Jibu-ni - NINJA KOTAN

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)

13Nov, 20212021年12月6日

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

October Itinerary in Japan Day 2 (Ishikawa Day 2 Meal edition)

By ninjakotan

October Itinerary in Japan Day 2 (Ishikawa Day 2 Meal edition) (Thursday, October 21) Table of contents 1. Lunch “Miyoshian” 2. Craft beer “Oriental Brewing” 3. Dinner “Yumeri” 4. Dinner “Menya Taiga” 5. Dinner “Oden Izakaya Miyuki” 1. Lunch “Miyoshian” Lunch on October 21st was at “Miyoshian” in Kenrokuen. I had a tea kaiseki-style bento (Yen 3,300). Lunch while looking at the garden at Kenrokuen, a national special place of scenic beauty, was a luxurious experience. Also, I was very satisfied with the meal that included plenty of seasonal ingredients from Ishikawa prefecture. The contents of the meal are konbu maki of spanish mackerel and northern shrimp sashimi (sashimi), which is a seasonal fish, Jibu-ni, which is a local dish of Ishikawa prefecture, and Koubako crab (however, it was from Niigata. fishing in Ishikawa prefecture start on November 6th), grilled Japanese amberjack, tempura of Kaga vegetables, etc. In Ishikawa Prefecture, male snow crabs are called Kano crabs and females are called Koubako crabs. Kano crab is a brand crab that is landed at the fishing port of Noto from Kaga. Koubako crab is generally called Seiko crab. Koubako crab is smaller than the Kano crab, but it isread moreOctober Itinerary in Japan Day 2 (Ishikawa Day 2 Meal edition)

09Nov, 20212021年12月17日

local cuisine Uncategorized

Ishikawa’s local cuisine recommended in December

By ninjakotan

Ishikawa’s local cuisine recommended in December Table of contents 1.Introduction 2.Kabura-zushi 3.Jibu-ni 4.Other local foods in Ishikawa 1.Introduction The recommended local dishes in Ishikawa prefecture in December are “Kabura-zushi” and “Jibu-ni”. Both have been selected as one of the “100 Local Cuisine” selected by the Ministry of Agriculture, Forestry and Fisheries. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-2.pdf 2.Kabura-zushi “Kabura-zushi” is a type of “nare sushi” that is made by sandwiching Japanese amberjack caught in the Sea of Japan in winter between turnips and dipping it in koji (amazake). It has already been eaten by the ordinary people since the Edo period. “Kabura-zushi” is also eaten in Toyama prefecture, and it seems that mackerel and salmon are sometimes used instead of Japanese amberjack. “Noto Japanese amberjack” (season: December-February) has been selected as the winter “PRIDE FISH” in Ishikawa Prefecture, which is selected by Japan Fisheries Cooperatives. Since this Japanese amberjack is used for “Kabura-zushi”, the season for “Kabura-zushi” is also from December to February. 3.Jibu-ni “Jibu-ni” is a bowl of duck or chicken, vegetables, shiitake mushrooms, etc. boiled in soup stock and thickened. Wasabi is used as a condiment. I think “Jibu-ni” is a simmered dish that is well known nationwide. Weread moreIshikawa’s local cuisine recommended in December