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

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Hittsumi

    Iwate

    Hittsumi

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Ise Takuan

    Mie

    Ise Takuan

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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