Chimaki
Chimaki in the Chinese restaurant “Toshin Sekai” is a specialty of Hakata Nakasu. Any one Hakatako has ever tasted at...
Cultivation of raw trees from Kumamoto Prefecture Shiitake mushrooms are grown by cutting down trees such as oak and ...
The 'bone-kajiri' is a local dish in the Hitoyoshi and Kuma regions, especially in Okukuma (Kamikuma/Yunomae-machi, T...
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperat...
Sorakitamochi is a local confectionery that has been popular since ancient times in Himeshima, a remote island locate...
“Chanpuru” means “gojamaze” in the Okinawan dialect. It is a dish made with vegetables, tofu and various ingredients ...
When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. ...
Kintoki beans and broth boiled in brown sugar are chilled and served in a bowl, and are topped with several pieces of...
Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater a...
It is a local dish of Yaeyama region, which is the southernmost part of Japan, such as Ishigaki Island and Taketomi I...
It is an essential zoni for New Year's holidays, but Hakata zoni is eaten mainly in Fukuoka City and Hakata area. A ...
Kumamoto Prefecture is ranked No. 1 in Japan for horse meat production (Ministry of Agriculture, Forestry and Fisheri...
The summer taste of Kumamoto, shaku (majaku), is officially called 'anajako,' and lives in deep burrows in tidal flat...
Miyakojima is a remote island in Okinawa and is a subtropical island located approximately the same latitude as Miami...
Kibinago is a type of blue fish that is caught throughout the year in the coastal waters of Kagoshima Prefecture, Kos...
Barugi shellfish are colorful and colorful, such as “yellow, purple, orange, red”, and so on, to make your dining tab...