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)

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Kani Ryori (Crab cuisine)

    Hyogo

    Kani Ryori (Crab cuisine)

  • Hyugadon

    Oita

    Hyugadon

  • Sabasushi

    Nagano

    Sabasushi

  • Crucian carp wrapped in kelp

    Saga

    Crucian carp wrapped in kelp

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Shako Sashimi

    Okayama

    Shako Sashimi

  • Anglerfish dish

    Ibaraki

    Anglerfish dish

  • Kasu Ika

    Hokkaido

    Kasu Ika

  • Oma Maguro Cuisine

    Aomori

    Oma Maguro Cuisine

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Wani no Sashimi

    Shimane

    Wani no Sashimi

  • Koayu simmered in Japanese Pepper

    Shiga

    Koayu simmered in Japanese Pepper

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