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

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Ise Takuan

    Mie

    Ise Takuan

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Nitakumoji

    Gifu

    Nitakumoji

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