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

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Ise Takuan

    Mie

    Ise Takuan

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Hoha Miso

    Gifu

    Hoha Miso

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Hittsumi

    Iwate

    Hittsumi

  • Kanzuke

    Kumamoto

    Kanzuke

  • Piri shaki zuke

    Kochi

    Piri shaki zuke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

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