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

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Scarlet Turnip Pickles

    Ehime

    Scarlet Turnip Pickles

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Nitakumoji

    Gifu

    Nitakumoji

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Kamakuraduke

    Wakayama

    Kamakuraduke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

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