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

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Ise Takuan

    Mie

    Ise Takuan

  • Kanzuke

    Kumamoto

    Kanzuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

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