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Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido ...
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented....
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohok...
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...
Since its birth more than half a century ago in our shop, Omi-Champon has been establ...
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and...
Hamada in Shimane prefecture is a monkfish production area boasting the second highes...
Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like ...
“Bishunabe (bisunabe),” a specialty dish from Sakato Saijo, is characterized by cooki...
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from w...
