New Articles
Barappa Manju
Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, and is eaten on summer festivals and on the day of Hare. By the end of wheat fall, grind the h...
Namero-don
It's a strange name, but the theory that it is delicious enough to lick the body left on the plate is powerful. On a fishing boat, put the fish (horse mackerel, saury, mackerel,...
SUSHIKO
It is a local dish that has been eaten especially in the Northwest region on the Sea of Japan side of the Tsugaru region. It is a very unusual and unique dish that should be cal...
Aomori Strawberry Boiled
Ichigo boiled is a traditional dish of Hachinohe City in Aomori Prefecture and the surrounding Sanriku Coast. It is a soup of sea urchin and abalone. It has been used as an ingr...
Hokkaido specialty Genghis Khan
Genghis Khan is a local dish that is representative of Hokkaido using mutton. Mutton includes mutton and lamb lamb. Heat the Genghis Khan pan in which the middle part is convex ...
Kelp roll
In Hokkaido, which boasts the highest quantity of kelp production in Japan, is rooted in kombu rolls of fish such as salmon and herring. For kombu-maki, Hidaka kelp is often use...
How much soy sauce pickled
The number of seafood that represents Hokkaido is widely known throughout Japan and enjoys great popularity from a wide range of generations from children to adults. From Septe...
Matsumae pickled
It is a local dish using kelp, a specialty of Hokkaido Matsumae region. It is a preserved food with herring roe, surume and kelp marinated in soy sauce. It is often eaten locall...
stewed kasbe
“Stewed kasbe” is a local dish for the winter, which is often prepared at home. “Kasbe” means “Ei” in Hokkaido dialect. The bones of Kasbe, belonging to cartilaginous fish, are ...
Simmered shishamono
“Shishamono sweet boiled” is a local dish made using shishamo, one of Hokkaido's leading fish. The cooking method of shishamo has a wide range of local dishes such as' Shishamon...
