Know Kinwashi,
so you must know Kinman.
That why this thread is so popular.
Like Kinman.
don't believe see this video.
alway you need 28 pieces.
to tell.
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your answer.
from Yamagata.
Yonezawa-gyu.
During Edo epoch (XVII century), there were less meat-eaters. But in Meyji epoch (XIX century) one Englishman has brought a cow of this type to the town called Yonezawa (Yamagata prefecture). So now this type is called Yonezawa gyu. In the beginning the manufacture of these cows has been located in Yokogama. All the foreigners in Japan used to live there. The first auctions have opened there. These auctions used to sell this meat. The weight of newborn calf is about 280 kg. In a 32 months it should weight 650 kg. Yonezawa gyu is good for cookingsukiyaki. Tasty dish called yakiniku is very widespread and served in hotels, for example.
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Oma Maguro is considered the very best tuna in Japan for sushi and sashimi. It is taken in the Tsugaru Strait between Honshu and Hokkaido via the ipponzuri, literally ‘one line catching’ method of fishing, using live bait on a single hook and line. Oma Maguro weigh several hundred kilos and the largest taken on record is 440 kg! The highest price ever paid for a tuna at Tokyo’s Tsukiji Market was for an Oma Maguro that weighed 202 kgs and sold for about $200,000 USD in 2001. Oma Maguro is famous for its fat content and exquisite marbling which looks nearly identical to Japan’s famous wagyu beef in which the cows are fed beer and apples and massaged by humans. This makes it prized for the best sushi and sashimi.
Oma Maguro Toro Sashimi
What are Maguro and Toro?
http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-maguro-tuna/
Have you ever heard about Hata-hata or Buriko? Hata-hata is a prefectural fish in Akita. Every Akita people know about this fish, but I shouldn't say every Akita people like it.source
A popular traditional cuisine of Akita is kiritanpo, usually eaten during mid-September to March, but particularly in November when gluten cakes from newly harvested rice arrive on the market. Kiritanpo is cooked rice that is kneaded and then toasted on a skewer. It is then cut into 5-cm lengths and cooked in a pan with burdock, Chinese leeks, maitake mushrooms and other seasonal vegetables as well as Japanese parsley and chicken. You must experience this unique taste from Akita. Originally designed as a portable meal carried by woodcutters and hunters working in the mountains, its name comes from its shape, which resembles a tanpo-yari (leather spearhead sheath enclosing a cloth ball filled with cotton).
This interesting.
What is this?
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Could it be this, something similar.
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Unwrapped to find a golden rice dumpling…. Think now I know why people make this “kee zhang”.
We also got this in Japan.
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The above is called Geppei.
What is Geppei, Aiya just mooncake...lah
Yokohama you see this.
What is this?
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