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

  • Hoha Miso

    Gifu

    Hoha Miso

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

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