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

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Kobusjime

    Toyama

    Kobusjime

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Namerou

    Chiba

    Namerou

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Jakoten

    Ehime

    Jakoten

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Sea Bream Dishes

    Hiroshima

    Sea Bream Dishes

  • Hyugadon

    Oita

    Hyugadon

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Kingfish

    Nagasaki

    Kingfish

  • Ika Sashi

    Hokkaido

    Ika Sashi

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