Akashiyaki
Akashiyaki, which is also famous nationwide, is a local cuisine of Akashi City, Hyogo Prefecture, and is a snack that is prepared from chicken eggs, floating...
Ikanago kugi
Ikanago kugi boiled is a local dish of Hyogo Prefecture, which is stewed sweet and spicy with soy sauce, sugar, mirin and ginger. Since late February, when ...
Himeji Oden
In Himeji, we eat oden with ginger soy sauce. The way to eat “Oden to eat with ginger soy sauce” is called Himeji Oden. There are ways to eat ginger soy sau...
Kobe beef steak
Kobe beef is a brand name for beef that can be used instead of the name of Tajima beef if the carcass from Tajima beef (Japanese black type) produced in Hyog...
Amenooio meal
Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an endemic species of Lake Biwa, which reaches spawning season in the fall, a...
Decchi Yokan
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, which is a local specialty of Shiga Prefecture, and steaming it, and is char...
Grilled mackerel somen
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga prefecture. It is a dish in which grilled mackerel is...
Pickled Japanese vegetables
It has a long history, and it is said that it originated when Gamo Sadahide, the lord of Otowa Castle in the Muromachi period, discovered Japanese vegetables...
Ibuki soba
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is blessed with a high-cold climate environment that is most suitable for grow...
Hashiriimochi
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of Kyoto. The surrounding area was lined w...
Mackerel nare sushi
Nare-zushi, a local sushi representative of Wakayama, is fermented sushi made without using vinegar. It has a unique aroma like deep-pickled nukazuke, but it...
Sasamaki anpu
The history of fu, which is famous as a souvenir from Mt. Koya, is old, and it is said that monks handed it down from China back to the Yamato Dynasty period...