English
Yoshare-nabe
Kuroishi's specialty yosare-nabe is stewed with meat from macular plymouth rock (commonly known as sesame), a type of...
Kuroishi's specialty yosare-nabe is stewed with meat from macular plymouth rock (commonly known as sesame), a type of...
“Jappa” means “miscellaneous fish” in Tsugaru dialect, and generally refers to the “ara” of fish. “Jappa-jiru” is a t...
Oden is not a common name throughout Japan, and in the Kansai region, it is sometimes called “Kanto ni” or “Kanto coo...
The earthenware pot makes you want to eat without sex on a cold day. Oyster bowl is a local dish that originated in H...
Shishinabe is a traditional nabe dish made with boars that live in the mountains of Nara and is sometimes called “shi...
Nagoya's specialty red kokanabe is a pot that is eaten with plenty of ingredients simmered into a delicious soup made...
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” ...
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji period. It is said that the name ...
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperat...
Brand beef boasting over 100 years of history Yonezawa beef, the three largest Wagyu beef in Japan, is characterized ...
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water ...
Boar meat seems to have been a valuable source of protein for Japanese people since the Jomon period. There have been...
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibara...
Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mushrooms. It seems that there was a...
Kazuno hormone in Kazuno City, Akita Prefecture, uses pork and beef, marinated in miso-based sweet and spicy sauce, g...
