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- 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...
- 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 ...
- 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...
- Uchiwa rice bowl (Jumen miso taste) Certification year 1997 Type of certification traditional Cousine Main area Hachimantai Introduction of cooking Boiled buckwheat and burn the miso paste with the mashed miso. material (1...
- Cabbage Certification year 1999 Type of certification traditional Cousine Main area Ninohe City Introduction of cooking Add flour, brown sugar, walnuts and baking soda to the flour and sprinkle it...
- Ochamochi (Hanamaki City Towa Town) Certification year 1997 Type of certification traditional Cousine Main area Hanamaki Introduction of cooking A type of rice dumpling that utilizes rice flour that has long been known in To...
- Grilled rice cake Certification year 1998 Type of certification traditional Cousine Main area Tono Introduction of cooking A grilled mochi that can be eaten deliciously. material (30 pieces) [Dough] 1 kg ...
- Black beans with seasoned salmon Certification year 1997 Type of certification traditional Cousine Main area Oshu Introduction of cooking There is a wide variety of salmon dishes in the Mizusawa region of the US zone. Abo...
- Hetcho Kodango Certification year 2001 Type of certification traditional Cousine Main area Ninohe City Introduction of cooking Rolled oyster paste, glutinous rice flour, and inakidani flour each and dent...
- Hand-made soba (Karumei-cho) Certification year 1998 Type of certification traditional Cousine Main area Karume town Introduction of cooking I use buckwheat flour that is milled with locally produced buckwheat. The bu...
- Hand-made soba (Ichinohe-cho) Certification year 1996 Type of certification traditional Cousine Main area Ichinohe Introduction of cooking ・ Somewhat buckwheat noodles ・ Color is a little black and tasteful. materia...
- Hand-made soba (Nioto Jojojicho) Certification year 1996 Type of certification traditional Cousine Main area Ninohe City Introduction of cooking In this area where buckwheat is low, buckwheat has been devised as a daily f...
- Hand-made soba (Karumei-cho) Certification year 1996 Type of certification traditional Cousine Main area Karume town Introduction of cooking At the time of the ceremonial occasion, when it comes to the end, it means t...
- Hand-made soba (Ninohe city) Certification year 1996 Type of certification traditional Cousine Main area Ninohe City Introduction of cooking In this region where rice has low elevation, buckwheat has been devised as a...