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)
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  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
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Tsukemono

  • Ise Takuan

    Mie

    Ise Takuan

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Momiuri

    Nara

    Momiuri

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Hittsumi

    Iwate

    Hittsumi

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

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