New Articles
Chiya beef
It is a Japanese black breed that inherits the lineage of Japan's oldest vine beef (lineage beef), which is said to have originated in Niimi City, and is said to be the root of ...
Bizen curry
“Bizen Curry” from Bizen City, Okayama Prefecture, which uses plenty of fruits, vegetables, and seafood grown locally in Bizen City, is a curry with thorough attention, such as ...
Misaki tamago kake gohan
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misaki-cho, which has one of the largest poultry farms in western Japan, “rice terraced rice” gr...
Sailor's jabu-jabu
It is a menu that has its roots in the meal of a former boatman in the Ushimado district, and it is a kake rice eaten by stewing minced bone geta (flat tongue), radish, green on...
Boiled kogori
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmering heat and refrigerating it to harden it. In Tsuyama City,...
Shinjo Himekko zoni
It is a soy sauce-based zoni that uses himenomochi, a quality certified rice (fine rice) produced in Shinjo Village. It has the same triple beat of fineness, strength of strain,...
Kagami's rural curry
It is a curry topped with cherry tomatoes, filled with ingredients from local specialties such as large chicken, potatoes, and konnyaku. The secret flavor of miso is increasing ...
Meiji Gonbo Burger
The burger made full use of “Meiji Gonbo,” a specialty of Ibara City, is a unique burger with a very impressive crispy texture and burdock flavor after eating. “Meiji Gonbo” is ...
Beef mochi bowl
It is a beef mochi bowl with mochi in place of rice in gyudon. It contains “Himenomochi,” a specialty of Shinjo Village, and it is a dish where you can fully enjoy the delicious...
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...