Japanese Cuisine - Sushi
Kibinago sushi
Kibinago is a type of blue fish that is caught throughout the year in the coastal waters of Kagoshima Prefecture, Koshikishima, and Tanegashima. Kibinago can enjoy a variety of...
Hatahata sushi
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district, which is the landing port of Hatahata, I ate Hathahata sushi as a feast for the Hoya Festi...
Yellow leek
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. It has a good aroma that invites appetite, and it matches the texture and appearance of the s...
Hatagonbozushi
Hatagonbo is a burdock grown in the Nishihata area of Hashimoto City, located on the hillside of Mt. Kunishiro at an altitude of 552 meters. Its name is derived from 'Hata' and ...
Kokera sushi
Kokera-zushi is said to be the prototype of 'shizushi' or 'box-zushi' (box-zushi). It is said that 'kokera-zushi' is a sushi that is baked and loosened on top of sushi rice, whi...