A unique texture and taste that melts in your mouth unlike raw sashimi
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and...
Genghis Khan is a local dish that is representative of Hokkaido using mutton. Mutton ...
“Stewed kasbe” is a local dish for the winter, which is often prepared at home. “Kasb...
“Shishamono sweet boiled” is a local dish made using shishamo, one of Hokkaido's lead...
Shimizu's koi dishes such as “koi no arai (sashimi)” and “koi koku (miso soup),” whic...
Yellowtail, which is a migratory fish, begins moving northward from June to July, and...
Red seabream is also known as the “king of fish.” Among them, red sea bream caught in...
Of the snow crab, the grown male is called “Matsubagani”, and it is a winter taste re...
River shrimp is the blessing of the river nurtured by the clear stream of Kochi. It i...
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