Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned w…

This dish is made from a type of algae called “igisu”, which is mixed with raw s…

The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon r…

Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate…

“Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. I…

Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegeta…

The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cook…

The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to…

It is a hybrid of leek and shallot, and has a unique aroma different from that o…

There are three origins of the name of "oyster Dote-nabe". The first is that mis…

Hachisun" is a stew made from a combination of mountain and sea vegetables that …

Uzumi" is said to have originated in the Edo period (1603-1867), when people bur…

It is called "crocodile", but what is actually eaten is "shark". It is also call…