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“Anago-rice” is served with carefully baked conger eel on top of rice made from conge...
The earthenware pot makes you want to eat without sex on a cold day. Oyster bowl is a...
Onomichi ramen has a pork back fat that adds rich flavor to the soy sauce base. Chick...
Kure in Hiroshima prefecture faces the Seto Inland Sea and is also known as a place r...
Toyohira soba is made from buckwheat flour made locally and is made in 4 steps: mawas...
It is a different kind of steamed manju with conger eel, a specialty of Miyajima. As ...
Utayama ramen, which is one of the most representative flavors of Wakayama, is usuall...
The tile industry, which was once the main industry, declined, and the Joshu Fujioka ...
Originating in Nagoya, the ankake spa is different from Italian pasta, where boiled s...
Sakata ramen is a ramen that originated in the northern part of the Shonai region, ma...
Champon, which is said to be the origin of Nagasaki City, Nagasaki Prefecture, is one...
It is no exaggeration to say that it is one of Nagoya rice, “Taiwan Ramen” is a spicy...
