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- Crab Certification year 1996 Type of certification traditional Cousine Main area Ichinoseki Introduction of cooking The fish is caught in the Kitakami River, which flows through the center of K...
- Willow Certification year 2000 Type of certification Traditional food Main area Karume town Introduction of cooking A soup that serves as a staple food, with buckwheat noodles in the shape of wil...
- Tororo Hachio Certification year 1996 Type of certification traditional Cousine Main area Hiraizumi Introduction of cooking Hachito cuisine has been made as a daily meal, and there are many cooking meth...
- Sharp Certification year 1997 Type of certification traditional Cousine Main area Ichinoseki Introduction of cooking As Higashiyama-cho used to be a wheat production area, "Kiribut" was often ea...
- Hitsumi Certification year 1997 Type of certification traditional Cousine Main area Karume town Introduction of cooking I often make it when I ask for alternatives to farming, helping with farming...
- Keiran Certification year 2001 Type of certification traditional Cousine Main area Tono Introduction of cooking Two pieces of chicken egg-shaped bun in a bowl and poured hot soup. Tono's regional...
- Hand-made udon Certification year 1996 Type of certification traditional Cousine Main area Kuchinomura Introduction of cooking When wheat was harvested in summer, it was floured to make udon and ate. Mak...
- Three-color udon Certification year 2000 Main area New local food Main area Ichinoseki Introduction of cooking Three-colored udon mixed with pumpkin, carrot and spinach. material (For 5 people) Flour (gr...
- Fried rice (Kazaris me) Certification year 1999 Type of certification traditional Cousine Main area Tono Introduction of cooking "Soiled rice" is a unique regional cuisine eaten by commoners in the Tono area duri...
- Zui Iki Certification year 2001 Type of certification New local food Main area Kitakami Introduction of cooking Boiled shiitake in a simmering style and put on a bowl of rice with a sense of volum...
- Southern nose skewered salmon dish (steamed rice with salmon) Certification year 1996 Type of certification traditional Cousine Main area Miyako Introduction of cooking Besides this, there are many popular menus such as "Harako rice" and "Samon ice h...
- Parent and child of sushi Certification year 1998 Type of certification New local food Main area Iwaizumi Introduction of cooking It is a sushi with eel, how much, using raw wasabi. material (For 10 people) Rice ...
- Maezawa beef nigiri sushi Certification year 1997 Type of certification New local food Main area Oshu Introduction of cooking Nigiri of Maezawa beef Nigiri of Maezawa beef tongue Nigiri of visionary Shoji material...
- Walnut flavored dandelion Certification year 2000 Type of certification traditional Cousine Main area Hachimantai Introduction of cooking A traditional dish of Hachimantai where grilled warm rice in a cedar bowl an...
- Festival Sushi (Rose Flower) Certification year 1996 Type of certification New local food Main area Hanamaki Introduction of cooking In Towa, which is known as the prefecture of South America, chopsticks and sushi are...
- Ryo Edogahama Certification year 1998 Main area New local food Main area Yono-cho Introduction of cooking It is a bowl of rice with lots of seafood. material (For 5 people) Rice ... 3.3 cups, sea urc...
- Sushi flower sushi Certification year 1998 Type of certification New local food Main area Ofunato Introduction of cooking It is Konohana sushi using the core of seaweed and wakame seaweed. material (For 3 ...
- Sushi pickles Certification year 1997 Type of certification traditional Cousine Main area Nishiwaga Introduction of cooking It is a regional cuisine that has been handed down as a preservation technique...
- Spinach Udon Certification year 2000 Type of certification New local food Main area Kuji Introduction of cooking Hand-made udon with spinach material (For 4 people) [Horin sou noodles] flour (Iwate ...
- Keiso soup Certification year 1997 Type of certification traditional Cousine Main area Kuji Introduction of cooking A soup to be eaten with "Daishokee," which is to be served to God on the day of the...