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

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Kobusjime

    Toyama

    Kobusjime

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Saba no Hayasushi

    Wakayama

    Saba no Hayasushi

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • Hawasabi Sushi

    Okayama

    Hawasabi Sushi

  • Sangayaki

    Chiba

    Sangayaki

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

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