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

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Ika Sashi

    Hokkaido

    Ika Sashi

  • Bonito Flakes

    Kochi

    Bonito Flakes

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Famous fried prawns of enormous size

    Aichi

    Famous fried prawns of enormous size

  • Anorifugu Dishes

    Mie

    Anorifugu Dishes

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Hamosuki

    Hyogo

    Hamosuki

  • Takorice

    Ehime

    Takorice

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

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