Jisho

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  • jreibun/2411/1
    • かんとう関東
      • と
    • かんさい関西
      • の料理の違いはよく話題になるが、家庭料理の
    • ていばん定番
      • の「
    • にく肉じゃが
      • 」の場合、
    • かんとう関東
      • は
    • ぶたにく豚肉
      • 、
    • かんさい関西
      • は
    • ぎゅうにく牛肉
      • を使うことが多いと言われる。
    The differences in cooking between the Kantō and Kansai regions are often talked about, but in the case of nikujaga (Japanese-style meat and potato stew), a staple dish of Japanese home cooking, it is said that pork is used in the Kantō region whereas beef is more common in Kansai. — Jreibun

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