Komatsu udon
A specialty from the Edo period that Matsuo Basho also loved
A specialty from the Edo period that Matsuo Basho also loved
Shio yakisoba, which was created about 60 years ago by the owner of a Chinese restaur...
Yellowtail, which is a migratory fish, begins moving northward from June to July, and...
“Nodoguro,” which lives at depths of 100 to 200 meters, is a local specialty of Kanaz...
Bukkake udon is a menu where you eat dark soup stock as it is. Since it is boiled and...
Kumamoto Prefecture is ranked No. 1 in Japan for horse meat production (Ministry of A...
Cha-soba is a kind of so-called kari-soba that is mixed into Sarashina flour, but it ...
In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has ...
Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has ...