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Daisen tofu
Daisen tofu was created by people visiting Daisenji Temple in Isehara, Kanagawa Prefecture during the Edo period. Nigari is 100% silk tofu, and there are inns and tofu restauran...
Hakodate ramen
Hakodate ramen is a popular local ramen in Hokkaido along with Sapporo ramen and Asahikawa ramen. A clear salty soup with salt sauce in a soup such as pork bone and chicken bone...
Hiroshima specialty anagomeshi
“Anago-rice” is served with carefully baked conger eel on top of rice made from conger bone and cooked with flavor or soaked in sauce. It was born as a station selling lunch box...
Tottori Kanizushi
Sushi using Tottori's winter taste “crab”. It looks similar to chirashi-zushi, but it does not mix ingredients in rice. Vinegared rice is a gorgeous feast with yellow tinseng e...
Grilled mackerel in Yunnan
Kisuki Town in Unnan has long been said to be the limit of fish from the Sea of Japan to reach raw. Here, “grilled mackerel” is a specialty of the whole mackerel. If you eat “gr...
Soramame
Kagoshima Prefecture is the first place in Japan with a large separation of other prefectures, both in the area of plantings and the amount of shipping. It is characterized by ...
Yellow leek
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. It has a good aroma that invites appetite, and it matches the texture and appearance of the s...
Ume udon
It is a pink and refreshing aroma udon made with plum meat of Nanko Ume from Wakayama Prefecture. Noodles with a smooth texture and a firm texture, and a refreshing aroma with ...
Hiruzen Okowa
It uses plenty of glutinous rice ingredients such as chicken, deep-fried tofu, shiitake, fuki, burdock, carrot, chestnut, and so on. It is a local dish that represents Hiruzen t...
tomato bowl
Known as the local donburi of Gero Onsen in Gifu Prefecture, “tomato bowl” is made from a sweet and spicy sauce, topped with fruit tomatoes, a specialty of Gero City on top of H...
Urume sardine maruboshi
“Sardine” named as a weak fish that easily falls in freshness and dies soon. “Urme” comes from the fact that the eyes look moist, as the name suggests. Urmei's sardines have lo...
Zaru tofu
Natural bittern is put into soy milk, solidified, and then put it in a colander, so when moisture drains naturally, you can get “zaru tofu”. Because it is not exposed to water,...