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Kagoshima black beef
“Kagoshima black beef” has a melting texture woven from marbling with a low melting point called unsaturated fatty acids, whi...
Hokkaido / Yakitori & Kusiyaki
Kumamoto / Local cuisine
Ishikawa / Seafood
Oita / Local cuisine
Miyagi / Ramen
Niigata / Tenpura
Iwate / Local cuisine
Ibaraki / Local cuisine
Kochi / Ramen
Ehime / Tenpura
Aomori / Local cuisine
Kagawa / Yakitori & Kusiyaki
Yamanashi / Meat dish
Ishikawa / Local cuisine
Okayama / Soba & Udon
Niigata / Seafood
Hyogo / Soba & Udon
Miyazaki / Yakitori & Kusiyaki
Okinawa / Seafood
Hyogo / Local cuisine
Hiroshima / Tenpura
Akita / Nabe dish
Tokyo / Nabe dish
Hiroshima / Nabe dish
Kyoto / Local cuisine
Nagano / Local cuisine
Kumamoto / Ramen
Shiga / Nabe dish
Miyagi / Local cuisine
Okayama / Don dish
“Kagoshima black beef” has a melting texture woven from marbling with a low melting point called unsaturated fatty acids, whi...
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshima black pork,” which is thinly sliced, d...
The history of Kagoshima black pork is old, and it has a history of 400 years. In the rich nature of Kagoshima, the quality o...
