New Articles
Sumoji
Shimane Prefecture boasts the highest annual catch of mackerel in Japan, and is an area that catches a lot of delicious fatty mackerel nurtured by the rough seas of the Sea of J...
Horse meat soba
Horse meat soba is one of the representative local dishes of Kumamoto Prefecture, and is particularly popular in the Aso region. Kumamoto prefecture has the highest horse meat p...
Uzumi-zen
“Uzumi-zen,” which is handed down in Kozagawa-cho, Wakayama-ken, is a local dish filled with rich local nature and long history. Tofu and shiitake mushrooms are added to the fra...
Tsugani (Mokuzu crab)
“Tsugani,” which grows in the clear streams of Kochi Prefecture, the Shimanto River and Niyodo River, is a high-class food filled with the blessings of the river. Although it is...
Taiko no Chikara Mochi
“Taiko no Chikara Mochi” is a masterpiece steeped in the history and culture of Miyajima. The origin of the name goes back to the construction of Senjokaku when the Sengoku warl...
Saga Nori
Saga nori is a special type of seaweed grown in the Ariake Sea, and is characterized by its rich aroma, melts smoothly in the mouth, and has a bittersweet flavor. Nutrient-rich ...
Salted bamboo shoot tempura
“Salted bamboo shoot tempura” is a simple dish made by washing off the salt from salted bamboo shoots, seasoning them, and then making tempura. The bamboo shoots used in “salted...
Yangome
“Yangome” is a heartwarming local dish handed down in the Boso Peninsula region in the southern part of Chiba Prefecture. This dish, made by cooking savory roasted rice and adzu...
Dried Pacific saury
“Marudried Pacific saury,” a specialty of Higashi-Kishu in Mie prefecture, is a local dish with an attractive deep flavor, dried by the rich nature of the Kumano Sea and the col...
Kitakami croquette
Kitakami croquettes are a local dish loved in Kitakami, Iwate Prefecture. The characteristic of these croquettes is that they use plenty of luxurious ingredients grown locally. ...
green papaya
Green papaya is an unripe papaya fruit popular in Okinawa and Southeast Asia, and is characterized by its bright green color and crunchy texture. Harvested before ripeness, thes...
Sukugarasu tofu
“Sukugarasu tofu,” which is loved in Okinawan izakayas and homes, is a local dish with a simple yet profound flavor. The leading role in this dish is the salted bluefish called ...