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

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Takorice

    Ehime

    Takorice

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Kobusjime

    Toyama

    Kobusjime

  • Hyugadon

    Oita

    Hyugadon

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Tachiuosushi

    Wakayama

    Tachiuosushi

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

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