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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

  • Ureshino

    Oita

    Ureshino

  • Sawara koko sushi

    Okayama

    Sawara koko sushi

  • Bo-dara Ni

    Yamagata

    Bo-dara Ni

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Kobusjime

    Toyama

    Kobusjime

  • Simmered Alfonsino

    Shizuoka

    Simmered Alfonsino

  • Sea Bream Dishes

    Hiroshima

    Sea Bream Dishes

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

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