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

  • Iwana Burg

    Ehime

    Iwana Burg

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Ureshino

    Oita

    Ureshino

  • Takorice

    Ehime

    Takorice

  • Sangayaki

    Chiba

    Sangayaki

  • Kani-jiru

    Tottori

    Kani-jiru

  • Hyugadon

    Oita

    Hyugadon

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • White bait

    Fukuoka

    White bait

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Oma Maguro Cuisine

    Aomori

    Oma Maguro Cuisine

  • Simmered Alfonsino

    Shizuoka

    Simmered Alfonsino

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

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