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

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Momiuri

    Nara

    Momiuri

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hittsumi

    Iwate

    Hittsumi

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Shibazuke

    Kyoto

    Shibazuke

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

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