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Sozuri pot
The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat,” which is used by ...
Genghis Khan
Genghis Khan (ジンギスカン, Jingisukan) is a beloved local dish from Hokkaido, featuring lamb as the star ingredient. The lamb can be either mutton (meat from mature sheep) or t...
Babajera
Babajera is an ice sale on the street where people of Akita do not know. It is a refreshing mouth, gentle sweetness, and a sales style that has never changed since ancient times...
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...
Beef bone ramen
Beef bone ramen is a local ramen from Tottori prefecture, characterized by a soup made with beef bones, which is rare even in the whole country. It is a traditional flavor that ...
Kibidango
Okayama prefecture is a peach producing area, so Okayama is famous as a place related to the Japanese folktale “Momotaro”. Kibidango became popular as an auspicious food that b...
Thin udon
It is a local dish of Kure in Hiroshima prefecture, and as the name suggests, thin udon is characterized by the fact that the noodles are thinner than regular udon noodles, with...
tail
Sanuki udon is too famous, but in the old days it was thought that udon and soy sauce alone would be undernourished. It is said that he devised a dish that puts vegetables in t...
Sanuki ramen
“Sanuki ramen” is a local ramen born in Kagawa Prefecture, and represents a new ramen culture rooted in Kagawa, known by the name of Sanuki udon. Utilizing the rich natural bles...
Persimmon leaf sushi
“Persimmon leaf sushi” is a local dish that has been handed down since ancient times in Chizu Town, Tottori Prefecture. Nara Prefecture is famous for its persimmon leaf sushi, a...
Shino udon
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter half of the Edo period, and it is also called shumen because i...
Tangerine pot
Suo-Oshima accounts for 80% of the mandarin orange production in Yamaguchi prefecture. It is a local dish “mandarin orange nabe” that combines fresh seafood that the island is p...
Fish cutlet
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutlass fish and perch caught in nearby waters, sprinkled with br...
Oiri
Oiri is a type of arare produced in Kagawa prefecture, especially from the Midwest region to the east of Saijo in Ehime prefecture, and is mainly sold as toppings for confection...
Shodoshima somen
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is particular about traditional manufacturing methods, and has a unique flavor, texture, and elast...
Fukumen
Fukumen is said to have been introduced as an event meal of the Uwajima Domain. Konjac, which is the main ingredient, is made from konjac potatoes, but this potato was harvested...
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 ...
Sorakitamochi
“Sorakitamochi” is a local confectionary that has long been loved by Himeshima, a remote island floating at the western tip of the Seto Inland Sea. Himeshima is about 20 minutes...
Hitan-zushi
It is sushi made from vegetables, pickles, and river fish from Hita. Natto, yam, and green onions are wrapped in vinegared rice at an exquisite ratio, and wrapped in mustard gre...