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

  • Ise Takuan

    Mie

    Ise Takuan

  • Shibazuke

    Kyoto

    Shibazuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

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