Shinko manju
Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February of the lunar calendar at Ippeizuka Inari Shrine in Tanuma-cho, Sano City...
Mukago gohan
It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of leaves such as Japanese oysters and natural yam (dioscorea), and Ibarak...
Five family treasures (Gokaho)
Kumagaya's “Five Family Treasures” are said to be one of the three major confections in Saitama, along with Soka senbei senbei and Kawagoe sweet potato sweet...
Eel dishes in Narita
The area around Naritasan Omotesando, where Naritasan Shinshoji Temple is located, is a “town of eels” where eel shops are concentrated, which is rare nation...
Kanto oden
Oden is not a common name throughout Japan, and in the Kansai region, it is sometimes called “Kanto ni” or “Kanto cooked.” There are various theories that o...
Atsugi Shirokoro Hormones
It is a dish made by grilling the large intestine of a pig. In Atsugi, there is the Kanagawa Meat Center, which boasts one of the nation's leading meat proc...
YOKOHAMA IKEI Ramen
Its history dates back to 1974 and begins with the opening of Yoshimuraya in Isogo-ku, Yokohama City, Kanagawa Prefecture. The soup is based on a combination...
Hachioji ramen
It is a ramen that brings out the sweetness of the onion. The soup is based on soy sauce flavor and features sweetness and unique richness by lard. In additi...
Chinatown Nikuman
It is different from the meat mans sold at convenience stores. There are quite a few restaurants in Yokohama Chinatown that sell Nikuman, but each has its ow...
Jindaiji soba
Originally, the land was not suitable for rice production, and the abundance of water draining and spring water was suitable for making soba, so it is said t...