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鱧
Tokushima Prefecture's “hamo” is one of the nation's top catches. It has an elegant sweetness and umami that doesn't...
Handa, a town rich in nature, located in western Tokushima prefecture. Although it is a small town, there are many so...
Tokushima ramen is the local ramen of Tokushima Prefecture, which is now famous throughout the country. It was recent...
Naruto udon is very soft enough to cut easily with chopsticks because the noodles are thin with almost no koshi. The ...
Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has been introduced from ancient tim...
Boze is a warthog in Tokushima dialect, and it is a saltwater fish that has no peculiar flavor and has fatty white me...
“Bamboo chikuwa” is one of Tokushima Prefecture's soul foods. What's the difference between a normal chikuwa and a n...
Wasanbon sugar is one of the few domestically produced sugars that are produced traditionally even now without much u...
Red seabream is also known as the “king of fish.” Among them, red sea bream caught in the fast-moving Naruto Strait i...
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutla...
“Zosui” is a local dish of the Iya region. Buckwheat was made because the Iya region is surrounded by high mountains ...
“Dekomawashi” is a miso dengaku that is made by stinging local potatoes, soba dumplings, tofu, konnyaku, etc. on skew...
These hamburgers are made from Tokushima brand ingredients such as Awa beef, Awa chicken, and Naruto snapper that mee...
Tara-udon noodles are characterized by the strength of hand-made rice noodles, which are literally transferred to a t...
