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

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Momiuri

    Nara

    Momiuri

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

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