    White bait

  • Octopus dishes of Mihara

    Hiroshima

    Octopus dishes of Mihara

  • Anorifugu Dishes

    Mie

    Anorifugu Dishes

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Ishi-yaki cuisine

    Nagasaki

    Ishi-yaki cuisine

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Sea of Ariake cuisine

    Saga

    Sea of Ariake cuisine

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