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Babachan hot pot
“Babachan nabe” is a local dish popular mainly in Iwami, Tottori Prefecture, and is a hot pot dish using a deep-sea f...
“Babachan nabe” is a local dish popular mainly in Iwami, Tottori Prefecture, and is a hot pot dish using a deep-sea f...
Suo-Oshima accounts for 80% of the mandarin orange production in Yamaguchi prefecture. It is a local dish “mandarin o...
Hamada in Shimane prefecture is a monkfish production area boasting the second highest catch in Japan. Soft white mea...
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup st...
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place...
Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot p...
Sozuri meat is the meat around the bone, and it got its name from the fact that it is stripped off the bone like a tu...
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and seasoned with miso. Vegetables ...
Peony nabe is a hot pot dish made by simmering wild boar meat and vegetables seasoned with miso etc. It is also said...
It is a menu that has its roots in the meal of a former boatman in the Ushimado district, and it is a kake rice eaten...
“Bishunabe (bisunabe),” a specialty dish from Sakato Saijo, is characterized by cooking pork, chicken, and vegetables...
Many fish such as tuna and skipjack tuna are landed at the port of Nichinan, Miyazaki prefecture, where fishing is th...
When you say “bokke” in Kagoshima prefecture, it means “bold and exciting,” and it is reminiscent of Saigo Takamori a...
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshima black pork,” which is thinly s...
The specialty dish “Yamaimo Nabe” in the Lake Tazawako district is grated “yam”, which is sticky similar to yam, into...
It is said to have originated from the fisherman's dish of Oga, and it is a local dish handed down in the Oga region ...
Kayaki is said to be a word accented with shellfish. It seems that it started when fishermen on the beach used shellf...
“Dumako” is freshly cooked rice transferred to a mortar, crushed with a saw until a few grains of rice remain, and ro...
