Shodoshima somen
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is particular about traditional manufa...
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is particular about traditional manufa...
Kanzaki-cho, where water from the Sefuri Mountains flows, is a place selected as one of the “Top 100 Water Villages” ...
Since the Meiji period, there were many immigrants from Shikoku, so the udon in Shikoku has been transmitted as it is...
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a s...
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin, soy sauce, and sugar by looseni...
Hita yakisoba is a local gourmet from Hita, Oita prefecture, where freshly boiled raw noodles are baked to the verge ...
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeeme...
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the...
Shimabara hand-stretched somen is very different from machine-made somen noodles in its manufacturing process, and by...
Curry umamen is made by putting ramen noodles in a soup made with dried bonito broth and sprinkled with curry on top ...
In the Ishikawa area, soba cultivation has been popular since more than 300 years ago, and in addition to serving wor...
The sandfish is a mysterious deep-sea fish that rushes to the coast all at once to lay eggs with lightning in early D...
Kuroishi yakisoba noodles are thick and flat, and they look like udon, but they are chewy when eaten, and the Worcest...
Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in the Nakago district of Kuroishi C...
Bitchu Takahashi Indian Tomato Yakisoba (Bitchu Takahashi Indian Tomato Yakisoba) is a local dish from Takahashi, Oka...
Kojima in Kurashiki City, located at the foot of the Honshu side of the Seto Ohashi Bridge, is a town where you can e...
Rokubei is a local dish handed down around the Shimabara Peninsula in Nagasaki prefecture and in Tsushima. It is a n...
Shiroishi noodles (shiroishi umen) are a local specialty produced in Shiroishi, Miyagi prefecture. The length of the...
There have been many soba restaurants in Ugo-machi since ancient times, and each shop competes for its taste, and it ...
“Tai somen” is a dish made by simmering a whole tail of Thailand on a platter with boiled somen, and eaten as a dippi...
Speaking of gourmet originated in Nagasaki, “Champon”. “Sara-udon” is a noodle dish that is loved by locals even more...