New Articles
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 ...
Mitarashi dango
Mitarashi dango are skewer dango topped with kudzu bean paste, a sugar soy sauce, which is widely popular in Gifu prefecture. Most of them are sweet sauces, and the perfect bal...
Hida Takayama Ramen
Takayama ramen is a type of ramen that is mainly eaten in Takayama City, Gifu Prefecture. The soup is light soy sauce based on chicken, and the noodles are super fine chijirens....
Kakamigahara Kimchi
Kakamigahara Kimchi is a specialty dish of Hamigahara, which is characterized by the fact that it contains a special product of Kakamigahara city “carrot” and “pine tree”, a spe...
Salt-grilled sweetfish
In Gifu Prefecture, where many mountains are towering, there are clear streams throughout the country, and it is one of the best sweetfish in Japan. The eating season is differe...
Hoba-zushi
It is a local dish of Gifu Prefecture with vinegar rice wrapped in park leaves. It is said that it has a bactericidal effect and can be eaten without dirty hands, so it began to...
