Tsuke-kenchin soba (kenchin udon)
It is finished in a simple taste of soba.
It is finished in a simple taste of soba.
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since an...
No one knows Mito natto right now, right? Ibaraki is more than a fermented food repre...
Local ramen that was born in Ibaraki in the Showa 50s. It is a ramen made with plenty...
Boar meat seems to have been a valuable source of protein for Japanese people since t...
It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of...
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okuku...
Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has ...
It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, w...
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is par...
Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in t...
The soba that can be eaten extensively in the inland area of Yamagata Prefecture is c...
Sanuki udon is a well-known specialty of Kagawa Prefecture. However, it became a nati...