Japanese Cuisine - Don dish
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...
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...