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

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Shibazuke

    Kyoto

    Shibazuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Nitakumoji

    Gifu

    Nitakumoji

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pi-man Miso

    Iwate

    Pi-man Miso

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