New Articles
Sayori sashimi
Ishikawa Prefecture boasts one of the top catches of sayori in Japan. Sayori is in season from early March to late May. The body of goodbye is a white fish that is classy, beaut...
Ebisu (berobero)
Ebisu is sometimes an egg agar and is an essential food for every festival or celebration. It is said that there are roots in the “egg agar” described in the Edo period cookboo...
Kakinoha sushi
Kakinoha Susushi, which is popular as a local dish of Toyama, is a sushi that is carefully wrapped in persimmon leaves one by one by one, with mackerel fillets on gently cooked ...
Gorojima Kintoki
Gorojima Kintoki is a sweet potato that is mainly produced in the Agasaki district of Gorojima and Uchinada sand dunes in Kanazawa City, Ishikawa Prefecture. The pericarp is dar...
Shinshu soba
Shinshu is said to be the birthplace of “buckwheat”. Nagano Prefecture became famous as “Shinshu soba” because it has a large temperature difference between day and night, and t...
Soba
Buckwheat is made from buckwheat flour with the addition of water or boiling water, quickly stirred into a dumber-like mass. Tipping little by little with chopsticks, and eat wi...
nameake
Nagano Prefecture is a famous mushroom production area, and most of the domestic Enokidake, which is a raw material for lickening, are also produced in Nagano. In general, the y...
Chushin region specialty bandit grilled
“Sanzoku yaki”, which can be said to be the soul food of Shinshu people, is a local dish of Nakashinobu region (Shiojiri City and Matsumoto City) in Nagano Prefecture. Chicken t...
Hoto
Speaking of Yamanashi Prefecture's local cuisine, Hoto is. It is a simple dish stewed in miso soup with ingredients such as pumpkins, potatoes, mushrooms, seasonal vegetables, a...
Ozara
The cold noodles of Yamanashi Prefecture's local dish “Hoto” are called “Ozara”. Chilled noodles about the thickness between hoto and hiyugi are eaten in warm broth. Otsuyu is a...
Shinshu salmon
Shinshu salmon is a new variety of salmon that crossed rainbow trout and brown trout and inherited the strengths of each other. The energy required for spawning becomes deliciou...
Deer curry
“Deer Curry” is a specialty dish of Lake Motosu and Lake Shojinoko. It has a refreshing taste than beef, and is a good venison for its low calorie but high protein. In Fujikawag...