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

  • Takorice

    Ehime

    Takorice

  • Kani-jiru

    Tottori

    Kani-jiru

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Kusaya

    Tokyo

    Kusaya

  • Ika Sashi

    Hokkaido

    Ika Sashi

  • Kanburi Ryouri

    Toyama

    Kanburi Ryouri

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Saera no teppou

    Wakayama

    Saera no teppou

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Sea Bream Somen

    Ehime

    Sea Bream Somen

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