char siu - NINJA KOTAN

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)

19Feb, 20222022年8月1日

January 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)