New Articles
Chimaki
Chimaki in the Chinese restaurant “Toshin Sekai” is a specialty of Hakata Nakasu. Any one Hakatako has ever tasted at a time can be appreciated as a souvenir. In the mochi soy s...
Karukan
Karukan is known throughout Japan as a famous confectionery of Kagoshima Prefecture, made using Karukan powder, yam, and water. Although there are various theories, the theory t...
Nabeyaki ramen
The light soup has a soy sauce taste of chicken bones, and the noodles are crunchy thin noodles, and the ingredients are simple Japanese-style ramen with green onions, chikuwa a...
Grilled pork egg rice
Yaki pork egg rice is a simple dish that is eaten with char siu and soft-boiled fried egg on top of rice and mixed with sauce or soy sauce made with stewed char siu. Yaki pork ...
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...