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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  • 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

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Hyugadon

    Oita

    Hyugadon

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Hamosuki

    Hyogo

    Hamosuki

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Kujira cuisine

    Saga

    Kujira cuisine

  • Jakoten

    Ehime

    Jakoten

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

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