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

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Matsuyama Su (Moburi Su)

    Ehime

    Matsuyama Su (Moburi Su)

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Sanma no Sumiso-ae

    Iwate

    Sanma no Sumiso-ae

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Bo-dara Ni

    Yamagata

    Bo-dara Ni

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Ayu no Ishiyaki

    Niigata

    Ayu no Ishiyaki

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Whitebait Cooking

    Shizuoka

    Whitebait Cooking

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

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