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)

Tsukemono

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Nitakumoji

    Gifu

    Nitakumoji

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Kanzuke

    Kumamoto

    Kanzuke

  • Momiuri

    Nara

    Momiuri

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Shibazuke

    Kyoto

    Shibazuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

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