New Articles
Hashiriimochi
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of Kyoto. The surrounding area was lined with teahouses. Hash...
Boze no Sugata Sushi
Boze is a warthog in Tokushima dialect, and it is a saltwater fish that has no peculiar flavor and has fatty white meat that is delicious. It is often popular in Tokushima pref...
Bamboo chikuwa
“Bamboo chikuwa” is one of Tokushima Prefecture's soul foods. What's the difference between a normal chikuwa and a normal chikuwa? In other words, they are sold with the bamboo...
Awa wasanbon sugar
Wasanbon sugar is one of the few domestically produced sugars that are produced traditionally even now without much use of machines, etc. using sugar corn called “bamboo sugar” ...
Naruto sea bream
Red seabream is also known as the “king of fish.” Among them, red sea bream caught in the fast-moving Naruto Strait is a first-class product. The Naruto Sea is characterized by...
Fish cutlet
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutlass fish and perch caught in nearby waters, sprinkled with br...
Kaburazushi
Kaburazushi is a traditional fermented food from Ishikawa prefecture made by sandwiching “salted amberjack” between “salted turnips” and marinating them in rice malt. It's calle...
Black-throated skinnip
“Nodoguro,” which lives at depths of 100 to 200 meters, is a local specialty of Kanazawa city in Ishikawa prefecture. It is said to be a “fish that is out of season,” and you ca...
Noto Kanburi
Yellowtail, which is a migratory fish, begins moving northward from June to July, and spends time in the waters of Hokkaido from summer to fall. In order to lay eggs from around...
Shio yakisoba
Shio yakisoba, which was created about 60 years ago by the owner of a Chinese restaurant in search of further deliciousness by taking a hint from Chinese stir-fried soba and cha...
