New Articles

Kochi
Deep-fried moray eel

Deep-fried moray eel

Speaking of Kochi, bonito is, but the typical ingredients along with this are moray eels. With its delicious taste, you can enjoy the taste of sashimi, tataki, karaage, and suk...

Yamaguchi
Mojiko yaki curry

Mojiko yaki curry

Mojiko yaki curry is really fragrant and delicious when a Japanese restaurant called Yamadaya, where Mojiko is located, poured the curry into an earthen pot and baked it in an o...

Tokushima
Tokushima Burger

Tokushima Burger

These hamburgers are made from Tokushima brand ingredients such as Awa beef, Awa chicken, and Naruto snapper that meet the criteria of the local accreditation committee and are ...

Yamaguchi
Fuguchiri

Fuguchiri

Fuguchiri is a nabe that serves as a leading ingredient in which fugu is served as a fugu. The word 'chiri' refers to the whole pot made of fish as the main ingredient, and it b...

Kagawa
Anmochi zoni

Anmochi zoni

Anmochi zoni was introduced to Sanuki in Sanuki during the Edo period, and the sugar of one of Sanuki Sanshaku (other than salt and cotton) was encouraged and produced. And some...

Yamaguchi
Iwakuni Lotus root

Iwakuni Lotus root

Iwakuni is one of the leading production areas of lotus root in Japan. The distinctive feature of Iwakuni Lotus root is the texture of mochi mochi. The fruit is stuffed, and fro...

Kagawa
Sanuki udon

Sanuki udon

Sanuki udon is a well-known specialty of Kagawa Prefecture. However, it became a national district around the 1990s, and not so many years later. At that time, an article on San...

Kagawa
tail

tail

Sanuki udon is too famous, but in the old days it was thought that udon and soy sauce alone would be undernourished. It is said that he devised a dish that puts vegetables in t...

Kumamoto
bone gnawing

bone gnawing

The 'bone-kajiri' is a local dish in the Hitoyoshi and Kuma regions, especially in Okukuma (Kamikuma/Yunomae-machi, Taragi-cho, and Mizuki-mura). For cooking, meat with bones s...

Yamaguchi
Iwakuni sushi

Iwakuni sushi

Pressed sushi made in Iwakuni, Yamaguchi Prefecture is also called “Tonosama Sushi” because it was always brought to Iwakuni Castle. The recipe is unique, and it is characteriz...

Yamaguchi
Fuku (Tessa)

Fuku (Tessa)

In Yamaguchi Prefecture, fugu is called 'fugu' with auspicious luck. Long ago, because it often hits the poison of puffer fish, sashimi was called 'tessa' and 'tentchiri' (pot),...

Shimane
Shijimi Tsukudani

Shijimi Tsukudani

Because Lake Shinji is a brackish lake, it is suitable for growing shijimi. It is Japan's largest freshwater catch, and Lake Shinjiko Shijimi has become a famous brand nationwid...