Mito Domain ramen
Mito Domain ramen is a local ramen from Mito City, Ibaraki Prefecture, and is a reproduction of the ramen that Tokugawa Mitsuyoshi (Mito Komon), who is said ...
Tofu miso ramen
Tofu miso ramen is a local ramen representative of northern Ibaraki prefecture. Shredded tofu and plenty of green onions are used as ingredients, and along w...
Enoshima bowl
“Enoshima-don” is a local dish born in Enoshima in Fujisawa City, Kanagawa Prefecture, and is a flavourful rice bowl dish made by cutting turban shell meat w...
Funa kanroni
The local dish “funa kanroni” from Koga City, Ibaraki Prefecture, is a traditional dish that has continued since the Edo period, and is still loved by the lo...
Takeoka-style ramen
It is the place where Takeoka originated in Futtsu City, Chiba Prefecture. The way of making is unique, just add boiled noodles into soy sauce sauce and the ...
Whale
Whale sauce is a local dish of Minamiboso, Chiba Prefecture, where whale meat is pickled in sauce and dried. It looks black like charcoal or seaweed, and loo...
Barappa Manju
Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, and is eaten on summer festivals and on the day of Hare. By the end of whe...
Namero-don
It's a strange name, but the theory that it is delicious enough to lick the body left on the plate is powerful. On a fishing boat, put the fish (horse macker...
Tsukishima Monja
When baking on a teppan, from where you wrote letters with tane, “character yaki” → “monjayaki” came from... It is a dish in which flour is melted in water a...