A local dish of Ena City and the surrounding area using the larvae of hebo (blac…

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a gol…

Karasumi is said to have been made in the Tono region around the end of the Edo …

Chicken and vegetables are mixed with a special sauce and stir-fried, although t…

It is a traditional early summer dish made by wrapping vinegared rice in the lea…