New Articles
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...
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...
Seisenryo Soft Serve
Seisenryo Soft Serve has become so famous that it’s synonymous with soft serve itself. This beloved treat is from the Seisenryo Jersey Hut in Yamanashi Prefecture. Made with ...
Seafood bowl of sea grapes
Sea grapes are ingredients unique to Okinawa that are popular with their texture and sea scent no matter what they say. In a different way, it is also called “green caviar” beca...
Ishigakijima pineapple
This pineapple has been grown on Ishigaki Island since ancient times and is often eaten by locals. It is characterized by its heavy weight and rounded shape. Hawaii seeds are ri...
River shrimp (shrimps)
River shrimp is the blessing of the river nurtured by the clear stream of Kochi. It is caught from spring to summer at Shimanto River and Niyodo River. Since the male scissors a...
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...
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...
Hatagonbozushi
Hatagonbo is a burdock grown in the Nishihata area of Hashimoto City, located on the hillside of Mt. Kunishiro at an altitude of 552 meters. Its name is derived from 'Hata' and ...