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)

Sakana

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Sangayaki

    Chiba

    Sangayaki

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Namerou

    Chiba

    Namerou

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Fuku ryori

    Yamaguchi

    Fuku ryori

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Anorifugu Dishes

    Mie

    Anorifugu Dishes

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Hamosuki

    Hyogo

    Hamosuki

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

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