Hokki shellfish, a typical winter taste of Misawa
It is a local dish that is eaten mainly in the Tsugaru region of Aomori Prefecture. I...
Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in t...
Kuroishi's specialty yosare-nabe is stewed with meat from macular plymouth rock (comm...
Lake Jusan, located in the northwestern part of Goshogawara City, is a brackish lake ...
It is a type of senbei made by making dough with flour and water, dipped in sesame se...
“Jappa” means “miscellaneous fish” in Tsugaru dialect, and generally refers to the “a...
In general, when it comes to katsudon, everyone imagines a deep-fried cutlet wrapped ...
This yakimeshi uses plump conger eel from Setouchi and rice with millet grains from T...
Enoshimadon is a local dish that originated in Enoshima. They started to be made from...
“Okayama demi-katsudon” is an Okayama local bowl with freshly fried crispy pork cutle...
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onse...
It is an “Hinai chicken” called “Japan's three major chicken” in Akita Prefecture, an...
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