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Food Forum

TASTY TRAVEL

Tasty Travel takes you on delectable journeys. Each issue focuses on a specific regional dish.

Vol. 35 No. 3

Shimane Botebotecha

Preparing whisked sencha green tea was common in the fifteenth and sixteenth centuries, and botebotecha arose from that custom...

Read more

Vol. 35

No. 1
Tottori Rakkyo
No. 2
Ehime Tako-meshi
 

Vol. 34

No. 2
Miyazaki Hiyajiru
No. 3
Mie Ise-ebi
No. 4
Chiba Futomaki-zushi

Vol. 33

No. 2
Gunma Konnyaku
No. 3
Okayama Mamakari-zushi
No. 4
Fukui Saba no Heshiko

Vol. 32

No. 2
Hakata Mizutaki
No. 3
Yokosuka Kaigun Curry
No. 4
Shizuoka Oden

Vol. 31

No. 2
Shiga Funa-zushi
No. 3
Ibaraki Anko-nabe
No. 4
Fukushima Kozuyu

Vol. 30

No. 2
Toyama Masu-zushi
No. 3
Oita Fugu
No. 4
Yamagata Imoni
No. 2
Kyoto Suguki
No. 3
Tochigi Shimotsukare
No. 4
Hiroshima-Style Okonomiyaki
No. 2
Senshu Mizunasu
No. 3
Murakami Salted Salmon
No. 4
Saga Aranabe
No. 1
Aomori Senbei-jiru
No. 2
Hida-Takayama Hoba Miso
No. 3
Nagano Oyaki
No. 4
Wakayama Sanma Zushi
No. 1
Tokyo Fukagawa Meshi
No. 2
Osaka Takoyaki
No. 3
Kagoshima Akumaki
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