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Izumo soba
Izumo soba is a food culture representative of the Izumo region. One of the features is that it looks dark compared t...
Izumo soba is a food culture representative of the Izumo region. One of the features is that it looks dark compared t...
“Kakuzushi” is a traditional local dish from Ota City in Shimane Prefecture, and is especially enjoyed during festiva...
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter ha...
Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon...
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...
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...
Sushi culture is one of the most representative food cultures of Kochi Prefecture. There are a wide variety of variat...
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...
“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...
