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

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kanzuke

    Kumamoto

    Kanzuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kamakuraduke

    Wakayama

    Kamakuraduke

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