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

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Sea of Ariake cuisine

    Saga

    Sea of Ariake cuisine

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Hamosuki

    Hyogo

    Hamosuki

  • Ishi-yaki cuisine

    Nagasaki

    Ishi-yaki cuisine

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Horse mackerel dish

    Kanagawa

    Horse mackerel dish

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Hoya no Mizumono

    Aomori

    Hoya no Mizumono

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

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