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

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

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