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

  • Hoha Miso

    Gifu

    Hoha Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Momiuri

    Nara

    Momiuri

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

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