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Katsu ramen
It is said that it originated about 40 years ago, when people wanted to eat both katsudon and ramen, topped with soy sauce ramen topped with pork cutlet boiled in eggs. We wante...
Dutch ware
The appearance of “Dutch yaki” is similar to oban-yaki or imagawa-yaki. However, it is not red bean paste or cream that is contained in a fluffy sweet dough like waffles, but ha...
Cherries in Sanseki
The Miseki district of Yuzawa City is known as a cherry producing area, and is a fertile land with temperature differences. An alluvial fan has developed under the fault cliff, ...
Ishikawa soba
In the Ishikawa area, soba cultivation has been popular since more than 300 years ago, and in addition to serving worshipers at the Takehara Shrine Festival, Toshikoshi soba was...
Natto soup
Natto soup is miso soup mixed with carefully ground natto. It is a local dish handed down in the southern region of Akita prefecture, Dissolve the ground natto in the soup stoc...
Yonezawa ramen
Yonezawa ramen is a local ramen representative of Yonezawa in Yamagata Prefecture, and features thin, hand-kneaded curly noodles and a light soy sauce-flavored soup. The soup is...
Takeoka-style ramen
It is the place where Takeoka originated in Futtsu City, Chiba Prefecture. The way of making is unique, just add boiled noodles into soy sauce sauce and the flavor of the meat i...
YOKOHAMA IKEI Ramen
Its history dates back to 1974 and begins with the opening of Yoshimuraya in Isogo-ku, Yokohama City, Kanagawa Prefecture. The soup is based on a combination of pork bone and so...
Tororo kelp onigiri
Toyama Prefecture is the highest amount of kelp per household in Japan. One of the most classic kombu dishes is “kelp onigiri”. Among the tororo, only the outer surface of the t...
Black-throated skinnip
“Nodoguro,” which lives at depths of 100 to 200 meters, is a local specialty of Kanazawa city in Ishikawa prefecture. It is said to be a “fish that is out of season,” and you ca...
Echizen grated soba
Echizen soba is a soba that is mainly eaten in the Reihoku region of Fukui prefecture. It features a unique soup with a lot of grated daikon in advance, and noodles that are bla...
Yoshida udon
"Yoshida Udon" is a traditional dish from Fujiyoshida City in Yamanashi Prefecture, known for its incredibly firm, chewy noodles. The noodles are thick, almost square in shape, ...
Matoya oysters
Matoyaki is an oyster produced in Matoya Bay in Shima City, Mie Prefecture. Matoyakaki, which is farmed in Matoya Bay, where rich nutrition is stored by the rich nature and rias...
Spiny lobster
Spiny lobster is mostly distributed along the Pacific coast south of Chiba Prefecture, and is caught mainly on the Shima Peninsula in Mie Prefecture. Many rivers flow rich in n...
Nikenjaya mochi
Nikenjaya mochi is an old-fashioned kinako mochi made by wrapping red bean paste in smooth raw mochi and sprinkled with fragrant soybean flour. It was founded in 1575, and the o...
Himeji Oden
In Himeji, we eat oden with ginger soy sauce. The way to eat “Oden to eat with ginger soy sauce” is called Himeji Oden. There are ways to eat ginger soy sauce from the top, and...
Mehari sushi
Mehari Sushi is a regional dish of the Yoshino region, mainly in the Kumano region that spans Wakayama and Mie prefectures, and Yoshino County, Nara Prefecture. It is a rice ba...