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Sakura nabe
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji period. It is said that the name of cherry meat is derived from the fact that horse meat stor...
Dumplings with feathers
Dumplings with feathers originated in Kamata, Ota Ward. It was sold since the 1980s. The crisp feeling of the feather part and the juiciness of the contents are the best. There'...
Tokyo Agepan
Did you know that agepan is a gourmet originated in Ota-ku, Tokyo? It seems that it was originally born to improve nutrition for children who are scarce in calories. Both me in ...
ear udon
Knead the flour well, stretch it, cut into squares and make a pinch of two adjacent corners on one side. Its shape is exactly the shape of an ear. By looking at this ear as the ...
boned chicken
It is a traditional dish that has existed in Marugame City, Kagawa Prefecture for more than half a century. The bone thighs are seasoned with garlic, spices, and other seasoning...
Suppon pot
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperate climate, has been said to be effective in nourishing tonic...
azuki zoni
Zoni in Oshogatsu is rich in local color, and various zoni are eaten throughout the country, but Tottori's ozoni is predominantly made with soft boiled marumochi in the soup of ...
Sorakitamochi
“Sorakitamochi” is a local confectionary that has long been loved by Himeshima, a remote island floating at the western tip of the Seto Inland Sea. Himeshima is about 20 minutes...
Jiriyaki
Oita Prefecture is known for its heavy consumption of chicken, but the flour food culture using flour is also deeply rooted in our lives. Because of the development of plateaus ...
Togakushi soba
Togakushi soba refers to soba (soba) in Togakushi (formerly Togakushi village), Nagano City, Nagano Prefecture. Along with wanko soba in Iwate Prefecture and Izumo soba in Shim...