New Articles
rock oysters
Tottori's owagaki is large and reaches 20 cm in length and weighs as much as 1 kg. It is a natural product taken by diving fishing etc. Iwagaki, called “sea milk”, is the best ...
Mito Natto
No one knows Mito natto right now, right? Ibaraki is more than a fermented food representative of Japan. In 1083, when MINAMOTO no Yoshiie stayed at a mansion in Mito City on th...
Kujaku
Kujaku, which is handed down to Saiki City, is a boiled egg with red colored white meat, wrapped in green white fish and deep-fried. When cut in half, it got this name because i...
mackerel sand
A simple menu with plenty of greasy mackerel, fried with pepper, and added lettuce and onion slices, is a mackerel sandwich that became a local gourmet of Kashiwazaki City. If y...
Isaza's Junjun
In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as Lake Biwa Hakchin, is an endemic species of Lake Biwa. It has a light taste of white, especial...
sand dunes
Dune Nagaimo, a representative of Tottori Prefecture, is grown in the sand dunes of central Tottori Prefecture, and is characterized by its crispy, crunchy, and straight length....
Salt-grilled camas
At Karatsu Port, the gateway to the sea in Saga Prefecture, fresh and greasy is caught every autumn. Among the Kamas in Karatsu, the fat is especially fat, especially the Kamas...
Grilled rainbow trout
Fujinomiya City, Shizuoka Prefecture, but in fact, rainbow trout production is the highest in Japan. Storing freshly caught trout on skewers and grilling it is the best luxury. ...
denim bun
The Kojima district in Kurashiki, Okayama Prefecture is the birthplace of domestic jeans. Kurashiki Denim Street in Kurashiki Bikan district offers denim products from Kojima, a...
Chiba peanut
The growth of peanut production in Sammu City, Chiba Prefecture seems to be because there are a lot of volcanic ash in this area and it was not suitable for other crops. The cha...