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

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Kani-jiru

    Tottori

    Kani-jiru

  • Rakuyaki Eel

    Nagasaki

    Rakuyaki Eel

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • White bait

    Fukuoka

    White bait

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Sanma no Sumiso-ae

    Iwate

    Sanma no Sumiso-ae

  • Tachiuosushi

    Wakayama

    Tachiuosushi

  • Kanburi Ryouri

    Toyama

    Kanburi Ryouri

  • Jaku Tempura

    Okayama

    Jaku Tempura

  • Sawara koko sushi

    Okayama

    Sawara koko sushi

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Takorice

    Ehime

    Takorice

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

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