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Tag: great amberjack

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

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)

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

October itinerary in Japan Day 6 (Kyoto Day 1 Meal edition)

By ninjakotan

October itinerary in Japan Day 6 (Kyoto Day 1 Meal edition) (Monday, October 25)   Table of contents 1. Craft beer “Tango Kingdom Seaside Bar” 2. Lunch “Hyoshiro” 3. Dinner “Fukutei”   1. Craft beer “Tango Kingdom Seaside Bar” After exiting the ticket gate of Amahashidate Station, turn right and you will find “Tango Kingdom Seaside Bar”, where you can drink draft beer of craft beer. Isn’t it rare to find a station where you can drink draft beer of craft beer? The craft beer provided by “Tango Kingdom Seaside Bar” is TANGO KINGDOM Beer‘s beer, which is produced at the brewery in the roadside station Tango Kingdom “Food Miyako”. The label design uses the symbol of the Tango region, “Tango Nanahime”. I think it’s a very fashionable label. There is only one type of draft beer that can be drunk at “Tango Kingdom Seaside Bar”, but many types are sold in bottles. I drank draft beer and had a bottle of “MEISTER” lent for shooting. “MEISTER” was a delicious beer with a clean and clear taste.   2. Lunch “Hyoshiro” I took a bus from Amanohashidate to Ine, and after arriving in Ine, I had lunch at “Hyoshiro”. “Hyoshiro”read moreOctober itinerary in Japan Day 6 (Kyoto Day 1 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)