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)

Sakana

  • Sabameshi

    Wakayama

    Sabameshi

  • Sangayaki

    Chiba

    Sangayaki

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Bo-dara Ni

    Yamagata

    Bo-dara Ni

  • Kusaya

    Tokyo

    Kusaya

  • Sea of Ariake cuisine

    Saga

    Sea of Ariake cuisine

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