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Category: the season of fish and shellfish

castle
CategoriesAccommodation Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish traditional food

One-week Japan Itinerary for repeat visitors (4)

By ninjakotan

One-week Japan Itinerary for repeat visitors (4) (Tokyo, Nagano, Gifu, Toyama Prefectures) To foreign travelers who have already been to Japan many times and would like to visit more places in Japan! We have created model routes outside the so-called “Golden Routes” such as Tokyo, Mt. Fuji, Kyoto, and Osaka. Please use it as a reference for your future itineraries. The fourth route is a tour of Tokyo, Nagano, Gifu, and Toyama Prefectures. We have created a travel route that will take 7 days and 6 nights, departing from and arriving at Narita International Airport, with a budget of no more than Yen 200,000. This itinerary allows visitors to fully enjoy Japan’s proud culture and scenery, including two World Heritage sites (Shirakawa-go and Gokayama), seven National Treasure buildings, one of the 12 existing castle towers (Matsumoto Castle), and six national preservation districts for groups of traditional buildings.   Table of Contents Day 1 (Tokyo) Day 2 (Kiso County, Shiojiri City, Nagano Prefecture) Day 3 (Matsumoto City, Azumino City, Nagano Prefecture) Day 4 (Nagano City, Nagano Prefecture) Day 5 (Gifu and Toyama Prefectures) Day 6 (Takaoka City, Toyama Prefecture) Day 7 (Ueda City, Nagano Prefecture)     Itinerary Model Plan Overviewread moreOne-week Japan Itinerary for repeat visitors (4)

Temple
CategoriesAccommodation Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish traditional food

One-week Japan Itinerary for repeat visitors (3)

By ninjakotan

One-week Japan Itinerary for repeat visitors (3) (Okayama, Ehime, Hiroshima Prefectures) To foreign travelers who have already been to Japan many times and would like to visit more places in Japan! We have created model routes outside the so-called “Golden Routes” such as Tokyo, Mt. Fuji, Kyoto, and Osaka. Please use it as a reference for your future itineraries. The third route is an Okayama, Ehime, and Hiroshima Prefectures tour. We have created a travel route that will take 7 days and 6 nights, departing from and arriving at Kansai International Airport, with a budget of no more than Yen 200,000. This itinerary allows visitors to fully enjoy Japan’s proud culture and scenery, including 5 national treasure buildings, two of the 12 existing castle towers (Matsuyama Castle and Uwajima Castle), three national preservation districts for groups of traditional buildings, and one rabbit island (Okunoshima).   Table of Contents Day 1 (Okayama City, Okayama Prefecture) Day 2 (Matsuyama City, Ehime Prefecture) Day 3 (Uwajima City, Seiyo City, and Ozu City, Ehime Prefecture) Day 4 (Imabari City, Ehime Prefecture; Onomichi City, Hiroshima Prefecture) Day 5 (Takehara City, Hiroshima Prefecture) Day 6 (Fukuyama City, Hiroshima Prefecture) Day 7 (Kurashiki City, Okayama Prefecture; Osakaread moreOne-week Japan Itinerary for repeat visitors (3)

Ichijo-ji
CategoriesAccommodation Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish traditional food

One-week Japan Itinerary for repeat visitors (2)

By ninjakotan

One-week Japan Itinerary for repeat visitors (2) (Hyogo, Shimane, Osaka Prefecture) To foreign travelers who have already been to Japan many times and would like to visit more places in Japan! We have created model routes outside the so-called “Golden Routes” such as Tokyo, Mt. Fuji, Kyoto, and Osaka. Please use it as a reference for your future itineraries. The second route is a tour of Hyogo and Shimane Prefectures. We have created a travel route that starts and ends at Kansai International Airport, takes 6 nights and 7 days, and has a budget of Yen 200,000 or less. This itinerary allows you to visit one World Heritage site (Himeji Castle). This itinerary also includes 6 national treasure buildings and 3 museums and gardens, allowing you to fully enjoy the culture and scenery that Japan prides itself on. Table of Contents Day 1 (Kobe City, Hyogo Prefecture) Day 2 (Tanba-Sasayama City, Hyogo Prefecture) Day 3 (Awaji Island, Kobe City, Hyogo Prefecture) Day 4 (Kakogawa City, Kasai City, and Himeji City, Hyogo Prefecture) Day 5 (Izumo City, Matsue City, Shimane Prefecture) Day 6 (Yasugi City, Matsue City, Shimane Prefecture) Day 7 (Shimane, Osaka Prefecture)     Itinerary Model Plan Overview andread moreOne-week Japan Itinerary for repeat visitors (2)

temple
CategoriesAccommodation Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish traditional food

One-week Japan Itinerary for repeat visitors (1)

By ninjakotan

One-week Japan Itinerary for repeat visitors (1) (Miyagi, Iwate, Aomori and Fukushima Prefectures) To foreign travelers who have already been to Japan many times and would like to visit more places in Japan! We have created model routes outside the so-called “Golden Routes” such as Tokyo, Mt. Fuji, Kyoto, and Osaka. Please use it as a reference for your future itineraries. The first route is a tour of Miyagi, Iwate, Aomori, and Fukushima Prefectures. We have created a travel route that starts and ends at Narita Airport (Haneda Airport is also possible), which takes 6 nights and 7 days. The total budget is Yen 200,000 or less. This itinerary allows you to visit two World Heritage sites. Specifically, Hiraizumi in Iwate Prefecture and the Jomon Ruins (Sannai-Maruyama Ruins) in Aomori Prefecture. In particular, we hope that you will visit Chuson-Ji Konjikido, where photography is prohibited, to see its beauty in person. The itinerary also includes one of the three most scenic spots in Japan, three national treasure buildings, five art museums, a manga museum, and a traditional festival museum. Table of Contents Day 1 (Chiba and Miyagi Prefectures) Day 2 (Miyagi Prefectures) Day 3 (Miyagi Prefectures) Day 4 (Iwate Prefecture)read moreOne-week Japan Itinerary for repeat visitors (1)

sashimi
Categorieslocal cuisine the season of fish and shellfish traditional food

Delicious season for 300 seafood in Japan

By ninjakotan

Delicious season for 300 seafood in Japan   1. Introduction We want foreign visitors to eat a variety of Japanese seafood at the best time of year and in the best places. With this in mind, we have created a seasonal calendar of approximately 300 different types of seafood, prefecture by prefecture. This list is based on the PRIDE FISH website, selected by the Japan Fisheries Co-operative. PRIDE FISH is a list of “really tasty fish selected by fishermen”. Therefore, by referring to this list, you should be able to eat the most delicious seafood. Many Japanese people do not know the details of the season for Japanese seafood. And for foreigners, it can be even more difficult to understand. We hope that this list will be of some help to foreign visitors when they visit and dine in various parts of Japan. Only the English version of Hokkaido is shown here as an example. For more information, see the English and Traditional Chinese versions.   2. Search by Prefecture Hokkaido & Tohoku Hokkaido, Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima   Hokkaido & Tohoku Hokkaido 真つぶ、Ezo-neptune / Whelk Prefectures, Region : Hokkaido, Hidaka Delicious season : April, May, June, Julyread moreDelicious season for 300 seafood in Japan

crane
CategoriesItinerary Ideas itinerary in Japan July itinerary in Japan local cuisine the season of fish and shellfish

Summary of July itinerary in Japan (Hokkaido)

By ninjakotan

Summary of July itinerary in Japan (Hokkaido) From Saturday, July 2 to Monday, July 4, I traveled to Hokkaido (Kushiro and Akkeshi). On this trip, I was able to eat more seasonal seafood and local cuisine than on any previous trip. I was also able to enjoy the great national parks at Lake Akan and the Kushiro Marshland, as well as the wonderful flora and fauna, including nationally protected species like the marimo and the Japanese (tancho) crane. Even in early July, when it was extremely hot in Japan, the temperatures in Kushiro and Akkeshi were 5 to 10°C cooler than in Honshu, making it the perfect summer vacation. I strongly recommend this itinerary for July in Japan. Here is a summary of the trip and some notes.   Table of contents 1.”100 best of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” by this itinerary in Japan 3. Travel precautions for the itinerary in Japan 4. Travel in a light style 5. July 2 (Saturday) Day 1 6. July 3 (Sunday) Day 2 7. July 4 (Monday) Day 3   Again, each time, this itinerary was also created withread moreSummary of July itinerary in Japan (Hokkaido)

Oyster
CategoriesItinerary Ideas itinerary in Japan July itinerary in Japan local cuisine the season of fish and shellfish

July itinerary in Japan Day 2 (Hokkaido Meal edition)

By ninjakotan

July itinerary in Japan Day 2 (Hokkaido Meal edition) (Sunday, July 3)   Table of Contents 1.  Oyster Bar Pitresk (Conchiglie) 2. Charcoal Grill Aburiya (Conchiglie) 3. Azumaya Kawakita Branch   1.  Oyster Bar Pitresk (Conchiglie) After finishing sightseeing in Akkeshi in the morning, I had raw oysters at Oyster Bar Pitresk in the Akkeshi Taste Terminal “Conchiglie” while drinking Akkeshi Whiskey. It is an alternative to a waiting bar before lunch. “Oysters from Akkeshi” (season: May-August, December-February) are Hokkaido’s summer “PRIDE FISH” as selected by Japan Fisheries Co-operative. The year-round low sea water temperature in Akkeshi makes it possible to ship oysters year-round. There is an island called Oyster Island (officially Benten Island) in Lake Akkeshi where oysters are cultivated. “Oysters from Akkeshi” are actually delicious from fall to winter when the meat becomes plump and tasty, but since Akkeshi is the only area where oysters can be eaten in summer, it is chosen as the “PRIDE FISH” of summer. The whisky produced at the Akkeshi Distillery is also a specialty of Akkeshi. Akkeshi Distillery started distilling whisky in October 2016 with a strong desire to “make whisky like Islay malt using traditional Scottish methods. Two years after theread moreJuly itinerary in Japan Day 2 (Hokkaido Meal edition)

grilled whelks
CategoriesJuly itinerary in Japan local cuisine the season of fish and shellfish

July itinerary in Japan Day 1 (Hokkaido Meal edition)

By ninjakotan

July itinerary in Japan Day 1 (Hokkaido Meal edition) (Saturday, July 2)   Table of contents 1. Local cuisine Nabekyu 2. Izakaya Buu 3. Tsubu-yaki Kadoya   1. Local cuisine Nabekyu Our first meal on this trip to Hokkaido was at NabeKyu, a local restaurant in Lake Akan. I entered the restaurant just before 11:20 a.m., but it was already more than half full. It is a very popular restaurant. My main goal at “Nabekyu” was sashimi of Lake Akan’s specialty, Hime-masu (kokanee), which is only available from May to July. However, in 2022, the Hime-masu fishing season ended a few weeks in May, and no sashimi was offered. It was a pity because I visited Lake Akan with the top priority of Hime-masu sashimi. However, grilled Hime-masu was on the menu, so I ordered it. The grilled salted Hime-masu had a very elegant taste and was very easy to eat. As I wrote in my BLOG on July 24th, Hime-masu is a landlocked form of Sockeye Salmon. In the Ainu language, it is called kapacep. It is native to Lake Akan and Lake Chimikeppu (Abashiri County, Hokkaido). Since I was unable to try the sashimi of Hime-masu, I orderedread moreJuly itinerary in Japan Day 1 (Hokkaido Meal edition)

Sumiyoshi taisha
CategoriesItinerary Ideas itinerary in Japan June itinerary in Japan local cuisine the season of fish and shellfish

Summary of June itinerary in Japan ( Osaka, Kyoto )

By ninjakotan

Summary of June itinerary in Japan ( Osaka, Kyoto )   I traveled to Osaka, Kyoto, and Aichi Prefectures from Wednesday, June 8 to Friday, June 10. On this trip, I was able to eat a lot of seasonal seafood and local cuisine such as sea bass and sweetfish, and visit wonderful sightseeing spots such as world heritage sites, national treasures, and national important cultural properties. I strongly recommend that you travel in June, especially in Osaka, Kyoto, and Aichi Prefectures, which are not suitable for travel in July and August due to the extremely hot weather. Here is a summary of our trip and some notes.   Table of contents 1.”100 best of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” by this itinerary in Japan 3. Travel precautions for itinerary in Japan 4. Travel in a light style 5. June 8 (Wednesday) Day 1 6. June 9 (Thursday) Day 2 7. June 10 (Friday) Day 3   Again, each time, this itinerary was also created with the objective of “eating all the seasonal seafood and local cuisine”. Food is the first priority, and sightseeing spots are second. Nevertheless,read moreSummary of June itinerary in Japan ( Osaka, Kyoto )

whole sweetfish sushi
CategoriesJune itinerary in Japan local cuisine the season of fish and shellfish

June itinerary in Japan Day 3 (Kyoto, Aichi Meal edition)

By ninjakotan

June itinerary in Japan Day 3 (Kyoto, Aichi Meal edition) (Friday, June 10)   Table of contents 1. Restaurant Kitamura 2. Cafe Milan 3. Takeyoshi 4. Sumiyoshi, Kabuto, Izakaya Tsuruhachi   1. Restaurant Kitamura I had a late breakfast before my stroll at “Miyama’s Thatched Village (Kayabuki no sato)”. I ordered “mori soba” (Yen 840), “rice with raw egg” (Yen 320), “dish simmered in regional chicken liver” (Yen 430), and “dish simmered venison with ginger” (Yen 430) at “Restaurant Kitamura“. “Mori soba” is most popular buckwheat noodle at “Restaurant Kitamura”. It is made from buckwheat flour harvested in Miyama and ground on a millstone. The soba noodles are handmade in the restaurant every day. Despite being handmade soba, the noodles were very thin and made me feel that they were well worked. The amount of Soba was a little small, but it was a very tasty “mori soba”. The “rice with raw egg” was made with freshly caught local eggs, and the rich yolk of the egg was delicious and irresistible. The chicken and venison used in the “dish simmered in regional chicken liver” and “dish simmered venison with ginger” were also caught in Miyama. The meat is locally produced,read moreJune itinerary in Japan Day 3 (Kyoto, Aichi Meal edition)

hamo (conger pike) somen
CategoriesJune itinerary in Japan local cuisine the season of fish and shellfish

June itinerary in Japan Day 2 (Kyoto Meal edition)

By ninjakotan

June itinerary in Japan Day 2 (Kyoto Meal edition) (Thursday, June 9)   Table of contents 1. Soba Restaurant Aoi 2. Seppourai Kyoto Station Building Store   1. Soba Restaurant Aoi For my first lunch in Kyoto, I had hamo (conger pike) somen (Yen 1,380 ) at “Soba Restaurant Aoi” located in the Kintetsu Mall Miyakomimichi in Kyoto Station. I chose the somen despite the fact that it is a soba noodle restaurant because it has Hamo no Yubiki (parboiled conger pike) on top of the somen. Hamo (conger pike) cuisine is famous for Kyoto in summer. It has been selected as one of the “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries of Japan as “grilled hamo”. Although grilled hamo has been selected as one of “Our Regional Cuisines”, I definitely Hamo no Yubiki (parboiled conger pike) as my favorite hamo dish. I think the contrast between the white parboiled hamo and the red plum sauce is a great contrast and looks very nice. There are not many white and red dishes other than parboiled hamo, which is why it makes parboiled hamo stand out against other dishes. The hamo no somen was also a veryread moreJune itinerary in Japan Day 2 (Kyoto Meal edition)

mackerel sushi
CategoriesJune itinerary in Japan local cuisine the season of fish and shellfish

June itinerary in Japan Day 1 (Osaka Meal edition)

By ninjakotan

June itinerary in Japan Day 1 (Osaka Meal edition) (Wednesday, June 8)   Table of contents 1. Soraben 2. Okonomiyaki “Abeton” 3. Sushi “Abaraya”   1. Soraben For breakfast on June 8, I had a “Soraben (Sky bento)” at Haneda Airport. This trip to Osaka/Kyoto has nothing to do with Fukuoka Prefecture, but I bought a “Yamaya Mentai Saizen” (Yen 1,350) from Fukuoka Prefecture. The “Yamaya Mentai Saizen” is one of the more expensive “Soraben” sold at Haneda Airport. However, when I opened the lid of the bento, I found that the coloring was very plain. I was disappointed after opening the lid, because I think coloring is very important for both “Ekiben” and “Soraben”. The taste was good, but it was not good enough to make up for the very plain coloring. Considering the price, I felt that it was a very overpriced “Soraben”. I knew I shouldn’t have bought a Fukuoka bento at Haneda Airport.   2. Okonomiyaki “Abeton” After sightseeing at Shitennoji Temple, I had okonomiyaki at “Abeton“, which is located a little more than 5 minutes away on foot. “Abeton” is located in an underground shopping mall called “Abechika”. It is located on the Shitennoji Templeread moreJune itinerary in Japan Day 1 (Osaka Meal edition)

sweatfish
CategoriesItinerary Ideas itinerary in Japan local cuisine May itinerary in Japan the season of fish and shellfish

Summary of May itinerary in Japan (Kumamoto trip)

By ninjakotan

Summary of May itinerary in Japan (Kumamoto trip) I travelled to Kumamoto Prefecture (partly Fukuoka Prefecture) from Tuesday, 17 May to Thursday, 19 May. On this trip I was able to eat a lot of seasonal seafood and local cuisine and visit wonderful tourist attractions such as World Heritage Sites, national treasures and national important cultural properties. As my main objective was to eat local cuisine, I was able to eat more local dishes than I have on previous trips. I would strongly recommend this May Japan itinerary to everyone. A summary of this trip and some notes are reported below.   Table of contents 1.”100 best of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” by this itinerary in Japan 3. Travel precautions for itinerary in Japan 4. Travel in a light style 5. May 17 (Tuesday) Day 1 6. May 18 (Wednesday) Day 2 7. May 19 (Thursday) Day 3   As I repeat every time, this itinerary was also created with the purpose of “eating out seasonal fish and shellfish and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, Iread moreSummary of May itinerary in Japan (Kumamoto trip)

basashi
Categorieslocal cuisine May itinerary in Japan the season of fish and shellfish

May itinerary in Japan Day 3 (Kumamoto Meal edition)

By ninjakotan

May itinerary in Japan Day 3 (Kumamoto Meal edition) (Thursday, May 19)   Table of Contents 1. Amakusa Champon Chiran 2. HERO KAI Kumamoto Station 3. Ramen Kusunoki   1. Amakusa Champon Chiran I had brunch at Amakusa Champon Chiran near Misumi Station on 19 May. Amakusa Champon is one of Japan’s “Three Great Champons”, along with Nagasaki Champon and Obama Champon. I am ashamed to say that I only knew Nagasaki chanpon. Obama Champon was developed in Obama Onsen (Obama-cho, Unzen City) in Nagasaki Prefecture. If we look up “Three Great Champons”, Tobata chanpon (Tobata Ward, Kitakyushu City, Fukuoka Prefecture) may be mentioned instead of Obama chanpon. Amakusa Champon is said to have started as an adaptation of Nagasaki chanpon techniques with the addition of Amakusa ingredients. Chiran was opened two years ago by the owner and his wife, who had been in business for many years in Nara Prefecture. Misumi is near owner’s wife home town, Amakusa. This ramen shop was very popular in Nara Prefecture and won the Grand Prix in the variety category of the ramen magazine “Ultimate Ramen 2020”. According to the owner, regular customers of Chiran in Nara sometimes come to Misumi Town, Ukiread moreMay itinerary in Japan Day 3 (Kumamoto Meal edition)

Nishiki sushi
Categorieslocal cuisine May itinerary in Japan the season of fish and shellfish

May itinerary in Japan Day 2 (Kumamoto Meal edition)

By ninjakotan

May itinerary in Japan Day 2 (Kumamoto Meal edition) (Wednesday, May 18)   Table of contents 1. Hitoyoshi Ryokan 2. Yorifuji 3. Nishiki sushi   1. Hitoyoshi Ryokan Breakfast on May 18th was served at the accommodation “Hitoyoshi Ryokan“. I love breakfast at hot spring inns. Even though it’s breakfast, it’s great to be able to eat many kinds of side dishes. Also, the color of the small bowl containing many kinds of side dishes is beautiful. The breakfast at Hitoyoshi Ryokan was one of the best breakfasts I have ever had at a hot spring inn. I ate dried sweetfish for the first time. The Kuma River, which runs beside Hitoyoshi Ryokan, is famous for catching delicious sweetfish. The opening date for sweetfish fishing is June 1, so it’s a pity that I could only eat dried sweetfish this time. Next time, I wanted to revisit Hitoyoshi during the sweetfish fishing season. When I left the breakfast venue of “Hitoyoshi Ryokan”, beautiful flowers were laid. I was happy with the fresh flowers that matched the atmosphere of “Hitoyoshi Ryokan”. “Hitoyoshi Ryokan” is a wonderful ryokan, and the services of the landlady and female employees were also pleasant. The complaintread moreMay itinerary in Japan Day 2 (Kumamoto Meal edition)

meal
Categorieslocal cuisine May itinerary in Japan the season of fish and shellfish

May itinerary in Japan Day 1 (Kumamoto Meal edition)

By ninjakotan

May itinerary in Japan Day 1 (Kumamoto Meal edition) (Tuesday, May 17)   Table of contents 1. Uemura Unagiya (Eel restaurant) 2. Sengetsu Shuzo 3. Hitoyoshi Ryokan   1. Uemura Unagiya (Eel restaurant) The first meal of this trip to Kumamoto was at “Uemura Unagiya“. “Uemura Unagiya” is a long-established eel restaurant that was founded in 1908 and has a history of more than 100 years. It has also been selected as one of the “100 famous tabelog restaurants”. It is the only “100 famous tabelog restaurants” in Hitoyoshi City. The restaurant opens at 10 am and the opening time is very early. I entered the restaurant at 11:00 am, but there were already several pairs of customers sitting in their seats. I ordered “Uzaku (vinegared eel and cucumber)” (Yen 800), “Eel Liver” (Yen 1,000), and “small Unaju (broiled eel served over rice in a lacquered box)” (Yen 3,200) at “Uemura Unagiya”. The taste of “Uzaku” was above average, but the “liver of eel” and “shige of eel” were excellent. As you can see in the picture, the volume of “eel liver” was as large as 20 eels. I think it’s the first time in my life that I’ve eatenread moreMay itinerary in Japan Day 1 (Kumamoto Meal edition)

Japanese tiger prawn
Categoriesthe season of fish and shellfish

Seafood in season in June

By ninjakotan

Seafood in season in June We will introduce the fish and shellfish that will be in season in June by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only.   Table of contents 1. Fish and shellfish that are in season in June (whole Japan) 2. 1st place Miyagi prefecture (9 types) 3. 2nd place Nagasaki prefecture (8 types) 4. 3rd place Hokkaido (7 types) 5. 3rd place Shimane prefecture (7 types) 6. 5th place Ehime prefecture (6 types)   1. Fish and shellfish that are in season in June (whole Japan) The number of fish and shellfish that will be in season in June is 33 out of the 87 species surveyed, which is the second highest in a year. The following is a list of 33 types of fish and shellfish in no particular order. Fish horse mackerel, conger eel, sweetfish, chicken grunt, sardine, marlin, barracuda, flatfish, filefish, great amberjack, sillago, silver-stripe round herring, spanish mackerel, striped jack, Japanese sea bass, loach, flyingread moreSeafood in season in June

Bonito no tataki
CategoriesApril itinerary in Japan Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish

Summary of April itinerary in Japan ( Kochi, Ehime )

By ninjakotan

Summary of April itinerary in Japan ( Kochi, Ehime )   I traveled to Kochi and Ehime prefectures from April 18th (Monday) to April 21st (Thursday). On this trip, I was able to eat a lot of seasonal seafood such as first bonito of season and local dishes such as Uwajima Tai-meshi. In addition, I was able to visit many wonderful tourist destinations such as national treasures, national important cultural properties, and national Important Preservation Districts for Groups of Traditional Buildings. This is the April Japan itinerary that I highly recommend to everyone. Here is a summary of this trip and some notes. As I repeat every time, this itinerary was also created with the purpose of “eating out seasonal fish and shellfish and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, I aimed to visit as many tourist spots as possible, such as national treasures, national important cultural properties , and national Important Preservation Districts for Groups of Traditional Buildings.   Table of contents 1.”100 best of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” by this itinerary in Japan 3. Travelread moreSummary of April itinerary in Japan ( Kochi, Ehime )

甘鯛
CategoriesApril itinerary in Japan local cuisine the season of fish and shellfish

April itinerary in Japan Day 4 (Ehime Meal edition)

By ninjakotan

April itinerary in Japan Day 4 (Ehime Meal edition) (Thursday, April 21)   Table of contents 1. Sushi Ino 2. OKAIDO BREWERY 3. Sushimaru Main Store 4. Kadoya Matsuyama Airport store   1. Sushi Ino After finishing sightseeing in Matsuyama in the morning of April 21, I had lunch at the reserved “Sushi Ino“. I ordered the “Lunch Course” (Yen 8,800 including tax) at “Sushi Ino”. Considering the grade of sushi, I think it is a very valuable course. For Nigirizushi (sushi shaped by hand), I had flatfish, striped beakfish, halfbeak, bigfin reef squid, horse mackerel, tilefish, lean tuna pickled in soy sauce , dotted gizzard shad, Japanese tiger prawn, and conger eel. “Sushi Ino” is a sushi restaurant that I visited in 2020 and was very impressed. This time too, everything was excellent and I had a blissful time. “Sushi Ino” is a well-known restaurant that has been awarded one Michelin star. It is also one of the 100 famous tabelog restaurants.   2. OKAIDO BREWERY After enjoying delicious sushi at “Sushi Ino”, I drank craft beer at “OKAIDO BREWERY”. I couldn’t go sightseeing in the afternoon due to rain, so when I was looking for a craft beer,read moreApril itinerary in Japan Day 4 (Ehime Meal edition)

sashimi
CategoriesApril itinerary in Japan local cuisine the season of fish and shellfish

April itinerary in Japan Day 3 (Ehime Meal edition)

By ninjakotan

April itinerary in Japan Day 3 (Ehime Meal edition) (Wednesday, April 20)   Table of contents 1. JR Hotel Clement Uwajima “Sirene” 2. Local cuisine “Hozumi-tei” 3. Izakaya “Oiri-tei” 4. Yakiyaki Iron Plate Grill “Himawari Ichibancho Train Street Store”   1. JR Hotel Clement Uwajima “Sirene” I had breakfast at the restaurant “Sirene” of “JR Hotel Clement Uwajima” which was near the hotel where I was staying on April 20th (Wednesday). We can eat Uwajima’s unique meals using local ingredients such as “Uwajima Tai-meshi”, “Kama-age shirasu (straight-from-the-pot young sardine which is freshly boiled) “, “Grilled dried local fish”, and “local vegetables” since the morning at “Sirene”. Even those people who are not staying at JR Hotel Clement Uwajima can have breakfast at “Sirene”. I had “Tai-meshi Breakfast Set” (Yen 1,800 including tax) that I hadn’t eaten since I came to Uwajima. “Uwajima Tai-meshi” is the “100 selections of local cuisine” in Ehime prefecture selected by the Ministry of Agriculture, Forestry and Fisheries. “Uwajima Tai-meshi” is a dish of red sea bream sashimi caught in the Uwa Sea, mixed with soy sauce, raw eggs, seaweed, etc. over rice. Simply put, it is a raw egg over rice with sashimi of red searead moreApril itinerary in Japan Day 3 (Ehime Meal edition)

eel rice
CategoriesApril itinerary in Japan local cuisine the season of fish and shellfish

April itinerary in Japan Day 2 (Kochi, Ehime Meal edition)

By ninjakotan

April itinerary in Japan Day 2 (Kochi, Ehime Meal edition) (Tuesday, April 19)   Table of contents 1. Sakoya 2. Yokoyama meat shop 3. Local cuisine “Hozumi-tei”   1. Sakoya I cycled from Nakamura Station on the downstream Shimanto River to Ekawasaki Station on the upstream from 8 am on April 19th (Tuesday). For breakfast, I had a rice bowl topped with grilled natural eel at “Sakoya”, which is a short distance across the Sada Chinka-bashi Bridge (Imanari Bridge). When I made a request to “eat the natural eel of the Shimanto River”, I was told “Sakoya” by the Shimanto City Tourism Association at Nakamura Station. “Sakoya” is open from 7:00 to 14:00, so we can have a a rice bowl topped with grilled natural eel as breakfast. Locals were eating breakfast such as ham and eggs at “Sakoya”. “Sakoya” goes to the Shimanto River every morning to catch natural eels, and if they cannot catch natural eels, they will provide farmed eels. Since eel fishing in the Shimanto River is limited to April 1st to September 30th, you can also eat Sakoya’s natural eels only from April to September. In the Shimanto River, river shrimp fishing can only beread moreApril itinerary in Japan Day 2 (Kochi, Ehime Meal edition)

Tanaka Fresh Fish Store
CategoriesApril itinerary in Japan local cuisine the season of fish and shellfish

April itinerary in Japan Day 1 (Kochi Meal edition)

By ninjakotan

April itinerary in Japan Day 1 (Kochi Prefecture Meal edition) (Monday, April 18)   Table of contents 1. Hirome Market Chinmi-do 2. Craft beer TOSACO 3. Tanaka Fresh Fish Store 4. Okamura Kamaboko store 5. Izakaya Kihachi   1. Hirome Market Chinmi-do I had to wait for about 2 hours for the limited express train from Kochi Station to Tosakure Station, so I had breakfast at “Chinmi-do” in “Hirome Market“. “Hirome Market” is open from 10 am to 10 pm, so it is a very convenient market for tourists. “Chinmi-do” is the largest store in “Hirome Market”. They have so many seafood and food of the mountains that are unique to Kochi that we can’t imagine them in the market. I ate “Noresore”, “Dorome (raw whitebait)”, “Crab innards”, “Whale sinewy meat”, “Grilled mackerel sushi” and drank a sake “Senchu Hassaku”. “Noresore” is a fry of conger eel (juvenile conger) and is a marine delicacy in Kochi prefecture. “Noresore” has a white and transparent body, and is also called a water fairy because of its mysterious appearance. The season for “Noresore” from Kochi prefecture is from February to May. In addition, “Noresore” is the name spread all over the country inread moreApril itinerary in Japan Day 1 (Kochi Meal edition)

sea urchin
Categoriesthe season of fish and shellfish

Seafood in season in May

By ninjakotan

Seafood in season in May We will introduce the fish and shellfish that will be in season in May by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only.   Table of contents 1. Fish and shellfish that are in season in May (whole Japan) 2. 1st place Miyagi prefecture (8 types) 3. 2nd place Nagasaki prefecture (7 types) 4. 3rd place Hyogo prefecture (6 types) 5. 3rd place Shimane prefecture (6 types) 6. 5th place Hokkaido (5 types) 7. 5th place Mie prefecture (5 types) 8. 5th place Fukuoka prefecture (5 types)   1. Fish and shellfish that are in season in May (whole Japan) The number of fish and shellfish that will be in season in May is 24 out of the 87 species surveyed, which is the second lowest in a year. The following is a list of 24 types of fish and shellfish in no particular order. Fish horse mackerel, conger eel, chicken grunt, sardine, bonito, flatfish, silver-stripe round herring, spanishread moreSeafood in season in May

大トロ
Categorieslocal cuisine the season of fish and shellfish

Seafood list in English / Traditional Chinese with photos

By ninjakotan

Seafood list in English and Traditional Chinese with photos   Translated the fish and shellfish that are often eaten in Japan into English and traditional Chinese. In this translation, we translated about 200 kinds of fish and shellfish. I also posted pictures of as many fish and shellfish as possible. We hope that this translation of fish and shellfish will allow foreigners who cannot read Japanese at all to order at sushi restaurants and izakaya that have only Japanese menus. I created it to assist in ordering at a restaurant that has only a Japanese menu, so I dared to put Japanese first in the language order. We would like to make the menu better, so we are looking forward to your advice. I look forward to working with you.   ①、魚類、Fish、魚 ①-1、寿司ネタ、Sushi topping, Sushi material、壽司食材 ①-1-A、赤身魚 : AKAMI-ZAKANA、Red flesh fish、紅魚・赤身 ①-1-B、白身魚 : SHIROMI-ZAKANA、White fish、白魚・白身 ①-1-C、光り物 : HIKARIMONO、Silver-skinned fish、光物 ①-1-D、その他寿司ネタ、Other Sushi topping, Other Sushi material、其他壽司食材 ①-2、焼き料理、煮料理用魚、Fish used in grilled and boiled dishes、用於烤和煮菜餚的魚 ②、貝類、Shellfish、貝 ③、海老、Shrimp, Prawn、蝦・蝦子 ④、蟹、Crab、蟹・螃蟹 ⑤、烏賊・蛸、Squid / Octopus、魷魚・烏賊・章魚 ⑥、魚卵・海藻類他、Fish eggs / seaweed, etc.、魚卵・海藻等   ①、魚類、Fish、魚 ①-1、寿司ネタ、Sushi topping, Sushi material、壽司食材 ①-1-A、赤身魚 : AKAMI-ZAKANA、Red flesh fish、紅魚・赤身 Japanese : 鮪（まぐろ） Pronunciation : MAGURO English : Tuna 繁體中文 : 鮪魚、金槍魚、吞拿魚 Japanese : 黒鮪（くろまぐろ）、本鮪（ほんまぐろ） Pronunciation :read moreSeafood list in English / Traditional Chinese with photos

sushi
Categorieslocal cuisine Others the season of fish and shellfish

Japanese food menu in English / Traditional Chinese with photos

By ninjakotan

Japanese food menu in English / Traditional Chinese with photos Translated Japanese food menu into English / Traditional Chinese menu. Not only sushi and ramen, but also yakiniku, yakitori, and local dishes, the total menu is about 800. I also posted as many food photos as possible. Only 2.1% of all restaurants and cafeterias in Japan have English menus (Source: Tabelog, 17,342 out of 821,508, as of the end of February 2022). With this, foreign tourists can only eat at restaurants for a small number of tourists restaurants which have English menus even if they come to Japan. We hope that this translation of the English / Traditional Chinese menu will allow foreigners who cannot read Japanese at all to order Japanese food at restaurants and cafeterias that have only Japanese menus. We created it to assist in ordering at restaurants and cafeterias that have only Japanese menus, so we dared to put Japanese first in the order of languages. We would like to make the menu better, so we are looking forward to your advice. I look forward to working with you.   主食、Staple food、主食 1, お寿司、Sushi、壽司 2, ご飯物、Rice dish 、米飯類 3, 雑炊、 Rice porridge、雜燴粥 4, お茶漬け、Rice in green tearead moreJapanese food menu in English / Traditional Chinese with photos

Myooin
CategoriesItinerary Ideas itinerary in Japan local cuisine March Itinerary in Japan the season of fish and shellfish

Summary of March itinerary in Japan (Hiroshima, Okayama)

By ninjakotan

Summary of March itinerary in Japan (Hiroshima, Okayama)   I traveled to Hiroshima and Okayama prefectures from March 22nd (Tuesday) to March 25th (Friday). I was able to eat a lot of seasonal fish and shellfish and local dishes, and visited wonderful tourist destinations such as World Heritage Sites, National Treasures, National Important Cultural Properties, and National Preservation Districts for Groups of Traditional Buildings on this trip. It was the most visited tourist destination in the four-day domestic trip so far. I was able to enjoy fresh seafood such as seasonal oysters and agricultural products unique to the production areas such as Kuwai (sagittaria rhizome, Fukuyama City) and Yellow Chinese chives (Kurashiki City), which are overwhelmingly produced in Japan on this trip. In addition, I was able to eat Hiroshima-style okonomiyaki and Onomichi ramen, which are typical local gourmet foods. This is the March Japan itinerary that I highly recommend to everyone. Here is a summary of this trip and some notes.   Table of contents 1.”100 best of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” by this itinerary in Japan 3. Travel precautions for itinerary in Japan 4.read moreSummary of March itinerary in Japan (Hiroshima, Okayama)

ramen
Categorieslocal cuisine March Itinerary in Japan the season of fish and shellfish

March itinerary in Japan Day 4 (Hiroshima, Okayama Meal ed.)

By ninjakotan

March itinerary in Japan Day 4 (Hiroshima, Okayama Meal ed.) (Friday, March 25)   Table of contents 1. Onomichi Ramen Iccho 2. Local cuisine Hamayoshi   1. Onomichi Ramen Iccho I returned to Fukuyama Station from Tomonoura, Myo-in and Kusado Inari Shrine, and had lunch at “Onomichi Ramen Iccho”. As I posted on the BLOG on April 19, there are two types of Onomichi ramen, and Hiroshi Iwaoka, the founder of the Shin-Yokohama Ramen Museum says, “Onomichi ramen should be called Onomichi / Fukuyama ramen.” Therefore, Onomichi ramen eaten in Fukuyama City can be called local ramen. Many customers lined up at “Onomichi Ramen Iccho” even after 13:00. There is no doubt that it is a popular ramen shop in Fukuyama City. With a high score of 3.62 in Tabelog, it is listed as the top ramen shop in Fukuyama City. I ordered “ramen” (Yen 650). The ramen of “Onomichi Ramen Iccho” was a typical “Onomichi ramen” with a lot of fatty upper part of roast pork floating in black soy sauce soup. The taste of ramen was one of the best ramen I ate recently. The noodles were a little soft at “Kukai” in Onomichi City the day before,read moreMarch itinerary in Japan Day 4 (Hiroshima, Okayama Meal ed.)

sagittaria rhizome
Categorieslocal cuisine March Itinerary in Japan the season of fish and shellfish

March itinerary in Japan Day 3 (Hiroshima Meal edition)

By ninjakotan

March itinerary in Japan Day 3 (Hiroshima Meal edition) (Thursday, March 24)   Table of contents 1. FUKUBEER 2. Onomichi Ramen Kukai 3. Omichi Roman Coffee 4. Izakaya “Umi no Kohachi” 5. Jiyuken   1. FUKUBEER After enjoying a walk in the “Takehara Preservation District of Important Historical Buildings”, I drank FUKUBEER at “Roadside Station Takehara”. FUKUBEER is a golden ale containing honey from “FUKUBEE”, which runs an apiary in Tanoura, Takehara City. It is a collaboration product of “FUKUBEE” and Iwami Bakushu in Iwami City, Iwate Prefecture. Although it is a beer, it contains honey, so it was a beer with a gentle taste that was perfect for drinking in the morning. FUKUBEER doesn’t hit much even if I search the Web, so I think it’s a limited beer with a small amount of production. Especially for women who are not good at bitter taste of beer, I think it is a perfect beer, so I would like to expect it to be sold nationwide. The design of the beer bottle was also cute. “Roadside Station Takehara” sells a lot of locally grown vegetables, and many Takehara citizens enjoyed shopping even in the morning. I liked the bright andread moreMarch itinerary in Japan Day 3 (Hiroshima Meal edition)

Hiroshima-style okonomiyaki
Categorieslocal cuisine March Itinerary in Japan the season of fish and shellfish

March itinerary in Japan Day 2 (Hiroshima Meal edition)

By ninjakotan

March itinerary in Japan Day 2 (Hiroshima Meal edition) (Wednesday, March 23)   Table of contents 1. Soba restaurant “Tonbo” 2. MIYAJIMA BREWERY 3. Hiroshima Gyoza Hiroshima Station ekie store 4. Izakaya Shin 5. Micchan Sohonten Hatchobori Main Store   1. Soba restaurant “Tonbo” While sightseeing in Miyajima, I had lunch at Soba restaurant “Tonbo”. At first, I was thinking of eating while walking after buying fried Momiji Manju (sweet bun) at Soba restaurant “Tonbo”. However, it took a long time to make the fried Momiji Manju, so I decided to eat soba at Tonbo as well. I had fried Momiji Manju for the first time, but it was hot and delicious. By the way, the next day I bought raw Momiji Manju at Hiroshima Station and ate it at the hotel. In conclusion, I found that I like the traditional and ordinary Momiji Manju the most. However, I think that both the fried Momiji Manju and the raw Momiji Manju were good experiences. At Soba restaurant “Tonbo”, I ordered “Conger eel tempura soba,” “Mini Anago-meshi,” and “Steamed oysters” in addition to the fried Momiji Manju. “Conger eel tempura soba” was delicious, but it wasn’t so impressive. However, I wasread moreMarch itinerary in Japan Day 2 (Hiroshima Meal edition)

Hiroshima-style okonomiyaki
Categorieslocal cuisine March Itinerary in Japan the season of fish and shellfish

March itinerary in Japan Day 1 (Hiroshima Meal edition)

By ninjakotan

March itinerary in Japan Day 1 (Hiroshima Meal edition) (Tuesday, March 22)   Table of contents 1. Denko Sekka Ekimae Hiroba store 2. Beer stand Shigetomi 3. Takenoshita 4. Henkutsuya Main Store   1. Denko Sekka Ekimae Hiroba store After arriving in Hiroshima city, I went to the “Denko Sekka Ekimae Hiroba store” near Hiroshima station and ate Hiroshima-style okonomiyaki. “Denko Sekka Ekimae Hiroba store” is a popular restaurant that has been selected as one of the 100 Tabelog restaurants. Unlike regular Hiroshima-style okonomiyaki, the specialty is “Denko Sekka,” which wraps the okonomiyaki dough with fluffy eggs. I ordered “Denko Sekka” (Yen 1,100). It’s delicious, but in conclusion, I prefer the traditional Hiroshima-style okonomiyaki. However, I think it is just right for those who are tired of traditional Hiroshima-style okonomiyaki. I think that Hiroshima citizens who eat Hiroshima-style okonomiyaki every week need such a slightly unusual new version. Hiroshima-style okonomiyaki is a “Local dishes loved by the nation” of Hiroshima prefecture selected by the Ministry of Agriculture, Forestry and Fisheries. The biggest feature of Hiroshima-style okonomiyaki is “Kasane-Yaki (layered grill),” which is baked without mixing the dough and ingredients. It is said that Isao Ise of “Micchan” and Zenjiro Nakamuraread moreMarch itinerary in Japan Day 1 (Hiroshima Meal edition)

Octopus sashimi
Categoriesthe season of fish and shellfish

Seafood in season in April

By ninjakotan

Seafood in season in April We will introduce the fish and shellfish that will be in season in April by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only.   Table of contents 1. Fish and shellfish that are in season in April (whole Japan) 2. 1st place Hyogo prefecture (9 types) 3. 2nd place Hokkaido (7 types) 4. 3rd place Miyagi prefecture (5 types) 5. 3rd place Fukuoka prefecture (5 types) 6. 3rd place Nagasaki prefecture (5 types)   1. Fish and shellfish that are in season in April (whole Japan) The number of fish and shellfish that will be in season in April is 25 out of the 87 species surveyed, which is the third lowest in a year. The following is a list of 25 types of fish and shellfish in no particular order. Fish horse mackerel, sand lance, bonito, flatfish, halfbeak, spanish mackerel, Japanese icefish, whitebait, sea bream, tuna, trout, black rockfish Shellfish round clam, asari clam, oyster, Japanese egg cockleread moreSeafood in season in April

snow crab
CategoriesFebruary Itinerary in Japan Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish

Summary of February itinerary in Japan (Hyogo, Tottori, Shimane)

By ninjakotan

Summary of February itinerary in Japan (Hyogo, Tottori, Shimane trip)   I traveled to Hyogo, Tottori, and Shimane prefectures from Wednesday, February 23rd to Sunday, February 27th. I was able to eat a lot of seasonal fish and shellfish and local dishes, and I was able to visit wonderful tourist destinations such as national treasures and national important cultural properties on this trip. Since this trip was mainly on the Sea of ​​Japan side of Hyogo, Tottori, and Shimane prefectures, I was able to enjoy the fresh seafood of the Sea of ​​Japan such as live snow crab. In addition, I was able to fully eat food of the mountains such as “Botan nabe (wild boar meat hot pot)”. This is the February Japanese itinerary that I highly recommend to everyone. Here is a summary of this trip and some notes. I will comment repeatedly every time, but this itinerary was also created with the purpose of “eating out seasonal fish and shellfish and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, we aimed to visit as many tourist spots as possible, such as national treasures and national important cultural properties.   Tableread moreSummary of February itinerary in Japan (Hyogo, Tottori, Shimane)

Izumo soba
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 5 (Tottori, Shimane Meal ed.)

By ninjakotan

February itinerary in Japan Day 5 (Tottori, Shimane Meal ed.) (Sunday, February 27)   Table of contents 1. Ekiben / Gozaemon Bento 2. Oku Izumo soba Ippuku 3. Sasakiya 4. Hinoya Curry x LA BAR   1. Ekiben / Gozaemon Bento I bought the ekiben “Gozaemon Bento”, “Tofu Chikuwa”, and “Ago-noyaki” and ate them on the train from Yonago Station to Shinji Station. Originally, there was an ekiben sales place inside Yonago Station, but it closed in September 2020 due to the renovation work of the Yonago Station building. Now, tourist buy ekiben at “Souvenir Rakuichi”, which is a little outside of Yonago Station. “Gozaemon Bento” (Yen 1,400) is a luxurious bento that contains Sanin’s famous Gozaemon sushi, Daisen Okowa, and crab chirashi-zushi. Gozaemon sushi is pressed sushi made with mackerel, conger eel, and crab, etc. Gozaemon Sushi is a famous pressed sushi that is also sold at Tokyo Station, Kabukiza Theater in Tokyo, and Nihombashi Mitsukoshi Main Store. “Gosaemon Bento” contained two mackerel sushi. It was a very delicious mackerel sushi. “Daisen Okowa” is a vegetarian dish that was served by people who trained in Daisen, and the Okowa of Daisenji has spread to the home. Okowa is glutinousread moreFebruary itinerary in Japan Day 5 (Tottori, Shimane Meal ed.)

Kani (crab) sushi
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 4 (Tottori Meal edition)

By ninjakotan

February itinerary in Japan Day 4 (Tottori Meal edition) (Saturday, February 26)   Table of contents 1. Kitaro beer and 20th century pear chu-hi at Tottori Sand Dunes 2. Ekiben / Kani (crab) sushi 3. Kurayoshi craft beer 4. Washoku Izakaya Shunmon 5. Ramen Yamato   1. Kitaro beer and 20th century pear chu-hi at Tottori Sand Dunes I drank a pale ale of “Kitaro Beer” at “Sakyu Center View Hill” while looking at Tottori Sand Dunes. “Kitaro Beer” is a Kitaro label version of the popular craft beer “Daisen G Beer“. “Daisen G Beer” is a beer manufactured by Daisen Brewery. At the foot of Daisen National Park (elevation 300m), beer is produced using underground water from Daisen and barley and hops from Daisen. The Kitaro label is affixed, but the contents are “Daisen G Beer”, so it was a very delicious beer. After drinking “Kitaro Beer”, I drank “20th century pear (Asian pear) Chu-hai”. “20th century pear Chuhai” is a pear chu-hai that uses 11% of Tottori’s 20th century pear juice. It is produced by Hayashi Kentaro Shoten in Tottori City. When I tried “20th century pear Chu-hai”, it tastes like 20th century pear. The harvest time forread moreFebruary itinerary in Japan Day 4 (Tottori Meal edition)

blackthroat seaperch
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 3 (Hyogo, Tottori Meal edition)

By ninjakotan

February itinerary in Japan Day 3 (Hyogo, Tottori Meal edition) (Friday, February 25) Table of contents 1. Oishiya Shokudo 2. Aji-goyomi Anbe 3. Goen   1. Oishiya Shokudo I had brunch at Oishiya Shokudo after finishing the walk in Toyooka city. Oishiya Shokudo is a Taishu Shokudo (cheap restaurant) that has been opened in front of Toyooka Station since the early Showa period. It is a typical Taishu Shokudo inside and outside the restaurant. It’s open from 8am to 9pm, so I think it’s a popular Taishu Shokudo for people who arrive at Toyooka Station or depart from Toyooka Station. A very elderly couple was cooking and serving. Being very old, it is slow to move and takes a long time to cook and serve. I think that is also a good part of Oishiya Shokudo. I ordered “Oden” and “Crab bowl” at Oishiya Shokudo. “Oden” has been stewed in an oden pot, so it came out soon. It was a delicious “oden” with the taste soaked in the ingredients. I waited for about 20 minutes until it came out after ordering the “Crab bowl”. The impression is that it took a long time. However, the taste of “crab bowl”read moreFebruary itinerary in Japan Day 3 (Hyogo, Tottori Meal edition)

snow crab
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 2 (Hyogo Meal edition)

By ninjakotan

February itinerary in Japan Day 2 (Hyogo Meal edition) (Thursday, February 24) Table of contents 1. Sasayama Castletown Hotel NIPPONIA 2. Ekiben “Buta meshi (Pork rice)” 3. Kanbei 4. Nakai   1. Sasayama Castletown Hotel NIPPONIA I had breakfast at Sasayama Castletown Hotel NIPPONIA. The breakfast using local ingredients such as “Yamanoimo (Japanese yam)”, which is a specialty of Tanba Sasayama, and Tajima beef was very delicious. It was a very satisfying breakfast. I felt it was better than the dinner French course the day before. Especially, “Yamanoimo (Japanese yam)” was very delicious. “Yamanoimo” from Tanba Sasayama has a round shape and is also called Yamatoimo. Compared to yam, it is much more sticky and has a good flavor. In autumn and winter, the Tanba region may be filled with thick fog called Tanba fog due to the temperature difference. This climate with a large temperature difference grows delicious “Yamanoimo”. The breakfast restaurant was the same place as for dinner. The restaurant was made by making good use of an old folk house, and the courtyard seen from the window was also wonderful. It was a very calm restaurant.   2. Ekiben “Buta meshi (Pork rice)” I bought an ekibenread moreFebruary itinerary in Japan Day 2 (Hyogo Meal edition)

Wild Boar Hotpot
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 1 (Hyogo Meal edition)

By ninjakotan

February itinerary in Japan Day 1 (Hyogo Meal edition) (Wednesday, February 23)   Table of contents 1, “Botan-tei” Botan Nabe (Wild Boar Hotpot) 2, Houmei Sake Brewery 3, Sasayama Castletown Hotel NIPPONIA   1, “Botan-tei” Botan Nabe (Wild Boar Hotpot) I had “Botan nabe (Wild Boar Hotpot)” at “Botan-Tei” as the first meal of this trip. To eat “Botan nabe” was the biggest reason to visit Tanba Sasayama this time. “Botan nabe” has been selected by the Ministry of Agriculture, Forestry and Fisheries as one of the “100 Best Local Cuisine” in Hyogo Prefecture. The wild boar hunting season is from November 15th to March 15th, so it is a winter game meat cuisine. “Botan-tei” is also open only in the fall and winter. Along with Mt. Amagi in Shizuoka Prefecture and Gujo Hachiman in Gifu Prefecture, the Tanba Sasayama region is also famous nationwide as the “three major hunting grounds in Japan” for wild boars. It is said that “Botan nabe” started when wild boar meat, which was stationed in Sasayama-cho, Hyogo prefecture in the Meiji era, was put into miso soup by the former Japanese Army. In other words, the Tanba Sasayama region is the origin of “Botanread moreFebruary itinerary in Japan Day 1 (Hyogo Meal edition)

red bream
Categoriesthe season of fish and shellfish

Seafood in season in Mar (No.2)

By ninjakotan

Seafood in season in Mar (No.2)   Table of contents 1. 5th place Aomori prefecture (5 types) 2. 5th place Ibaraki prefecture (5 types) 3. 5th place Chiba prefecture (5 types)   1. 5th place Aomori prefecture (5 types) Aomori Prefecture (5 types of fish and shellfish) was ranked 5th in the prefectures with the highest catches and types of fish and shellfish that are in season in March. Aomori Prefecture has been in the top 5 for 4 consecutive months since December. In Aomori Prefecture, the following five types of fish and shellfish are in season in March. Fish Japanese icefish, trout, pond smelt Shellfish scallop Other seafood spear squid “PRIDE FISH” Japan Fisheries Cooperatives has selected “Aomori Hokki-gai (Sakhalin surf clam)” (season: January-March) as the winter “PRIDE FISH” in Aomori Prefecture. As I wrote last time, I went to Misawa in December 2021 and ate “Misawa Hokki Don”. “PRIDE FISH” is said to be in season from January to March, but Misawa City’s “Hokki Don” can be eaten from December 1st to March 31st.   2. 5th place Ibaraki prefecture (5 types) Ibaraki Prefecture (5 types of fish and shellfish) was ranked 5th in the prefectures with theread moreSeafood in season in Mar (No.2)

Japanese horse mackerel
Categoriesthe season of fish and shellfish

Seafood in season in Mar (No.1)

By ninjakotan

Seafood in season in March (No.1) We will introduce the fish and shellfish that will be in season in March by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only.   Table of contents 1. Fish and shellfish that are in season in March (whole Japan) 2. 1st place Hokkaido (11 types) 3. 2nd place Hyogo prefecture (8 types) 4. 3rd place Shimane prefecture (7 types) 5. 3rd place Nagasaki prefecture (7 types)   1. Fish and shellfish that are in season in March (whole Japan) The number of fish and shellfish that will be in season in March is 25 out of the 87 species surveyed, which is the third lowest in a year. The following is a list of 25 types of fish and shellfish in no particular order. Fish horse mackerel, sand lance, flatfish, halfbeak, spanish mackerel, Japanese icefish, whitebait, sea bream, Japanese amberjack, gurnard, trout, pond smelt Shellfish round clam, ark shell, asari clam, oyster, hard clam, scallop Other seafood octopusread moreSeafood in season in Mar (No.1)

Five-Story Pagoda
CategoriesItinerary Ideas itinerary in Japan January Itinerary in Japan local cuisine the season of fish and shellfish

Summary of January itinerary in Japan (Yamagata trip)

By ninjakotan

Summary of January itinerary in Japan (Yamagata trip)   I traveled to Yamagata prefecture (Tohoku region) from January 25th (Tuesday) to January 28th (Friday). On this trip, I was able to eat a lot of seasonal fish and shellfish and local dishes, and I was able to visit wonderful tourist destinations such as the national treasure and national important cultural properties. Although it was a trip within the same prefecture, Yamagata Prefecture had different cultures and food cultures depending on the region, so it was a very satisfying trip. This is the January itinerary in Japan that I highly recommend to everyone. In addition, I will report a summary of this trip and some notes.   Table of contents 1.”100 selections of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” eaten in this Japanese itinerary 3. Travel precautions (local trains) for itinerary in Japan 4. Travel in a light style 5. January 25 (Tuesday) Day 1  6. January 26 (Wednesday) Day 2 7. January 27 (Thursday) Day 3 8. January 28 (Friday) Day 4   As I repeat every time, this itinerary was also created with the purpose of “eatingread moreSummary of January itinerary in Japan (Yamagata trip)

The former Tsuruoka Police Office
CategoriesItinerary Ideas itinerary in Japan January Itinerary in Japan local cuisine the season of fish and shellfish

January itinerary in Japan Day 4 (Yamagata Sightseeing+Meal)

By ninjakotan

January itinerary in Japan Day 4 (Yamagata Sightseeing+Meal) (Friday, January 28)   This time, I traveled a long time and visited few sightseeing spots, so I will write the sightseeing and meals in one blog. Thank you for your understanding.   Table of contents 1. Konpiraso 2. Chido Museum 3. Shonai Clan School Chidokan 4. Fruit shop Aomoriya 5. Mitsubo   1. Konpiraso After enjoying the bath at SHONAI HOTEL SUIDEN TERRASSE from the morning, I had a ramen as a brunch at the ramen shop “Konpiraso” in Sanze. The means of transportation from Suiden Terrace to “Konpiraso” are as follows. A taxi from SUIDEN TERRASSE to Tsuruoka Station takes less than 10 minutes and costs about Yen 1,000 Depart Tsuruoka Station at 10:17,  Uetsu Line “bound for Murakami”,  arrive at Sanze Station at 10:32,  fare Yen 330 It is less than 20 minutes on foot from Sanze Station to “Konpiraso”. I arrived at “Konpiraso” at 10:50, but the numbered ticket was already 29th. “Konpiraso” is open at 11 o’clock, but it seems that the store will open shortly before it opens, and it was already full. “Konpiraso” is still a very popular ramen shop. This was my third visit.read moreJanuary itinerary in Japan Day 4 (Yamagata Sightseeing+Meal)

Hatahata
CategoriesJanuary Itinerary in Japan local cuisine the season of fish and shellfish

January itinerary in Japan Day 3 (Yamagata Meal edition)

By ninjakotan

January Itinerary in Japan Day 3 (Yamagata Meal edition) (Thursday, January 27)   Table of contents 1. SUIDEN TERRASSE 2. Sengoku-ya 3. Sushi Koise   1. SUIDEN TERRASSE I had breakfast at the restaurant of SUIDEN TERRASSE Hotel. Breakfast at SUIDEN TERRASSE is a Japanese buffet with about 30 items. Although it is a buffet, the staff members kindly served me with rice, miso soup, and Dongara-jiru (Chunky cod stew) . The Japanese buffet at SUIDEN TERRASSE is characterized by offering local ingredients and many local dishes. At the breakfast I had so many local dishes of the Shonai region and Yamagata prefecture. I ate Shonai Asatsuki (spring onion) with vinegar miso, Yamagata prefecture pholiota nameko soy sauce, Shonai beach salt-grilled blackthroat seaperch, simmered Shonai pork, Yamagata specialty Tama konnyaku (ball konjac), Shonai pork sausage, local dish salt natto, soy sauce no mi, Dongara-jiru (Chunky cod stew), Shonai rice (Tsuyahime, Yukiwakamaru), Chokai Kogen yogurt, etc.  Among the foods I ate, “Soy sauce no mi” and “Tama konnyaku” were selected as “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries. “Soy sauce no mi” is a versatile seasoning made by mixing soy sauce, wheat, and rice. It seems thatread moreJanuary itinerary in Japan Day 3 (Yamagata Meal edition)

Assorted sashimi
CategoriesJanuary Itinerary in Japan local cuisine the season of fish and shellfish

January itinerary in Japan Day 2 (Yamagata Meal edition)

By ninjakotan

January Itinerary in Japan Day 2 (Yamagata Meal edition) (Wednesday, January 26)   Table of contents 1. Notoya Ryokan 2. Issaan Branch 3. Izakaya Seigo   1. Notoya Ryokan I had breakfast at the restaurant of Notoya Ryokan. I have always loved breakfast at hot spring inns. Breakfast at a hot spring inn has many side dishes, and I feel always happy. There were many types of breakfast at Notoya Ryokan, and I was very satisfied.   2. Issaan Branch I took the shuttle bus from Notoya Ryokan to Oishida Station from Ginzan Onsen. After that, I went to Shinjo station by local train from Oishida station. At Shinjo station, there was a waiting time of more than an hour for Tsuruoka. Therefore, I went to “Issaan Branch”, which is a little over 10 minutes walk from Shinjo Station, for lunch. “Issaan Branch” is said to be the birthplace of Shinjo City’s famous “Torimotsu (chicken offal) Ramen”. There is also “Issaan Main Store” near Shinjo Station, but the main store mainly sells Japanese soba noodles and does not offer “Torimotsu Ramen”. You need to be careful not to make a mistake. I don’t know why the branch, not the mainread moreJanuary itinerary in Japan Day 2 (Yamagata Meal edition)

liver of monkfish
Categorieslocal cuisine the season of fish and shellfish

Ibaraki’s local cuisine recommended in February

By ninjakotan

Ibaraki Prefecture’s local cuisine recommended in February Table of contents 1. Introduction 2. Monkfish cuisine 3. Soboro Natto 4. Paita-yaki   1. Introduction The recommended local dishes in Ibaraki prefecture in February are “Monkfish cuisine” and “Soboro natto”. Both have been selected as one of the “100 selections of local dishes” selected by the Ministry of Agriculture, Forestry and Fisheries. “Monkfish cuisine” in Ibaraki prefecture is famous all over the country, and natto is also famous under the “Mito natto” brand. It is natural that “Monkfish cuisine” and “Soboro natto” are selected as “100 selections of local dishes”. In addition, “Soboro Natto”, which is also a preserved food, can be eaten all year round. 2. Monkfish cuisine The National Federation of Fisheries Cooperatives has selected “PRIDE FISH” in winter in Ibaraki Prefecture, “Ibaraki monkfish” (season: December-February) and “Ibaraki Joban Masaba (chub mackerel)” (season: November-January). Since they use this “Ibaraki anglerfish”, there is no reason why the “anglerfish dishes” in Ibaraki prefecture are not delicious. “Monkfish cuisine” is a dish such as “Anko Nabe”, “Tomozu-ae”, and “Dobu jiru (soup)”. Anko Nabe is a hot pot containing monkfish fillets. Dobu jiru is a miso hot pot made only with monkfish and vegetableread moreIbaraki’s local cuisine recommended in February

asari clam
Categoriesthe season of fish and shellfish

Seafood in season in Feb (No.2)

By ninjakotan

Seafood in season in Feb (No.2) Table of contents 1. 4th place Hyogo prefecture (6 types) 2. 5th place Miyagi prefecture (5 types) 3. 5th place Ibaraki prefecture (5 types) 4. 5th place Fukuoka prefecture (5 types) 5. 5th place Nagasaki Prefecture (5 types)   1. 4th place Hyogo prefecture (6 types) Hyogo Prefecture (6 types of fish and shellfish) was ranked 4th in the prefectures with the highest catches and types of fish and shellfish that are in season in February. In Hyogo prefecture, the following 6 types of fish and shellfish will be in season in February. Fish flatfish, sea bream Shellfish oyster Other seafood spear squid, snow crab, laver “PRIDE FISH” Japan Fisheries Co-operative has selected “Hyogo Flathead flounder” (season: December-March), “Hyogo laver” (season: December-May), and “1 year oysters from Harima Nada” (season: December-February) for “PRIDE FISH” in winter in Hyogo Prefecture. In addition, “Ikanago (sand lance) in the Seto Inland Sea” (season: February-April) and “Hyogo Hatahata (Japanese sandfish)” (season: February-April) have been selected for “PRIDE FISH” in the spring of Hyogo Prefecture. Flathead flounder is a fish caught in the Sea of ​​Japan in Hyogo Prefecture. It can be caught not only in Hyogo prefecture, butread moreSeafood in season in Feb (No.2)

snow crab
Categoriesthe season of fish and shellfish

Seafood in season in Feb (No.1)

By ninjakotan

Seafood in season in Feb (No.1) We will introduce the fish and shellfish that will be in season in February by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only. Table of contents 1. Fish and shellfish that are in season in February (whole Japan) 2. 1st place Hokkaido 3. 2nd place Shimane prefecture 4. 3rd place Aomori prefecture   1. Fish and shellfish that are in season in February (whole Japan) The number of fish and shellfish that are in season in February is 25 out of the 87 species surveyed, which is the third lowest in a year. The following is a list of 25 types of fish and shellfish in no particular order. Fish monkfish, flatfish, red bream, shark, spanish mackerel, Japanese icefish, sea bream, flounder, blowfish, Japanese amberjack, gurnard, pond smelt Shellfish round clam, ark shell, asari clam, oyster, freshwater clam, hard clam, scallop Other seafood northern shrimp, octopus ocellatus, spear squid, snow crab, king crab, laver   The prefectures withread moreSeafood in season in Feb (No.1)

Kiritanpo
CategoriesDecember Itinerary in Japan Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish

Summary of December itinerary in Japan (Aomori / Akita trip)

By ninjakotan

Summary of December itinerary in Japan (Aomori / Akita trip)   In Tohoku (Aomori and Akita prefectures), where I traveled from Saturday, December 11th to Tuesday, December 14th, I was able to eat a lot of seasonal fish and shellfish and local dishes, which was a very satisfying trip. This is the December Japan itinerary that I highly recommend to everyone. In addition, I was able to visit many wonderful tourist destinations such as national important cultural properties. Here is a summary of this trip and some notes.   Table of contents 1.”100 selections of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” eaten in this Japanese itinerary 3. Travel precautions (local trains) for itinerary in Japan 4. Travel in a light style 5. December 11 (Saturday)  Aomori Prefecture Day 1 6. December 12 (Sunday)  Aomori Prefecture Day 2 7. December 13 (Monday)  Aomori Prefecture Day 3 8. December 14 (Tuesday)  Akita Prefecture Day 1   This itinerary was also created with the purpose of “eating out seasonal seafood and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, we aimed to visit asread moreSummary of December itinerary in Japan (Aomori / Akita trip)

Inaniwa udon
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 4 (Akita Day 4 Meal edition)

By ninjakotan

December itinerary in Japan Day 4 (Akita Day 4 Meal edition) (Tuesday, December 14th)   Table of contents 1.Kanbun Gonendo Akita store 2. Inaniwa Udon Mugendo Akita Ekimae Store 3. TO-MART 4. Akita local fish, large kamado rice Isabaya. 5. Akita sour   1. Kanbun Gonendo Akita store The meal on the 4th day (final day) of the Aomori / Akita trip was from “Inaniwa udon”. Inaniwa udon is one of the “three major udon noodles in Japan” along with “Sanuki udon” from Kagawa and “Mizusawa udon” from Gunma. In addition, instead of Gunma’s “Mizusawa Udon”, Nagasaki Prefecture’s “Goto Udon” is sometimes referred to as “three major udon noodles in Japan”. “Kanbun Gonendo” is a udon shop that offers raw noodles of “Inaniwa udon”, which is one of the few udon shop in Akita prefecture. It has also been selected as one of the 100 Tabelog restaurants. Of course I knew “Inaniwa udon” and had eaten it. “Inaniwa udon” with a smooth texture is my favorite. However, I didn’t know that “Inaniwa udon” is almost exclusively dried noodles. The reason why it is almost exclusively dried noodles is that it is difficult to spread because it has been eaten asread moreDecember itinerary in Japan Day 4 (Akita Day 4 Meal edition)

Hatahata
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 3 (Aomori / Akita Meal edition)

By ninjakotan

December Itinerary in Japan Day 3 (Aomori / Akita Meal edition) (Monday, December 13th)   Table of contents 1. Nakamiso 2. BRICK A-FACTORY 3. Craft beer 4. Toppin Pararinopu 5. Akita Kiritanpoya   1. Nakamiso While visiting sightseeing spots, I had miso ramen at “Nakamiso” in the basement of the Nakasan Hirosaki store. The unusual store name “Nakamiso” was changed to “Nakamiso” because it was “Miso Ramen” that was born in the basement of “Nakasan Department Store”. “Nakamiso” was originally called “China Doll”. It’s interesting to change the store name to a completely different name. The reason I went to “Nakamiso” was because I found an online article saying that “Nakamiso” is a favorite local dish of Hirosaki citizens. Certainly, when I went to “Nakamiso” in the basement of the Nakasan Hirosaki store, it was crowded with many customers even after 11 o’clock. When observing the orders of local customers, there were several people who asked for two small sizes of ramen with two flavors. Also, when I looked it up after the trip, it seems that “Nakamiso won the first place in the” 1st Hirosaki Ramen Project “held from December 2020 to February 2021.” Furthermore, in May 2021, itread moreDecember itinerary in Japan Day 3 (Aomori / Akita Meal edition)

Tsuyu Yakisoba
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 2 (Aomori Day 2 Meal edition)

By ninjakotan

December itinerary in Japan Day 2 (Aomori Day 2 Meal edition) (Sunday, December 12)   Table of contents 1. Kurayoshi 2. Cafe Buruman 3. Tsune Sushi   1. Kurayoshi I had meals in Kuroishi at the creative Japanese restaurant “Kurayoshi“. First of all, the impression of “Kurayoshi” was that it was the highest level restaurant in recent years for me. The food was delicious and the service of the waitresses was excellent. The store was renovated from a dozo store, so there was a profound feeling from the entrance. I entered the store at the same time as it opened at 11 o’clock, but after that, more and more customers came in. Isn’t it the most popular restaurant in Kuroishi? I was also surprised that the menu was surprisingly rich. When I looked it up to write this blog, “Kurayoshi” was also used as a shooting location in the Aomori PR video of Japan Airlines. First, I drank the craft beer “Aomori Ale” from Hirosaki City, Aomori Prefecture. “Aomori Ale” can only be drunk in Aomori Prefecture. Manufactured by Be Easy Brewing, a beer company founded in 2016 by former US Air Force Gareth Anson Burns. “Aomori Ale” is anread moreDecember itinerary in Japan Day 2 (Aomori Day 2 Meal edition)