EnglishNagasaki Sara udon
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Oyster is also called “sea milk” and is rich in nutrients such as proteins and vitami...
Shimabara hand-stretched somen is very different from machine-made somen noodles in i...
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled n...
Rokubei is a local dish handed down around the Shimabara Peninsula in Nagasaki prefec...
The beginning of the U.S. Navy officials stationed around Showa 25 gave a recipe, and...
The name of “no-yaki” originates from the fact that it was baked outside to avoid smo...
“Taishu soba” is a variety close to the original species that was first introduced to...
Since the Meiji period, there were many immigrants from Shikoku, so the udon in Shiko...
There are many good quality soba restaurants in Chichibu, Saitama Prefecture, but the...
“Tai somen” is a dish made by simmering a whole tail of Thailand on a platter with bo...
