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Etajima's specialty “soybean udon”
Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon' was eaten at ceremonial occasions such as handmade udon ma...
Okayama ramen
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food stalls and barrack huts is said to have originated in the central urban area of Okayama immed...
Boiled carp
It is the representative dish of Yonezawa's carp dish. It is a local dish made with carp cut into rings and boiled in sugar, soy sauce, and liquor. Carp boiled so soft that it ...
Kenojiru
Keno-jiru, a local dish that is eaten extensively from the Tsugaru region of Aomori Prefecture, is a soup made with finely chopped vegetables cooked in kelp soup stock. Ingredie...
Miyagi Zundamochi
Zundamochi is a mixture of green soybeans (edamame) before soybeans are boiled in salt and crushed in a mortar, added sugar and mixed into rice cakes. It has been used as a hous...
Ishikari Nabe
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and seasoned with miso. Vegetables such as salmon and bones, and tofu, onions, cabbage, daikon,...
Shimokita miso shellfish grilled
It is said that the beginning of miso shellfish grilling in the Shimokita Peninsula was a simple thing in the Edo period when fishermen in Mutsu Bay used scallops as a substitut...
Shimotsukare
On the first day of February (the first morning of the afternoon of February), it is an event meal that is served to Inari Shrine along with red rice. A thankful dish called luc...
Fukagawa Meshi
Originally it was a cover for fishermen near Fukagawa, and it was a dish for the common people. In the Edo period, the dishes were made using ao-goats, but clams and clams are a...
Mikuni Burger
Mikuni Burger is a specialty hamburger made with local ingredients from Fukui Prefecture. Minced meat patties made from blocks of beef from Fukui prefecture and domestic pork, ...
Water manju
Since ancient times, Ogaki has been blessed with rich groundwater and is known as the “City of Water.” “Water manju” was created in the latter half of the Meiji period due to th...
Tsukemono steak
Tsukemono steak is a local dish from the Hida region of Gifu prefecture. The normal way to eat tsukemono is often to eat it as it is, but in Hida Takayama, Gifu prefecture, the ...