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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Ise Takuan

    Mie

    Ise Takuan

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Kanzuke

    Kumamoto

    Kanzuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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