New Articles
Ichimonji Guruguru
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are unique ones that are slightly thicker overall and have a large bulge of white roots. There are v...
Jigoku-steamed
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot steam heat that erupts from the hot springs. Just put a vari...
Beppu Reimen
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeemed from northeastern China (formerly Manchuria). In former Ma...
Salad chikuwa
It is a dish in which potato salad is tightly packed in a chikuwa hole and deep-fried. It features a crispy chikuwa texture on the outside, juicy on the inside, and a rich potat...
Bungo Beppu Bay Crepe
“Shirasu” is the blessings of nature in Beppu Bay. Whitebait fishing has been popular in Hinji Town, and the “crepe”, which is dried in the sun, is shipped nationwide as a speci...
Yamato tea porridge
Yamato tea porridge is a local dish known as “Okaisan” in Nara. It is a simple dish that is boiled with hojicha in cotton sachets in boiling water and cooked together with rice...
Taiping Yan
Taiping Yan is an arrangement of local cuisine from Fujian Province, China, replacing Japanese ingredients. It is a noodle dish that contains a wide variety of ingredients such ...
Miki Monaka
In the crispy and light skin, red bean paste made with Dainagon azuki beans is tightly contained, and it has an irresistible texture that cuts smoothly while having moderate ela...
Fried pork legs
Deep-fry the prepared pork legs and drip them with vinegar soy sauce. The outside is crispy, and the contents are thick, and it is a gelatinous lump full of collagen that is per...
Entrance zenzai
The origin goes back to the old naval era, and it seems that it expresses the labor of a long voyage and the joy of returning to the home where the family waits. At that time, s...