EnglishHamamatsu Gyoza
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The main feature of “Shizuoka Oden” is that the soup is “black” and the seeds of the ...
“Morning la” refers to the food culture created by Fujieda. Fujieda, which is one of ...
“Shiokatsuo udon” is a flavorful gourmet dish made by sprinkling the traditional pres...
“Tsuke-Napolitan” is a popular local gourmet in Fuji City, Shizuoka Prefecture. It is...
Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi a...
“Shimada soup” is a soup made with plenty of local ingredients invented in Shimada Ci...
In the Enshu region, “pork foot” has been called “omoro” since ancient times. The ety...
“Kure no nikujaga” uses make-in for potatoes and is characterized by being made with ...
In the southern part of Akita prefecture, taro is called “imonoko.” Among them, “Yama...
There are various theories about the birthplace of natto in various parts of Japan, b...
