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Tag: oden

sagittaria rhizome
Categorieslocal cuisine March Itinerary in Japan the season of fish and shellfish

March itinerary in Japan Day 3 (Hiroshima Meal edition)

By ninjakotan

March itinerary in Japan Day 3 (Hiroshima Meal edition) (Thursday, March 24)   Table of contents 1. FUKUBEER 2. Onomichi Ramen Kukai 3. Omichi Roman Coffee 4. Izakaya “Umi no Kohachi” 5. Jiyuken   1. FUKUBEER After enjoying a walk in the “Takehara Preservation District of Important Historical Buildings”, I drank FUKUBEER at “Roadside Station Takehara”. FUKUBEER is a golden ale containing honey from “FUKUBEE”, which runs an apiary in Tanoura, Takehara City. It is a collaboration product of “FUKUBEE” and Iwami Bakushu in Iwami City, Iwate Prefecture. Although it is a beer, it contains honey, so it was a beer with a gentle taste that was perfect for drinking in the morning. FUKUBEER doesn’t hit much even if I search the Web, so I think it’s a limited beer with a small amount of production. Especially for women who are not good at bitter taste of beer, I think it is a perfect beer, so I would like to expect it to be sold nationwide. The design of the beer bottle was also cute. “Roadside Station Takehara” sells a lot of locally grown vegetables, and many Takehara citizens enjoyed shopping even in the morning. I liked the bright andread moreMarch itinerary in Japan Day 3 (Hiroshima Meal edition)

blackthroat seaperch
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 3 (Hyogo, Tottori Meal edition)

By ninjakotan

February itinerary in Japan Day 3 (Hyogo, Tottori Meal edition) (Friday, February 25) Table of contents 1. Oishiya Shokudo 2. Aji-goyomi Anbe 3. Goen   1. Oishiya Shokudo I had brunch at Oishiya Shokudo after finishing the walk in Toyooka city. Oishiya Shokudo is a Taishu Shokudo (cheap restaurant) that has been opened in front of Toyooka Station since the early Showa period. It is a typical Taishu Shokudo inside and outside the restaurant. It’s open from 8am to 9pm, so I think it’s a popular Taishu Shokudo for people who arrive at Toyooka Station or depart from Toyooka Station. A very elderly couple was cooking and serving. Being very old, it is slow to move and takes a long time to cook and serve. I think that is also a good part of Oishiya Shokudo. I ordered “Oden” and “Crab bowl” at Oishiya Shokudo. “Oden” has been stewed in an oden pot, so it came out soon. It was a delicious “oden” with the taste soaked in the ingredients. I waited for about 20 minutes until it came out after ordering the “Crab bowl”. The impression is that it took a long time. However, the taste of “crab bowl”read moreFebruary itinerary in Japan Day 3 (Hyogo, Tottori Meal edition)

Kaminari Sushi
Categorieslocal cuisine October Itinerary in Japan the season of fish and shellfish

October itinerary in Japan Day 7 (Hyogo Day 1 Meal edition)

By ninjakotan

October itinerary in Japan Day 7 (Hyogo Day 1 Meal edition) (Tuesday, October 26)   Table of contents 1. Breakfast “Ekisoba” 2. Lunch “Tacopy” 3. Dinner “Kaminari Sushi”   1. Breakfast “Ekisoba” For breakfast in Himeji, I had “Tempura Ekisoba” (Yen380) at “Ekisoba“. “Ekisoba” is a rare type of noodle that combines yellow ramen noodles with Japanese-style soup. In 1949, “Maneki Shokuhin” started selling “Ekisoba” at the platform of Himeji Station. It can be said that it is the local food of Himeji citizens. I’m a former Himeji citizen, so when I come to Himeji, I want to eat. As I introduced before, it is said that Ekiben was originally sold at Himeji Station by Maneki Shokuhin in 1888 (Meiji 21). You can see that “Maneki Shokuhin” is a company that has come up with various ideas since its establishment.   2. Lunch “Tacopy” I had Akashiyaki-style “Takoyaki” (Yen450 for 10 pieces) and “Himeji Oden” at “Tacopy” on the first basement floor of Himeji Grand Festa. The name of “Tacopy” has changed several times, but it has been in the basement of the station building of Himeji Station for a long time. The main restaurant is Takoyaki, but it offersread moreOctober itinerary in Japan Day 7 (Hyogo Day 1 Meal edition)

snow crab
Categorieslocal 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)