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- Rice cake Certification year 1999 Type of certification New local food Main area Shizukuishi Introduction of cooking It is a mochi rice cake made with dried white powder of Morohaiya. material (Ab...
- Itching Certification year 1999 Type of certification traditional Cousine Main area Nishiwaga Introduction of cooking Boiled rice and glutinous rice in a bowl, make it sticky, freeze it in the ext...
- 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...
- Yodogawa soba (Morioka City Tamayama Ward) Certification year 1997 Type of certification traditional Cousine Main area Morioka Introduction of cooking Launch 1 kg of buckwheat flour with one set of flour. material (12 servings) 1...
- Tofu Taku Certification year 1996 Type of certification traditional Cousine Main area Kuji material Tofu, garlic, miso, sake How to make 1. Cut a slightly stiffened tofu into a rectangular shape. ...
- Water mill hand-made soba (Kushimaki-cho) Certification year 1997 Type of certification traditional Cousine Specialty products Main area Kuzumaki Introduction of cooking It is characterized by being made with the old-fashioned me...
- Hand-made soba (Kuji City Yamagata-cho) Certification year 1996 Type of certification traditional Cousine Main area Kuji Introduction of cooking It is the most representative using buckwheat flour. It was made for occasional mea...
- Handmade Tofu Certification year 1997 Type of certification Specialty products Main area Tono Introduction of cooking It is a tofu that is made from locally produced good-quality soybeans and is particu...
- Walnut tofu Certification year 1996 Type of certification traditional Cousine Main area Oshu Introduction of cooking "Walnut tofu" is a special dish of Esashi, and it has always been made as a substit...
- Also Certification year 1998 Type of certification traditional Cousine Main area Tanobata village Introduction of cooking The potato is frozen in the cold, dried and powdered, combined with the...
- Dumpling Certification year 1998 Type of certification traditional Cousine Main area Yamada Introduction of cooking Dumplings made with rice flour. material (For 100 pieces) 5 kg of rice (ratio o...
- Three-color dumpling Certification year 1996 Technology type traditional Cousine Main area Hanamaki Introduction of cooking It started with adding vegetables and milk using dumpling rice to dumplings of tradit...
- Malt water candy Certification year 2000 Type of certification traditional Cousine Main area Ichinoseki Introduction of cooking The dried malt is added to rice bran rice porridge, warmed, rubbed and boiled...
- Unohana Oyaki (with miscellaneous grains) Certification year 2001 Type of certification New local food Main area Hanamaki Introduction of cooking Oyaki baked with sesame miso in a dough containing tofu okara and miscellaneous grai...
- Well Certification year 1997 Type of certification traditional Cousine Main area Tono Introduction of cooking It is made in the oval form with the uru powder, and it is baked by putting a walnu...
- Konbu Karinto Certification year 1998 Type of certification Specialty products Main area Fushiro Village Introduction of cooking I use powdered simmered kelp from the village special product. material ...
- Gargiel fried senbei Certification year 1998 Type of certification Specialty products Main area Oshu Introduction of cooking It is fried rice cracker using Gargiel special to the village. material (For 50 pi...