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

  • Nitakumoji

    Gifu

    Nitakumoji

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Kanzuke

    Kumamoto

    Kanzuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Ise Takuan

    Mie

    Ise Takuan

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Shibazuke

    Kyoto

    Shibazuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Hittsumi

    Iwate

    Hittsumi

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

All of cuisine All of cuisine
TOP

Copyright © kyodoryori-story, Ltd. All rights reserved