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“Taishu soba” is a variety close to the original species that was first introduced to...
Boiled small dumplings made from shiratama flour, cooled in Shimabara spring water, a...
Champon, which is said to be the origin of Nagasaki City, Nagasaki Prefecture, is one...
Shimabara hand-stretched somen is very different from machine-made somen noodles in i...
Oyster is also called “sea milk” and is rich in nutrients such as proteins and vitami...
Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, an...
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since an...
Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February ...
“Ohataki no Nikumaki,” a soul food from the Enshu region, is a dish made by wrapping ...
Kagawa Obara Benihayasei oranges are an original variety of Kagawa prefecture that wa...
Nikenjaya mochi is an old-fashioned kinako mochi made by wrapping red bean paste in s...
