Soba & Udon
Okonomiyaki & Takoyaki
Bento & Onigiri
Yakitori & Kusiyaki
Pork tea motsukaraage is a frozen food for deep-fried chicken developed by Marumatsu Foods.
High-quality “domestic m...
Katsumeshi, a local dish of Kakogawa City, Hyogo Prefecture, is served with beef cutlet on a Western plate, topped wi...
Zangi is a chicken dish that is popular in Hokkaido, which is pickled in ginger, soy sauce, and garlic sauce, and the...
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south ...
Fry though not fried? It is said that the name originated in the early Showa period when they served workers at a nea...
Locally popular and sold as fresh food. The newly caught white shrimp has a light pinkish transparent body color and ...
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutla...
Speaking of oyster fried food, the first thing that comes to mind is Oyster Fry. After the crispy texture of the batt...
It is a unique tempura made by combining fresh fish surimi landed on the Nichinan coast with handmade tofu, brown sug...
Karaage from Oita prefecture, where chicken consumption per person is said to be one of the highest in Japan, especia...
Toriten is a local dish loved since ancient times in Oita. It is a dish that uses ponzu or soy sauce base to tempura ...
It is a dish in which potato salad is tightly packed in a chikuwa hole and deep-fried. It features a crispy chikuwa t...
Deep-fry the prepared pork legs and drip them with vinegar soy sauce. The outside is crispy, and the contents are thi...
“Kattppo” is a miso-yaki of chick-fugu, a local dish handed down in Kamigoto since ancient times. After cutting the b...
Mexicali is a small fish of about 5 to 15 cm caught at a depth of about 300 m in the Hyuga Nada Sea off the coast of ...
The B-class gourmet “Nakatsu Karaage” representing Oita Prefecture is now famous nationwide! There are many karaage s...
Jakoten is a local dish from the Nanyo region of Ehime Prefecture, which is made from the coast of Ehime Prefecture, ...
Speaking of Kochi, bonito is, but the typical ingredients along with this are moray eels.
With its delicious taste, ...
Senzanki is a dish around Imabari city in eastern Ehime Prefecture, and is said to be the origin of “chicken karaage”...
Speaking of Nagoya's representative style, it is “chicken wings”. Deep-fry chicken wings (feathers) and apply sauce, ...
“Sanzoku yaki”, which can be said to be the soul food of Shinshu people, is a local dish of Nakashinobu region (Shioj...
New shoots with a unique aroma that grow in early spring are edible and treated as wild vegetables. Koshi Abura is ve...
It is a traditional food in Sado, where rice is not taken and substituted for sweet potatoes. It is still a classic s...
It is the winning menu of the 5th Saitama B grade local gourmet king decision game in 2009. It was originally made as...