New Articles
Matsuzaka chicken yakiniku
Speaking of Matsusaka in Mie prefecture, the world brand “Matsusaka beef” is famous, but the chicken “chicken yakiniku,” which is cheap compared to Matsusaka beef, became popula...
Matsusaka beef
Matsusaka beef is a brand that is known as the official name “Matsusakaushi”. Matsusaka beef has a particularly high ratio of unsaturated fatty acids among Kuroge Wagyu beef and...
Matsusaka beef sukiyaki
Matsusaka beef, which is proud of the world in Mie Prefecture, is sweet and rich, and has the feature of producing an appetizing aroma when heat is applied. Sukiyaki is a dish t...
Mishima croquette
Mishima croquettes are croquettes made from Mishima potatoes (make-in) harvested at the western foot of Hakone. The inside is a moist and sweet croquette. The arrangement of th...
Abekawa mochi
Abekawa-mochi (abekawa-mochi) is freshly made mochi sprinkled with soybean flour mixed with sugar, and is a local dish from the Chubu region centered around Shizuoka City. The ...
Eggs are fluffy
“Egg fuwafuwa” is a dish that appeared in the Edo period document “Sendai Shimomuko Nikki,” and is said to have been served for breakfast by guests at Otawaki Honjin in Fukuroi-...
black hanpen
Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi and boiled. The shape is semicircular and the color is gray. It is a local specialty of Yaizu...
Mikuriya soba
Mikuriya soba (Mikuriya soba) is a local dish from the Mikuriya region of Gotemba City. Since this area cultivated a lot of soba and wheat, farmers made their own soba using “y...
Fujinomiya Yakisoba
Speaking of Shizuoka yakisoba is Fujinomiya Yakisoba. The firm firmness and chewy texture will surprise those who eat for the first time. The spring water of Mt. Fuji and local ...
Takaashani
Takashi Crab is the world's largest crab caught in Suruga Bay. The taste is refreshing and is characterized by a slightly sweet taste. A large amount of miso when steamed crab i...
Whale
Whale sauce is a local dish of Minamiboso, Chiba Prefecture, where whale meat is pickled in sauce and dried. It looks black like charcoal or seaweed, and looks like the skin of ...
Barappa Manju
Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, and is eaten on summer festivals and on the day of Hare. By the end of wheat fall, grind the h...