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

  • Igirisu

    Nagasaki

    Igirisu

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Ureshino

    Oita

    Ureshino

  • Houraku-yaki

    Ehime

    Houraku-yaki

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Sea Bream Dishes

    Hiroshima

    Sea Bream Dishes

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Hamosuki

    Hyogo

    Hamosuki

  • Takorice

    Ehime

    Takorice

  • Amago Dishes

    Mie

    Amago Dishes

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Whale Cutlet

    Saga

    Whale Cutlet

  • Sea Bream Somen

    Ehime

    Sea Bream Somen

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