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

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Famous fried prawns of enormous size

    Aichi

    Famous fried prawns of enormous size

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • Fuku ryori

    Yamaguchi

    Fuku ryori

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Hawasabi Sushi

    Okayama

    Hawasabi Sushi

  • Kingfish

    Nagasaki

    Kingfish

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

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