New Articles
dried meat
It is a local food that has been handed down since ancient times in Tsuyama, Okayama prefecture. Okayama prefecture is also the place where Japan's oldest wagyu was born, and it...
Tama's hot tamameshi
This yakimeshi uses plump conger eel from Setouchi and rice with millet grains from Tamano City, and is seasoned based on a special kabayaki sauce. If you eat it with a thick ho...
Sushi bowl
The “sushi bowl,” which has seafood taken in the Seto Inland Sea on it, is an authentic, superb “sushi bowl” offered by sushi restaurants, unlike the “kaisendon” offered at conv...
Ebi meshi
“Ebi-meshi” is a unique type of fried rice that combines caramel sauce and ketchup and uses a spicy sauce. It is eaten in the vicinity of Okayama prefecture, and it is particul...
Spanish mackerel sashimi
Speaking of sashimi in the south of Okayama prefecture, it is such a representative ingredient that it indicates sawara sashimi. Spring sawara, in particular, has a child on the...
Three day dumpling soup
In Toyama prefecture, where rice is grown, dishes and sweets using mochi are always involved in events and life milestones. “Three day dumpling soup” is a miso soup with dumpli...
Toyohira soba
Toyohira soba is made from buckwheat flour made locally and is made in 4 steps: mawashi, knead, noshi, and cut while using spring water. You can eat soba noodles that are partic...
Navy Gourmet
Kure in Hiroshima prefecture faces the Seto Inland Sea and is also known as a place related to the Navy. The Kure Chinjufu was opened in 1889 (1889), and urban infrastructure su...
Nikujaga from Kure
“Kure no nikujaga” uses make-in for potatoes and is characterized by being made with certain ingredients such as beef, konnyaku, and onions. There are no carrots or green peas i...
Conger eel bun
It is a different kind of steamed manju with conger eel, a specialty of Miyajima. As for the material of conger eel, we order the most suitable conger eel for that time of year ...
Gyuman
The beef ingredients are meat buns that use the highest grade Hiroshima beef in A4 to 5 classes, which luxuriously uses 20g per piece. For seasoning, rural miso that goes well w...
Sake hot pot
“Bishunabe (bisunabe),” a specialty dish from Sakato Saijo, is characterized by cooking pork, chicken, and vegetables using only Japanese sake and salt and pepper. It was origin...