New Articles
Atsumeshi
Fresh horse mackerel, yellowtail, etc. that have just been caught are cut and washed in seawater quickly, cut into bite-sized pieces, soaked in soy sauce, placed on freshly cook...
Sea bream chazuke ureshino
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke served with fresh sea bream pickled in a family tradition of sesame noodles on hot rice and ...
Suko-zushi
“Suko sushi” is a sushi made with vinegared rice added with glutinous rice topped with kinshi eggs, sasagaki burdock, Narazuke, kamaboko, pickled ginger, shiitake mushrooms, den...
Imari beef
In the best natural environment surrounded by the green mountains of Imari, which is rich in nature, clear water, and air, “Imari beef” raised by producers with one of the most ...
Karatsu Q mackerel
Karatsu Q mackerel is a farmed mackerel created by joint research between Kyushu University and Karatsu City in Saga prefecture. It is produced using a complete aquaculture tech...
Takada soba
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a season for new soba twice a year (July and November). In part...
Tochimochi (tochimochi)
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong taste that makes your tongue tingle and pain. It is said that ...
Conger dishes
The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autumn, and winter. From being served raw with a gentle texture,...
Dango soup
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spreading them into strips are made with miso along with vegetables from the four seasons. It is...
Cancer jiru
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers that flow through the Usa Plain from winter to spring. Since i...
Gomadashi udon
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin, soy sauce, and sugar by loosening the grilled fish called “eso,” which is caught throughout...