Hinagu Chikuwa
A specialty of Hinagu Onsen in Kumamoto's Okuzashiki
About Hinagu Chikuwa
It is said that Hinagu chikuwa began in Meiji 16 when bamboo was rolled up and rotated while baking it. The characteristic of Hinagu chikuwa is that it conveys the same taste as in the past, using an old-fashioned manufacturing method using fresh and high-quality fish as raw materials. It can also be used as an ingredient in a variety of dishes, but the most delicious way to eat it is to eat warm tachikuwa as it is and eat it with a little wasabi soy sauce or mayonnaise. Also, deep-fried Isobe in Hinagu Chikuwa is exceptional.
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