While siteseeing in Nagasaki, we had a wonderful local food – Nagasaki Kakuni Manju. Basically, it is a bun with a very fatty chunk of BBQ’d pork inside. It was around 350 yen, but it was worth it. Yummy!
Kinwashi Tour Japan Thread
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How to cook Goya Chanpuru
Information
Goya Chanpuru is popular Okinawa food with Goya, a bitter gourd.This is Goya. Also called Nigauri. It has strong bitter taste, but also very healthy.Detail
Ingredients
Goya
Soft Tofu
Eggs
Pork
Oyster Sauce
Salt & Papper
Sesame Oil
Remove extra water from Tofu.
Use kitchen paper and rap it like this.
Next Goya. Cut the top and cut it half.
Remove its seeds with a spoon.
Use only half of this skin.
Cut the top and slice it into 4mm wide.
Put Goya into salt water for 10 min.
Cut pork into one bit side and add salt & papper.
Remove Goya from the water and cut extra water out.
Cut Tofu into one bit size.
Let's cook. First heat a pan and add sesame oil.
First Pork.
When pork is cooked well, add Goya and mix them well.
Add salt & papper.
Pour Oyster sauce around the ingredients.
Add Tofu and mix them softly.
Use strong heat and let water go.
Remove the ingredients to a dish for now.
Mix two eggs. Remove this white pieces.
Add Sesame oil on a pan, and make half a cooked scramble egg.
Add the ingredients back into a pan and cook them together.
Check out and adjust the taste.
That's all. -
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Nagasaki got this.
Nagasaki Kakuni Manju
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Kakuni Manju~ is a steamed bun with a fatty chunk of barbequed pork inside.
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What is this?
source
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Over here they said its the best,
have you try anyone of this.
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�the KarukanManjyuu in summer / the Karukan in winter】
The most representative souvenir for Kagoshima tourism is the Karukan. It is a traditional sweets that was born in Kagoshima. It made from full of the yam and sugar. The Karukanmanjyuu within bean jam is the mainstream out of Kagoshima Prefecture, but the Karukan without bean jam is also eaten as same as the KarukanManjyuu in Kagoshima. Its shape is a square plank and it looks like a white sponge cake. When it is casted square, the part of edge occur to cut down. It is considered a waste, but it is tasty. The edge occur a little, so it is seldom found out at the Karukan shop. The shop sometimes put on sale or give as a gift for the Karukan. If you know the taste of an edge of the Karukan, You are a well-informed in Karukan.
Generally both of the Karukan and the KarukanManjyuu are eaten all season. But a high rank shop recommand another one for gift every season. The Karukan is good in a winter, and the KarukanManjyuu is good for a summer. The reason is that the look of Karukan is different in a season.
A manufacturer buy all yam as a materials in winter. In summer 6 month past from winter and temperature is high, so some yellow stain apper on the surface of the Karukan. It is of course harmless because of the natural color of the yam. But it is too remarkable for the gift because of the white shape. However they never use remarkable and don't refrigerat. They favorite the natural Karukan. Then they recommand the KarukanManjyuu in summer and recommand the Karukan in winter. I think that the yellow stains are remarkable because of the bean jam, and they do so.
The look is important for gift, but no annex and no bleach is best for our health, isn't it?http://www.karukan-aoyagi.com/
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