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

  • Momiuri

    Nara

    Momiuri

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Kanzuke

    Kumamoto

    Kanzuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Shibazuke

    Kyoto

    Shibazuke

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kinokawaduke

    Wakayama

    Kinokawaduke

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