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)

Tsukemono

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Nitakumoji

    Gifu

    Nitakumoji

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Hoha Miso

    Gifu

    Hoha Miso

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

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