Kamonabe
100 local dishes selected by the Ministry of Agriculture, Forestry and Fisheries
100 local dishes selected by the Ministry of Agriculture, Forestry and Fisheries
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is ble...
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented....
Since its birth more than half a century ago in our shop, Omi-Champon has been establ...
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohok...
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido ...
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji p...
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshim...
Shishinabe is a traditional nabe dish made with boars that live in the mountains of N...
Hamada in Shimane prefecture is a monkfish production area boasting the second highes...
“Bishunabe (bisunabe),” a specialty dish from Sakato Saijo, is characterized by cooki...
“Jappa” means “miscellaneous fish” in Tsugaru dialect, and generally refers to the “a...