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

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Sangayaki

    Chiba

    Sangayaki

  • Jakoten

    Ehime

    Jakoten

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Kanburi Ryouri

    Toyama

    Kanburi Ryouri

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

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