Local specialties served at farmhouse restaurant in central Japan

Kayoko Sakai, a 63-year-old researcher on local food, displays on July 7, 2015, a course of specialties for vegetarians in Farmhouse Restaurant Okado, which was launched by local people by using an old private house. The dishes include "somen" noodles, radish leaves with "miso" soybean taste and beaten eggs hardened in vegetable gelatin. (Kyodo) ==Kyodo