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The biggest feature of Ono's new specialty, the soy sauce katsudon, is that it uses s...
“Flower shallots” from Mirihama in Mikuni, Fukui Prefecture are cultivated in sand du...
It is the highest grade wagyu certified according to strict standards from Japanese b...
The biggest event of the Jodo Shinshu sect held from autumn to New Year is called Hoo...
Dried willow sparrows caught in Wakasa Bay are called “Wakasa flounder.” Warm and co...
In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as La...
The earthenware pot makes you want to eat without sex on a cold day. Oyster bowl is a...
Boar meat seems to have been a valuable source of protein for Japanese people since t...
Nagoya's specialty red kokanabe is a pot that is eaten with plenty of ingredients sim...
