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Aomori
Tsugaru soba

Tsugaru soba

It is a local dish that is eaten mainly in the Tsugaru region of Aomori Prefecture. It is characterized by the use of kurejiru, which is mashed soybean in the connection, and th...

Akita
Tonburi

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
Aomori miso curry milk ramen

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...

Hokkaido
Asahikawa ramen

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...

Hokkaido
Ramen salad

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...

Hokkaido
Hokkaido specialty “squid somen”

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...

Hokkaido
Hanasaki crab

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 ...

Miyagi
Sendai zoni

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 ...

Kyoto
Boiled black beans

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...

Kyoto
Kamo eggplant dengaku

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...

Aomori
Takenoko soup

Takenoko soup

It is a local dish of Aomori Prefecture in a soup made with bamboo mushrooms. The bamboo shoots that can be harvested in Aomori are not thick and large mousuchik, but small bamb...

Aomori
Ikamenchi

Ikamenchi

It is a home-cooked dish handed down in the Tsugaru region. It is said that the 'gesso' that remains when squid is sashimi is beaten into minced meat, and then fried in flour to...