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Shimizu's koi dishes such as “koi no arai (sashimi)” and “koi koku (miso soup),” whic...
Hemlock crab is a local dish that is often eaten in the Tamashima River basin and the...
Shoro manju is one of the sweets that represent Karatsu. It is said that it was named...
Barugi shellfish are colorful and colorful, such as “yellow, purple, orange, red”, an...
Takezaki oysters, which represent the winter taste of Tara-cho, Saga prefecture, whic...
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is ver...
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke ...
Cultivation of raw trees from Kumamoto Prefecture Shiitake mushrooms are grown by cut...
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...
Irabou refers to “elabu sea snake”, and irabou soup is a traditional Okinawan dish us...
