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	<title>茨城グルメ | JAPAN WEB MAGAZINE</title>
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	<link>https://japan-web-magazine.com</link>
	<description>日本の魅力再発見マガジン</description>
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	<title>茨城グルメ | JAPAN WEB MAGAZINE</title>
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		<title>干し納豆</title>
		<link>https://japan-web-magazine.com/japanese/ibaraki/hoshi-natto/index.html</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Thu, 12 Sep 2013 12:52:11 +0000</pubDate>
				<category><![CDATA[日本の発酵食品]]></category>
		<category><![CDATA[茨城県の郷土料理]]></category>
		<category><![CDATA[伝統食]]></category>
		<category><![CDATA[保存食]]></category>
		<category><![CDATA[発酵食品]]></category>
		<category><![CDATA[納豆]]></category>
		<category><![CDATA[茨城グルメ]]></category>
		<category><![CDATA[茨城県の食文化]]></category>
		<category><![CDATA[郷土料理]]></category>
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					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2014/06/01120-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="干し納豆" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2014/06/01120-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2014/06/01120-70x70.jpg 70w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="1748" data-permalink="https://japan-web-magazine.com/japanese/ibaraki/hoshi-natto/index.html/01-212/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2014/06/01120.jpg" data-orig-size="1600,1066" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1349903056&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="干し納豆" data-image-description="&lt;p&gt;干し納豆&lt;/p&gt;
" data-image-caption="&lt;p&gt;干し納豆&lt;/p&gt;
" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2014/06/01120-1600x1066.jpg" /><p>高栄養価の干した納豆 干し納豆は文字通り、納豆を干したもの。現在市販されているものの多くは、調味した納豆を干して作られる。ポロポロとして食べやすく携帯性や保存性もいい上、納豆特有のねばりがないので納豆があまり得意でなくと</p>
The post <a href="https://japan-web-magazine.com/japanese/ibaraki/hoshi-natto/index.html">干し納豆</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1747</post-id>	</item>
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		<title>七福カレーめん</title>
		<link>https://japan-web-magazine.com/japanese/ibaraki/shichifuku-curry-men/index.html</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Tue, 30 Jul 2013 14:06:26 +0000</pubDate>
				<category><![CDATA[茨城県]]></category>
		<category><![CDATA[茨城県のB級グルメ・ご当地グルメ]]></category>
		<category><![CDATA[茨城県の情報]]></category>
		<category><![CDATA[茨城県の食べ物]]></category>
		<category><![CDATA[B級グルメ]]></category>
		<category><![CDATA[ご当地ラーメン]]></category>
		<category><![CDATA[そば]]></category>
		<category><![CDATA[カレー]]></category>
		<category><![CDATA[グルメ]]></category>
		<category><![CDATA[スパ]]></category>
		<category><![CDATA[パスタ]]></category>
		<category><![CDATA[ラーメン]]></category>
		<category><![CDATA[七福神]]></category>
		<category><![CDATA[古河市観光ガイド]]></category>
		<category><![CDATA[居酒屋]]></category>
		<category><![CDATA[料理]]></category>
		<category><![CDATA[日本の麺料理]]></category>
		<category><![CDATA[美味しいもの]]></category>
		<category><![CDATA[茨城]]></category>
		<category><![CDATA[茨城グルメ]]></category>
		<category><![CDATA[茨城県の食文化]]></category>
		<category><![CDATA[茨城県観光情報]]></category>
		<category><![CDATA[野菜]]></category>
		<category><![CDATA[麺]]></category>
		<category><![CDATA[麺類]]></category>
		<guid isPermaLink="false">https://japan-web-magazine.com/?p=1768</guid>

					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2014/06/01122-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="七福カレーめん" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2014/06/01122-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2014/06/01122-70x70.jpg 70w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="1769" data-permalink="https://japan-web-magazine.com/japanese/ibaraki/shichifuku-curry-men/index.html/01-214/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2014/06/01122.jpg" data-orig-size="1600,1066" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1375500242&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="七福カレーめん" data-image-description="&lt;p&gt;七福カレーめん&lt;/p&gt;
" data-image-caption="&lt;p&gt;七福カレーめん&lt;/p&gt;
" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2014/06/01122-1600x1066.jpg" /><p>古河市発香り豊かなB級グルメ 「七福カレーめん」は、茨城県古河市発祥のB級グルメ。カレー風味のスパイシーなつゆと、そばやうどん、中華めん、パスタなどの多彩な麺類との組み合わせが、胃袋と鼻腔を刺激する一品だ。 七福カレーめ</p>
The post <a href="https://japan-web-magazine.com/japanese/ibaraki/shichifuku-curry-men/index.html">七福カレーめん</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1768</post-id>	</item>
		<item>
		<title>そぼろ納豆</title>
		<link>https://japan-web-magazine.com/japanese/food/soboro-natto/index.html</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Thu, 21 Mar 2013 13:34:09 +0000</pubDate>
				<category><![CDATA[日本の発酵食品]]></category>
		<category><![CDATA[茨城県]]></category>
		<category><![CDATA[茨城県の郷土料理]]></category>
		<category><![CDATA[納豆]]></category>
		<category><![CDATA[茨城グルメ]]></category>
		<category><![CDATA[茨城県の食文化]]></category>
		<category><![CDATA[茨城県観光情報]]></category>
		<category><![CDATA[郷土料理]]></category>
		<category><![CDATA[郷土食]]></category>
		<guid isPermaLink="false">https://japan-web-magazine.com/?p=488</guid>

					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2014/05/0147-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="そぼろ納豆" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2014/05/0147-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2014/05/0147-70x70.jpg 70w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="489" data-permalink="https://japan-web-magazine.com/japanese/food/soboro-natto/index.html/01-53/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2014/05/0147.jpg" data-orig-size="1600,1066" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1349108802&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="そぼろ納豆" data-image-description="&lt;p&gt;そぼろ納豆&lt;/p&gt;
" data-image-caption="&lt;p&gt;そぼろ納豆&lt;/p&gt;
" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2014/05/0147-1600x1066.jpg" /><p>茨城の郷土食「そぼろ納豆」（おぼろ納豆・しょぼろ納豆）は、納豆に刻んだ切干大根を混ぜ、醤油等で味付けをしたもの。納豆に切干大根のポリポリっとした歯ごたえが加わり、通常の納豆とはまた一味違った美味しさを生み出す。納豆独特の</p>
The post <a href="https://japan-web-magazine.com/japanese/food/soboro-natto/index.html">そぼろ納豆</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">488</post-id>	</item>
		<item>
		<title>あんこう鍋</title>
		<link>https://japan-web-magazine.com/japanese/ibaraki/anko.html</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Sun, 24 Feb 2008 14:31:24 +0000</pubDate>
				<category><![CDATA[茨城県]]></category>
		<category><![CDATA[茨城県の郷土料理]]></category>
		<category><![CDATA[あんこう鍋]]></category>
		<category><![CDATA[水戸市観光ガイド]]></category>
		<category><![CDATA[茨城グルメ]]></category>
		<category><![CDATA[茨城県の食文化]]></category>
		<guid isPermaLink="false">https://japan-web-magazine.com/?p=1781</guid>

					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2014/06/0216-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="あんこう鍋" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2014/06/0216-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2014/06/0216-70x70.jpg 70w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="1782" data-permalink="https://japan-web-magazine.com/japanese/ibaraki/anko.html/02-37/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2014/06/0216.jpg" data-orig-size="800,533" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="あんこう鍋" data-image-description="&lt;p&gt;あんこう鍋&lt;/p&gt;
" data-image-caption="&lt;p&gt;あんこう鍋&lt;/p&gt;
" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2014/06/0216.jpg" /><p>アンコウ アンコウは日本全国いたるところで水揚げされる魚だが、その本場として有名なのが茨城だ。ドブ汁とも呼ばれるアンコウのみで作る汁ものや野菜やキノコを入れて作る鍋は、昔から地元の漁師達に寒い季節でも体が温まる食べ物とし</p>
The post <a href="https://japan-web-magazine.com/japanese/ibaraki/anko.html">あんこう鍋</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
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