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

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Kibinago Hokaburi

    Kochi

    Kibinago Hokaburi

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Fried Mentai

    Hiroshima

    Fried Mentai

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Sangayaki

    Chiba

    Sangayaki

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Sabanonitsuke

    Osaka

    Sabanonitsuke

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Oyster dishes

    Miyagi

    Oyster dishes

  • Ayuzushi

    Wakayama

    Ayuzushi

  • Kobusjime

    Toyama

    Kobusjime

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