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

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Shibazuke

    Kyoto

    Shibazuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

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