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

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Hoha Miso

    Gifu

    Hoha Miso

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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