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

  • Shibazuke

    Kyoto

    Shibazuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Kanzuke

    Kumamoto

    Kanzuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bakkya Miso

    Iwate

    Bakkya Miso

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