New Articles
Shimizu mackerel
Shimizu mackerel is sesame seeds caught in Tosa Shimizu. Off the coast of Cape Ashizuri, where mackerel is located, is fast and has abundant food, so tight mackerel is caught t...
Tataki of bonito
Speaking of Kochi Prefecture, it is a famous region of bonito. You can enjoy the fragrant and crisp smoked skin and fresh red meat with a tight taste. Kochi's specialty “bonit...
Uwajima Taimeshi
Uwajima Taimeshi is a specialty dish eaten around Uwajima in Ehime Prefecture. Speaking of taimeshi, I imagine what is cooked with rice, etc., but Uwajima Taimeshi is a rare wa...
Baraki Shiitake
Cultivation of raw trees from Kumamoto Prefecture Shiitake mushrooms are grown by cutting down trees such as oak and other trees by putting seeds into scallops (logs). All you n...
Imabari Yakitori
Originally, yakitori is grilled on skewers and grilled over charcoal, but Imabari yakitori is baked like crushing meat with a big iron gote without sticking it on skewers. When...
Goshiki somen
Goshiki somen is one of Matsuyama's specialties that have been eaten since the Edo period. It is a rice noodle made by hand using carefully selected flour, without artificial c...
Soba rice zosui
“Zosui” is a local dish of the Iya region. Buckwheat was made because the Iya region is surrounded by high mountains and rice cannot be made. Buckwheat rice is a piece of buckwh...
Hakata's salt ramen
Sanwa's original salt ramen. A gentle ramen created in the image of the Seto Inland Sea, which is slightly different from the salt ramen that was based on Hakata's salt. It is a...
Fukumen
Fukumen is said to have been introduced as an event meal of the Uwajima Domain. Konjac, which is the main ingredient, is made from konjac potatoes, but this potato was harvested...
Dokomawashi
“Dekomawashi” is a miso dengaku that is made by stinging local potatoes, soba dumplings, tofu, konnyaku, etc. on skewers and under-roasted with miso sauce. Awa is a land patter...
