Japanese Cuisine - Local cuisine
Bizen curry
“Bizen Curry” from Bizen City, Okayama Prefecture, which uses plenty of fruits, vegetables, and seafood grown locally in Bizen City, is a curry with thorough attention, such as ...
Boiled kogori
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmering heat and refrigerating it to harden it. In Tsuyama City,...
Shinjo Himekko zoni
It is a soy sauce-based zoni that uses himenomochi, a quality certified rice (fine rice) produced in Shinjo Village. It has the same triple beat of fineness, strength of strain,...
Kagami's rural curry
It is a curry topped with cherry tomatoes, filled with ingredients from local specialties such as large chicken, potatoes, and konnyaku. The secret flavor of miso is increasing ...
Meiji Gonbo Burger
The burger made full use of “Meiji Gonbo,” a specialty of Ibara City, is a unique burger with a very impressive crispy texture and burdock flavor after eating. “Meiji Gonbo” is ...
Three day dumpling soup
In Toyama prefecture, where rice is grown, dishes and sweets using mochi are always involved in events and life milestones. “Three day dumpling soup” is a miso soup with dumpli...
Navy Gourmet
Kure in Hiroshima prefecture faces the Seto Inland Sea and is also known as a place related to the Navy. The Kure Chinjufu was opened in 1889 (1889), and urban infrastructure su...
Nikujaga from Kure
“Kure no nikujaga” uses make-in for potatoes and is characterized by being made with certain ingredients such as beef, konnyaku, and onions. There are no carrots or green peas i...
Conger eel bun
It is a different kind of steamed manju with conger eel, a specialty of Miyajima. As for the material of conger eel, we order the most suitable conger eel for that time of year ...