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Have you ever heard the word "okkirikomi"? Okkirikomi is a local dish of Gunma Prefecture. This time, we will introduce the characteristics and history of Okkirikomi's cuisine, and the origin of its name. Also, for those who want to...

Have you ever heard of Yokote Yakisoba? It is popular as one of the three major yakisoba noodles Japan along with "Fujinomiya Yakisoba" in Fujinomiya (Shizuoka Prefecture) and "Ota Yakisoba" in Ota City (Gunma Prefecture). In this articl...

Hiyajiru is often eaten in summer and is a local dish that can be found in many places in Japan. What is Hiyajiru? How to make it at home? Or can we find this dish in Japanese restaurant? We are going to introduce about Hiyajiru. Th...

In Mie Prefecture, there is a famous confectionery with a history of more than 300 years called "Akafuku". I think there are so many people who have heard about this name before. However, with such long history, how does "Akafuku" c...

Kyoto is an ancient city that is also attractive for sightseeing. Naturally, the food culture will be deep if the place is the origin. The soup stock culture in the Kansai region naturally has a positive effect on local ramen and is ente...

What is Mentaiko? Tarako and mentaiko are traditional Japanese seafood ingredients, consisting of pollock roe from the Alaskan pollock, of the cod family. The Alaskan pollock is not a pollock in itself, but a cod; thus, tarako and mentai...

Modanyaki is simply Okonomiyaki with Yakisoba noodles. It has become a popular dish in Osaka and people call it "Modern Okonomiyaki" sometimes. So, what makes it stand out from the usual? Read on to know more. What is Modanyaki? By all m...

Botan Nabe "ぼたん鍋" uses wild boar meat as its main ingredient. Wild, isn't it? It's one of the many hot pot dishes in Japan. Read on to know more. What is Botan Nabe? While there are tons of hot pot dishes, this dish is making noises ...

Today, eel is a very popular food and fish not only in Japan but also overseas. Unadon is a traditional Japanese food that uses grilled eel. It is one of Tokyo’s specialty cuisines from the Edo period, and locals usually served this by p...

Chanko-nabe is a rich Japanese stew that is frequently consumed by sumo wrestlers as part of their weight-gain regimen. This dish is also well-liked in eateries run by retired sumo wrestlers who specialize in it. Let's delve into the det...