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juicy
Juicy is Okinawan style cooked rice cooked with pork belly and vegetables such as hijiki and carrots, cooked in boiled pork broth or kelp broth. Depending on the ingredients and...
Pickled pork in miso
It is a specialty product of Kanagawa Atsugi. The beginning was pickled boar meat from the mountain in miso, and there was no habit of eating four legs at that time, so I did no...
Okinawan Mozuku Vinegar
When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. More than 95% of mozuku consumed in Japan are produced in O...
Okinawa zenzai
Kintoki beans and broth boiled in brown sugar are chilled and served in a bowl, and are topped with several pieces of white balls and fluffy oyster ice. In Okinawa, it is said t...
Okinawan traditional cuisine suchikar
Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater and salt, and “chikaa” means pickling, and it is a dish that ...
Yokosuka Navy Curry
In the Meiji period, the menu devised to combat beriberi of naval soldiers is derived from naval curry. I was able to eat meat and vegetables in a balanced manner, and it also b...
Mimiger
Mimiger is a word that refers to “pig's ear” in the Okinawan dialect. After burning and processing the hair of the epidermis, boiled or steamed, shredded, ponzu, vinegar miso, s...
Yaeyama soba
It is a local dish of Yaeyama region, which is the southernmost part of Japan, such as Ishigaki Island and Taketomi Island. Oil treatment is done after boiling, so it has a dist...
Omakizushi
It is a type of sushi that has been handed down to farmers and other families. Its history dates back to around the Kansei era (1789-1801), and there is a theory that it has its...
white dumplings
In Noda City, Chiba Prefecture, there is a specialty shop that originated from white gyoza. The founder made white dumplings from Chinese white (pie) in Manchuria. If you imagin...