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

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Shibazuke

    Kyoto

    Shibazuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Momiuri

    Nara

    Momiuri

  • Ise Takuan

    Mie

    Ise Takuan

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

All of cuisine All of cuisine
TOP

Copyright © kyodoryori-story, Ltd. All rights reserved