Shino udon
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter ha...
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter ha...
Sozuri meat is the meat around the bone, and it got its name from the fact that it is stripped off the bone like a tu...
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food stalls and barrack huts is said t...
“Okayama demi-katsudon” is an Okayama local bowl with freshly fried crispy pork cutlets topped with a hot, thick demi...
It is a Japanese black breed that inherits the lineage of Japan's oldest vine beef (lineage beef), which is said to h...
“Bizen Curry” from Bizen City, Okayama Prefecture, which uses plenty of fruits, vegetables, and seafood grown locally...
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misaki-cho, which has one of the lar...
It is a menu that has its roots in the meal of a former boatman in the Ushimado district, and it is a kake rice eaten...
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmer...
It is a soy sauce-based zoni that uses himenomochi, a quality certified rice (fine rice) produced in Shinjo Village. ...
It is a curry topped with cherry tomatoes, filled with ingredients from local specialties such as large chicken, pota...
The burger made full use of “Meiji Gonbo,” a specialty of Ibara City, is a unique burger with a very impressive crisp...
It is a local food that has been handed down since ancient times in Tsuyama, Okayama prefecture. Okayama prefecture i...
It is a beef mochi bowl with mochi in place of rice in gyudon. It contains “Himenomochi,” a specialty of Shinjo Villa...
This yakimeshi uses plump conger eel from Setouchi and rice with millet grains from Tamano City, and is seasoned base...
The “sushi bowl,” which has seafood taken in the Seto Inland Sea on it, is an authentic, superb “sushi bowl” offered ...
Speaking of sashimi in the south of Okayama prefecture, it is such a representative ingredient that it indicates sawa...
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...
Many wild boars live in the Niimi area of Okayama prefecture, and many boar dishes such as botan nabe have been eaten...
Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefecture, and depending on the region,...
Kojima in Kurashiki City, located at the foot of the Honshu side of the Seto Ohashi Bridge, is a town where you can e...
Okayama barazushi is a sushi made with seasonal vegetables and seafood from the Seto Inland Sea. During the Edo perio...
Speaking of Bukkake Udon, it is one of the specialties of Kagawa Prefecture, but its birthplace is located in Kurashi...
Tsuyama hormone udon made with plenty of fresh mixed hormones. Since the Tsuyama area has been a distribution base fo...
It is one of the local ramen representing Okayama Prefecture that originated in Kasaoka City, Okayama Prefecture. Th...
One of the local dishes of Okayama Prefecture is pickled in the leaves. It is said that it came to be called mama kar...
In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has been common in Hiruzen. Accordin...
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. It has a good aroma that invites ...
It uses plenty of glutinous rice ingredients such as chicken, deep-fried tofu, shiitake, fuki, burdock, carrot, chest...