New Articles
Tonburi
It is a hidden dish of Akita Prefecture, “Tonburi” served. Although it is a seed of borax, it looks and feels like caviar. Tonburi, also known as “field caviar”, is rich in nutr...
Aomori miso curry milk ramen
A B grade gourmet in Aomori City, Aomori Prefecture. It is topped with butter, bean sprouts, bamboo shoots, and seaweed in a soup with an exquisite balance of curry powder and m...
Asahikawa ramen
Asahikawa Ramen, one of the three major ramen in Hokkaido, is a simple ramen called a double soup of soy sauce flavored with pork bones and seafood. The noodles are narrow and t...
Ramen salad
Vegetable ingredients are more than chilled Chinese and are eaten as Izakaya and home-cooked dishes in Hokkaido. In the days when there were no products, the mainstream ones wer...
Kushiro ramen
Kushiro ramen is a ramen made in Kushiro City, Hokkaido. The ramen based on fine noodles and a light soy sauce flavor soup is defined as “Kushiro ramen”. In recent years, noodle...
Hokkaido specialty “squid somen”
“Squid somen” is to cut the true squid caught in Hakodate into thin pieces like somen and taste condiments soy sauce and noodles. Fresh squid has a transparent body, and even if...
Hanasaki crab
It is a companion of hermit crabs belonging to the king crab species, and the season ranges from summer to autumn. The meat in the legs is thick and full of meat, but there are ...
Sendai zoni
Sendai zoni has been eaten since the end of the Edo period. Halle's day meal with beautiful grilled Goby, Harako (salmon roe), Sendai Seri, and hikina that are so big that they ...
Boiled black beans
Kurodaizu is a black bean that is mainly produced in the Tanba region, such as Kyotamba-cho and Nantan City. The history of cultivation is old, and soybeans themselves were coun...
Horse meat soba
Kumamoto Prefecture is ranked No. 1 in Japan for horse meat production (Ministry of Agriculture, Forestry and Fisheries in 2019). It is also called 'cherry meat' or 'ketobashi,'...
Shak tempura
The summer taste of Kumamoto, shaku (majaku), is officially called 'anajako,' and lives in deep burrows in tidal flats such as the Yatsushiro and Arao regions. Although the figu...
Kamo eggplant dengaku
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features a round shape that is more than 10 cm in diameter, has a solid weight, does not boil down e...