sardine - NINJA KOTAN

Seafood in season in June We will introduce the fish and shellfish that will be in season in June by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only. Table of contents 1. Fish and shellfish that are in season in June (whole Japan) 2. 1st place Miyagi prefecture (9 types) 3. 2nd place Nagasaki prefecture (8 types) 4. 3rd place Hokkaido (7 types) 5. 3rd place Shimane prefecture (7 types) 6. 5th place Ehime prefecture (6 types) 1. Fish and shellfish that are in season in June (whole Japan) The number of fish and shellfish that will be in season in June is 33 out of the 87 species surveyed, which is the second highest in a year. The following is a list of 33 types of fish and shellfish in no particular order. Fish horse mackerel, conger eel, sweetfish, chicken grunt, sardine, marlin, barracuda, flatfish, filefish, great amberjack, sillago, silver-stripe round herring, spanish mackerel, striped jack, Japanese sea bass, loach, flyingread moreSeafood in season in June

09May, 20222022年5月3日

the season of fish and shellfish

Seafood in season in May

By ninjakotan

Seafood in season in May We will introduce the fish and shellfish that will be in season in May by dividing them into the whole of Japan and the prefectures ranked at the top. Please note that the season may vary depending on the region and year depending on the landing conditions due to climate change, so please consider it as reference data only. Table of contents 1. Fish and shellfish that are in season in May (whole Japan) 2. 1st place Miyagi prefecture (8 types) 3. 2nd place Nagasaki prefecture (7 types) 4. 3rd place Hyogo prefecture (6 types) 5. 3rd place Shimane prefecture (6 types) 6. 5th place Hokkaido (5 types) 7. 5th place Mie prefecture (5 types) 8. 5th place Fukuoka prefecture (5 types) 1. Fish and shellfish that are in season in May (whole Japan) The number of fish and shellfish that will be in season in May is 24 out of the 87 species surveyed, which is the second lowest in a year. The following is a list of 24 types of fish and shellfish in no particular order. Fish horse mackerel, conger eel, chicken grunt, sardine, bonito, flatfish, silver-stripe round herring, spanishread moreSeafood in season in May

03Feb, 20222022年1月4日

local 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

23Nov, 20212022年3月29日

local 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)

13Oct, 20212022年3月29日

Itinerary Ideas local cuisine September Itinerary Ideas the season of fish and shellfish

September itinerary in Japan Day 1 (Miyagi Day 1 Meal edition)

By ninjakotan

September itinerary in Japan Day 1 (Miyagi Day 1 Meal edition) (Sunday, September 26) Table of contents Lunch Snack Dinner Lunch This time, I ate “Gyutan-yaki“, which is a “Local dishes loved by the nation”, for lunch. Since I arrived at Sendai station early, I went around the sightseeing spots at “Loople Sendai” first, got off at Jozenji-dori City Hall, and ate Gyutan-yaki set meal (beef tongue set meal) at the nearby “Umami Tasuke”. “Umami Tasuke” is the origin of Gyutan-yaki, and even now, beef tongue is grilled over charcoal. The charcoal-grilled firepower is strong, so it will be ready within 5 minutes of ordering. I think it’s worth just looking at the beef tongue chunks at the counter. It was about the size of a tire. Of course, the taste of beef tongue was delicious. I’ve been to Sendai several times, but it was a restaurant I’ve never been to. This is a recommended restaurant. I would like to revisit. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf Snack For dessert, I ate “Zunda mochi” at “Tea-dokoro Aoba Namiki Tamazawa” (S-PAL Sendai store main building B1F, Sendai station basement). Of course, “Zunda mochi” is a local dish of Miyagi prefecture. It is aread moreSeptember itinerary in Japan Day 1 (Miyagi Day 1 Meal edition)