urchins
Islands such as Oshima and Mishima off the city of Hagi in Yamaguchi Prefecture and the Kitaura coast are famous for ...
River shrimp is the blessing of the river nurtured by the clear stream of Kochi. It is caught from spring to summer a...
“Anago-rice” is served with carefully baked conger eel on top of rice made from conger bone and cooked with flavor or...
Sushi using Tottori's winter taste “crab”. It looks similar to chirashi-zushi, but it does not mix ingredients in ric...
Kisuki Town in Unnan has long been said to be the limit of fish from the Sea of Japan to reach raw. Here, “grilled ma...
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...
“Sardine” named as a weak fish that easily falls in freshness and dies soon. “Urme” comes from the fact that the eyes...
Mokuzu crab, which has been inhabiting all over Japan since ancient times, is called a camel in high quality. It is a...
The Senjokaku in Miyajima is a main tiled Irimoya-style Taikyodo built by Hideyoshi TOYOTOMI in order to recite Senbu...
Hinsei Kakioko is a local dish of Okayama Prefecture, and is an okonomiyaki with oysters. Nichi-ku, Bizen City, Okay...