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

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Jappa Jizu

    Aomori

    Jappa Jizu

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Sangayaki

    Chiba

    Sangayaki

  • Jakoten

    Ehime

    Jakoten

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Oma Maguro Cuisine

    Aomori

    Oma Maguro Cuisine

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

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