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Shizuoka
Fujinomiya Yakisoba

Fujinomiya Yakisoba

Speaking of Shizuoka yakisoba is Fujinomiya Yakisoba. The firm firmness and chewy texture will surprise those who eat for the first time. The spring water of Mt. Fuji and local ...

Shizuoka
Takaashani

Takaashani

Takashi Crab is the world's largest crab caught in Suruga Bay. The taste is refreshing and is characterized by a slightly sweet taste. A large amount of miso when steamed crab i...

Chiba
Whale

Whale

Whale sauce is a local dish of Minamiboso, Chiba Prefecture, where whale meat is pickled in sauce and dried. It looks black like charcoal or seaweed, and looks like the skin of ...

Chiba
Barappa Manju

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...

Chiba
Namero-don

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,...

Chiba
Ms. yaki

Ms. yaki

Horse mackerel, sardines, and saury were often caught around Boso Peninsula since ancient times. The fishermen made it easy to cook freshly caught fish even on an unstable ship,...

Aomori
SUSHIKO

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
Aomori Strawberry Boiled

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
Hokkaido specialty Genghis Khan

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 ...

Hokkaido
Kelp roll

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...

Hokkaido
How much soy sauce pickled

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...

Hokkaido
Matsumae pickled

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...