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Jumonji ramen
Jumonji ramen is a ramen that is eaten in a region centered on the Jumonji area of Yokote City, Akita Prefecture. It ...
Jumonji ramen is a ramen that is eaten in a region centered on the Jumonji area of Yokote City, Akita Prefecture. It ...
"Yoshida Udon" is a traditional dish from Fujiyoshida City in Yamanashi Prefecture, known for its incredibly firm, ch...
“Shiokatsuo udon” is a flavorful gourmet dish made by sprinkling the traditional preserved food “shiokatsuo” from the...
The name of “no-yaki” originates from the fact that it was baked outside to avoid smoke and hot air, and is said to h...
Originating in Shimonoseki City, Yamaguchi Prefecture, Kawara-soba is a dish that is eaten with ingredients such as t...
Izumo soba is a food culture representative of the Izumo region. One of the features is that it looks dark compared t...
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter ha...
Mikuriya soba (Mikuriya soba) is a local dish from the Mikuriya region of Gotemba City. Since this area cultivated a...
Speaking of Shizuoka yakisoba is Fujinomiya Yakisoba. The firm firmness and chewy texture will surprise those who eat...
Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon...
Handa, a town rich in nature, located in western Tokushima prefecture. Although it is a small town, there are many so...
Naruto udon is very soft enough to cut easily with chopsticks because the noodles are thin with almost no koshi. The ...
Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has been introduced from ancient tim...
Echizen soba is a soba that is mainly eaten in the Reihoku region of Fukui prefecture. It features a unique soup with...
Oiwa somen has existed since the Muromachi period, and it seems that at that time it was a high-class item and could ...
Toyama Black Ramen is a local ramen that originated in the center of Toyama City, Toyama Prefecture. The ramen was or...
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga prefecture. I...
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is blessed with a high-cold climate en...
Shio yakisoba, which was created about 60 years ago by the owner of a Chinese restaurant in search of further delicio...
Komatsu udon, which is said to have been eaten by the haisheng Matsuo Basho, is a specialty of Komatsu that has a his...
It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, wheat, etc., and is characterized...
Kamatama udon is one of the Sanuki udon menus. It is a type of udon that is eaten by entwining raw eggs with freshly ...
