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

Summary of July itinerary in Japan (Hokkaido)

By ninjakotan

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)

grilled whelks
CategoriesJuly itinerary in Japan local cuisine the season of fish and shellfish

July itinerary in Japan Day 1 (Hokkaido Meal edition)

By ninjakotan

July itinerary in Japan Day 1 (Hokkaido Meal edition) (Saturday, July 2)   Table of contents 1. Local cuisine Nabekyu 2. Izakaya Buu 3. Tsubu-yaki Kadoya   1. Local cuisine Nabekyu Our first meal on this trip to Hokkaido was at NabeKyu, a local restaurant in Lake Akan. I entered the restaurant just before 11:20 a.m., but it was already more than half full. It is a very popular restaurant. My main goal at “Nabekyu” was sashimi of Lake Akan’s specialty, Hime-masu (kokanee), which is only available from May to July. However, in 2022, the Hime-masu fishing season ended a few weeks in May, and no sashimi was offered. It was a pity because I visited Lake Akan with the top priority of Hime-masu sashimi. However, grilled Hime-masu was on the menu, so I ordered it. The grilled salted Hime-masu had a very elegant taste and was very easy to eat. As I wrote in my BLOG on July 24th, Hime-masu is a landlocked form of Sockeye Salmon. In the Ainu language, it is called kapacep. It is native to Lake Akan and Lake Chimikeppu (Abashiri County, Hokkaido). Since I was unable to try the sashimi of Hime-masu, I orderedread moreJuly itinerary in Japan Day 1 (Hokkaido Meal edition)

whole sweetfish sushi
CategoriesJune itinerary in Japan local cuisine the season of fish and shellfish

June itinerary in Japan Day 3 (Kyoto, Aichi Meal edition)

By ninjakotan

June itinerary in Japan Day 3 (Kyoto, Aichi Meal edition) (Friday, June 10)   Table of contents 1. Restaurant Kitamura 2. Cafe Milan 3. Takeyoshi 4. Sumiyoshi, Kabuto, Izakaya Tsuruhachi   1. Restaurant Kitamura I had a late breakfast before my stroll at “Miyama’s Thatched Village (Kayabuki no sato)”. I ordered “mori soba” (Yen 840), “rice with raw egg” (Yen 320), “dish simmered in regional chicken liver” (Yen 430), and “dish simmered venison with ginger” (Yen 430) at “Restaurant Kitamura“. “Mori soba” is most popular buckwheat noodle at “Restaurant Kitamura”. It is made from buckwheat flour harvested in Miyama and ground on a millstone. The soba noodles are handmade in the restaurant every day. Despite being handmade soba, the noodles were very thin and made me feel that they were well worked. The amount of Soba was a little small, but it was a very tasty “mori soba”. The “rice with raw egg” was made with freshly caught local eggs, and the rich yolk of the egg was delicious and irresistible. The chicken and venison used in the “dish simmered in regional chicken liver” and “dish simmered venison with ginger” were also caught in Miyama. The meat is locally produced,read moreJune itinerary in Japan Day 3 (Kyoto, Aichi Meal edition)

mackerel sushi
CategoriesJune itinerary in Japan local cuisine the season of fish and shellfish

June itinerary in Japan Day 1 (Osaka Meal edition)

By ninjakotan

June itinerary in Japan Day 1 (Osaka Meal edition) (Wednesday, June 8)   Table of contents 1. Soraben 2. Okonomiyaki “Abeton” 3. Sushi “Abaraya”   1. Soraben For breakfast on June 8, I had a “Soraben (Sky bento)” at Haneda Airport. This trip to Osaka/Kyoto has nothing to do with Fukuoka Prefecture, but I bought a “Yamaya Mentai Saizen” (Yen 1,350) from Fukuoka Prefecture. The “Yamaya Mentai Saizen” is one of the more expensive “Soraben” sold at Haneda Airport. However, when I opened the lid of the bento, I found that the coloring was very plain. I was disappointed after opening the lid, because I think coloring is very important for both “Ekiben” and “Soraben”. The taste was good, but it was not good enough to make up for the very plain coloring. Considering the price, I felt that it was a very overpriced “Soraben”. I knew I shouldn’t have bought a Fukuoka bento at Haneda Airport.   2. Okonomiyaki “Abeton” After sightseeing at Shitennoji Temple, I had okonomiyaki at “Abeton“, which is located a little more than 5 minutes away on foot. “Abeton” is located in an underground shopping mall called “Abechika”. It is located on the Shitennoji Templeread moreJune itinerary in Japan Day 1 (Osaka Meal edition)

Nishiki sushi
Categorieslocal cuisine May itinerary in Japan the season of fish and shellfish

May itinerary in Japan Day 2 (Kumamoto Meal edition)

By ninjakotan

May itinerary in Japan Day 2 (Kumamoto Meal edition) (Wednesday, May 18)   Table of contents 1. Hitoyoshi Ryokan 2. Yorifuji 3. Nishiki sushi   1. Hitoyoshi Ryokan Breakfast on May 18th was served at the accommodation “Hitoyoshi Ryokan“. I love breakfast at hot spring inns. Even though it’s breakfast, it’s great to be able to eat many kinds of side dishes. Also, the color of the small bowl containing many kinds of side dishes is beautiful. The breakfast at Hitoyoshi Ryokan was one of the best breakfasts I have ever had at a hot spring inn. I ate dried sweetfish for the first time. The Kuma River, which runs beside Hitoyoshi Ryokan, is famous for catching delicious sweetfish. The opening date for sweetfish fishing is June 1, so it’s a pity that I could only eat dried sweetfish this time. Next time, I wanted to revisit Hitoyoshi during the sweetfish fishing season. When I left the breakfast venue of “Hitoyoshi Ryokan”, beautiful flowers were laid. I was happy with the fresh flowers that matched the atmosphere of “Hitoyoshi Ryokan”. “Hitoyoshi Ryokan” is a wonderful ryokan, and the services of the landlady and female employees were also pleasant. The complaintread moreMay itinerary in Japan Day 2 (Kumamoto Meal edition)

meal
Categorieslocal cuisine May itinerary in Japan the season of fish and shellfish

May itinerary in Japan Day 1 (Kumamoto Meal edition)

By ninjakotan

May itinerary in Japan Day 1 (Kumamoto Meal edition) (Tuesday, May 17)   Table of contents 1. Uemura Unagiya (Eel restaurant) 2. Sengetsu Shuzo 3. Hitoyoshi Ryokan   1. Uemura Unagiya (Eel restaurant) The first meal of this trip to Kumamoto was at “Uemura Unagiya“. “Uemura Unagiya” is a long-established eel restaurant that was founded in 1908 and has a history of more than 100 years. It has also been selected as one of the “100 famous tabelog restaurants”. It is the only “100 famous tabelog restaurants” in Hitoyoshi City. The restaurant opens at 10 am and the opening time is very early. I entered the restaurant at 11:00 am, but there were already several pairs of customers sitting in their seats. I ordered “Uzaku (vinegared eel and cucumber)” (Yen 800), “Eel Liver” (Yen 1,000), and “small Unaju (broiled eel served over rice in a lacquered box)” (Yen 3,200) at “Uemura Unagiya”. The taste of “Uzaku” was above average, but the “liver of eel” and “shige of eel” were excellent. As you can see in the picture, the volume of “eel liver” was as large as 20 eels. I think it’s the first time in my life that I’ve eatenread moreMay itinerary in Japan Day 1 (Kumamoto Meal edition)

Japanese tiger prawn
Categoriesthe season of fish and shellfish

Seafood in season in June

By ninjakotan

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

Bonito no tataki
CategoriesApril itinerary in Japan Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish

Summary of April itinerary in Japan ( Kochi, Ehime )

By ninjakotan

Summary of April itinerary in Japan ( Kochi, Ehime )   I traveled to Kochi and Ehime prefectures from April 18th (Monday) to April 21st (Thursday). On this trip, I was able to eat a lot of seasonal seafood such as first bonito of season and local dishes such as Uwajima Tai-meshi. In addition, I was able to visit many wonderful tourist destinations such as national treasures, national important cultural properties, and national Important Preservation Districts for Groups of Traditional Buildings. This is the April Japan itinerary that I highly recommend to everyone. Here is a summary of this trip and some notes. As I repeat every time, this itinerary was also created with the purpose of “eating out seasonal fish and shellfish and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, I aimed to visit as many tourist spots as possible, such as national treasures, national important cultural properties , and national Important Preservation Districts for Groups of Traditional Buildings.   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. Travelread moreSummary of April itinerary in Japan ( Kochi, Ehime )

sashimi
CategoriesApril itinerary in Japan local cuisine the season of fish and shellfish

April itinerary in Japan Day 3 (Ehime Meal edition)

By ninjakotan

April itinerary in Japan Day 3 (Ehime Meal edition) (Wednesday, April 20)   Table of contents 1. JR Hotel Clement Uwajima “Sirene” 2. Local cuisine “Hozumi-tei” 3. Izakaya “Oiri-tei” 4. Yakiyaki Iron Plate Grill “Himawari Ichibancho Train Street Store”   1. JR Hotel Clement Uwajima “Sirene” I had breakfast at the restaurant “Sirene” of “JR Hotel Clement Uwajima” which was near the hotel where I was staying on April 20th (Wednesday). We can eat Uwajima’s unique meals using local ingredients such as “Uwajima Tai-meshi”, “Kama-age shirasu (straight-from-the-pot young sardine which is freshly boiled) “, “Grilled dried local fish”, and “local vegetables” since the morning at “Sirene”. Even those people who are not staying at JR Hotel Clement Uwajima can have breakfast at “Sirene”. I had “Tai-meshi Breakfast Set” (Yen 1,800 including tax) that I hadn’t eaten since I came to Uwajima. “Uwajima Tai-meshi” is the “100 selections of local cuisine” in Ehime prefecture selected by the Ministry of Agriculture, Forestry and Fisheries. “Uwajima Tai-meshi” is a dish of red sea bream sashimi caught in the Uwa Sea, mixed with soy sauce, raw eggs, seaweed, etc. over rice. Simply put, it is a raw egg over rice with sashimi of red searead moreApril itinerary in Japan Day 3 (Ehime Meal edition)

Tanaka Fresh Fish Store
CategoriesApril itinerary in Japan local cuisine the season of fish and shellfish

April itinerary in Japan Day 1 (Kochi Meal edition)

By ninjakotan

April itinerary in Japan Day 1 (Kochi Prefecture Meal edition) (Monday, April 18)   Table of contents 1. Hirome Market Chinmi-do 2. Craft beer TOSACO 3. Tanaka Fresh Fish Store 4. Okamura Kamaboko store 5. Izakaya Kihachi   1. Hirome Market Chinmi-do I had to wait for about 2 hours for the limited express train from Kochi Station to Tosakure Station, so I had breakfast at “Chinmi-do” in “Hirome Market“. “Hirome Market” is open from 10 am to 10 pm, so it is a very convenient market for tourists. “Chinmi-do” is the largest store in “Hirome Market”. They have so many seafood and food of the mountains that are unique to Kochi that we can’t imagine them in the market. I ate “Noresore”, “Dorome (raw whitebait)”, “Crab innards”, “Whale sinewy meat”, “Grilled mackerel sushi” and drank a sake “Senchu Hassaku”. “Noresore” is a fry of conger eel (juvenile conger) and is a marine delicacy in Kochi prefecture. “Noresore” has a white and transparent body, and is also called a water fairy because of its mysterious appearance. The season for “Noresore” from Kochi prefecture is from February to May. In addition, “Noresore” is the name spread all over the country inread moreApril itinerary in Japan Day 1 (Kochi Meal edition)

sushi
Categorieslocal cuisine Others the season of fish and shellfish

Japanese food menu in English / Traditional Chinese with photos

By ninjakotan

Japanese food menu in English / Traditional Chinese with photos Translated Japanese food menu into English / Traditional Chinese menu. Not only sushi and ramen, but also yakiniku, yakitori, and local dishes, the total menu is about 800. I also posted as many food photos as possible. Only 2.1% of all restaurants and cafeterias in Japan have English menus (Source: Tabelog, 17,342 out of 821,508, as of the end of February 2022). With this, foreign tourists can only eat at restaurants for a small number of tourists restaurants which have English menus even if they come to Japan. We hope that this translation of the English / Traditional Chinese menu will allow foreigners who cannot read Japanese at all to order Japanese food at restaurants and cafeterias that have only Japanese menus. We created it to assist in ordering at restaurants and cafeterias that have only Japanese menus, so we dared to put Japanese first in the order of languages. We would like to make the menu better, so we are looking forward to your advice. I look forward to working with you.   主食、Staple food、主食 1, お寿司、Sushi、壽司 2, ご飯物、Rice dish 、米飯類 3, 雑炊、 Rice porridge、雜燴粥 4, お茶漬け、Rice in green tearead moreJapanese food menu in English / Traditional Chinese with photos

Myooin
CategoriesItinerary Ideas itinerary in Japan local cuisine March Itinerary in Japan the season of fish and shellfish

Summary of March itinerary in Japan (Hiroshima, Okayama)

By ninjakotan

Summary of March itinerary in Japan (Hiroshima, Okayama)   I traveled to Hiroshima and Okayama prefectures from March 22nd (Tuesday) to March 25th (Friday). I was able to eat a lot of seasonal fish and shellfish and local dishes, and visited wonderful tourist destinations such as World Heritage Sites, National Treasures, National Important Cultural Properties, and National Preservation Districts for Groups of Traditional Buildings on this trip. It was the most visited tourist destination in the four-day domestic trip so far. I was able to enjoy fresh seafood such as seasonal oysters and agricultural products unique to the production areas such as Kuwai (sagittaria rhizome, Fukuyama City) and Yellow Chinese chives (Kurashiki City), which are overwhelmingly produced in Japan on this trip. In addition, I was able to eat Hiroshima-style okonomiyaki and Onomichi ramen, which are typical local gourmet foods. This is the March Japan itinerary that I highly recommend to everyone. Here is a summary of this 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 itinerary in Japan 4.read moreSummary of March itinerary in Japan (Hiroshima, Okayama)

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

March itinerary in Japan Day 4 (Hiroshima, Okayama Meal ed.)

By ninjakotan

March itinerary in Japan Day 4 (Hiroshima, Okayama Meal ed.) (Friday, March 25)   Table of contents 1. Onomichi Ramen Iccho 2. Local cuisine Hamayoshi   1. Onomichi Ramen Iccho I returned to Fukuyama Station from Tomonoura, Myo-in and Kusado Inari Shrine, and had lunch at “Onomichi Ramen Iccho”. As I posted on the BLOG on April 19, there are two types of Onomichi ramen, and Hiroshi Iwaoka, the founder of the Shin-Yokohama Ramen Museum says, “Onomichi ramen should be called Onomichi / Fukuyama ramen.” Therefore, Onomichi ramen eaten in Fukuyama City can be called local ramen. Many customers lined up at “Onomichi Ramen Iccho” even after 13:00. There is no doubt that it is a popular ramen shop in Fukuyama City. With a high score of 3.62 in Tabelog, it is listed as the top ramen shop in Fukuyama City. I ordered “ramen” (Yen 650). The ramen of “Onomichi Ramen Iccho” was a typical “Onomichi ramen” with a lot of fatty upper part of roast pork floating in black soy sauce soup. The taste of ramen was one of the best ramen I ate recently. The noodles were a little soft at “Kukai” in Onomichi City the day before,read moreMarch itinerary in Japan Day 4 (Hiroshima, Okayama Meal ed.)

Hiroshima-style okonomiyaki
Categorieslocal cuisine March Itinerary in Japan the season of fish and shellfish

March itinerary in Japan Day 1 (Hiroshima Meal edition)

By ninjakotan

March itinerary in Japan Day 1 (Hiroshima Meal edition) (Tuesday, March 22)   Table of contents 1. Denko Sekka Ekimae Hiroba store 2. Beer stand Shigetomi 3. Takenoshita 4. Henkutsuya Main Store   1. Denko Sekka Ekimae Hiroba store After arriving in Hiroshima city, I went to the “Denko Sekka Ekimae Hiroba store” near Hiroshima station and ate Hiroshima-style okonomiyaki. “Denko Sekka Ekimae Hiroba store” is a popular restaurant that has been selected as one of the 100 Tabelog restaurants. Unlike regular Hiroshima-style okonomiyaki, the specialty is “Denko Sekka,” which wraps the okonomiyaki dough with fluffy eggs. I ordered “Denko Sekka” (Yen 1,100). It’s delicious, but in conclusion, I prefer the traditional Hiroshima-style okonomiyaki. However, I think it is just right for those who are tired of traditional Hiroshima-style okonomiyaki. I think that Hiroshima citizens who eat Hiroshima-style okonomiyaki every week need such a slightly unusual new version. Hiroshima-style okonomiyaki is a “Local dishes loved by the nation” of Hiroshima prefecture selected by the Ministry of Agriculture, Forestry and Fisheries. The biggest feature of Hiroshima-style okonomiyaki is “Kasane-Yaki (layered grill),” which is baked without mixing the dough and ingredients. It is said that Isao Ise of “Micchan” and Zenjiro Nakamuraread moreMarch itinerary in Japan Day 1 (Hiroshima Meal edition)

Octopus sashimi
Categoriesthe season of fish and shellfish

Seafood in season in April

By ninjakotan

Seafood in season in April We will introduce the fish and shellfish that will be in season in April 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 April (whole Japan) 2. 1st place Hyogo prefecture (9 types) 3. 2nd place Hokkaido (7 types) 4. 3rd place Miyagi prefecture (5 types) 5. 3rd place Fukuoka prefecture (5 types) 6. 3rd place Nagasaki prefecture (5 types)   1. Fish and shellfish that are in season in April (whole Japan) The number of fish and shellfish that will be in season in April is 25 out of the 87 species surveyed, which is the third lowest in a year. The following is a list of 25 types of fish and shellfish in no particular order. Fish horse mackerel, sand lance, bonito, flatfish, halfbeak, spanish mackerel, Japanese icefish, whitebait, sea bream, tuna, trout, black rockfish Shellfish round clam, asari clam, oyster, Japanese egg cockleread moreSeafood in season in April

snow crab
CategoriesFebruary Itinerary in Japan Itinerary Ideas itinerary in Japan local cuisine the season of fish and shellfish

Summary of February itinerary in Japan (Hyogo, Tottori, Shimane)

By ninjakotan

Summary of February itinerary in Japan (Hyogo, Tottori, Shimane trip)   I traveled to Hyogo, Tottori, and Shimane prefectures from Wednesday, February 23rd to Sunday, February 27th. I was able to eat a lot of seasonal fish and shellfish and local dishes, and I was able to visit wonderful tourist destinations such as national treasures and national important cultural properties on this trip. Since this trip was mainly on the Sea of ​​Japan side of Hyogo, Tottori, and Shimane prefectures, I was able to enjoy the fresh seafood of the Sea of ​​Japan such as live snow crab. In addition, I was able to fully eat food of the mountains such as “Botan nabe (wild boar meat hot pot)”. This is the February Japanese itinerary that I highly recommend to everyone. Here is a summary of this trip and some notes. I will comment repeatedly every time, but this itinerary was also created with the purpose of “eating out seasonal fish and shellfish and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, we aimed to visit as many tourist spots as possible, such as national treasures and national important cultural properties.   Tableread moreSummary of February itinerary in Japan (Hyogo, Tottori, Shimane)

Kani (crab) sushi
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 4 (Tottori Meal edition)

By ninjakotan

February itinerary in Japan Day 4 (Tottori Meal edition) (Saturday, February 26)   Table of contents 1. Kitaro beer and 20th century pear chu-hi at Tottori Sand Dunes 2. Ekiben / Kani (crab) sushi 3. Kurayoshi craft beer 4. Washoku Izakaya Shunmon 5. Ramen Yamato   1. Kitaro beer and 20th century pear chu-hi at Tottori Sand Dunes I drank a pale ale of “Kitaro Beer” at “Sakyu Center View Hill” while looking at Tottori Sand Dunes. “Kitaro Beer” is a Kitaro label version of the popular craft beer “Daisen G Beer“. “Daisen G Beer” is a beer manufactured by Daisen Brewery. At the foot of Daisen National Park (elevation 300m), beer is produced using underground water from Daisen and barley and hops from Daisen. The Kitaro label is affixed, but the contents are “Daisen G Beer”, so it was a very delicious beer. After drinking “Kitaro Beer”, I drank “20th century pear (Asian pear) Chu-hai”. “20th century pear Chuhai” is a pear chu-hai that uses 11% of Tottori’s 20th century pear juice. It is produced by Hayashi Kentaro Shoten in Tottori City. When I tried “20th century pear Chu-hai”, it tastes like 20th century pear. The harvest time forread moreFebruary itinerary in Japan Day 4 (Tottori 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)

snow crab
CategoriesFebruary Itinerary in Japan local cuisine the season of fish and shellfish

February itinerary in Japan Day 2 (Hyogo Meal edition)

By ninjakotan

February itinerary in Japan Day 2 (Hyogo Meal edition) (Thursday, February 24) Table of contents 1. Sasayama Castletown Hotel NIPPONIA 2. Ekiben “Buta meshi (Pork rice)” 3. Kanbei 4. Nakai   1. Sasayama Castletown Hotel NIPPONIA I had breakfast at Sasayama Castletown Hotel NIPPONIA. The breakfast using local ingredients such as “Yamanoimo (Japanese yam)”, which is a specialty of Tanba Sasayama, and Tajima beef was very delicious. It was a very satisfying breakfast. I felt it was better than the dinner French course the day before. Especially, “Yamanoimo (Japanese yam)” was very delicious. “Yamanoimo” from Tanba Sasayama has a round shape and is also called Yamatoimo. Compared to yam, it is much more sticky and has a good flavor. In autumn and winter, the Tanba region may be filled with thick fog called Tanba fog due to the temperature difference. This climate with a large temperature difference grows delicious “Yamanoimo”. The breakfast restaurant was the same place as for dinner. The restaurant was made by making good use of an old folk house, and the courtyard seen from the window was also wonderful. It was a very calm restaurant.   2. Ekiben “Buta meshi (Pork rice)” I bought an ekibenread moreFebruary itinerary in Japan Day 2 (Hyogo Meal edition)

Namero
Categorieslocal cuisine

Chiba Prefecture’s recommended local cuisine

By ninjakotan

Chiba Prefecture’s recommended local cuisine   Table of contents 1. “Futomaki zushi (Thick roll sushi)” 2. “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” 3. Other local dishes “Namero” 4. Other local dishes “San ga Yaki”   The recommended local dishes of Chiba prefecture are “Futomaki zushi (Thick roll sushi)” and “Seguro Iwashi no goma zuke (pickled anchovy in sesame)”. Both have been selected as one of the “100 Best Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.   1. “Futomaki zushi (Thick roll sushi)” The history of “Futomaki zushi (Thick roll sushi)” dates back to the late 1700s. Farmers in Chiba Prefecture have eaten “Taimaki Zushi” at annual events and ceremonial occasions such as festivals, peach festivals, cherry blossom viewing, and entrance ceremonies. “Futomaki zushi (Thick roll sushi)” is eaten all year round. It features a gorgeous design of the cross section when a thick roll is cut. However, sushi with flashy colors cannot be made at the funeral. Below is a photo of the Ministry of Agriculture, Forestry and Fisheries website.   2. “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” is a traditional food that preserves theread moreChiba Prefecture’s recommended local cuisine

red bream
Categoriesthe season of fish and shellfish

Seafood in season in Mar (No.2)

By ninjakotan

Seafood in season in Mar (No.2)   Table of contents 1. 5th place Aomori prefecture (5 types) 2. 5th place Ibaraki prefecture (5 types) 3. 5th place Chiba prefecture (5 types)   1. 5th place Aomori prefecture (5 types) Aomori Prefecture (5 types of fish and shellfish) was ranked 5th in the prefectures with the highest catches and types of fish and shellfish that are in season in March. Aomori Prefecture has been in the top 5 for 4 consecutive months since December. In Aomori Prefecture, the following five types of fish and shellfish are in season in March. Fish Japanese icefish, trout, pond smelt Shellfish scallop Other seafood spear squid “PRIDE FISH” Japan Fisheries Cooperatives has selected “Aomori Hokki-gai (Sakhalin surf clam)” (season: January-March) as the winter “PRIDE FISH” in Aomori Prefecture. As I wrote last time, I went to Misawa in December 2021 and ate “Misawa Hokki Don”. “PRIDE FISH” is said to be in season from January to March, but Misawa City’s “Hokki Don” can be eaten from December 1st to March 31st.   2. 5th place Ibaraki prefecture (5 types) Ibaraki Prefecture (5 types of fish and shellfish) was ranked 5th in the prefectures with theread moreSeafood in season in Mar (No.2)

Five-Story Pagoda
CategoriesItinerary Ideas itinerary in Japan January Itinerary in Japan local cuisine the season of fish and shellfish

Summary of January itinerary in Japan (Yamagata trip)

By ninjakotan

Summary of January itinerary in Japan (Yamagata trip)   I traveled to Yamagata prefecture (Tohoku region) from January 25th (Tuesday) to January 28th (Friday). On this trip, I was able to eat a lot of seasonal fish and shellfish and local dishes, and I was able to visit wonderful tourist destinations such as the national treasure and national important cultural properties. Although it was a trip within the same prefecture, Yamagata Prefecture had different cultures and food cultures depending on the region, so it was a very satisfying trip. This is the January itinerary in Japan that I highly recommend to everyone. In addition, I will report a summary of this trip and some notes.   Table of contents 1.”100 selections of local dishes” and “Local dishes loved by the nation” by this itinerary in Japan 2. Seasonal “PRIDE FISH” eaten in this Japanese itinerary 3. Travel precautions (local trains) for itinerary in Japan 4. Travel in a light style 5. January 25 (Tuesday) Day 1  6. January 26 (Wednesday) Day 2 7. January 27 (Thursday) Day 3 8. January 28 (Friday) Day 4   As I repeat every time, this itinerary was also created with the purpose of “eatingread moreSummary of January itinerary in Japan (Yamagata trip)

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

Summary of December itinerary in Japan (Aomori / Akita trip)

By ninjakotan

Summary of December itinerary in Japan (Aomori / Akita trip)   In Tohoku (Aomori and Akita prefectures), where I traveled from Saturday, December 11th to Tuesday, December 14th, I was able to eat a lot of seasonal fish and shellfish and local dishes, which was a very satisfying trip. This is the December Japan itinerary that I highly recommend to everyone. In addition, I was able to visit many wonderful tourist destinations such as national important cultural properties. 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” by this itinerary in Japan 2. Seasonal “PRIDE FISH” eaten in this Japanese itinerary 3. Travel precautions (local trains) for itinerary in Japan 4. Travel in a light style 5. December 11 (Saturday)  Aomori Prefecture Day 1 6. December 12 (Sunday)  Aomori Prefecture Day 2 7. December 13 (Monday)  Aomori Prefecture Day 3 8. December 14 (Tuesday)  Akita Prefecture Day 1   This itinerary was also created with the purpose of “eating out seasonal seafood and local dishes.” Food is the highest priority, and tourist destinations are the second priority. However, we aimed to visit asread moreSummary of December itinerary in Japan (Aomori / Akita trip)

Inaniwa udon
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 4 (Akita Day 4 Meal edition)

By ninjakotan

December itinerary in Japan Day 4 (Akita Day 4 Meal edition) (Tuesday, December 14th)   Table of contents 1.Kanbun Gonendo Akita store 2. Inaniwa Udon Mugendo Akita Ekimae Store 3. TO-MART 4. Akita local fish, large kamado rice Isabaya. 5. Akita sour   1. Kanbun Gonendo Akita store The meal on the 4th day (final day) of the Aomori / Akita trip was from “Inaniwa udon”. Inaniwa udon is one of the “three major udon noodles in Japan” along with “Sanuki udon” from Kagawa and “Mizusawa udon” from Gunma. In addition, instead of Gunma’s “Mizusawa Udon”, Nagasaki Prefecture’s “Goto Udon” is sometimes referred to as “three major udon noodles in Japan”. “Kanbun Gonendo” is a udon shop that offers raw noodles of “Inaniwa udon”, which is one of the few udon shop in Akita prefecture. It has also been selected as one of the 100 Tabelog restaurants. Of course I knew “Inaniwa udon” and had eaten it. “Inaniwa udon” with a smooth texture is my favorite. However, I didn’t know that “Inaniwa udon” is almost exclusively dried noodles. The reason why it is almost exclusively dried noodles is that it is difficult to spread because it has been eaten asread moreDecember itinerary in Japan Day 4 (Akita Day 4 Meal edition)

Hatahata
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 3 (Aomori / Akita Meal edition)

By ninjakotan

December Itinerary in Japan Day 3 (Aomori / Akita Meal edition) (Monday, December 13th)   Table of contents 1. Nakamiso 2. BRICK A-FACTORY 3. Craft beer 4. Toppin Pararinopu 5. Akita Kiritanpoya   1. Nakamiso While visiting sightseeing spots, I had miso ramen at “Nakamiso” in the basement of the Nakasan Hirosaki store. The unusual store name “Nakamiso” was changed to “Nakamiso” because it was “Miso Ramen” that was born in the basement of “Nakasan Department Store”. “Nakamiso” was originally called “China Doll”. It’s interesting to change the store name to a completely different name. The reason I went to “Nakamiso” was because I found an online article saying that “Nakamiso” is a favorite local dish of Hirosaki citizens. Certainly, when I went to “Nakamiso” in the basement of the Nakasan Hirosaki store, it was crowded with many customers even after 11 o’clock. When observing the orders of local customers, there were several people who asked for two small sizes of ramen with two flavors. Also, when I looked it up after the trip, it seems that “Nakamiso won the first place in the” 1st Hirosaki Ramen Project “held from December 2020 to February 2021.” Furthermore, in May 2021, itread moreDecember itinerary in Japan Day 3 (Aomori / Akita Meal edition)

Tsuyu Yakisoba
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 2 (Aomori Day 2 Meal edition)

By ninjakotan

December itinerary in Japan Day 2 (Aomori Day 2 Meal edition) (Sunday, December 12)   Table of contents 1. Kurayoshi 2. Cafe Buruman 3. Tsune Sushi   1. Kurayoshi I had meals in Kuroishi at the creative Japanese restaurant “Kurayoshi“. First of all, the impression of “Kurayoshi” was that it was the highest level restaurant in recent years for me. The food was delicious and the service of the waitresses was excellent. The store was renovated from a dozo store, so there was a profound feeling from the entrance. I entered the store at the same time as it opened at 11 o’clock, but after that, more and more customers came in. Isn’t it the most popular restaurant in Kuroishi? I was also surprised that the menu was surprisingly rich. When I looked it up to write this blog, “Kurayoshi” was also used as a shooting location in the Aomori PR video of Japan Airlines. First, I drank the craft beer “Aomori Ale” from Hirosaki City, Aomori Prefecture. “Aomori Ale” can only be drunk in Aomori Prefecture. Manufactured by Be Easy Brewing, a beer company founded in 2016 by former US Air Force Gareth Anson Burns. “Aomori Ale” is anread moreDecember itinerary in Japan Day 2 (Aomori Day 2 Meal edition)

Misawa Hokki Don
CategoriesDecember Itinerary in Japan local cuisine the season of fish and shellfish

December itinerary in Japan Day 1 (Aomori Day 1 Meal edition)

By ninjakotan

December itinerary in Japan Day 1 (Aomori Day 1 Meal edition) (Saturday, December 11th)   Table of contents 1. Kirakutei 2. Ajino Sapporo Onishi 3. Galetteria Da Sasino 4. Izakaya Osanai 5. BAR ENTER   1. Kirakutei As a late breakfast, I had “Misawa Hokki Don” at “Kirakutei” in Misawa City. The definition of “Misawa Hokki Don” is “uses Misawa Sakhalin surf clams (fished during the period from December 1st to March 31st when the ban on fishing is lifted)”, which is a local gourmet in Misawa City. I visited Misawa in November 2020, but I couldn’t eat it because it was before the ban on Sakhalin surf clam fishing was lifted. I really wanted to eat “Misawa Hokki Don” this time, so I’m glad I could. “Kirakutei” opened at 11 o’clock and I entered the store first. After that, more and more customers entered the store, and it was almost full after 11:10. It is a popular store. “Kirakutei” is in front of Misawa Station. “Misawa Hokki Don” (Yen 1,250) of “Kirakutei” is a two-color bowl of raw and boiled Sakhalin surf clams. The raw Sakhalin surf clams have a wonderful texture and sweetness, and the boiled Sakhalin surfread moreDecember itinerary in Japan Day 1 (Aomori Day 1 Meal edition)

sashimi
CategoriesOthers

Basic knowledge when foreigners go to Izakaya No.2

By ninjakotan

Basic knowledge when foreigners go to izakaya No.2   Table of contents 1. Izakaya is Japanese food culture 2. In cases only the Japanese menu 3. “Otoshi (Appetizer)” problem (1) Violation of the contract to serve food without order and collect the charge (2) It is not delicious to collect the fee (3) Served foods cannot eat for allergic or under religious precepts 4. What to do if the price is not written 5. Sake that goes well with seafood   3. “Otoshi (Appetizer)” problem It became a hot topic in Japan a few years ago. Still, when you go to an izakaya in Japan, the problems are “Otoshi (Appetizer)” and “Tsukidashi (Appetizer).” “Otoshi” is mainly in eastern Japan, and “Tsukidashi” is mostly in western Japan. Both refer to small dishes served regardless of the customer’s order. In particular, foreigners who do not know the system of “Otoshi” and “Tsukidashi” seem very dissatisfied. Moreover, it is a system that is more difficult to understand because many izakayas do not serve “Otoshi” and “Tsukidashi” to customers who do not order alcohol. In contrast, they serve “Otoshi” and “Tsukidashi” to customers who ordered alcohol.  I think the background of the “Otoshi” andread moreBasic knowledge when foreigners go to Izakaya No.2

Daiheizan ramen
Categorieslocal cuisine November Itinerary in Japan the season of fish and shellfish

November itinerary in Japan Day 5 (Fukuoka Day 3 Meal edition)

By ninjakotan

November itinerary in Japan Day 5 (Fukuoka Day 3 Meal edition) (Friday, November 19th) Table of contents 1. Originator Kawara soba “Takase” 2. MOJIKO BEER 3. Daiheizan Mojiko Main Store 4. Kagoshima highball 5. Izakaya Hikari   1. Originator Kawara soba “Takase” Immediately after arriving at Mojiko, I had the Kawara Soba Mentaiko Chazuke set (Yen 1,760 including tax) at the Originator Kawara Soba “Takase” on the 2nd floor of the Kaikyo Plaza West Building. Kawara soba is a local gourmet in Shimonoseki City, Yamaguchi Prefecture. Kawara soba began in 1962 when Shinichi Takase, who ran an inn in Kawatana Onsen, Shimonoseki, offered it as a dish for guests. After that, Kawara soba became a specialty of Kawatana Onsen and is served not only in Shimonoseki City but also in Yamaguchi Prefecture as a whole. Shinichi Takase was inspired by the story of an old man who used tiles to bake and eat wild grass and meat during long field battles at the Satsuma Rebellion (1877), and developed Kawara soba. Kawara soba is served with beef, Kinshi-tamago (thin omelette cut into strips), seaweed, Momiji-oroshi (grated daikon and chili) , and lemon on top of tea soba. The way to eat Kawararead moreNovember itinerary in Japan Day 5 (Fukuoka Day 3 Meal edition)

Special Kaisendon
Categorieslocal cuisine November Itinerary in Japan the season of fish and shellfish

November itinerary in Japan Day 4 (Fukuoka Day 2 Meal edition)

By ninjakotan

November itinerary in Japan Day 4 (Fukuoka Day 2 Meal edition) (Thursday, November 18) Table of contents 1. Ramen shop at Hakata Station 2. Kotobukiya Saburo 3. Hakata Issou Hakata Station East Main Store  4. Asahiken Kawabata store 5. Dive bar Hakata Katsuriki   1. Ramen shop at Hakata Station As I wrote in the BLOG two days ago, I went to Munakata Taisha on the fourth day of my trip to Nagasaki and Fukuoka. When I went to the platform of Hakata Station to catch the train to Munakata Taisha, there was a shop of “Hakata Ramen”. Usually, there are many soba and udon shops on the platform of the station, so I saw the “Hakata Ramen” shop for the first time. If I knew the existence of this ramen shop in advance, I ate it for breakfast, but I gave up because the train departure time was approaching. I love eating on the platform of the station. I have eaten standing noodles at many local stations such as “Shinshu Soba” at Nagano Station, “Kishimen” at Nagoya Station, and “Ekisoba” at Himeji Station. I posted about “Ekisoba” at Himeji Station in the Hokuriku / Kinki Travel Edition. Other thanread moreNovember itinerary in Japan Day 4 (Fukuoka Day 2 Meal edition)

live squid sashimi
Categorieslocal cuisine November Itinerary in Japan the season of fish and shellfish

November itinerary in Japan Day 2 (Nagasaki Day 2 Meal edition)

By ninjakotan

November itinerary in Japan Day 2 (Nagasaki Day 2 Meal edition) (Tuesday, November 16th)   Table of contents 1. BigMan Kyomachi Main Store 2. Sasaizumi 3. Gramophone   1. BigMan Kyomachi Main Store I returned to Sasebo City from Hirado City and ate Sasebo Burger for lunch at “Big Man Kyomachi Main Store”. Sasebo Burger is a local gourmet that the Ministry of Agriculture, Forestry and Fisheries has selected as a “Local dishes loved by the nation” in Nagasaki Prefecture. Sasebo Burger is said to have started around 1950 when restaurants in Sasebo heard recipes directly from the US Navy base and started making hamburgers around the US Navy base. According to the Japan Hamburger and Hamburger Association, Sasebo is Japan’s “The land of hamburgers”. Sasebo burger has a rule that “a hamburger made by hand at a store in Sasebo city after receiving an order”. Roughly speaking, it is a handmade gourmet burger made in Sasebo. Therefore, the ingredients and sizes vary from store to store. As mentioned above, Sasebo has a history of hamburgers, but the name “Sasebo Burger” began to be used around 2004. Therefore, it can be said to be a local gourmet as part ofread moreNovember itinerary in Japan Day 2 (Nagasaki Day 2 Meal edition)

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

Summary of October itinerary in Japan (Hokuriku / Kinki trip)

By ninjakotan

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)

blue king crab
CategoriesItinerary Ideas local cuisine the season of fish and shellfish

September itinerary in Japan Day 6 (Hokkaido Day 1 Meal edition)

By ninjakotan

September itinerary in Japan Day 6 (Hokkaido Day 1 Meal edition) (Friday, October 1)   Table of contents Lunch Dinner Izakaya “Nebokke” “Nemuro Hanamaru”   Lunch “Izakaya Hakoya” I ate a large serving of seafood bowl (Yen 1,200 yen+ Yen100) at “Izakaya Hakoya”, which is a 1-minute walk from Goryokaku Tower. “Large serving of seafood” is a large serving other than rice in a seafood bowl. “Izakaya Hakoya” is a popular restaurant that is visited by many local Hakodate citizens. I went to the store at 11:15 after visiting Goryokaku, but it was almost full. The store opens at 11:00. As you can see in the photo, the seafood bowl at “Izakaya Hakoya” was a delicious seafood bowl with lots of ingredients. This is a restaurant that we would like everyone to visit when exploring Goryokaku. In addition, “Hakoya” seems to be also at Hakodate Airport. I decided to eat “Uni-Ikura-don (sea urchin salmon roe bowl)” which was planned to be eaten for lunch in the itinerary for breakfast the next day. https://edokagura.com/en/local-cuisine/503/   Dinner Izakaya “Nebokke” After enjoying the night view from Mt. Hakodate, I ate seafood at the izakaya “Nebokke”. Nebokke is an atka mackerel that settles onread moreSeptember itinerary in Japan Day 6 (Hokkaido Day 1 Meal edition)

Zunda mochi
Categorieslocal cuisine the season of fish and shellfish

September itinerary in Japan Day 2 (Miyagi Day 2 Meal edition)

By ninjakotan

September itinerary in Japan Day 2 (Miyagi Day 2 Meal edition) (Monday, September 27)   Table of contents Lunch Snack Craft beer Dinner   Lunch I ate “Miyagi no Sachi Nigiri” set at Matsushima’s sushi restaurant “Sushi -Kou”. It was a sushi set made entirely of sushi ingredients from Miyagi prefecture, so I was grateful for the purpose of eating seasonal seafood and local dishes. In particular, it was good to be able to eat “abalone” that I hadn’t eaten since I came to Miyagi prefecture. Also, I was very happy because I was able to eat “shark fin sushi” made from sharks, which has the highest catch in Miyagi prefecture. I think I ate shark fin sushi for the first time, but it was very delicious. “Sushi -Kou” is a sushi restaurant in Matsushima that we can recommend to everyone. However, I later learned that there are more delicious sushi restaurants in Shiogama, where the fishing port is located, so I wanted to eat sushi in Shiogama next time.   Snack I had “Zunda mochi” and matcha at Kanrantei. It makes me happy to eat “Zunda mochi” while looking at the beautiful Matsushima Bay. We highly recommend taking aread moreSeptember itinerary in Japan Day 2 (Miyagi Day 2 Meal edition)