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

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

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