Sanuki Udon and Inaniwa Udon
Kaburazushi is a type of narezushi that is slowly fermented using koji, where a cut i...
Toyama Black Ramen is a local ramen that originated in the center of Toyama City, Toy...
The yellowtail that can be taken during the cold season is called “Kanburi”, and the ...
Kombuzaki is a dish created by combining kombu from Hokkaido brought by Kitamaebune i...
Oiwa somen has existed since the Muromachi period, and it seems that at that time it ...
Toyama Prefecture has a rich natural environment, and Toyama Bay, which is also calle...
Hita yakisoba is a local gourmet from Hita, Oita prefecture, where freshly boiled raw...
In the Ishikawa area, soba cultivation has been popular since more than 300 years ago...
Goemon Ramen, a hidden local gourmet in Tono, is a spicy dish that is loved by Tono c...
Echizen soba is a soba that is mainly eaten in the Reihoku region of Fukui prefecture...
Izumo soba is a food culture representative of the Izumo region. One of the features ...
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