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

  • Shibazuke

    Kyoto

    Shibazuke

  • Wasabi-zuke

    Shizuoka

    Wasabi-zuke

  • Rakkyo Sweet Vinegar Pickles

    Tottori

    Rakkyo Sweet Vinegar Pickles

  • Bamboo shoot pickles

    Aichi

    Bamboo shoot pickles

  • Bamboo shoots salted in tofu refuse

    Aichi

    Bamboo shoots salted in tofu refuse

  • Brackens preserved in soy sauce

    Aichi

    Brackens preserved in soy sauce

  • Momiji Zuke

    Iwate

    Momiji Zuke

  • Kinokawaduke

    Wakayama

    Kinokawaduke

  • Aka Kabu Zuke

    Yamagata

    Aka Kabu Zuke

  • Sakyu Rakkyo-zuke

    Tottori

    Sakyu Rakkyo-zuke

  • Lightly Pickled Manzen Kabura

    Okayama

    Lightly Pickled Manzen Kabura

  • Sugukizuke

    Kyoto

    Sugukizuke

  • Hittsumi

    Iwate

    Hittsumi

  • Hyuga kabocha duke

    Miyazaki

    Hyuga kabocha duke

  • Pickled red potato roots

    Kumamoto

    Pickled red potato roots

  • Fucha Cooking

    Nagasaki

    Fucha Cooking

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