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Tag: local cuisine

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

Sakura shrimp
Categorieslocal cuisine the season of fish and shellfish Uncategorized

Shizuoka’s local cuisine recommended in October

By ninjakotan

Shizuoka’s local cuisine recommended in October   Table of contents 100 selections of local dishes PRIDE FISH Local dishes loved by the nation   The recommended local dishes of Shizuoka prefecture in October are “Sakuraebi no kaki-age (Deep-fried mini-shrimp)” and “Unagi no kabayaki (Lean eel)”.   100 selections of local dishes “Sakuraebi no kaki-age (Deep-fried mini-shrimp)” and “Unagi no kabayaki (Lean eel)” are selected from Shizuoka prefecture as “100 selections of local dishes”  by the Ministry of Agriculture, Forestry and Fisheries. We can both eat all year round. However, when we choose the best season, the season for “Sakura shrimp” is from March to June for spring fishing and from October to December for autumn fishing. Most of the eels caught in Shizuoka prefecture are cultivated, so there is no particular season. However, the season for natural eel is winter. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-2.pdf PRIDE FISH Japan Fisheries Cooperatives has selected “Suruga Bay Sakura Shrimp” as the “PRIDE FISH” in the spring of Shizuoka Prefecture. However, as mentioned above, although spring fishing is the main activity, autumn fishing is also carried out. At other times, fishing will be closed to protect the sakura shrimp. Almost 100% of the domestic landing of Sakura shrimpread moreShizuoka’s local cuisine recommended in October

gyutan-yaki
Categorieslocal cuisine

Miyagi’s local cuisine recommended in September

By ninjakotan

Miyagi’s local cuisine recommended in September   Table of contents 1.Introduction 2.”Harako-meshi” 3.”Hittsumi” 4.”Morioka Reimen” and “Morioka Jaja-men” 5.PRIDE FISH   1.Introduction There are two types of local cuisine in Miyagi prefecture selected by the Ministry of Agriculture, Forestry and Fisheries: “Harako-meshi” and “Zunda mochi”. September, when the “Harako-meshi” season begins, is the time to eat both when traveling to Miyagi prefecture. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf   2.”Harako-meshi” “Harako-meshi” is in season from September to December. This is an autumn specialty dish using locally produced salmon. Miyagi Prefecture is the fourth largest salmon catch in Japan (2019). For “Harako-meshi”, salmon fillet and salmon roe are placed on top of the cooked rice. The picture below is not “Harako-meshi” but salmon and salmon roe bowl. The salmon and salmon roe bowl in the photo is just salmon and salmon roe lined up on white rice, but in the case of “Harako-meshi”, it is different in that it is cooked rice.   3.”Zunda mochi” “Zunda mochi” was introduced in “Miyagi’s local cuisine recommended in July”, but only the photo is reprinted.   4.”Gyutan-yaki” Miyagi Prefecture’s “Local dishes loved by the nation” is “Gyutan-yaki”, but you can eat it all year round, so of course it’sread moreMiyagi’s local cuisine recommended in September

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

Categorieslocal cuisine

Hokkaido’s local cuisine recommended in September

By ninjakotan

The local dishes that can be eaten in Hokkaido in September are “Chanchan-yaki”, “Ishikari-nabe”, and “Jingisukan”. In the season of salmon, “Chanchan-yaki”, which is made by grilling salmon and vegetables and seasoning with miso, and “Ishikari-nabe”, which is made by boiling salmon with seasonal vegetables, are exactly the taste of autumn in Hokkaido. In addition, since “Jingisukan” can be eaten all year round, all three types of Hokkaido’s local cuisine listed in the “100 selections of local cuisine” selected by the Ministry of Agriculture, Forestry and Fisheries can be eaten in September. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf In addition, I have previously reported that “Uni-ikura-don (sea urchin salmon roe bowl)” and “Soup curry” are listed as local dishes in Hokkaido in the “Local dishes loved by the nation” announced by the Ministry of Agriculture, Forestry and Fisheries.  https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf The season for raw salmon roe is from September to November. Sea urchins are not caught in Hokkaido from September to November, so it is the best season for those who like salmon roe of “Uni-ikura-don”, but it is a disappointing season for those who like sea urchins. Of course, “Soup curry” can be eaten all year round.  

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      

sara udon
Categorieslocal cuisine

Nagasaki’s local cuisine recommended in July

By ninjakotan

Nagasaki’s local cuisine recommended in July   Table of contents Introduction Shippoku ryori Gu-zoni Champon / Sara Udon and Sasebo Burger   Introduction The Ministry of Agriculture, Forestry and Fisheries’ “100 Selections of Local Cuisine” lists “Shippoku ryori” and “Gu-zoni” as local dishes in Nagasaki Prefecture. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-4.pdf   Shippoku ryori “Shippoku ryori” can be eaten all year round. When you travel to Nagasaki, please try the shippoku ryori, which is a Japanese version of Chinese and Western cuisine. Since shippoku ryori is originally a banquet dish, it is a dish that is eaten by a large number of people, but there are also restaurants that serve shippoku ryori for one person, so there is no problem even if you are traveling in small groups. Gu-zoni “Gu-zoni” was eaten on New Year’s and special days in the Shimabara region, but now it can be eaten even during the normal season, and it seems that some restaurants serve it even in July.   Champon / Sara Udon and Sasebo Burger “Champon / Sara Udon” and “Sasebo Burger” are selected as “Local dishes loved by nation” in Nagasaki Prefecture, and of course you can eat them all year round.  

Uni ikura don
Categorieslocal cuisine

Hokkaido’s local cuisine recommended in July

By ninjakotan

Hokkaido’s local cuisine recommended in July   Table of contents Introduction Jingisukan Uni-ikura-don   Introduction If you go on a trip to Hokkaido, Nagasaki, and Miyagi in search of the season for seafood in July, it may be the real pleasure of your trip to enjoy the local dishes that you can eat at that time. Among the local dishes introduced in the “100 selections of local dishes” selected by the Ministry of Agriculture, Forestry and Fisheries, we would like to introduce the dishes that can be eaten in July.   Jingisukan First of all, in Hokkaido, the selected local dishes are “Jingisukan”, “Ishikari-nabe”, and “Chanchan-yaki”. In July, you can eat “Jingisukan”(Mutton masterpiece, barbecue of mutton) which can be eaten all year round. It’s great to eat “Jingisukan” with beer. “Chanchan-yaki” is often eaten in autumn, and “Ishikari-nabe” is often eaten in autumn and winter. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf   Uni-ikura-don In addition to local dishes, the Ministry of Agriculture, Forestry and Fisheries also announces “Local dishes loved by nation”. In Hokkaido, “Uni-ikura-don”( sea urchin salmon roe bowl) and “soup curry” are listed. The sea urchin season is exactly July, so it is a perfect match for local popular dishes. However, since theread moreHokkaido’s local cuisine recommended in July