Site Overlay

Tag: Ibaraki Prefecture

nagashi somen
Categorieslocal cuisine Others traditional food

Nagashi Somen : A traditional summer noodle in Japan

By ninjakotan

Nagashi Somen : A traditional summer noodle in Japan English LIST   “Nagashi Somen” is the first thing that comes to Japanese People‘s minds when they think of summer meals in Japan. People pick thin somen noodles with their chopsticks that are flowing down in cold water in a slanted bamboo chute and dip the noodles in tsuyu sauce. It is a cool and refreshing way of eating, which is perfect for the hot and humid Japanese summer. It is a meal but also a fun event during Japanese summer.   There is also “Somen Nagashi” where noodles are flowing around a motorized slider machine instead of bamboo chut. These Somen Nagashi machines are commercially available, so you can enjoy “Somen Nagashi” at home with your family as well.   Here is a list of 28 “Nagashi Somen” and “Somen Nagashi” restaurants in Japan in English and traditional Chinese characters. If you are planning to visit these areas, why don’t you try the Japanese fun summer tradition? The most popular restaurants are Hirobun (Kyoto Prefecture), Tsukimae-no-taki Momijien (Ibaraki Prefecture), Miwa Somen Nagashi (Nara Prefecture), Chaya Kado (Kanagawa Prefecture), and Amidagatakiso (Gifu Prefecture).   繁體中文（Traditional Chinese LIST）   說起日本的夏日美食，各位首先聯想到的可能就是“流水素面”。把竹子劈成兩半後，於竹子中間倒入冷水和素面，並用筷子夾取流動的素麵食用。這是一種非常適合在炎熱夏天的飲食方式。不只可以享用清爽美味的素面，更是作為一項有趣的消暑活動, 日本國內十分受歡迎。 另外，最近市面上開始販售能把素麵放進桌邊周圍的人造水流裡流動，在家也能享受“流水素面”的塑料桌子。read moreNagashi Somen : A traditional summer noodle in Japan

tea picking
CategoriesItinerary Ideas itinerary in Japan Others

Create an itinerary to tourist destinations by JNTO No.3

By ninjakotan

Create an itinerary to tourist destinations recommended by JNTO   No.3 The Japan National Tourism Organization (JNTO)’s wonderful Japanese guidebook “100 EXPERIENCES IN JAPAN” does not include “traffic information” for public transportation. In order to make a better itinerary for overseas travelers, we will post traffic information for arriving at the tourist spots listed in “100 EXPERIENCES IN JAPAN” from Tokyo Station and Osaka Station by 12:00 noon as much as possible. Traffic information, travel time, and fares are based on Google map and Yahoo route information. Please contact us if your desired arrival time is different or if you have traffic information from places other than Tokyo Station and Osaka Station.   CUISINE Table of contents for CUISINE 1. Kobe beef:beyond words! (Hyogo Prefecture) 2. An authentic Japanese drinking tour in the back alleys of Sendai (Miyagi Prefecture) 3. Bring edible art to life at this hands-on wagashi workshop (Kagawa Prefecture) 4. Otherworldly dining in the heart of Japan’s snow country (Nagano Prefecture) 5. A stayover in the green tea heartlands (Shizuoka Prefecture) 6. Refined macrobiotic cuisine in surroundings over a century old (Fukuoka Prefecture) 7. Learn the art of Japanese cuisine from a true master (Gifu Prefecture) 8. Insightsread moreCreate an itinerary to tourist destinations by JNTO No.3

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)

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