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

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Shuto (Shiokara)

    Kochi

    Shuto (Shiokara)

  • Snapper and green tea on rice

    Nagasaki

    Snapper and green tea on rice

  • Ika Sashi

    Hokkaido

    Ika Sashi

  • Kanikouraage

    Ishikawa

    Kanikouraage

  • Igami no Nitsuke

    Wakayama

    Igami no Nitsuke

  • Bonito Flakes

    Kochi

    Bonito Flakes

  • Winter crucian carp chunks

    Fukui

    Winter crucian carp chunks

  • Kujira cuisine

    Saga

    Kujira cuisine

  • Shimokiya Miso Kayaki

    Aomori

    Shimokiya Miso Kayaki

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Zyakozushi

    Wakayama

    Zyakozushi

  • Kusaya

    Tokyo

    Kusaya

  • Jakoten

    Ehime

    Jakoten

  • Ikenda-ni Miso

    Shizuoka

    Ikenda-ni Miso

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

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