Handa somen
Handa, a town rich in nature, located in western Tokushima prefecture. Although it is a small town, there are many so...
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...
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 beef mochi bowl with mochi in place of rice in gyudon. It contains “Himenomochi,” a specialty of Shinjo Villa...
It is a local food that has been handed down since ancient times in Tsuyama, Okayama prefecture. Okayama prefecture i...
This yakimeshi uses plump conger eel from Setouchi and rice with millet grains from Tamano City, and is seasoned base...