New Articles
Makigaki (makigaki)
A traditional food handed down in Yamato-cho, Kamimashiki-gun, in the Uki district, famous for producing dried persimmons. With the meaning of “waking up good fortune,” it is in...
Shikishiki
Shikishiki is one of the snacks usually eaten in Katsuragi Taima and Shinjo, and it is a snack that feels like a crepe. It is made by thinly spreading locally produced wheat and...
Wakasakura no oyaki
The “Wakasa Shrine Grand Festival,” which is held at the beginning of May every year, has a history of about 400 years, and the “Wakasamatsuri” held on May 3 every two years fea...
Deep-fried mehikari
Mexicali is a small fish of about 5 to 15 cm caught at a depth of about 300 m in the Hyuga Nada Sea off the coast of Nobeoka City, and it has become called “Mexicali” because it...
Fish sashi (fish sakanazu)
Uozushi refers to mackerel sushi made from mackerel and horse mackerel, and is commonly referred to as mackerel zushi or horse mackerel zushi. It is a specialty in the coastal a...
Kappo chicken (kappodori)
Takachiho in Miyazaki prefecture is known as a town of myths and legends. In this region, bamboo is called “kappo”. In the past, people used bamboo instead of a bowl to boil wat...
Okayama barazushi
Okayama barazushi is a sushi made with seasonal vegetables and seafood from the Seto Inland Sea. During the Edo period, Mitsumasa IKEDA, the first lord of the Okayama Domain in ...
Jumbo mochi (janbo-mochi)
“Janbomochi” is a dish that has been popular since ancient times in Kagoshima Prefecture, with two dango skewers made from freshly cooked mochi and glutinous rice flour and topp...
Sake manju
The Hohi region is composed of Takeda City and Bungoono City located in the southwestern part of Oita Prefecture. It is an area surrounded by all sides such as grandmother Kanza...
and kobushi
The shape is like abalone, and the size is a little smaller than abalone. The body is soft and is also called “Nagarame” by the people of Kagoshima prefecture. It is generally ...
