Muryouju Soba - NINJA KOTAN

Summary of July itinerary in Japan (Hokkaido) From Saturday, July 2 to Monday, July 4, I traveled to Hokkaido (Kushiro and Akkeshi). On this trip, I was able to eat more seasonal seafood and local cuisine than on any previous trip. I was also able to enjoy the great national parks at Lake Akan and the Kushiro Marshland, as well as the wonderful flora and fauna, including nationally protected species like the marimo and the Japanese (tancho) crane. Even in early July, when it was extremely hot in Japan, the temperatures in Kushiro and Akkeshi were 5 to 10°C cooler than in Honshu, making it the perfect summer vacation. I strongly recommend this itinerary for July in Japan. Here is a summary of the trip and some notes. Table of contents 1.”100 best of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” by this itinerary in Japan 3. Travel precautions for the itinerary in Japan 4. Travel in a light style 5. July 2 (Saturday) Day 1 6. July 3 (Sunday) Day 2 7. July 4 (Monday) Day 3 Again, each time, this itinerary was also created withread moreSummary of July itinerary in Japan (Hokkaido)

05Aug, 20222022年8月14日

Itinerary Ideas itinerary in Japan July itinerary in Japan local cuisine the season of fish and shellfish

July itinerary in Japan Day 2 (Hokkaido Meal edition)

By ninjakotan

July itinerary in Japan Day 2 (Hokkaido Meal edition) (Sunday, July 3) Table of Contents 1. Oyster Bar Pitresk (Conchiglie) 2. Charcoal Grill Aburiya (Conchiglie) 3. Azumaya Kawakita Branch 1. Oyster Bar Pitresk (Conchiglie) After finishing sightseeing in Akkeshi in the morning, I had raw oysters at Oyster Bar Pitresk in the Akkeshi Taste Terminal “Conchiglie” while drinking Akkeshi Whiskey. It is an alternative to a waiting bar before lunch. “Oysters from Akkeshi” (season: May-August, December-February) are Hokkaido’s summer “PRIDE FISH” as selected by Japan Fisheries Co-operative. The year-round low sea water temperature in Akkeshi makes it possible to ship oysters year-round. There is an island called Oyster Island (officially Benten Island) in Lake Akkeshi where oysters are cultivated. “Oysters from Akkeshi” are actually delicious from fall to winter when the meat becomes plump and tasty, but since Akkeshi is the only area where oysters can be eaten in summer, it is chosen as the “PRIDE FISH” of summer. The whisky produced at the Akkeshi Distillery is also a specialty of Akkeshi. Akkeshi Distillery started distilling whisky in October 2016 with a strong desire to “make whisky like Islay malt using traditional Scottish methods. Two years after theread moreJuly itinerary in Japan Day 2 (Hokkaido Meal edition)