Japanese Cuisine - Local cuisine
Grilled pork egg rice
Yaki pork egg rice is a simple dish that is eaten with char siu and soft-boiled fried egg on top of rice and mixed with sauce or soy sauce made with stewed char siu. Yaki pork ...
Baraki Shiitake
Cultivation of raw trees from Kumamoto Prefecture Shiitake mushrooms are grown by cutting down trees such as oak and other trees by putting seeds into scallops (logs). All you n...
Soba rice zosui
“Zosui” is a local dish of the Iya region. Buckwheat was made because the Iya region is surrounded by high mountains and rice cannot be made. Buckwheat rice is a piece of buckwh...
Mojiko yaki curry
Mojiko yaki curry is really fragrant and delicious when a Japanese restaurant called Yamadaya, where Mojiko is located, poured the curry into an earthen pot and baked it in an o...
Tokushima Burger
These hamburgers are made from Tokushima brand ingredients such as Awa beef, Awa chicken, and Naruto snapper that meet the criteria of the local accreditation committee and are ...
Anmochi zoni
Anmochi zoni was introduced to Sanuki in Sanuki during the Edo period, and the sugar of one of Sanuki Sanshaku (other than salt and cotton) was encouraged and produced. And some...
Iwakuni Lotus root
Iwakuni is one of the leading production areas of lotus root in Japan. The distinctive feature of Iwakuni Lotus root is the texture of mochi mochi. The fruit is stuffed, and fro...
bone gnawing
The 'bone-kajiri' is a local dish in the Hitoyoshi and Kuma regions, especially in Okukuma (Kamikuma/Yunomae-machi, Taragi-cho, and Mizuki-mura). For cooking, meat with bones s...