Japanese Cuisine - Don dish
Hanton rice
Hanton Rice is one of Japanese Western dishes, also known as Hanton style rice. Hanton rice, known as a local dish in Kanazawa, Ishikawa Prefecture, is a Western dish with fried...
Okayama demi-katsudon
“Okayama demi-katsudon” is an Okayama local bowl with freshly fried crispy pork cutlets topped with a hot, thick demi-glace sauce, and there are many restaurants in Okayama pref...
Misaki tamago kake gohan
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misaki-cho, which has one of the largest poultry farms in western Japan, “rice terraced rice” gr...
Beef mochi bowl
It is a beef mochi bowl with mochi in place of rice in gyudon. It contains “Himenomochi,” a specialty of Shinjo Village, and it is a dish where you can fully enjoy the delicious...
Tama's hot tamameshi
This yakimeshi uses plump conger eel from Setouchi and rice with millet grains from Tamano City, and is seasoned based on a special kabayaki sauce. If you eat it with a thick ho...
Sushi bowl
The “sushi bowl,” which has seafood taken in the Seto Inland Sea on it, is an authentic, superb “sushi bowl” offered by sushi restaurants, unlike the “kaisendon” offered at conv...
Steamed Yanagawa eel
Synonymous with Yanagawa is the atmosphere and scenery downstream and steamed eel. In Fukuoka, it is so famous that “speaking of eels is Yanagawa.” Unaju and unadon are common e...
Hot tamaran bowl
The name “hot tamaran don” comes from the “delicious and irresistible” bowl that uses the “hot spring egg” of the sand steamed hot spring in Ibusuki City, Kagoshima Prefecture, ...
Umi no sakura kanzuke bowl
Tsukedon is a dish of Tarumizu's brand amberjack “Umi no Sakurakan” slowly marinated in sauce for 3 days. Black vinegar etc. are used for the sauce, and the formulation is devis...
Chicken rice (Keihan)
Keihan is a local dish made in the Amami archipelago in Kagoshima Prefecture, and is close to dashi chazuke. Chicken rice is served with a variety of ingredients such as steame...