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

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Biwa Trout Dishes

    Shiga

    Biwa Trout Dishes

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

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