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

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Ureshino

    Oita

    Ureshino

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Kobusjime

    Toyama

    Kobusjime

  • Sakura Shrimp Kakiage

    Shizuoka

    Sakura Shrimp Kakiage

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Igirisu

    Nagasaki

    Igirisu

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • White bait

    Fukuoka

    White bait

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Mamakarizushi

    Okayama

    Mamakarizushi

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