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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...
Saitama Satoimo
Taro is also composed in the poems of Manyoshu. It is an essential ingredient in Japanese food culture since ancient times, but Saitama Prefecture has the highest crop yield of ...
Okinawa Miyakojima Mango
Miyakojima is a remote island in Okinawa and is a subtropical island located approximately the same latitude as Miami, Florida. The mango grown in the light of the strong tropi...
Kirazumochi
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is called “Unohana”, “Kiram”, “Karasu”, and “Oama”. The name “kirido” comes from “cutting” which yo...
Three cups of fish (Aji)
Three cups of mackerel (three cups of horse mackerel) are baked fresh mushrooms and pickled in three cups of vinegar. The drinks of summer festival liquors are mostly three cups...
Hatahata sushi
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district, which is the landing port of Hatahata, I ate Hathahata sushi as a feast for the Hoya Festi...
Yudochi
In the past, Oita Prefecture had many areas where it was poorly drained, and the cultivation of wheat was thriving because it was not suitable for rice cultivation where water n...
Okukuji shamo yakitori
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibaraki Prefecture. Shamo is written in kanji and is originally ...
Sen (formerly known as' bird Komachi ')
“Sen” is located in Yachiyo City, Chiba Prefecture. The skewers here are very satisfying shops with an abundance of varieties and high quality. Especially it is exquisite. In ad...