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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 ...
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...
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...
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...
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...
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...
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...
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 ...
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...
Kuruma shrimp
Kagoshima Prefecture's “Kuruma Shrimp (Kuruma Shrimp)” is a superb product that has received high praise nationwide. In particular, farmed prawns around Kagoshima Bay grow in wa...
Ishiru Nabe
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” which is said to have been accented with “Uoshiru”. Ishiru ...
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, ...
Romen
Romen is a unique local gourmet born in Ina City, Nagano Prefecture, and is a dish made by adding mutton or cabbage to thick steamed Chinese noodles, then stir-frying or adding ...