MIWA Somen
Miwa somen is a somen produced in the Miwa region, mainly in Sakurai City, Nara Prefecture, and is said to be the birthplace of somen in the Miwa region. Ma...
Shishinabe
Shishinabe is a traditional nabe dish made with boars that live in the mountains of Nara and is sometimes called “shishi-jiru”. Add a lot of condiments such...
Yoshino Kuzumochi
Katsuzumochi in Yoshino is a specialty product that recreates the taste of Takuzu mochi that was eaten in the old house following Mt. Yoshino. Yoshino Honku...
Persimmon leaf sushi
Kakinoha Sushi, one of Nara's representative local dishes, is a sushi made of bite-sized vinegared rice combined with fillets such as mackerel and salmon, wr...
Kyoto's banzai
Kyoto obanzai is a side dish that has been made in ordinary families in Kyoto since ancient times. There are many menus that use seasonal ingredients and in...
Funazushi (kojushi)
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented. For materials, the child of Nigorobuna, a native species of Lake Biwa, ...
Omi Champon
Since its birth more than half a century ago in our shop, Omi-Champon has been established throughout Shiga Prefecture, mainly in Hikone and has a strong pre...
red konjac
Red konjac, which is rare even across the country, has been said to have been dyed red by a flashy favorite Nobunaga Oda, and there are theories that say tha...
nope yudon
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are covered with fresh fresh ginger flavor. It is characterized by the fact ...
