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

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Amago Dishes

    Mie

    Amago Dishes

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Famous fried prawns of enormous size

    Aichi

    Famous fried prawns of enormous size

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

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