SAWAWAH
When the fruit enters the beans and the wheat begins to ripen, the Seto Sea is crowded with sawara fishing. Around th...
Pressed sushi made in Iwakuni, Yamaguchi Prefecture is also called “Tonosama Sushi” because it was always brought to ...
Kakinoha Sushi, one of Nara's representative local dishes, is a sushi made of bite-sized vinegared rice combined with...
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented. For materials, the child of Nig...
Tango no sushi is a sushi unique to the Tango region where you can fry canned mackerel in a rag shape. It is a uniqu...
It is a gem of thick and fresh local sea mackerel that was premined with vinegar with original vinegar on top of savo...
Kakinoha Susushi, which is popular as a local dish of Toyama, is a sushi that is carefully wrapped in persimmon leave...
Shinshu salmon is a new variety of salmon that crossed rainbow trout and brown trout and inherited the strengths of e...
Nigiri sushi and nori rolls made from fresh seafood caught in Tokyo Bay are called Edomae-zushi and are made by sushi...
A characteristic feature of mackerel roasted stick sushi is that the mackerel is lightly poured with vinegar and then...
“Sawara” tells the spring on Sanuki Road. “Kankan sushi (zushi)” is a local dish using this sawara. This dish, which...
Kibinago is a type of blue fish that is caught throughout the year in the coastal waters of Kagoshima Prefecture, Kos...
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district, which is the landing port of H...
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. It has a good aroma that invites ...
Hatagonbo is a burdock grown in the Nishihata area of Hashimoto City, located on the hillside of Mt. Kunishiro at an ...
Kokera-zushi is said to be the prototype of 'shizushi' or 'box-zushi' (box-zushi). It is said that 'kokera-zushi' is ...