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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Simmered Alfonsino

    Shizuoka

    Simmered Alfonsino

  • Ureshino

    Oita

    Ureshino

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Saba (mackerel) sushi

    Okayama

    Saba (mackerel) sushi

  • Kusaya

    Tokyo

    Kusaya

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Kobusjime

    Toyama

    Kobusjime

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