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

  • Sea Bream Dishes

    Hiroshima

    Sea Bream Dishes

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Shiribeshi Cotriade

    Hokkaido

    Shiribeshi Cotriade

  • Sanma no Sumiso-ae

    Iwate

    Sanma no Sumiso-ae

  • Uwajima Taimeshi

    Ehime

    Uwajima Taimeshi

  • Takanabachime no nitsuke

    Niigata

    Takanabachime no nitsuke

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Kibinago Ryori

    Kagoshima

    Kibinago Ryori

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Sardines marinated in Unohana (tofu refuse)

    Chiba

    Sardines marinated in Unohana (tofu refuse)

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Goshogawara Jusanko Shijimi Shiru Yakisoba

    Aomori

    Goshogawara Jusanko Shijimi Shiru Yakisoba

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Nishin no Sanshouduke

    Fukushima

    Nishin no Sanshouduke

  • Momiji Zuke

    Iwate

    Momiji Zuke

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