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伊豆諸島の郷土料理

Island Feasts that are Full of the Remote Islands’ Bounty and History

京都の食文化

Kyoto’s Culinary Culture: Tradition and Renewal

Kyoto Prefecture

埼玉県川島町

MOVIE「Kawajima, Saitama Prefecture」

郷土の味を現代に伝える　川島町のすったてと呉汁

THE POWER OF SHUN

Bringing a Local Taste to Modern Times: Kawajima’s Suttate Udon noodles and Gojiru soup

- Kawajima, Saitama Prefecture

郷土を宿す偉大なる名脇役「七味唐辛子」

THE POWER OF SHUN

Blend of Seven Spices: A Great Condiment with a Local Touch

貴族の嗜みから大衆へ。屋形船と江戸前天ぷら

THE POWER OF SHUN

From Aristocrats to Commoners: Yakatabune Boats with Edo-style Tempura

焼鯖茶漬け

Grilled mackerel with rice and tea

alarm Preparation Time： About 10 minute

Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac

Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac

alarm Preparation Time： About 15 minute

郷土料理写真

THE POWER OF SHUN

Savoring Gifts from Lakeside

列車写真

THE POWER OF SHUN

Ekiben: Packed meals from the railway stations of Japan Reflects the taste, culture and passion of each region

郷土料理写真

Bringing Sanriku’s Blessings to the Dinner Table.

alarm Preparation Time： About 0 minute

「茄子とゴーヤのこねり」完成写真

Assorted Eggplants and Bitter Gourds (Koneri)

alarm Preparation Time： About 15 minute

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