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

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Hoha Miso

    Gifu

    Hoha Miso

  • Kanzuke

    Kumamoto

    Kanzuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

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