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

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Matsuyama Su (Moburi Su)

    Ehime

    Matsuyama Su (Moburi Su)

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Suzuki no Houshoyaki

    Shimane

    Suzuki no Houshoyaki

  • White bait

    Fukuoka

    White bait

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Sabasushi

    Nagano

    Sabasushi

  • Iri-Yaki

    Nagasaki

    Iri-Yaki

  • Kanburi Ryouri

    Toyama

    Kanburi Ryouri

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Fuku ryori

    Yamaguchi

    Fuku ryori

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