Japanese Cuisine - Meat dish
Iga beef steak
Iga beef is a brand beef raised in the Iga region of Mie Prefecture. It is said that it is Japanese Kuroge and Omi beef. It is a breeding method that focuses on natural and heal...
How to boil
Nagoya's specialty “Doteni” is a dish that simmered beef tendon, pork motu, and vegetables using red miso, such as Hatcho miso, which is a seasoning for Nagoya. Depending on the...
Miso cutlet
In a tonkatsu shop in Nagoya, there are almost no miso katsu restaurants. A lot of miso is served on the freshly fried cutlet, and it is delicious that you want to replace the p...
Deer curry
“Deer Curry” is a specialty dish of Lake Motosu and Lake Shojinoko. It has a refreshing taste than beef, and is a good venison for its low calorie but high protein. In Fujikawag...
Boiled Kofu Bird
Kofu Tori Motsuni, which is eaten in Yamanashi Prefecture, is a popular dish hidden from the local area. It is a dish that is familiar to Kofu citizens so that it has become a s...
Koshu wine beef
Koshu wine beef is less oxidized than beef grown in conventional feed, resulting in a soft lean meat. On the other hand, it also reduces the smell of beef, making it easy to eat...
Pickled pork in miso
It is a specialty product of Kanagawa Atsugi. The beginning was pickled boar meat from the mountain in miso, and there was no habit of eating four legs at that time, so I did no...
Okinawan traditional cuisine suchikar
Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater and salt, and “chikaa” means pickling, and it is a dish that ...
Miyagi specialty beef tongue
Gyu-tongue is one of the specialties that visitors to Miyagi can eat. In the case of Sendai beef tongue, beef tongue (raw wood) is peeled and sliced thickly, and then takes a fe...
Kesennuma Hormone
Kesennuma Hormone is a pork grilled dish that has been eaten in Kesennuma City, Miyagi Prefecture. It uses raw pork motu, pickled “white motsu” and “red motsu” together with mis...