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

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Fuku ryori

    Yamaguchi

    Fuku ryori

  • Takorice

    Ehime

    Takorice

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Jakoten

    Ehime

    Jakoten

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

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