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

    Yamagata

    Tempura of wild vegetable

  • may

    Okayama

    Tai (sea bream) Noodles

  • may

    Nagano

    Hoba-maki

  • may

    Kagoshima

    Akumaki

Japanese Local Cuisine in may

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Noppe Giru

    Oita

    Noppe Giru

  • Oyaki

    Nagano

    Oyaki

  • Rice with added ingredients

    Aichi

    Rice with added ingredients

  • Hanatsubaki

    Chiba

    Hanatsubaki

  • Tarai Udon

    Ehime

    Tarai Udon

  • Sardine marinated with sesame

    Chiba

    Sardine marinated with sesame

  • Matsuyama Su (Moburi Su)

    Ehime

    Matsuyama Su (Moburi Su)

TOPに戻る

Copyright © kyodoryori-story, Ltd. All rights reserved