Elegant sweetness and thick texture

 
 

Okayama Other recommended dishes

Yomenakase Okayama
Yomenakase

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

Bitchu Takahashi Indian Tomato Yakisoba Okayama
Bitchu Takahashi Indian Tomato Yakisoba

Bitchu Takahashi Indian Tomato Yakisoba (Bitchu Takahashi Indian Tomato Yakisoba) is ...

Ebi meshi Okayama
Ebi meshi

“Ebi-meshi” is a unique type of fried rice that combines caramel sauce and ketchup an...

Boiled kogori Okayama
Boiled kogori

It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, ac...

dried meat Okayama
dried meat

It is a local food that has been handed down since ancient times in Tsuyama, Okayama ...

Tsuyama hormone udon Okayama
Tsuyama hormone udon

Tsuyama hormone udon made with plenty of fresh mixed hormones. Since the Tsuyama area...

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Seafoodrelated dishes

Marudried saury Mie
Marudried saury

Sanma maruboshi, a specialty of Mie Prefecture, is finished in a reasonable salting m...

Crab dishes Toyama
Crab dishes

Red snow crabs that live in Toyama Bay can be caught at a depth of around 1,000 meter...

Buzen sea one grain oyster Fukuoka
Buzen sea one grain oyster

The “Buzen Sea One Grain Oyster,” which is named because it “takes time and effort to...

Nanban shrimp Niigata
Nanban shrimp

It is also called amebi, but in Niigata it is called Nanban (red pepper) shrimp becau...

Toyama Kanburi Toyama
Toyama Kanburi

The yellowtail that can be taken during the cold season is called “Kanburi”, and the ...

Deep-water persimmered persimmons Toyama
Deep-water persimmered persimmons

Deep water prepared oysters are oysters that have been stored and purified for 24 hou...

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