Inatori meat fried rice
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onsen” in Higashiizu, and is the birthplace of “Kappa Shokudo.” Meat and col...
Ohataki meat roll
“Ohataki no Nikumaki,” a soul food from the Enshu region, is a dish made by wrapping “ohataki,” which has been handed down since the Edo period, wrapped in p...
Shiokatsuo udon
“Shiokatsuo udon” is a flavorful gourmet dish made by sprinkling the traditional preserved food “shiokatsuo” from the Nishiizu region and sprinkled on udon a...
Onsen manju
Izu Nagaoka Onsen is a major hot spring resort with 130 hot springs, and “hot spring manju” is one of its specialties. The hot spring manju offered at each s...
Nikenjaya mochi
Nikenjaya mochi is an old-fashioned kinako mochi made by wrapping red bean paste in smooth raw mochi and sprinkled with fragrant soybean flour. It was founde...
A diva hut experience
There are approximately 1,300 diamonders fishing in the Ise-Shima region. Diver fishing is a fishing method of diving into the sea to catch shellfish such as...
Matoya oysters
Matoyaki is an oyster produced in Matoya Bay in Shima City, Mie Prefecture. Matoyakaki, which is farmed in Matoya Bay, where rich nutrition is stored by the ...
Deep-fried pork brown offal
Pork tea motsukaraage is a frozen food for deep-fried chicken developed by Marumatsu Foods. High-quality “domestic motsu” is boiled together with Kikugawa's...
Sakura shrimp
Sakura shrimp is a precious seafood caught only in Suruga Bay and Taiwan in the world, and it is also called the “jewel of Suruga Bay” because of its clear, ...
Gohei Mochi
Goheimochi is a local dish that has been popular since ancient times in the mountainous areas of Gifu and Nagano prefectures. Lightly eat glutinous rice and ...
Magnolia leaf miso
In the Hida region, magnolia leaves that have fallen in the fall have been collected and used as cooking utensils. Magnolia trees are large deciduous broa...