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

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Ise Takuan

    Mie

    Ise Takuan

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Hoha Miso

    Gifu

    Hoha Miso

  • Momiuri

    Nara

    Momiuri

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

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