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Okinawa
Coconut crab

Coconut crab

Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around Miyako Island. They have scissors that are strong enough to ...

Okayama
Kibidango

Kibidango

Okayama prefecture is a peach producing area, so Okayama is famous as a place related to the Japanese folktale “Momotaro”. Kibidango became popular as an auspicious food that b...

Niigata
Nagaoka ramen

Nagaoka ramen

Nagaoka ramen is a local ramen representative of Nagaoka City, Niigata Prefecture, and is also known as “Nagaoka ginger soy sauce ramen.” The biggest characteristic of this rame...

Okinawa
Champloo

Champloo

Champloo is one of Okinawa's representative home-cooked meals, and is a simple yet nutritious dish made by frying tofu, vegetables, and sometimes pork and eggs together. In the ...

Mie
Kameyama ramen

Kameyama ramen

Kameyama ramen is a new local ramen born in Kameyama City, Mie Prefecture. It won the “Gotochi Ramen Grand Prix” in 2013 and spread its name all over the country. This ramen is ...

Fukushima
Shirakawa ramen

Shirakawa ramen

Shirakawa ramen is a local ramen that originated in Shirakawa City, Fukushima Prefecture, and features handmade curly noodles that shine with craftsmanship and soy sauce soup ba...

Okinawa
Soki soba

Soki soba

Soki soba is a local dish of Okinawa, and is a type of Okinawa soba topped by simmering pork ribs (spareribs) in a sweet and spicy way. Soki has been simmered slowly for a long ...

Hokkaido
Sapporo ramen

Sapporo ramen

Sapporo ramen is a local ramen that originated in Sapporo, Hokkaido, and is a popular dish known all over Japan. Its biggest feature is the rich soup and medium thick curly nood...

Tokyo
Kusaya

Kusaya

“Kusaya” is a unique fermented food that has been made since ancient times in the Izu Islands in Tokyo. It is completed by soaking fresh fish such as turban shells, whitebait, a...

Kanagawa
Enoshima bowl

Enoshima bowl

“Enoshima-don” is a local dish born in Enoshima in Fujisawa City, Kanagawa Prefecture, and is a flavourful rice bowl dish made by cutting turban shell meat with an egg. This bow...

Ibaraki
Funa kanroni

Funa kanroni

The local dish “funa kanroni” from Koga City, Ibaraki Prefecture, is a traditional dish that has continued since the Edo period, and is still loved by the local community. Koga ...

Okayama
Sozuri pot

Sozuri pot

The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat,” which is used by ...