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Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi a...
Speaking of Shizuoka yakisoba is Fujinomiya Yakisoba. The firm firmness and chewy tex...
“Shimada soup” is a soup made with plenty of local ingredients invented in Shimada Ci...
The rice served in the hine is filled with fragrant eels. Chop the eel kabayaki into ...
Abekawa-mochi (abekawa-mochi) is freshly made mochi sprinkled with soybean flour mixe...
Takashi Crab is the world's largest crab caught in Suruga Bay. The taste is refreshin...
Kureha pears are a brand pear representing Toyama prefecture cultivated in the Kureha...
“Flower shallots” from Mirihama in Mikuni, Fukui Prefecture are cultivated in sand du...
Taiko Shusemochi is a Japanese confectionary made with freshly made red bean paste co...
Sesame tofu, which was born as one of the vegetarian dishes in Koyasan, a sacred plac...
Takachiho in Miyazaki prefecture is known as a town of myths and legends. In this reg...
In Tochigi Prefecture, there are not many shops that use Japanese sweets such as Daif...
