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

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Mamakarizushi

    Okayama

    Mamakarizushi

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Octopus dishes of Mihara

    Hiroshima

    Octopus dishes of Mihara

  • Igirisu

    Nagasaki

    Igirisu

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • White bait

    Fukuoka

    White bait

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Kani-jiru

    Tottori

    Kani-jiru

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Namerou

    Chiba

    Namerou

  • Momiji Zuke

    Iwate

    Momiji Zuke

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