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Momiji manju
It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, wheat, etc., and is characterized by the fact that it is shaped like “maple,” which is the pr...
Thin udon
It is a local dish of Kure in Hiroshima prefecture, and as the name suggests, thin udon is characterized by the fact that the noodles are thinner than regular udon noodles, with...
Grilled natto
It is an okonomiyaki that was born and served in Kumano Town. It has a fluffy texture using “natto, eggs, yam,” etc., which are said to be good for the body, and cooking methods...
Fuchu-yaki
It is an okonomiyaki with soba that uses plenty of minced beef or pork (minced meat) and cabbage without adding bean sprouts, which is said to have been born in Fuchu-shi in the...
Oiri
Oiri is a type of arare produced in Kagawa prefecture, especially from the Midwest region to the east of Saijo in Ehime prefecture, and is mainly sold as toppings for confection...
Oyster rice
This is cooked rice cooked with rice by combining oyster meat with soy sauce, sake, broth, etc. Oyster is a representative food of Hiroshima, and the production volume is number...
Kamatama udon
Kamatama udon is one of the Sanuki udon menus. It is a type of udon that is eaten by entwining raw eggs with freshly boiled udon that has just been deep-fried from a kettle, sea...
Zaru udon
Setouchi, where Kagawa prefecture is located, is one of the regions where there is little rain in Japan, sandwiched between the Shikoku Mountains and the Chugoku Mountains, and ...
Gyuten
In Gunma, where wheat production is thriving, many dishes using flour are eaten. It was originally popular as a substitute for rice, but as local cuisine using flour, which is w...
Yuzu roll
In Gunma in winter, the dry wind “karakkaze,” which descends over the mountains, blows. Also, since there is little rain during the winter season, the climate is dry. Therefore,...
Bukkake udon
Bukkake udon is a menu where you eat dark soup stock as it is. Since it is boiled and then tightened with water, you can feel the strong elasticity that is the most characterist...