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Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an en...
Red konjac, which is rare even across the country, has been said to have been dyed re...
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...
Since its birth more than half a century ago in our shop, Omi-Champon has been establ...
It is a local cuisine around Sano City, Tochigi Prefecture, which has continued since...
Cha-soba is a kind of so-called kari-soba that is mixed into Sarashina flour, but it ...
Shinshu is said to be the birthplace of “buckwheat”. Nagano Prefecture became famous ...
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is par...
“Shiokatsuo udon” is a flavorful gourmet dish made by sprinkling the traditional pres...
