Dojonabe
The taste of the common people from the Edo period! Dojonabe
The taste of the common people from the Edo period! Dojonabe
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy...
Nigiri sushi and nori rolls made from fresh seafood caught in Tokyo Bay are called Ed...
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji p...
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, an...
It is a ramen that brings out the sweetness of the onion. The soup is based on soy sa...
Dumplings with feathers originated in Kamata, Ota Ward. It was sold since the 1980s. ...
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy...
When you say “bokke” in Kagoshima prefecture, it means “bold and exciting,” and it is...
Nagoya's specialty red kokanabe is a pot that is eaten with plenty of ingredients sim...
Shishinabe is a traditional nabe dish made with boars that live in the mountains of N...
Kuroishi's specialty yosare-nabe is stewed with meat from macular plymouth rock (comm...