Awa Manju
The bright yellow color and moderate sweetness of Awa Manju are Japanese sweets representing Yanaizu. It is a simple ...
Frozen tofu is a healthy food rich in protein as well as calcium, iron, vitamin E and lecithin. It can be stored for ...
Kaganjin is a local dish of the northern part of Nakadori in Fukushima Prefecture. It is a traditional dish that is i...
In Iwate Prefecture's local gourmet “sweet pepper miso”, you just need to add soy sauce and sugar in plenty of sweet ...
Ibaraki Prefecture boasts the number number one in Japan for both the cultivation area and production volume of chest...
Kairakuen in Mito, one of Japan's three great gardens, has about 100 varieties of plum trees planted with 3,000 plum ...
If you say Utsunomiya, say dumplings, dumplings, it's Utsunomiya. There is also a statue of dumplings in front of Uts...
Tochigi Prefecture is a strawberry kingdom that has maintained the number one strawberry crop for over half a century...
In Tochigi Prefecture, there are not many shops that use Japanese sweets such as Daifuku, and salt bean daifuku is a ...
Steamed manju is steamed on skewers, coated with thick miso sauce, put on fire and burned. In Gunma Prefecture, winte...
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since ancient times, and is said to be t...
Gunma Prefecture seems to be suitable for the production of agricultural crops because of its long daylight hours eve...
Vegetable ingredients are more than chilled Chinese and are eaten as Izakaya and home-cooked dishes in Hokkaido. In t...
Kurodaizu is a black bean that is mainly produced in the Tanba region, such as Kyotamba-cho and Nantan City. The hist...
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features a round shape that is more than...