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

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Shibazuke

    Kyoto

    Shibazuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

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