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- Boiled Certification year 1998 Type of certification traditional Cousine Main area Kuchinomura Introduction of cooking Boiled with plenty of homemade grilled tofu. material (For 4 people) 2 pie...
- Yamana cuisine Certification year 1996 Type of certification traditional Cousine Main area Nishiwaga Introduction of cooking It has been passed down as an essential item for gatherings of festivals and e...
- Sweet potato dishes Certification year 1996 Type of certification traditional Cousine Main area Kitakami 1.Ikosu soup material Sweet potato ... 1 kg, konjac ... 250 g, chicken meat ... 150 g, shimeji ... 100...
- Spicy spicy Certification year 2000 Type of certification Specialty products Main area Ichinoseki Introduction of cooking It is deliciously cooked in a sweet potato style, with the rice grains being s...
- Kelp roll Certification year 1999 Type of certification traditional Cousine Main area Yono-cho Introduction of cooking It is a traditional dish of Yono-cho. It is a kelp roll made by rolling a cocoo...
- Wakame seaweed Certification year 2000 Type of certification Specialty products Main area Oyodo Introduction of cooking Boiled mackerel and pickles using the wakame stems. Barer Pickled Barer is a dialec...
- Meatloaf with cottage cheese Certification year 1997 Type of certification New local food Main area Ichinohe Introduction of cooking Soft, crisp cottage cheese with no need for pre-washing (low temperature treatment p...
- Aging type cheese Certification year 1996 Type of certification Specialty products Main area Hanamaki Introduction of cooking As a fondue, as a material of the turret, as an item of hors d'oeuvre. material...
- Healthy fish hamburg Certification year 1998 Type of certification New local food Main area Ofunato Introduction of cooking It is a hamburger using minced fish meat so that it can be eaten by children of the f...
- Yossan chicken green onion nanban Certification year 2000 Type of certification New local food Main area Shizukuishi Introduction of cooking Slowly, it is fried chicken meat that has been improved in Iwate, and it is fresh...
- Seaweed Certification year 2000 Type of certification traditional Cousine Main area Nishiwaga Introduction of cooking Freshly peeled red roots are slicked with a stick until the thick comes out. ...
- Southern raw yuba Certification year 2001 Type of certification traditional Cousine Main area Yono-cho Introduction of cooking Soy milk is warmed, and the film on the surface is yuba. Squeeze quietly with b...
- One bowl of eel dish (white-collar fried chicken ・ marinated in salmon roe) Certification year 1997 Type of certification traditional Cousine Main area Kuji (Left of the photo) Karako fried whitefish, (right of the photo) pickled salmon roe material 【Shrimp frie...
- Juune cuisine Certification year 1996 Type of certification New local food Main area Oshu Introduction of cooking Juune that has been cultivated everywhere in the past, is the sum of the wonderfulness (...
- Shenzhen (Fukaya) Seasonal Country Food Certification year 1996 Type of certification traditional Cousine Main area Ichinoseki Introduction of cooking It is a porridge dish made with vegetables that can be taken in the area. In ...
- Sengoku Elder Certification year 1998 Type of certification Specialty products Main area Kamaishi Introduction of cooking There are 6 kinds of pickled plum pickles, kimchi pickles, green onions pickles,...
- Garlic miso pickles Certification year 1998 Type of certification Specialty products Main area Kitakami Introduction of cooking It is a crispy miso pickles with quick-cooked garlic. It is also characterized b...
- Hidemitsu Hoko's chopsticker pickles Certification year 2000 Type of certification Specialty products Main area Hiraizumi Introduction of cooking Salted pickles, salted pickles, pickled pickles, pickled pickles, and pickled p...
- Simmering with kelp and soy beans Certification year 2000 Type of certification traditional Cousine Main area Miyako Introduction of cooking A traditional regional dish cooked with black kombu and soybeans, shiitake and ca...
- Freezing Certification year 2001 Type of certification traditional Cousine Main area Ichinoseki Introduction of cooking Make the tofu hard, slice it, freeze it and dry it. Traditional processed soy...