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

  • Matsuyama Su (Moburi Su)

    Ehime

    Matsuyama Su (Moburi Su)

  • Sea of Ariake cuisine

    Saga

    Sea of Ariake cuisine

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Kobusjime

    Toyama

    Kobusjime

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Octopus dishes of Mihara

    Hiroshima

    Octopus dishes of Mihara

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Tai (sea bream) Noodles

    Okayama

    Tai (sea bream) Noodles

  • Conger Eel Tempura

    Tokyo

    Conger Eel Tempura

  • Sabameshi

    Wakayama

    Sabameshi

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Whole Dried Samma

    Mie

    Whole Dried Samma

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