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

  • Kingfish

    Nagasaki

    Kingfish

  • Matsuyama Su (Moburi Su)

    Ehime

    Matsuyama Su (Moburi Su)

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Takorice

    Ehime

    Takorice

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Kanburi Ryouri

    Toyama

    Kanburi Ryouri

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Sabameshi

    Wakayama

    Sabameshi

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

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