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Red seabream is also known as the “king of fish.” Among them, red sea bream caught in...
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the su...
Handa, a town rich in nature, located in western Tokushima prefecture. Although it is...
“Zosui” is a local dish of the Iya region. Buckwheat was made because the Iya region ...
“Dekomawashi” is a miso dengaku that is made by stinging local potatoes, soba dumplin...
“Shiokatsuo udon” is a flavorful gourmet dish made by sprinkling the traditional pres...
Komatsu udon, which is said to have been eaten by the haisheng Matsuo Basho, is a spe...
It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, w...
Kamatama udon is one of the Sanuki udon menus. It is a type of udon that is eaten by ...
Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in t...
