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

  • Kobusjime

    Toyama

    Kobusjime

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Ika Sashi

    Hokkaido

    Ika Sashi

  • Anorifugu Dishes

    Mie

    Anorifugu Dishes

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Mamakarizushi

    Okayama

    Mamakarizushi

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