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The fish that represents Izu in Shizuoka Prefecture, has no habit, has no habit, has ...
“Inatori Niku Fried Rice” is a local gourmet from the hot spring resort “Inatori Onse...
The production of “cabbage”, “onion” and “pork” was popular in Hamamatsu, so it becam...
Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi a...
In the Enshu region, “pork foot” has been called “omoro” since ancient times. The ety...
“Shimada soup” is a soup made with plenty of local ingredients invented in Shimada Ci...
The Wakasa region was known as' Miketsukuni, 'which was allowed to deliver food to th...
Takezaki oysters, which represent the winter taste of Tara-cho, Saga prefecture, whic...
Sanma maruboshi, a specialty of Mie Prefecture, is finished in a reasonable salting m...
It is also called amebi, but in Niigata it is called Nanban (red pepper) shrimp becau...
It is a conger eel caught in Kadogawa-cho, Higashiusuki-gun, Miyazaki prefecture, and...
