New Articles
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...
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...
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 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 ...
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...
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...
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...