EnglishFunazushi (kojushi)
Find restaurant on the map
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are c...
It has a long history, and it is said that it originated when Gamo Sadahide, the lord...
In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as La...
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is ble...
Sushi culture is one of the most representative food cultures of Kochi Prefecture. Th...
“Suko sushi” is a sushi made with vinegared rice added with glutinous rice topped wit...
It is a gem of thick and fresh local sea mackerel that was premined with vinegar with...
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. I...
Okayama barazushi is a sushi made with seasonal vegetables and seafood from the Seto ...
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district...
