Japanese Cuisine - Don dish
Harako rice
“Harako rice” is an autumn local dish representing Watari in Miyagi prefecture, and it is a dish made by putting plenty of loosened salmon meat and salmon roe on top of rice coo...
Enoshima bowl
“Enoshima-don” is a local dish born in Enoshima in Fujisawa City, Kanagawa Prefecture, and is a flavourful rice bowl dish made by cutting turban shell meat with an egg. This bow...
Inatori meat fried rice
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onsen” in Higashiizu, and is the birthplace of “Kappa Shokudo.” Meat and colorful vegetables are...
Namero-don
It's a strange name, but the theory that it is delicious enough to lick the body left on the plate is powerful. On a fishing boat, put the fish (horse mackerel, saury, mackerel,...
Fukagawa Meshi
Originally it was a cover for fishermen near Fukagawa, and it was a dish for the common people. In the Edo period, the dishes were made using ao-goats, but clams and clams are a...
Soy sauce katsudon
The biggest feature of Ono's new specialty, the soy sauce katsudon, is that it uses soy sauce-based sauce and is served with plenty of vegetables. This is our most recommended ...
Volga rice
Volga Rice is a local gourmet that is sold in Echizen City (formerly Takefu City) in Fukui Prefecture. It is a Western dish topped with an omurice topped with cutlet sauce. Omel...
Fukui sauce katsudon
In general, when it comes to katsudon, everyone imagines a deep-fried cutlet wrapped with an egg. However, in Fukui, katsudon is a sauce katsudon that is eaten with sauce. At f...
natural eel
You can catch natural eel in Wakasa and Mikatagoko in Fukui Prefecture. The natural eel from Mikatagoko Lakes is also called “palate blue eel”. Mouth green eel is slightly thinn...
Toyama Kaisendon
Toyama Prefecture has a rich natural environment, and Toyama Bay, which is also called “natural life”, is blessed with a variety of seafood throughout the four seasons. If you w...
Hodatsushimizu omelet
The birthplace of Mr. Shigeo Kitahashi, the founder of Osaka “Hokkyokusei,” a French chef who created “omelet rice” in the Taisho period, is in Hodatsushimizu-cho, Ishikawa pref...