New Articles
Pickled mackerel in heshiko
Heshiko is a traditional dish from the Wakasa region of Fukui prefecture where salted mackerel is marinated in bran. It is made when mackerel is picked up in spring, and taken o...
Kishimen
Kishimen is a mixture of flour mixed with salt and water kneaded. It is characterized by wide and thin. On the other hand, it is smooth and smooth in the mouth, while the koshi ...
Ogura toast
Among the many Nagoya Meshi, Kokura Toast, which symbolizes its unique coffee shop culture and morning, is a specialty gourmet that you will definitely want to eat when you visi...
Himi udon
Himi udon is a local dish around Himi City in Toyama Prefecture, and is “hand-stretched”. Make it longer like a rod or rope and stretch it many times. By doing this, thin noodle...
Jibu
Jibuni is one of the traditional dishes of Kanazawa, Ishikawa Prefecture, “Kaga cuisine”. You can confine the umami of meat by simmering duck meat with buckwheat flour or flour....
Ishiru Nabe
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” which is said to have been accented with “Uoshiru”. Ishiru ...
Zuiki
Zuki made in Ishikawa Prefecture is a petiole of “yatsugashira” which is a type of taro. Peeled, boiled, and eaten with vinegar etc. It is a food that has been popular since anc...
Kanazawa curry
Kanazawa curry is a curry and rice that has its own unique characteristics served at curry and rice shops in Ishikawa Prefecture, mainly in Kanazawa City. It features a thick ro...
steamed
There are “Kaga vegetables” as the brand vegetables certified by Kanazawa City. Among them, Kaga Lotus root is a vegetable that has a long history that has been cultivated since...
