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yumen
Nyumen is a dish that you can write in kanji and eat somen with warm dashi as it says. Arunyumen, which is known nationwide, is a local dish that originated in Nara Prefecture....
MIWA Somen
Miwa somen is a somen produced in the Miwa region, mainly in Sakurai City, Nara Prefecture, and is said to be the birthplace of somen in the Miwa region. Made with kneaded nood...
Shishinabe
Shishinabe is a traditional nabe dish made with boars that live in the mountains of Nara and is sometimes called “shishi-jiru”. Add a lot of condiments such as ginger, powdered...
Yoshino Kuzumochi
Katsuzumochi in Yoshino is a specialty product that recreates the taste of Takuzu mochi that was eaten in the old house following Mt. Yoshino. Yoshino Honkuzu is carefully knea...
Persimmon leaf sushi
Kakinoha Sushi, one of Nara's representative local dishes, is a sushi made of bite-sized vinegared rice combined with fillets such as mackerel and salmon, wrapped in persimmon l...
Kyoto's banzai
Kyoto obanzai is a side dish that has been made in ordinary families in Kyoto since ancient times. There are many menus that use seasonal ingredients and ingredients at hand wi...
Funazushi (kojushi)
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented. For materials, the child of Nigorobuna, a native species of Lake Biwa, is best suited. Prev...
Omi Champon
Since its birth more than half a century ago in our shop, Omi-Champon has been established throughout Shiga Prefecture, mainly in Hikone and has a strong presence called “Soul F...
red konjac
Red konjac, which is rare even across the country, has been said to have been dyed red by a flashy favorite Nobunaga Oda, and there are theories that say that Omi merchants who ...
nope yudon
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are covered with fresh fresh ginger flavor. It is characterized by the fact that various vegetab...