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- Good luck Certification year 1999 Type of certification traditional Cousine Main area Tono Introduction of cooking A flavorful yube filled with black sesame, white sesame and kinako. material (For...
- Pumpkin Daifuku Certification year 1999 Type of certification New local food Main area Oshu Introduction of cooking It is made using glutinous rice flour and pumpkin in the dough of Daifuku. material (F...
- Moroheiya Daifuku Certification year 1997 Type of certification traditional Cousine Main area Hanamaki material (30 pieces) Sticky powder ... 500 g, sugar ... 500 g, Morohiya powder ... 30 g, boiling water...
- Hinamanju (Ninohe City) Certification year 1997 Type of certification traditional Cousine Main area Ninohe City Introduction of cooking It is used for offerings of the law and the time of day. material (7 piece...
- Blueberry steamed bun Certification year 2000 Type of certification New local food Main area Iwate Introduction of cooking A soft manju is a soft-bodied bean paste wrapped in a dough mixed with a locally produc...
- Kibi manju Certification year 1999 Type of certification New local food Main area Kitakami Introduction of cooking It's a manju made with oyster paste. material (40 pieces) 【Mochi】 Stir frying ...
- Mokkori's Autumn leaves Manju Certification year 1998 Type of certification New local food Main area Ichinoseki Introduction of cooking Healthy steamed bun with plenty of shiitake mushrooms. There are 4g (fresh 40g) of...
- Flour of cereals Certification year 1998 Type of certification Specialty products Main area Ninohe City Introduction of cooking It is a natural sweet candy made with Inami, air and haze. material (Ame 10...
- 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...
- Five leaf yokan Certification year 2001 Type of certification traditional Cousine Main area Sumita Introduction of cooking Simple handmade sweets made with home-grown azuki beans, agar, and xalames. In th...
- Grilled gyoza with leaves Certification year 2000 Type of certification traditional Cousine Main area Ichinoseki Introduction of cooking A combination of flour, egg sugar, baking soda, miso and water is added to th...
- Three seasoned sweet potato (black bean paste, ume mushroom, apple sweet potato) Certification year 1997 Type of certification Specialty products Main area Oshu Introduction of cooking Black bean paste has been handed down how to make it in the area since ancient times...
- Yamada Senbemochi Certification year 2001 Type of certification traditional Cousine Main area Yamada Introduction of cooking A dumpling-like confection made with rice flour. The smell of sesame and yellow p...
- Hina Manju (Tohno City Miyamorimachi) Certification year 1998 Type of certification traditional Cousine Main area Tono Introduction of cooking Commitment to the traditional taste and method, 30 types of shape repertoire. Use w...
- Yomogi Manju Certification year 1999 Type of certification traditional Cousine Main area Hanamaki Introduction of cooking It is a momi manju made with entrusting the blessings of Yamano to a manju. mat...
- Kirishin (Morioka City) Certification year 1997 Type of certification traditional Cousine Main area Morioka Introduction of cooking It is a dish made mainly in the paddy field area, and it is still important as a...