Search results for “sushi”

Saiki City, which boasts the largest area in Kyushu, has many areas facing the sea, and the total length of the ria coast connecting Kamiura, Saiki, Tsurumi, Yonesuizu, and Kamae is about 260 km. Atsumeshi, a local dish rooted in th...

Nowadays, horse meat is attracting attention for its high protein content, low fat, and ability to be eaten raw. Since ancient times, there have been several regions in Japan country where horse meat eating culture is thriving. Nowadays,...

Tokushima ramen is a regional noodle dish from Tokushima Prefecture. It typically combines a rich soy-seasoned broth with thin noodles, sweet-savory pork belly, green onions, bean sprouts, and an optional raw egg. Local bowls generally f...

Katsuo is a member of the bonito family and is characterized by its sharp teeth, but have you ever wondered what kind of fish it is? So, this time, let's explain about Katsuo. We will also introduce how to eat it deliciously, so please c...

People eat "sea bream" (tai meshi) in Imabari City (Toyo) and Matsuyama City Hojo (Nakayo). This local dish cooks a whole sea bream in a clay pot or kettle. "Tai meshi" in Uwajima City (Nanyo) is a fisherman's dish where people dip sea b...

On a winter table in Shimonoseki, fugu arrives in several forms. First comes translucent sashimi fanned like a chrysanthemum, then crisp karaage and a steaming hot pot. The flavor of this pufferfish is subtle, but the changing textures m...

Okayama ramen is a regional ramen style from Okayama Prefecture. Most bowls use tonkotsu shoyu, or cooks finish a chicken-and-pork broth with soy sauce tare. Flat chewy noodles and shop-by-shop variation define the style. Okayama ramen i...

Not all somen noodles are the same. Most people assume they are, and that assumption sells Miwa somen short. This is Japan's most historically respected hand-stretched somen, made in Nara Prefecture through methods that go back over 1,20...

Wakayama ramen is a local tonkotsu shoyu ramen from Wakayama City. Locals call it chuka soba, not ramen. Thin straight noodles, a rich soy sauce and pork bone broth, and haya sushi on the counter define the bowl. Quick answer: Wakayama r...

Hida beef is a certified Japanese Wagyu brand from Gifu Prefecture. It comes from Japanese Black cattle raised for at least 14 months in the region. Fans know it for fine marbling, a tender bite, and clean, sweet-tasting fat. This guide ...