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.

  • TOP
  • Search by Area
  • Search by Genre
  • Monthly Recommend
  • 日本語
  • 英語
  • ドイツ語
  • ロシア語
  • スペイン語
  • フランス語
  • イタリア語
  • 韓国語
  • タイ語
  • 中国語
  • 中国語(オリジナル)
  • Home > 
  • Search by Genre

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

  • Shibazuke

    Kyoto

    Shibazuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Hoha Miso

    Gifu

    Hoha Miso

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Nitakumoji

    Gifu

    Nitakumoji

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Momiuri

    Nara

    Momiuri

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

All of cuisine All of cuisine
TOP

Copyright © kyodoryori-story, Ltd. All rights reserved