Japanese Cuisine - Nabe dish
pot from red
Nagoya's specialty red kokanabe is a pot that is eaten with plenty of ingredients simmered into a delicious soup made with its own blend of red miso and capsicum. You can choose...
Ishiru Nabe
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” which is said to have been accented with “Uoshiru”. Ishiru ...
Sakura nabe
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji period. It is said that the name of cherry meat is derived from the fact that horse meat stor...
Suppon pot
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperate climate, has been said to be effective in nourishing tonic...
Yonezawa beef
Brand beef boasting over 100 years of history Yonezawa beef, the three largest Wagyu beef in Japan, is characterized by “fine marbling” and “good fat quality”. The blessings of ...
Ibaraki Anko Nabe
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water temperatures, especially in January through February before ...
Shishinabe
Boar meat seems to have been a valuable source of protein for Japanese people since the Jomon period. There have been times when you hate and don't eat the meat of four-legged a...
Daigo shamoghetan
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibaraki Prefecture. Shamo is written in kanji and is originally ...
Kenchin soup
Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mushrooms. It seems that there was a custom to eat during some kind of event or meeting. Vegetab...