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...
Negima Nabe
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup stock), such as sukiyaki. It is still favo...
Chanko nabe (chankonabe)
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place of “chanko nabe.” Chanko nabe (chankon...
Shima-zushi
Use shiira, medallis, alea, camellia, amberjack, and bonito caught on the island. Soy sauce is soaked in soy sauce, and vinegared rice is used with sugar and...
Yanagawa nabe (Yanagawa nabe)
Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot pot dish, but it is often distinguished f...
Shimotsukare
On the first day of February (the first morning of the afternoon of February), it is an event meal that is served to Inari Shrine along with red rice. A than...
Fukagawa Meshi
Originally it was a cover for fishermen near Fukagawa, and it was a dish for the common people. In the Edo period, the dishes were made using ao-goats, but c...
Gyuten
In Gunma, where wheat production is thriving, many dishes using flour are eaten. It was originally popular as a substitute for rice, but as local cuisine usi...
Yuzu roll
In Gunma in winter, the dry wind “karakkaze,” which descends over the mountains, blows. Also, since there is little rain during the winter season, the climat...
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...