Dishes including shiitake mushrooms grown on logs is what the former Towa village, now located in Shimanto in Kochi Prefecture that is known for the clear Shimanto River, takes pride in.
Although the cooking procedure differs, this week's recipe is named after the renowned dish of Tosa called "katsuo no tataki," a type of bonito sashimi, which is broiled and served with garlic and other seasonings.
The Yomiuri ShimbunOSAKA — Visit any major Western or Asian city and you're sure to find a ramen restaurant, with over 2,000 establishments worldwide serving the noodle dish.
Ramen's global popularity has prompted many foreigners to study recipes and cooking techniques at training schools in Japan, with their sights set on opening their own shops.
After driving about two hours from Kochi Airport, coming off the expressway and cruising along the clear Shimantogawa river, you reach the former Towa village.
Located in the western part of Shimanto, Kochi Prefecture, about 90 percent of the area is covered in mountain forests, with farmland and private homes dotting the area along the renowned river.
If mountain climbing is your thing, a little ingenuity can transform the humble rice ball into more delicious fare.
That's the advice of Junji Kosuzume, who is a big fan of the great outdoors. He says there is nothing better than scaling a peak or canoeing with friends, and then taking pride in the shared accomplishment by tucking into a long-awaited meal that packs more punch.
A new refreshment stand featuring a unique faucet opened Thursday at Matsuyama airport in western Japan, making a reality the long-running joke that orange juice flows like water in citrus-producing Ehime Prefecture.
At the stand, named the Orange Bar, customers can serve themselves the juice of local citrus fruits for 350 yen per glass, with the type of juice varying depending on the season. Ehime is one of Japan's major citrus fruit production areas.
Ume (Japanese apricot) become plumper each time it rains here in Wakayama Prefecture, Japan's top production area of the fruit.
The town of Minabe is home to the renowned Nanko-ume. It was 44 years ago that the "ume ka" (ume section) was opened in the village office of Minabegawa, which later became Minabe town.
Men who cooked were once teased as "roach husbands" because they scurried around the kitchen.
Despite the derision, men who loved cooking formed a club called Danshi Chubo ni Hairo-kai (Men, let us enter the kitchen club). The Tokyo-based group, known simply as Danchu-kai, will celebrate its 40th anniversary in November under its fourth chairman, Hiromi Kanbe, 69.