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

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Shibazuke

    Kyoto

    Shibazuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Nitakumoji

    Gifu

    Nitakumoji

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

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