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Kado is a herring that is eaten widely in Yamagata Prefecture. In the Tohoku region,...
Natto Jiru, which is very nutritious, is a home cooking in winter that has been popul...
Brand beef boasting over 100 years of history Yonezawa beef, the three largest Wagyu ...
Yamagata has long been the producing area of konjac potato, and “Tamakon” is a soul f...
The soba that can be eaten extensively in the inland area of Yamagata Prefecture is c...
It is the representative dish of Yonezawa's carp dish. It is a local dish made with c...
Lake Jusan, located in the northwestern part of Goshogawara City, is a brackish lake ...
It is one of the local ramen representing Okayama Prefecture that originated in Kasao...
Onomichi ramen has a pork back fat that adds rich flavor to the soy sauce base. Chick...
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food s...
Speaking of boni-ka-noodles that are eaten in Japan, are common in soup, but in Sichu...
The light soup has a soy sauce taste of chicken bones, and the noodles are crunchy th...
