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In the Kakachi area of Bungotakada, there are many good fishing grounds for blue crab...
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for ste...
Yoshino chicken rice is a home-cooked dish handed down in the Yoshino district in the...
The Bungo Channel, which is a complex rias coast, nurtures such a unique topography, ...
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spre...
Frozen tofu is a healthy food rich in protein as well as calcium, iron, vitamin E and...
Zundamochi is a mixture of green soybeans (edamame) before soybeans are boiled in sal...
Kairakuen in Mito, one of Japan's three great gardens, has about 100 varieties of plu...
Red konjac, which is rare even across the country, has been said to have been dyed re...
