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

  • Kyotsukemono

    Kyoto

    Kyotsukemono

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Momiuri

    Nara

    Momiuri

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Brackens preserved in okara (tofu refuse)

    Aichi

    Brackens preserved in okara (tofu refuse)

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Nitakumoji

    Gifu

    Nitakumoji

  • Shakushina Zuke

    Saitama

    Shakushina Zuke

  • Bakkya Miso

    Iwate

    Bakkya Miso

  • Tofu pickled with Plum Vinegar

    Kochi

    Tofu pickled with Plum Vinegar

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