Ibaraki Anko Nabe
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water ...
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water ...
Boar meat seems to have been a valuable source of protein for Japanese people since the Jomon period. There have been...
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibara...
Ibaraki Prefecture boasts the number number one in Japan for both the cultivation area and production volume of chest...
Kairakuen in Mito, one of Japan's three great gardens, has about 100 varieties of plum trees planted with 3,000 plum ...
If you say Utsunomiya, say dumplings, dumplings, it's Utsunomiya. There is also a statue of dumplings in front of Uts...
Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mushrooms. It seems that there was a...
There is a feature of flat noodles using bamboo to make noodles. Noodles are strong, and they are characterized by sh...
Local ramen that was born in Ibaraki in the Showa 50s. It is a ramen made with plenty of sweet and spicy soy sauce in...
It is a local cuisine originated in the northern part of Ibaraki Prefecture. Kenchin soup and soba are not delicious....
There are various sauce katsudon in Tochigi prefecture. Compared to regular katsudon (katsudon with eggs), each resta...
The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as the size of the daily range and g...
Tochigi Prefecture is a strawberry kingdom that has maintained the number one strawberry crop for over half a century...
In Tochigi Prefecture, there are not many shops that use Japanese sweets such as Daifuku, and salt bean daifuku is a ...
It is a local cuisine around Sano City, Tochigi Prefecture, which has continued since the Meiji period. There are var...
You can eat it at “Mizusawa Udon Kaido” in the vicinity of Mizusawa-dera Temple near Ikaho Onsen in Gunma Prefecture....
Steamed manju is steamed on skewers, coated with thick miso sauce, put on fire and burned. In Gunma Prefecture, winte...
Udon with a width of 1.5 cm to 15 cm. 15cm wide? how do you eat it? Soak in a perfect broth and fold it up well, or e...
There are many carp dishes in Ibaraki Prefecture, and you can enjoy various types of carp sashimi, sushi, and umami. ...
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since ancient times, and is said to be t...