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

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Famous fried prawns of enormous size

    Aichi

    Famous fried prawns of enormous size

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Jakoten

    Ehime

    Jakoten

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Kibinago Hokaburi

    Kochi

    Kibinago Hokaburi

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Kujira cuisine

    Saga

    Kujira cuisine

  • Saba (mackerel) sushi

    Okayama

    Saba (mackerel) sushi

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

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