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.

  • TOP
  • Search by Area
  • Search by Genre
  • Monthly Recommend
  • 日本語
  • 英語
  • ドイツ語
  • ロシア語
  • スペイン語
  • フランス語
  • イタリア語
  • 韓国語
  • タイ語
  • 中国語
  • 中国語(オリジナル)
  • Home > 
  • Search by Genre

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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Shibazuke

    Kyoto

    Shibazuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

All of cuisine All of cuisine
TOP

Copyright © kyodoryori-story, Ltd. All rights reserved