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

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Shibazuke

    Kyoto

    Shibazuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Nitakumoji

    Gifu

    Nitakumoji

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