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)

Sakana

  • Kusaya

    Tokyo

    Kusaya

  • Sea Bream Somen

    Ehime

    Sea Bream Somen

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Kobusjime

    Toyama

    Kobusjime

  • Fried Mentai

    Hiroshima

    Fried Mentai

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Ishi-yaki cuisine

    Nagasaki

    Ishi-yaki cuisine

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Hamosuki

    Hyogo

    Hamosuki

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

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