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)

Tsukemono

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Ise Takuan

    Mie

    Ise Takuan

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

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