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You can catch natural eel in Wakasa and Mikatagoko in Fukui Prefecture. The natural e...
The difference between “oboro kombu” and “tororo kombu,” which is thinly processed ko...
Peony nabe is a hot pot dish made by simmering wild boar meat and vegetables seasoned...
Sake manju is one of the sweets representing the Three Kingdoms. “Sake manju,” which...
“Koshi no Ruby” is the brand name for midi tomatoes produced in Fukui prefecture. Th...
“Tsuke-Napolitan” is a popular local gourmet in Fuji City, Shizuoka Prefecture. It is...
Red konjac, which is rare even across the country, has been said to have been dyed re...
“Uzume rice” is a traditional dish from the Iwami region of Shimane prefecture, and h...
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke ...
Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi a...
Genji-maki is a Japanese confectionary made by wrapping red bean paste wrapped in a 1...
