Kujo Negi
Kujo green onion (also known as Kujo Negi, Kujo Negi, Kujo Negi) is a kind of green onion in Japan. It is said that the green onion was originally native to ...
Tenri ramen
Tenri ramen is a local ramen that was born in Tenri City, Nara Prefecture. It is characterized by soy sauce based on tonkotsu and chicken broth, spicy, rich...
Ibonoito
The Ibogawa River basin, located in the Banshu region of southwest Hyogo Prefecture, is the production area of “Banshu Somen”, one of Japan's three major som...
Grilled green onion
Negiyaki is a flour similar to okonomiyaki. It is made by mixing a heaped green onion into a dough that is melted in flour. Negiyaki is not a sauce, but wit...
Grilled squid
Squid yaki in Osaka is not a figure grilled squid, but it is one of the “komon” that Osakans love. It is a dish made by kneading secret dashi, flour and squ...
Hormone-grilled
There are various theories that the internal organs such as the intestines, originally “release mon” so they began to be called hormones. Hormones baked che...
Kasu udon
Marc udon is a dish made with oil kasu (fried hormone) on a soup stock. Oilpecs have a crisp texture, but when chewing, they have a unique texture that is r...
Awaji Island Burger
Awajishima Burger is a title given only to burgers made in Awaji Island due to the idea of “I want you to know the food of Awaji Island”. It is a burger fil...
Modern yaki
Modern yaki is baked with yakisoba in Kansai style okonomiyaki. Speaking of okonomiyaki that contains yakisoba, “Hiroshima-style okonomiyaki” is an establis...
Sobameshi
Sobameshi is a dish of finely chopped soba yaki and fried on a teppan with rice. It is a B class gourmet originated in Kobe City, Hyogo Prefecture. It is sa...