New Articles
Ibonoito
The Ibogawa River basin, located in the Banshu region of southwest Hyogo Prefecture, is the production area of “Banshu Somen”, one of Japan's three major somen noodles. Using c...
Grilled green onion
Negiyaki is a flour similar to okonomiyaki. It is made by mixing a heaped green onion into a dough that is melted in flour. Negiyaki is not a sauce, but with soy sauce or lemon...
Grilled squid
Squid yaki in Osaka is not a figure grilled squid, but it is one of the “komon” that Osakans love. It is a dish made by kneading secret dashi, flour and squid, sandwiched on a ...
Hormone-grilled
There are various theories that the internal organs such as the intestines, originally “release mon” so they began to be called hormones. Hormones baked cheerfully on the iron ...
Kasu udon
Marc udon is a dish made with oil kasu (fried hormone) on a soup stock. Oilpecs have a crisp texture, but when chewing, they have a unique texture that is resilient. In additi...
Awaji Island Burger
Awajishima Burger is a title given only to burgers made in Awaji Island due to the idea of “I want you to know the food of Awaji Island”. It is a burger filled with local ingre...
Modern yaki
Modern yaki is baked with yakisoba in Kansai style okonomiyaki. Speaking of okonomiyaki that contains yakisoba, “Hiroshima-style okonomiyaki” is an established reputation, but ...
Sobameshi
Sobameshi is a dish of finely chopped soba yaki and fried on a teppan with rice. It is a B class gourmet originated in Kobe City, Hyogo Prefecture. It is said that the beginnin...
Takoyaki
Takoyaki is a dish in which wheat flour is dissolved in water, cut into bite-sized octopus, and chopped green onions, beni ginger, etc. are baked in a round shape. It is a food...
