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Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefectu...
Sozuri meat is the meat around the bone, and it got its name from the fact that it is...
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, ac...
Hinsei Kakioko is a local dish of Okayama Prefecture, and is an okonomiyaki with oyst...
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misa...
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food s...
The specialty dish “Yamaimo Nabe” in the Lake Tazawako district is grated “yam”, whic...
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshim...
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy...
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and...
Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mush...
