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Mikuriya soba (Mikuriya soba) is a local dish from the Mikuriya region of Gotemba Cit...
The production of “cabbage”, “onion” and “pork” was popular in Hamamatsu, so it becam...
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...
Speaking of Shizuoka yakisoba is Fujinomiya Yakisoba. The firm firmness and chewy tex...
“Egg fuwafuwa” is a dish that appeared in the Edo period document “Sendai Shimomuko N...
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, whic...
Oki Island is an archipelago in the northeast of Shimane Prefecture and consists of f...
It is a handmade pie with a modest sweetness that is carefully baked one by one by wr...
Dengaku is a historical local dish that has been eaten for about 700 to 800 years ago...
Kombuzaki is a dish created by combining kombu from Hokkaido brought by Kitamaebune i...
