New Articles
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...
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 ...
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 ...
Freshwater clam ramen
“Freshwater clam ramen,” which luxuriously uses thick and flavourful freshwater clams harvested at Lake Shinji in Shimane prefecture, is a local ramen that continues to be loved...
Yawatahama Champon
Yawatahama Champon is a local gourmet dish that has long been loved locally as the soul food of Yawatahama City, Ehime Prefecture. It is a port town in Yawatahama where maritime...
Banshu ramen
Banshu ramen is a local ramen popular in the Kita-Harima region centered around Nishiwaki City, Hyogo Prefecture. The biggest characteristic is the “sweet soup.” Sweetness with ...
Tsubame-Sanjo backfat ramen
Tsubame-Sanjo backfat ramen is a local ramen that spreads mainly in Tsubame and Sanjo cities in Niigata Prefecture, and is characterized by plenty of backfat floating in a soy s...
Tsuruga ramen
Tsuruga ramen is a local ramen that originated in Tsuruga City, Fukui Prefecture, and is particularly characteristic of being served at night food stalls. This street ramen, whi...
Anyoji ramen
Anyoji ramen is a local ramen made with “Anyoji miso” from Saku City, Nagano Prefecture. Anyoji miso is said to have been popularized by Kakushin, a monk who brought back miso m...
Romen
Romen is a unique local gourmet born in Ina City, Nagano Prefecture, and is a dish made by adding mutton or cabbage to thick steamed Chinese noodles, then stir-frying or adding ...
