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

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Momiuri

    Nara

    Momiuri

  • Shibazuke

    Kyoto

    Shibazuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

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