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)

Sakana

  • Buri no atsumeshi

    Oita

    Buri no atsumeshi

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Sanma-zushi

    Mie

    Sanma-zushi

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Kani-jiru

    Tottori

    Kani-jiru

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Sabameshi

    Wakayama

    Sabameshi

  • Sangayaki

    Chiba

    Sangayaki

  • Sabanonarezushi

    Wakayama

    Sabanonarezushi

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Fuku ryori

    Yamaguchi

    Fuku ryori

  • Iidako boiled with soy sauce

    Okayama

    Iidako boiled with soy sauce

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

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