みゅう 只見線と同じ方式で復活の方向が進んでいるらしいよ みゅう 被災前にたまたま有名撮影地で撮った画像だよ 2019年3月18日撮影

Once every four months, a limited edition Tomonokai sake arrives from Gifu Prefecture's Shirakei Shuzo. The koji rice is 60% "Yumesansui," which is rare, and the multiplying rice is "Hidahoma.

As the title suggests, it is doburoku. As a basic rule, there is a difference between doburoku and nigori-shu: doburoku is made by straining the mash, while nigori-shu is made by straining the mash. This,

It has become a familiar place along the Tadami Line. I heard that it opened 4 or 5 years ago. A line of customers forms when the restaurant opens at 11:00 a.m. The soy sauce ramen is served with ginger and soy sauce, and the back ramen is served with a variety of ingredients such as soy sauce and ginger.

This is a new ramen restaurant near Ramen Koma, a well-known ramen restaurant in this area. The basic soup is ginger soy sauce with back fat and onion toppings. It is large.

I don't know many teishoku-ya with such a clear evaluation. It is like a family-style ramen shop. Even the members of Najomo are only black and white.

残すところ、あと１日、次に向けての小竹先生の講義が始まりました。きょうは先生馴染みの「赤たぬき」が満席で、その近くの「よ

新潟の「よさこい」でのお話。 https://www.niigata-nippo.co.jp/nf/cp/gannikki-book/

新潟日報メディアシップの写真展も残すところあと２日になりました。立地が良いのでいろいろな方が写真展を見に来てくれます。自

始まりました。3月2日の晩の飲み会です。小竹先生、関西からの火車メンバー谷内氏をお迎えして、小竹先生が30年通い続けている「