New Articles
Ikutei
Japanese traditional ingredients, raw ingredients. Nafu is made by adding water to flour and kneading, and steaming the extracted gluten together with mochi flour. Nafu itself h...
Kujo Negi
Kujo green onion (also known as Kujo Negi, Kujo Negi, Kujo Negi) is a kind of green onion in Japan. It is said that the green onion was originally native to Namba. It was later ...
Tenri ramen
Tenri ramen is a local ramen that was born in Tenri City, Nara Prefecture. It is characterized by soy sauce based on tonkotsu and chicken broth, spicy, rich and cotteri taste. ...
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...