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)

Local cuisine

  • Kibidango, Murasuzume, Hatsuyuki

    Okayama

    Kibidango, Murasuzume, Hatsuyuki

  • Raw fish dishes

    Kanagawa

    Raw fish dishes

  • Kasu Jiru

    Yamagata

    Kasu Jiru

  • Houtou

    Yamanashi

    Houtou

  • Hand pulled somen noodles of Shimabara

    Nagasaki

    Hand pulled somen noodles of Shimabara

  • Uruka(ayunoshiokara)

    Oita

    Uruka(ayunoshiokara)

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Sendai Naganasu Zuke

    Miyagi

    Sendai Naganasu Zuke

  • Mimi-udon

    Tochigi

    Mimi-udon

  • Maitake Gohan

    Shimane

    Maitake Gohan

  • Hoya Su

    Miyagi

    Hoya Su

  • Nishime

    Iwate

    Nishime

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Kanshimame Dukedon

    Shimane

    Kanshimame Dukedon

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Wakegi Ae

    Kagawa

    Wakegi Ae

All of cuisine All of cuisine
TOP

Copyright © kyodoryori-story, Ltd. All rights reserved