New Articles
Takamori Dengaku
Dengaku is a historical local dish that has been eaten for about 700 to 800 years ago. As a commitment, the condiments contained in Dengaku miso are applied to the sun and have...
Kankoromochi
Kankoromochi is a specialty of the Goto Islands in Nagasaki prefecture. “Kankoro” is a dialect of the Goto region where sweet potatoes are thinly sliced and sun-dried. Kankoro m...
Iki sea urchin bowl
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled nature, but sea urchins are particularly popular, and many people from outside the prefecture...
Taishu soba
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the late Jomon period, and it has characteristics similar to th...
Tsushima Tonchan
It is a dish in which pork soaked in a sweet and spicy yakiniku sauce based on soy sauce, miso, etc. is grilled with vegetables such as cabbage and bean sprouts, etc., and it is...
Shimabara hand-stretched somen
Shimabara hand-stretched somen is very different from machine-made somen noodles in its manufacturing process, and by carefully aging it over time, it is difficult to boil and s...
Hanazushi
It is a pickled eggplant peculiar to Akita prefecture. Edible chrysanthemums, chili peppers, and glutinous rice are stuffed in eggplant and soaked in koji. It is characterized b...
Butter mochi
Butter mochi is a confectionery made by adding glutinous rice soaked in water overnight, adding other ingredients (butter, flour, egg yolk, sugar, etc.) and mixing. By adding bu...
Yamaimo nabe
The specialty dish “Yamaimo Nabe” in the Lake Tazawako district is grated “yam”, which is sticky similar to yam, into a dumpling shape, and is made into a pot with meat, mushroo...
Cherries in Sanseki
The Miseki district of Yuzawa City is known as a cherry producing area, and is a fertile land with temperature differences. An alluvial fan has developed under the fault cliff, ...
Black ore curry
A rare curry called black ore curry was born in a dish made by the head chef of the Bronze Museum based on the image of black ore gemstones as a dish that makes use of the fact ...