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In the past, in Fukui, it was difficult to obtain rich eating habits under snowy weat...
Kuzumanju is a simple manju that has been made since long ago in Obama, and is a simp...
The king of fugu “Tora-fugu” is produced in the northernmost Fukui prefecture. The br...
The difference between “oboro kombu” and “tororo kombu,” which is thinly processed ko...
Echizen soba is a soba that is mainly eaten in the Reihoku region of Fukui prefecture...
Sake manju is one of the sweets representing the Three Kingdoms. “Sake manju,” which...
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is call...
It is the largest turnip in Japan and is a kind of Kyoto vegetable. It is designated ...
Onsen yudofu is a specialty dish of Ureshino Onsen, characterized by the texture of t...
Dengaku is a historical local dish that has been eaten for about 700 to 800 years ago...
