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.

  • TOP
  • Search by Area
  • Search by Genre
  • Monthly Recommend
  • 日本語
  • 英語
  • ドイツ語
  • ロシア語
  • スペイン語
  • フランス語
  • イタリア語
  • 韓国語
  • タイ語
  • 中国語
  • 中国語(オリジナル)
  • Home > 
  • Monthly Recommend : May

Monthely Recommend

  • january
  • february
  • march
  • april
  • may
  • june
  • july
  • august
  • september
  • october
  • november
  • december

May

端午の節句日

  • may

    Okayama

    Tai (sea bream) Noodles

  • may

    Yamagata

    Tempura of wild vegetable

  • may

    Kagoshima

    Akumaki

  • may

    Nagano

    Hoba-maki

Japanese Local Cuisine in may

  • Kachi Ebi Chirashizushi

    Oita

    Kachi Ebi Chirashizushi

  • Zakkoku mochi (zakkoku dango)

    Tokushima

    Zakkoku mochi (zakkoku dango)

  • Jiri Yaki

    Oita

    Jiri Yaki

  • Iya soba (Sobakiri)

    Tokushima

    Iya soba (Sobakiri)

  • The Goshima islands udon hot pot from hell

    Nagasaki

    The Goshima islands udon hot pot from hell

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Takorice

    Ehime

    Takorice

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

TOPに戻る

Copyright © kyodoryori-story, Ltd. All rights reserved