Isaza's Junjun
Local cuisine of rich lake-country in winter
Local cuisine of rich lake-country in winter
Since its birth more than half a century ago in our shop, Omi-Champon has been establ...
It has a long history, and it is said that it originated when Gamo Sadahide, the lord...
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are c...
Red konjac, which is rare even across the country, has been said to have been dyed re...
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido ...
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented....
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a regi...
Boar meat seems to have been a valuable source of protein for Japanese people since t...
Hamada in Shimane prefecture is a monkfish production area boasting the second highes...
It is a menu that has its roots in the meal of a former boatman in the Ushimado distr...