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.

  • TOP
  • Search by Area
  • Search by Genre
  • Monthly Recommend
  • 日本語
  • 英語
  • ドイツ語
  • ロシア語
  • スペイン語
  • フランス語
  • イタリア語
  • 韓国語
  • タイ語
  • 中国語
  • 中国語(オリジナル)
  • Home > 
  • Search by Genre

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

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Ise Takuan

    Mie

    Ise Takuan

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Hittsumi

    Iwate

    Hittsumi

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Momiuri

    Nara

    Momiuri

  • Sugukizuke

    Kyoto

    Sugukizuke

All of cuisine All of cuisine
TOP

Copyright © kyodoryori-story, Ltd. All rights reserved