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)

Tsukemono

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Pickled Ginger

    Kochi

    Pickled Ginger

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Nitakumoji

    Gifu

    Nitakumoji

  • Pi-man Miso

    Iwate

    Pi-man Miso

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Sabano Heshiko

    Fukui

    Sabano Heshiko

  • Papaya pickeles

    Okinawa

    Papaya pickeles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

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