EnglishOkayama demi-katsudon
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Kojima in Kurashiki City, located at the foot of the Honshu side of the Seto Ohashi B...
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. I...
The “sushi bowl,” which has seafood taken in the Seto Inland Sea on it, is an authent...
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, ac...
Many wild boars live in the Niimi area of Okayama prefecture, and many boar dishes su...
Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefectu...
Toyama Prefecture has a rich natural environment, and Toyama Bay, which is also calle...
It is an “Hinai chicken” called “Japan's three major chicken” in Akita Prefecture, an...
Harakomeshi is one of the local dishes of Watari Town, Miyagi prefecture. It is a sal...
“Harako rice” is a local dish of Miyagi Prefecture. It is a traditional dish that use...
Uwajima Taimeshi is a specialty dish eaten around Uwajima in Ehime Prefecture. Speak...
Keihan is a local dish made in the Amami archipelago in Kagoshima Prefecture, and is ...
