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Tag: 100 selections of local dishes

salmon bento
Categorieslocal cuisine Others

Ekiben available in Tokyo 5

By ninjakotan

  在東京即可購得的各地鐵路便當特輯，已經來到第5彈囉，本篇同樣要介紹在新宿車站購入的鐵路便當。從第1彈開始到這篇第5彈，總共為大家介紹了50種不同特色的鐵路便當，而這篇也將會是鐵路便當特輯的最後一篇了。 說到要在東京購買鐵路便當，其實在東京車站販售的種類是比較多的，之前我也曾經兩度到東京車站去買鐵路便當。不過其實東京車站離我家或是公司都有一點距離，到那裡去買便當的話會花費太多時間，所以這50種便當幾乎都是在公司附近的新宿車站買到的。 除了季節限定的便當之外，在新宿車站有販賣的鐵路便當我幾乎都介紹過了，所以之後我想利用這段期間在購買便當時所蒐集到的各種資料，以「便當熱量排行榜」等比較多元、有趣的方式，來向大家介紹鐵路邊當。 如果你還沒有閱讀過第1彈到第4彈的文章，但是對於日本的鐵路便當相當感興趣，或是想要更深入瞭解的讀者，我會將文章連結貼到下方，請一定要點進去看看喔。   EKIBEN 1　鐵路便當1   EKIBEN 2　鐵路便當2   EKIBEN 3　鐵路便當3   EKIBEN 4　鐵路便當4         1. Keibai Bento (Iwate Prefecture) 2. Domanaka Hyakusen (Yamagata Prefecture) 3. Beef Harami Steak (skirt steak) Bento (Yamagata Prefecture) 4. Beef treasure Bento (Yamagata Prefecture) 5. Salmon, salmon roe and sea urchin Bento (Niigata Prefecture) 6. Charcoal Grill Style Beef Tongue Lunchbox (Tokyo) 7. Pressed sushi with horse mackerel and sea bream (Kanagawa Prefecture) 8. Kama-age shirasu and jako no FUN bento (Kanagawa Prefecture) 9. Premium Bento (Kanagawa Prefecture) 10. Kaki-no-ha Sushi (Nara Prefecture)       1. Keibai Bento (Iwate Prefecture) Features : Ekiben (Lunch box) at Ichinoseki Station. This ekiben was revived for the 35th anniversary of the Tohoku Shinkansen. It contains teriyaki chicken. The packaging is inspired by the “Keibai” of Nanbu Kagura. Ekiben available : Shinjuku Station Price (incl. tax) : Yen 980 Nutritional Information Calories (kcal) : 635.0Protein (g) : 96.9Fat (g) : 31.0Carbohydrate (g) : 96.9Salt equivalent (g) : 2.9 Main ingredients Rice (Iwate rice)Chicken (domestic)Shiso (perilla) miso rollThin omelette cut into stripsBoiled wild vegetablesSasa-kamabokoSimmered shiitake mushroomSimmered bamboo shoots in TosaPickled radish with misoPickled radish with sakura   2. Domanaka Hyakusen (Yamagata Prefecture) Featuresread moreEkiben available in Tokyo 5

Blackthroat seaperch
Categorieslocal cuisine

30 Best local delicacies ranking (Chubu region)

By ninjakotan

30 Best local delicacies ranking (Chubu region)   english       繁体中文（traditional chinese)     Table of Contents 1. Introduction 2. Local delicacies ranking (Chubu region)   1. Introduction In Japan, many dishes are unique to each region. These dishes familiar to the locals are called variously “local gourmet,” “B-class gourmet,” “soul food,” etc., and are very popular. They are many dishes that have been developed in recent years and include a variety of genres such as Western and Chinese cuisine.   On the other hand, “local cuisine” has a history of more than 100 years and is mainly Japanese cuisine that makes use of local ingredients and food culture. Many of these dishes have survived because they are supported by the local people, and basically, all of them are of a certain standard of taste.   However, it is impossible for foreign travelers with a limited number of travel days to eat all of the unique regional cuisines.   Therefore, we have compiled more than 1,000 types of “local gourmet,” “B-class gourmet,” “soul food,” and “local cuisine” and ranked them by region in order of the number of hashtags on social networking services (SNS).   We hope thatread more30 Best local delicacies ranking (Chubu region)

eel
Categorieslocal cuisine

30 Best local delicacies ranking (Kanto region)

By ninjakotan

30 Best local delicacies ranking (Kanto region)   english       繁体中文（traditional chinese)     Table of Contents 1. Introduction 2. Local delicacies ranking (Kanto region)   1. Introduction In Japan, many dishes are unique to each region. These dishes familiar to the locals are called variously “local gourmet,” “B-class gourmet,” “soul food,” etc., and are very popular. They are many dishes that have been developed in recent years and include a variety of genres such as Western and Chinese cuisine.   On the other hand, “local cuisine” has a history of more than 100 years and is mainly Japanese cuisine that makes use of local ingredients and food culture. Many of these dishes have survived because they are supported by the local people, and basically, all of them are of a certain standard of taste.   However, it is impossible for foreign travelers with a limited number of travel days to eat all of the unique regional cuisines.   Therefore, we have compiled more than 1,000 types of “local gourmet,” “B-class gourmet,” “soul food,” and “local cuisine” and ranked them by region in order of the number of hashtags on social networking services (SNS).   We hope thatread more30 Best local delicacies ranking (Kanto region)

Tohoku bento
Categorieslocal cuisine

Ekiben available in Tokyo 2

By ninjakotan

Ekiben (lunch box) available in Tokyo 2 english list   This is the second post in a special feature on ekiben available in Tokyo. This time, ekiben were purchased at Shinjuku and Takadanobaba stations.   The ekiben counters at Shinjuku and Tokyo stations only sell ekiben produced in Tokyo if you go early in the morning. However, around noon, ekiben from various regions where mainly JR East lines are located are also sold.   Therefore, if you want to buy regional ekiben in Tokyo, it is recommended to go after lunchtime.   Note that Kiyo-ken is located on the platform of Takadanobaba Station on the Seibu Shinjuku Line, which sells ekiben from Kiyo-ken, mainly shumai bento.   繁體字（traditional chinese list）   我們今次帶來了「能在東京購買的車站便當」特輯第二彈。今次、我們在新宿站和高田馬場站買了一些車站便當。   在早上時段、新宿站和東京站的車站便當櫃檯只會販賣東京生產的車站便當。 但是、到中午左右就會開始販賣以JR東日本各地區為中心的特色車站便當。   因此、如果您要在東京購買來自日本各地的車站便當的話、我們建議您在中午之後才去。   此外、高田馬場站在西武新宿線的車站內設有名為「崎陽軒」的車站便當櫃檯、專門出售「崎陽軒」的便當、主要販賣燒賣便當。       1. Kinkaku hamburg steak and beef aburi-yaki lunchbox (Iwate Prefecture)   2. Tohoku Recovery Lunchbox (Miyagi Prefecture)   3. Gyuniku domannaka (Yamagata prefecture)   4. Okkuji Shamoben (Ibaraki Prefecture)   5. Toge no kamameshi（Gunma prefecture）   6. Seasonal bento box Ryo (Tokyo)   7. Fried rice Bento (Kanagawa Prefecture)   8. Makunouchi bento (Kanagawa Prefecture)   9. Sukeroku sushi (Kanagawa Prefecture)   10. Aji (horse mackerel) Oshi-zushi Sakuraread moreEkiben available in Tokyo 2

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)

Spag-Katsu
CategoriesJuly itinerary in Japan local cuisine

July itinerary in Japan Day 3 (Hokkaido Meal edition)

By ninjakotan

July itinerary in Japan Day 3 (Hokkaido Meal edition) (Monday, July 4th)   Table of contents 1. Ramen Maruhira 2. Restaurant Izumiya 3. Restaurant Tancho   1. Ramen Maruhira On the last day of my trip, I had Shoyu (soy sauce) ramen for breakfast at Kushiro’s most popular ramen restaurant, Ramen Maruhira. Ramen Maruhira has been in business since 1959. It is located in a residential area outside of downtown Kushiro Station, Suehiro-cho, and Kushiro Fisherman’s Wharf MOO. It is open from 9:30 a.m. to 5:00 p.m. and is a restaurant for breakfast and lunch. I took a cab to Ramen Maruhira, and when I arrived at 9:25 a.m., the restaurant was already open and there were four customers. It seemed to open a little earlier than 9:30. Ramen Maruhira offers only shoyu ramen and shio ramen. However, there are three sizes available: regular, large, and extra-large. The prices are Yen 700, Yen 800, and Yen 900, respectively. There is no beer or other alcoholic beverages, probably because the restaurant is not open at night. I ordered the regular shoyu ramen. Some of the regular customers ordered shio ramen. Ramen Maruhira’s soy sauce ramen looked ordinary, but when I drankread moreJuly itinerary in Japan Day 3 (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 )

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)

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)

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)

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)

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.)

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)

Namero
Categorieslocal cuisine

Chiba Prefecture’s recommended local cuisine

By ninjakotan

Chiba Prefecture’s recommended local cuisine   Table of contents 1. “Futomaki zushi (Thick roll sushi)” 2. “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” 3. Other local dishes “Namero” 4. Other local dishes “San ga Yaki”   The recommended local dishes of Chiba prefecture are “Futomaki zushi (Thick roll sushi)” and “Seguro Iwashi no goma zuke (pickled anchovy in sesame)”. Both have been selected as one of the “100 Best Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.   1. “Futomaki zushi (Thick roll sushi)” The history of “Futomaki zushi (Thick roll sushi)” dates back to the late 1700s. Farmers in Chiba Prefecture have eaten “Taimaki Zushi” at annual events and ceremonial occasions such as festivals, peach festivals, cherry blossom viewing, and entrance ceremonies. “Futomaki zushi (Thick roll sushi)” is eaten all year round. It features a gorgeous design of the cross section when a thick roll is cut. However, sushi with flashy colors cannot be made at the funeral. Below is a photo of the Ministry of Agriculture, Forestry and Fisheries website.   2. “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” is a traditional food that preserves theread moreChiba Prefecture’s recommended local cuisine

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)

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)

Obanazawa beef and Yonezawa pork
CategoriesItinerary Ideas itinerary in Japan January Itinerary in Japan local cuisine

January itinerary in Japan Day 1 (Yamagata Meal edition)

By ninjakotan

January itinerary in Japan Day 1 (Yamagata Meal edition) (Tuesday, January 25) Table of contents 1. FURUSAWA SAKE BREWERY Sawa Masamune 2. Ekiben 3. Local beer, local sake 4. Notoya Ryokan   1. FURUSAWA SAKE BREWERY Sawa Masamune After sightseeing in Yamagata city, I had a light meal of Yamagata prefecture’s local cuisine and local sake at “FURUSAWA SAKE BREWERY Sawa Masamune” in the Yamagata Station Building “S-PAL Yamagata”. Yamagata Prefecture is a prefecture that boasts of gastronomy and delicious sake, which is called “Yamagata, the best gastronomic and best sake prefecture in Japan.” There is even a homepage called “Oishii (Delicious) Yamagata“. I also think that Yamagata Prefecture’s food and sake are very delicious. The names of the airports in Yamagata Prefecture are “Oishii (Delicious) Yamagata Airport” and “Oishii (Delicious) Shonai Airport”, and both airports are appealing to Gourmand Prefecture. In addition, Tsuruoka City, Yamagata Prefecture is the only city in Japan that has been certified as a “UNESCO Creative City of Gastronomy“. However, I don’t think Yamagata Prefecture is very well known nationwide as a prefecture for gastronomy and best sake. I did some research on the national evaluation. Yamagata Prefecture ranked 4th in the questionnaire survey (12,299read moreJanuary itinerary in Japan Day 1 (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

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)

Munakata Taisha
CategoriesItinerary Ideas local cuisine November Itinerary in Japan the season of fish and shellfish

Summary of November itinerary in Japan (Nagasaki / Fukuoka trip)

By ninjakotan

Summary of November itinerary in Japan (Nagasaki / Fukuoka trip)   In Kyushu (Nagasaki and Fukuoka prefectures), where I traveled from November 15th to November 20th as best itinerary in Japan, I was able to eat a lot of seasonal fish and shellfish and local dishes as well as the trips in September and October, which was a very satisfying trip. I was also able to visit many wonderful tourist destinations such as World Heritage Sites and National Treasure Buildings. 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” by this itinerary in Japan 3. Travel precautions (local trains, buses, hotels) for itinerary in Japan 4. Travel in a light style 5. November 15 (Monday) Nagasaki Day 1 6. November 16 (Tuesday) Nagasaki Day 2 7. November 17 (Wednesday) Fukuoka Day 1 8. November 18 (Thursday) Fukuoka Day 2 9. November 19 (Friday) Fukuoka Day 3 10. November 20 (Saturday) Fukuoka Day 4   Following the itinerary in September and October, this itinerary was created with the purpose of “eating out seasonal fishread moreSummary of November itinerary in Japan (Nagasaki / Fukuoka trip)

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

November itinerary in Japan Day 5 (Fukuoka Day 3 Meal edition)

By ninjakotan

November itinerary in Japan Day 5 (Fukuoka Day 3 Meal edition) (Friday, November 19th) Table of contents 1. Originator Kawara soba “Takase” 2. MOJIKO BEER 3. Daiheizan Mojiko Main Store 4. Kagoshima highball 5. Izakaya Hikari   1. Originator Kawara soba “Takase” Immediately after arriving at Mojiko, I had the Kawara Soba Mentaiko Chazuke set (Yen 1,760 including tax) at the Originator Kawara Soba “Takase” on the 2nd floor of the Kaikyo Plaza West Building. Kawara soba is a local gourmet in Shimonoseki City, Yamaguchi Prefecture. Kawara soba began in 1962 when Shinichi Takase, who ran an inn in Kawatana Onsen, Shimonoseki, offered it as a dish for guests. After that, Kawara soba became a specialty of Kawatana Onsen and is served not only in Shimonoseki City but also in Yamaguchi Prefecture as a whole. Shinichi Takase was inspired by the story of an old man who used tiles to bake and eat wild grass and meat during long field battles at the Satsuma Rebellion (1877), and developed Kawara soba. Kawara soba is served with beef, Kinshi-tamago (thin omelette cut into strips), seaweed, Momiji-oroshi (grated daikon and chili) , and lemon on top of tea soba. The way to eat Kawararead moreNovember itinerary in Japan Day 5 (Fukuoka Day 3 Meal edition)

ichijoji
CategoriesItinerary Ideas local cuisine October Itinerary in Japan the season of fish and shellfish

Summary of October itinerary in Japan (Hokuriku / Kinki trip)

By ninjakotan

Summary of October itinerary in Japan (Hokuriku / Kinki trip)   In Hokuriku (Ishikawa / Fukui) and Kinki (Kyoto / Hyogo), where I traveled from October 20th to October 27th as best itinerary in Japan, seasonal seafood and local dishes were very delicious and I was very satisfied with the trip. I was also able to visit many wonderful tourist destinations such as World Heritage Sites and National Treasure Buildings. 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” that I was able to eat on this itinerary in Japan 2. Seasonal “PRIDE FISH” that I was able to eat on this itinerary in Japan 3. The biggest precautions for itinerary in Japan 4. Luggage free trip 5. October 20 (Wednesday) Ishikawa Prefecture Day 1 6. October 21 (Thursday) Ishikawa Prefecture Day 2 7. October 22 (Friday) Fukui Prefecture Day 1 8. October 23 (Saturday) Fukui Prefecture Day 2 9. October 24 (Sunday) Fukui Prefecture Day 3 10. October 25 (Monday) Kyoto Prefecture Day 1 11. October 26 (Tuesday) Hyogo Prefecture Day 1 12. October 27 (Wednesday) Hyogo Prefecture Day 2  read moreSummary of October itinerary in Japan (Hokuriku / Kinki trip)

Yakisaba sushi
Categorieslocal cuisine October Itinerary in Japan the season of fish and shellfish

October itinerary in Japan Day 4 ( Fukui Day 2 Meal edition)

By ninjakotan

October itinerary in Japan Day 4 ( Fukui Day 2 Meal edition) (Saturday, October 23)   Table of contents 1. Comparison of local sake “Mikuni Minatoza” 2. Lunch “Amidasoba Fukunoi” 3. Craft beer “Echizen Fukui Roman Beer” 4. Dinner “Marusanya Fukui Katamachi” 5. Dinner “Tegaru Soba”   1. Comparison of local sake “Mikuni Minatoza” After visiting the former Morita Bank head office, I tried to compare local sake from Fukui prefecture at the nearby “Mikuni Minatoza”. “Mikuni Minatoza” is a hamburger shop, but it is also a strange shop that also offers sake. The hamburger of “Mikuni Minatoza” is highly evaluated. “Mikuni Burger”, which is a local gourmet, contains pickled scallions instead of pickles. The sakes I drank and compared were “Jozan” , “Kita no Sho” and “Hakuryu“. All were delicious sake.   2. Lunch “Amidasoba Fukunoi” I returned to Fukui Station from Mikuni Station and had lunch at “Amidasoba Fukunoi” on the first floor of the building “Happiring” next to Fukui Station. I ordered Echizen oroshi soba (Yen 693), 2 pieces of Yakisaba sushi (grilled mackerel sushi) (Yen 440 ), and Kodai-no-sasazuke (Yen 440). Echizen oroshi soba from “Amidasoba Fukunoi” is a type of oroshi soba with grated radishread moreOctober itinerary in Japan Day 4 ( Fukui Day 2 Meal edition)

sashimi
Categorieslocal cuisine October Itinerary in Japan the season of fish and shellfish

October itinerary in Japan Day 3 ( Fukui Day 1 Meal edition)

By ninjakotan

October itinerary in Japan Day 3 ( Fukui Day 1 Meal edition) (Friday, October 22)   Table of contents 1. Lunch “Sanrakutei” 2. Snack “Ikkyu” 3. Supper “Kappo Yoshijin”   1. Lunch “Sanrakutei” For lunch on the third day (October 22nd), I had “Oroshi soba” at Sanrakutei near Eiheiji temple. “Oroshi soba” is soba made by putting grated radish on soba (or putting grated radish in soba soup). I love “Oroshi soba” and it is the most favorite way to eat soba. It is famous as “Echizen Oroshi soba” in Fukui prefecture. It is said that the history of soba in Fukui Prefecture began when Takakage Asakura built a castle in Ichijodani (1473 ~). Soba can be harvested in about 75 days after sowing, so it seems to be useful as food for siege during the Warring States period. Soba in Fukui Prefecture became famous nationwide after World War II. When Emperor Showa came to Fukui prefecture in 1947, he ate two bowls of Oroshi soba. Even after returning to Tokyo, he said that “Echizen Oroshi soba was very delicious”, so it seems to have become famous. “Echizen Oroshi soba” has been selected as one of the “100 Best Localread moreOctober itinerary in Japan Day 3 ( Fukui Day 1 Meal edition)

blackthroat seaperch
Categorieslocal cuisine October Itinerary in Japan the season of fish and shellfish

October itinerary in Japan Day 1 (Ishikawa Day 1 Meal edition)

By ninjakotan

October itinerary in Japan Day 1 (Ishikawa Day 1 Meal edition) (Wednesday, October 20)   Table of contents 1. Lunch “Kappo Sushi Yonehachi” 2. Snack “Hanayamatei” 3. Dinner “Chohachi Kanazawa Katamachi store”   1. Lunch “Kappo Sushi Yonehachi” After visiting “Komatsu no mori”, I had lunch at “Kappo Sushi Yonehachi“, the oldest sushi restaurant in Komatsu City. It was about 10 minutes on foot from JR Komatsu Station. The sushi is very delicious and the service is good, so it is a recommended sushi restaurant. Many sushi restaurants in Kanazawa are so popular that it is difficult to make reservations due to the increase in tourists from Tokyo after the opening of the Hokuriku Shinkansen, and the prices are very high. Komatsu City’s “Kappo Sushi Yonehachi” offers delicious sushi at a reasonable price, so I liked it so much that I wanted to revisit Komatsu City for “Kappo Sushi Yonehachi”. The sushi course I ate this time was 6,500 yen, which was a great deal. When you enter “Kappo Sushi Yonehachi”, you will be surprised at the “stage board of hinoki cypress (Noh stage)” in Itaba ( Sushi kitchen ). Their master explained “If the best stage for the actor is theread moreOctober itinerary in Japan Day 1 (Ishikawa Day 1 Meal edition)

Sakhalin surf clam sushi
Categorieslocal cuisine the season of fish and shellfish

Aomori’s local cuisine recommended in December

By ninjakotan

Aomori’s local cuisine recommended in December   Table of contents 1.Introduction 2.Ichigo-ni 3.Senbei-jiru 4.Other local foods in Aomori   1.Introduction The recommended local dishes of Aomori prefecture in December are “Ichigo-ni” and “Senbei-jiru”. “Ichigo-ni” and “Senbei-jiru” are selected as the “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries. “Senbei-jiru”, a hot pot dish, becomes more delicious in the cold season. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf   2.Ichigo-ni “Ichigo-ni (Strawberry soup)” does not contain strawberries. “Ichigo-ni” is a sea urchin and abalone soup, and is called “Ichigo-ni” because the redness of the sea urchin looks like the fruit of a wild strawberry reflected in the morning haze. It’s a poetic name, but it’s a confusing name for those who hear it for the first time. The photo is of sea urchin and abalone, not “Ichigo-ni”. In Aomori prefecture, the season for sea urchins that enter “Ichigo-ni” is from spring to early summer, and the season for abalone is from November to December, so if we give priority to abalone, “Ichigo-ni” is the most delicious time in December. However, Hashikami Town, which produces sea urchins and abalone in Aomori Prefecture, holds the “Ichigo-ni Festival” every year in late July. From thisread moreAomori’s local cuisine recommended in December

Biei
CategoriesItinerary Ideas local cuisine September Itinerary Ideas the season of fish and shellfish

Summary of September itinerary in Japan (Tohoku / Hokkaido trip)

By ninjakotan

Summary of September itinerary in Japan (Tohoku / Hokkaido trip)   Table of contents “100 selections of local dishes” and “Local dishes loved by the nation” that I was able to eat on this trip Seasonal “PRIDE FISH” that I was able to eat on this trip The biggest precautions for travel (local train / bus) Luggage-free trip Sunday, September 26,   Miyagi Prefecture Day 1 Monday, September 27,   Miyagi Prefecture Day 2 Tuesday, September 28,   Iwate Prefecture Day 1 Wednesday, September 29,   Iwate Prefecture Day 2 Thursday, September 30,   Iwate Prefecture Day3 Friday, October 1,   Hokkaido Day 1 Saturday, October 2,   Hokkaido Day 2 Sunday, October 3,   Hokkaido Day 3 Monday, October 4,   Hokkaido Day4   I was able to enjoy a delicious meal and a beautiful view on my trip to Tohoku (Miyagi and Iwate prefectures) and Hokkaido from September 26th to October 4th. Here is a summary of the trip and some notes. I would like to reconfirm that this travel route setting was created with the purpose of “eating out seasonal seafood and local dishes.” Food is the highest priority, and tourist destinations are the second priority. This is the so-called “Bread is better than the songsread moreSummary of September itinerary in Japan (Tohoku / Hokkaido trip)

soup curry
CategoriesItinerary Ideas local cuisine September Itinerary Ideas the season of fish and shellfish

September itinerary in Japan Day 9 (Hokkaido Day 4 Meal edition)

By ninjakotan

September itinerary in Japan Day 9 (Hokkaido Day 4 Meal edition) (Monday, October 4)   Table of contents Lunch Craft beer Dinner   Lunch As I planned in the itinerary in advance, I had “Soup Curry” at “CURRY YA! CONG” (a 6-minute walk from Toyohirabashi Station). “Soup Curry” is Hokkaido’s “Local dishes loved by the nation” announced by the Ministry of Agriculture, Forestry and Fisheries. “CURRY YA! CONG” is one of the 100 famous restaurants in Tabelog and the number one restaurant in Japan in the “Soup Curry” category of Tabelog. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf “CURRY YA! CONG” is open at 11:30. I arrived at the store at 11:29, but there were already two customers in the store. I was able to enter the store without lining up, but two customers came right after me, and five customers were full. There are only 6 seats in the restaurant and they do not allow shared seats, so when I went there was only 5 customers. The manager of “CURRY YA! CONG” cooked, served, and cleaned up by himself. The only dish is “soup curry”. I asked for “Chicken, pork vegetables” as ingredients, and the spiciness was 15 (above normal spicy level). The spiciness canread moreSeptember itinerary in Japan Day 9 (Hokkaido Day 4 Meal edition)

Morioka Jajamen
CategoriesItinerary Ideas local cuisine September Itinerary Ideas the season of fish and shellfish

September itinerary in Japan Day 5 (Iwate Day 3 Meal edition)

By ninjakotan

September itinerary in Japan Day 5 (Iwate Day 3 Meal edition) (Thursday, September 30)   Table of contents Breakfast Lunch Milk and soft serve ice cream at Koiwai Farm Craft beer Dinner   Breakfast I ate “Morioka Jajamen”, which is a “Local dishes loved by the nation” in Iwate prefecture, selected by the Ministry of Agriculture, Forestry and Fisheries for breakfast. The restaurant I ate was “Pairon Main Store”. It is said to be the origin of “Morioka Jajamen”. The “Pairon Main Store” is open from 9:00 to 21:00, so it is ideal for breakfast while traveling. It is a very convenient place near Morioka Castle Ruins Park. This is my second visit to the store. There are three sizes of “Jajamen” at “Pairon”: large (Yen 710), medium (Yen 610), and small (Yen 510). I asked for the middle size “medium”, but it’s a large size in a regular store. Please be careful. Add chili oil and vinegar to mix “Jajamen” if you like. After eating the noodles (actually, leave a little noodles), add Yen50 to make an egg soup called “Chitantan”. The egg is in the bowl on the table, so please break it yourself and ask the waiterread moreSeptember itinerary in Japan Day 5 (Iwate Day 3 Meal edition)

Categorieslocal cuisine Uncategorized

Fukuoka’s local cuisine recommended in November

By ninjakotan

Fukuoka’s local cuisine recommended in November   Table of contents “100 selections of local dishes” “Mizutaki” “Game-ni” “Hakata Jidori” “Karashi-mantaiko”   “100 selections of local dishes” Fukuoka Prefecture’s local dishes recommended in November are “Mizutaki” and “Game-ni”. Both have been selected as one of the “100 Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries. We can eat both “Mizutaki” and “Game-ni” all year round, but I think that the hot pot “Mizutaki” is more suitable for the cold season from November to March. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-4.pdf “Mizutaki” “Mizutaki” is a dish in which chicken is boiled, the umami is brought out, and it is dipped in ponzu sauce. After eating the mizutaki ingredients, the porridge using the soup with the umami of various ingredients is really delicious. Personally, I like porridge and soup after hot pot cooking rather than eating hot pot ingredients. “Game-ni” “Game-ni” is a simmered dish of chicken, konjac, root vegetables, etc. seasoned with soy sauce, sugar, mirin, etc. It seems that the origin of the dish was the battlefield dish of the Kuroda clan in Fukuoka prefecture. Since the northern part of Fukuoka Prefecture was called “Chikuzen no Kuni”, it is also called “Chikuzen-ni” outside ofread moreFukuoka’s local cuisine recommended in November

Categorieslocal cuisine the season of fish and shellfish

Shimane’s local cuisine recommended in November

By ninjakotan

Shimane’s local cuisine recommended in November   Table of contents “100 selections of local dishes” “Shijimi (corb shell) soup” “Izumo soba” “Shinjiko-Shicchin” “Akaten in Hamada”   The recommended local dish of Shimane prefecture in November is “Izumo soba”. It’s the season for new soba. “100 selections of local dishes” “Izumo soba” and “Shijimi (corb shell) soup” are selected from Shimane prefecture as “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries. Both can be eaten all year round. However, if you dare to choose a delicious time, “Izumo soba” is the season for new soba in November and December, and “Shijimi soup” is the time for “Doyo shijimi” (around July) and the time for “Kan shijimi” (January-March). https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-2.pdf   “Shijimi (corb shell) soup” Shimane Prefecture is the largest catch of “Shijimi” in Japan. Lake Shinji is the 7th largest lake in Japan, but the production of “Shijimi” is the largest in Japan. “Izumo soba” “Izumo soba” is one of the three major soba noodles in Japan, along with “Wanko soba” in Iwate prefecture and “Togakushi soba” in Nagano prefecture. In the early Edo period, when Naomasa Matsudaira moved from the Shinshu Matsumoto domain to the Matsueread moreShimane’s local cuisine recommended in November

Morioka-reimen
Categorieslocal cuisine

Iwate’s local cuisine recommended in September

By ninjakotan

Iwate’s local cuisine recommended in September   Table of contents 1.Introduction 2.”Wan-ko soba” 3.”Hittsumi” 4.”Morioka Reimen” and “Morioka Jaja-men”   1.Introduction There are two types of local cuisine in Iwate prefecture selected by the Ministry of Agriculture, Forestry and Fisheries: “Wan-ko soba” and “Hittsumi”. Both are not very seasonal, so those traveling to Iwate Prefecture in September should be able to eat them. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf   2.”Wan-ko soba” “Wan-ko soba” is known as one of the three major soba noodles in Japan, along with “Togakushi soba” and “Izumo soba”. Eating “Wanko soba” itself becomes an event, and it’s a lot of fun. I like soba, so of course I also love Wan-ko soba. However, even if you go to Iwate in September, the new soba that was just harvested in the fall may not be in time. This is because new soba is usually served from October to November. You can eat Wan-ko soba all year round, but if you are particular about new soba, you may want to go there in October-November. 3.”Hittsumi” “Hittsumi” is a dish in which a lump of wheat flour that has been kneaded with water and spread thinly is torn by hand, and chicken, burdock,read moreIwate’s local cuisine recommended in September

zunda mochi
Categorieslocal cuisine

Miyagi’s local cuisine recommended in July

By ninjakotan

Miyagi’s local cuisine recommended in July   Table of contents Introduction Zunda mochi Harako-meshi Gyutan-yaki   Introduction “Zunda-mochi” and “Harako-meshi” are selected as the local dishes of Miyagi prefecture.   Zunda mochi Green soybean paste made by mashing edamame is used for “Zunda mochi”, but it is said that the season for edamame is May-November, so you will be able to eat “Zunda mochi” in July. Harako-meshi On the other hand, “Harako-meshi” is most delicious in autumn, which is the harvest season for salmon, so it may be difficult to eat it in July. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf   Gyutan-yaki “Gyutan-yaki” is selected as one of Miyagi Prefecture’s “Local dishes loved by nation” and of course you can eat it all year round. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf