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

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Hagi Kamaboko

    Yamaguchi

    Hagi Kamaboko

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Katsuo (Bonito) Tataki

    Kochi

    Katsuo (Bonito) Tataki

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Sardine cuisines

    Chiba

    Sardine cuisines

  • Shimotsukare

    Tochigi

    Shimotsukare

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Simmered cucumber and shrimps

    Kochi

    Simmered cucumber and shrimps

  • Nishikawa Oshi Zushi

    Chiba

    Nishikawa Oshi Zushi

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Mamakarizushi

    Okayama

    Mamakarizushi

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