東風吹かば

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appear […]

Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the […]

Kiritanpo Nabe is a traditional hot pot from Akita Prefecture, featuring grilled mashed rice skewers called ki […]

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. […]

Sanpei-jiru is a traditional soup from Hokkaido made with salted salmon or other fish. The broth is seasoned o […]

Hiyajiru is a local dish from Miyazaki, made by mixing miso with chilled broth and adding cucumber, tofu, and […]

A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creat […]

Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetabl […]

Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Un […]

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]

Motsunabe is a local dish from Fukuoka, a hot pot of beef or pork offal with vegetables. It is hearty and ends […]