New Articles
Saga Nori
Saga nori is a special type of seaweed grown in the Ariake Sea, and is characterized by its rich aroma, melts smoothly in the mouth, and has a bittersweet flavor. Nutrient-rich ...
Salted bamboo shoot tempura
“Salted bamboo shoot tempura” is a simple dish made by washing off the salt from salted bamboo shoots, seasoning them, and then making tempura. The bamboo shoots used in “salted...
Yangome
“Yangome” is a heartwarming local dish handed down in the Boso Peninsula region in the southern part of Chiba Prefecture. This dish, made by cooking savory roasted rice and adzu...
Dried Pacific saury
“Marudried Pacific saury,” a specialty of Higashi-Kishu in Mie prefecture, is a local dish with an attractive deep flavor, dried by the rich nature of the Kumano Sea and the col...
Kitakami croquette
Kitakami croquettes are a local dish loved in Kitakami, Iwate Prefecture. The characteristic of these croquettes is that they use plenty of luxurious ingredients grown locally. ...
green papaya
Green papaya is an unripe papaya fruit popular in Okinawa and Southeast Asia, and is characterized by its bright green color and crunchy texture. Harvested before ripeness, thes...
Sukugarasu tofu
“Sukugarasu tofu,” which is loved in Okinawan izakayas and homes, is a local dish with a simple yet profound flavor. The leading role in this dish is the salted bluefish called ...
Tsuwabuki
Tsuwabuki (earthworm) is a perennial herb in the Asteraceae family that often grows naturally in southern Kyushu, and is an attractive wild vegetable with glossy leaves and a un...
Sexology
“Sexogaku mochi” is a local dish handed down in the Katori/Kaiso area of Chiba prefecture, and is a special mochi invented by farmer leader Ohara Yugaku (Ohara Yugaku) in the la...
Mimigar
Okinawa's local dish “mimigar” is a delicacy that uses pork ears and is characterized by its unique crunchy texture. “Mimigar” means “ear” in the Okinawan dialect, and there is ...
Harako rice
“Harako rice” is an autumn local dish representing Watari in Miyagi prefecture, and it is a dish made by putting plenty of loosened salmon meat and salmon roe on top of rice coo...