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The “Wakasa Shrine Grand Festival,” which is held at the beginning of May every year,...
Sushi using Tottori's winter taste “crab”. It looks similar to chirashi-zushi, but it...
Of the snow crab, the grown male is called “Matsubagani”, and it is a winter taste re...
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is ver...
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district...
Zoni in Oshogatsu is rich in local color, and various zoni are eaten throughout the c...
Boiled small dumplings made from shiratama flour, cooled in Shimabara spring water, a...
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features...
Kyoto obanzai is a side dish that has been made in ordinary families in Kyoto since a...
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are uniq...
It is a handmade pie with a modest sweetness that is carefully baked one by one by wr...
