Use seasonal local ingredients

 
 

Okayama Other recommended dishes

Yomenakase Okayama
Yomenakase

Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefectu...

Sozuri nabe Okayama
Sozuri nabe

Sozuri meat is the meat around the bone, and it got its name from the fact that it is...

Takomeshi Okayama
Takomeshi

Okayama prefecture has one of the highest octopus catches in the whole country, and o...

Hiruzen yakisoba Okayama
Hiruzen yakisoba

In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has ...

Dodome Okayama
Dodome

Dodomese is a local cuisine handed down in the Fukuoka area of Setouchi City, Okayama...

Yellow leek Okayama
Yellow leek

Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. I...

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Local cuisinerelated dishes

Kinko Akita
Kinko

It seems that the reason for making Kinman started when Masami Ouchi, the first gener...

Zaru tofu Saga
Zaru tofu

Natural bittern is put into soy milk, solidified, and then put it in a colander, so w...

Wakayama Arita mandarin oranges Wakayama
Wakayama Arita mandarin oranges

Wakayama prefecture has the highest production volume of mandarin oranges in Japan an...

sand dunes Tottori
sand dunes

Dune Nagaimo, a representative of Tottori Prefecture, is grown in the sand dunes of c...

Hiyaju Miyazaki
Hiyaju

Grate and loosen a variety of fish such as horse mackerel, camasu, and Thailand in Mi...

Decchi Yokan Shiga
Decchi Yokan

“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...

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