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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Momiuri

    Nara

    Momiuri

  • Kanzuke

    Kumamoto

    Kanzuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bakkya Miso

    Iwate

    Bakkya Miso

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