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

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Takorice

    Ehime

    Takorice

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

  • Sangayaki

    Chiba

    Sangayaki

  • Jakoten

    Ehime

    Jakoten

  • Kani-jiru

    Tottori

    Kani-jiru

  • Famous fried prawns of enormous size

    Aichi

    Famous fried prawns of enormous size

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

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