English
Tochimochi (tochimochi)
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong ta...
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong ta...
Bitchu Takahashi Indian Tomato Yakisoba (Bitchu Takahashi Indian Tomato Yakisoba) is a local dish from Takahashi, Oka...
Okayama, a sunny country, is blessed with its climate and climate, and is called the fruit kingdom. Speaking of grap...
Kojima in Kurashiki City, located at the foot of the Honshu side of the Seto Ohashi Bridge, is a town where you can e...
Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefecture, and depending on the region,...
Many wild boars live in the Niimi area of Okayama prefecture, and many boar dishes such as botan nabe have been eaten...
“Tai somen” is a dish made by simmering a whole tail of Thailand on a platter with boiled somen, and eaten as a dippi...
The “Wakasa Shrine Grand Festival,” which is held at the beginning of May every year, has a history of about 400 year...
Okayama barazushi is a sushi made with seasonal vegetables and seafood from the Seto Inland Sea. During the Edo perio...
The light soup has a soy sauce taste of chicken bones, and the noodles are crunchy thin noodles, and the ingredients ...
Yaki pork egg rice is a simple dish that is eaten with char siu and soft-boiled fried egg on top of rice and mixed wi...
Shimizu mackerel is sesame seeds caught in Tosa Shimizu. Off the coast of Cape Ashizuri, where mackerel is located, ...
Naruto udon is very soft enough to cut easily with chopsticks because the noodles are thin with almost no koshi. The ...
Speaking of Kochi Prefecture, it is a famous region of bonito. You can enjoy the fragrant and crisp smoked skin and ...
Uwajima Taimeshi is a specialty dish eaten around Uwajima in Ehime Prefecture. Speaking of taimeshi, I imagine what ...
Originally, yakitori is grilled on skewers and grilled over charcoal, but Imabari yakitori is baked like crushing mea...
Goshiki somen is one of Matsuyama's specialties that have been eaten since the Edo period. It is a rice noodle made ...
“Zosui” is a local dish of the Iya region. Buckwheat was made because the Iya region is surrounded by high mountains ...
Sanwa's original salt ramen. A gentle ramen created in the image of the Seto Inland Sea, which is slightly different ...
“Dekomawashi” is a miso dengaku that is made by stinging local potatoes, soba dumplings, tofu, konnyaku, etc. on skew...
