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Inatori meat fried rice
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onsen” in Higashiizu, and is the bir...
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onsen” in Higashiizu, and is the bir...
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 ...
Harakomeshi is one of the local dishes of Watari Town, Miyagi prefecture. It is a salmon oyakodon made by cooking sal...
Originally it was a cover for fishermen near Fukagawa, and it was a dish for the common people. In the Edo period, th...
The biggest feature of Ono's new specialty, the soy sauce katsudon, is that it uses soy sauce-based sauce and is serv...
Volga Rice is a local gourmet that is sold in Echizen City (formerly Takefu City) in Fukui Prefecture. It is a Wester...
In general, when it comes to katsudon, everyone imagines a deep-fried cutlet wrapped with an egg. However, in Fukui, ...
You can catch natural eel in Wakasa and Mikatagoko in Fukui Prefecture. The natural eel from Mikatagoko Lakes is also...
Toyama Prefecture has a rich natural environment, and Toyama Bay, which is also called “natural life”, is blessed wit...
The birthplace of Mr. Shigeo Kitahashi, the founder of Osaka “Hokkyokusei,” a French chef who created “omelet rice” i...
Hanton Rice is one of Japanese Western dishes, also known as Hanton style rice. Hanton rice, known as a local dish in...
“Okayama demi-katsudon” is an Okayama local bowl with freshly fried crispy pork cutlets topped with a hot, thick demi...
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misaki-cho, which has one of the lar...
It is a beef mochi bowl with mochi in place of rice in gyudon. It contains “Himenomochi,” a specialty of Shinjo Villa...
This yakimeshi uses plump conger eel from Setouchi and rice with millet grains from Tamano City, and is seasoned base...
The “sushi bowl,” which has seafood taken in the Seto Inland Sea on it, is an authentic, superb “sushi bowl” offered ...
Synonymous with Yanagawa is the atmosphere and scenery downstream and steamed eel. In Fukuoka, it is so famous that “...
The name “hot tamaran don” comes from the “delicious and irresistible” bowl that uses the “hot spring egg” of the san...
Tsukedon is a dish of Tarumizu's brand amberjack “Umi no Sakurakan” slowly marinated in sauce for 3 days. Black vineg...
Keihan is a local dish made in the Amami archipelago in Kagoshima Prefecture, and is close to dashi chazuke. Chicken...
“Misaki Kakiage Don” is a bowl topped with 100% kakiage of fresh small shrimp (jaco shrimp) caught in the Buzen Sea, ...
