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
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  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Tsukemono

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Shibazuke

    Kyoto

    Shibazuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Hittsumi

    Iwate

    Hittsumi

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