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

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Kanburi Ryouri

    Toyama

    Kanburi Ryouri

  • Wani no Sashimi

    Shimane

    Wani no Sashimi

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