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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...
Manganji Togarashi (Manganji sweet)
Manganji Togarashi originated in the Manganji area located in the suburbs of Maizuru in northern Kyoto Prefecture. It is a companion of pepper, but it is not spicy, sweet and v...
Kyoto tea soba
Cha-soba is a kind of so-called kari-soba that is mixed into Sarashina flour, but it is also a bright green soba that kneaded Kyoto Uji matcha. The aroma of tea is also rich, a...
Shogoin turnip
It is the largest turnip in Japan and is a kind of Kyoto vegetable. It is designated as traditional vegetables of Kyoto and brand Kyo vegetables. The leaves are slightly wider,...
Chestnut rice
Tanba kuri is one of Kyoto's local specialties in the Tanba region, and is very large and sweet. In the Tanba region, chestnuts have been enjoyed using a variety of cooking met...
Kibimochi, Awamochi, Tochi Mochi
Kyoto Prefecture is home to the Tango Mountains in the north and the Tanba Mountains in the center, and a low mountain area of less than 1000 meters, from the Chutan region to t...
Natto mochi
There are various theories about the birthplace of natto in various parts of Japan, but Kyoto Prefecture is said to be one of them. Cloistered Emperor Kogon, who was practicing ...