Kujaku
You can often eat it in Halle because it looks gorgeous
![Kujaku](/images/cuisine/photo/big_n202203075hmpvc114644920876.jpg)
You can often eat it in Halle because it looks gorgeous
“Misaki Kakiage Don” is a bowl topped with 100% kakiage of fresh small shrimp (jaco s...
Fish mackerel has been popular since ancient times in Saiki City, located in the sout...
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin,...
The Hohi region is composed of Takeda City and Bungoono City located in the southwest...
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opene...
It is a famous confectionery from Saganoseki (formerly Saganoseki Town) in Oita City,...
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is call...
Basically, it contains ingredients such as root vegetables, chicken, and konnyaku, an...
As it is said to be “snow, kotatsu and leaf pickling in Shinshu”, this mineral-rich s...
Shirakuma is a sweet that has long been popular in Kagoshima for shaved ice made with...
In the crispy and light skin, red bean paste made with Dainagon azuki beans is tightl...