kinwashi

23 Sep 13, 21:02

Kirishimashuzo top > what information good flat Samurai vinegar Hinata: I have> ground which sincerity

It is a point to prevent drying, is to cut a longer stem first. Colorful Hyuga full nature of the sea and the mountains. In this area, flat Samurai vinegar ancient are grown. I dates back to the end of the Edo period to the beginning. At that time, there was a long flat Sokabe Samurai, who in the old village Tomitaka Nishikawa-nai, which is the predecessor of the Hyuga, farmer.Grow oranges good vinegar smell anything you find in the garden, flat Samurai's, seems to have imparted to neighboring farmers by grafting it. Then, It is said flat Samurai vinegar is widespread.
Shipment of outdoor culture starts from the 6th August, this time of the September peak of harvest. It is blessed with a good harvest in the daylight hours, it would become also about four hundred pieces of the real in one tree this year. Good rice's producers "are flat Samurai vinegar outdoor-grown, fragrant. Had to do compared to the greenhouse" he said. Skin is thin, seed is small, with plenty of flesh has clogged the minute, the feature is that it is easy to use for cooking.
Received the blessing of the sun in the land of origin, flat Samurai vinegar grows lush.Its fragrance is refreshing indeed, when I put the mouth is daring the rich fruit juice, moderate acidity will take care of the blow of the lingering summer heat fatigue. And vinegared, or focuses on grilled fish, or floating on shochu, a condiment or in the skin, the comfort exactly. Hinata "flat Samurai vinegar" is goodies to me stirs the appetite casually.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

In JA sun, we are focusing on the production and sales of flat Samurai vinegar as Hinata specialty products.Dressing and flat Samurai vinegar juice is also recommended. By all means, please try to taste! Contactã€€ JA Hinata farming Center TEL.0982-52-6217

kinwashi

23 Sep 13, 21:04

I have been harvesting rice this one love this one. Organic vegetables to make a prosperous Aya. I'm going to production of "only hid Aya" eringi of feelings in this town is surrounded by laurel forest.
Temperature control and hygiene is very important king oyster mushroom cultivation. Mr. Young-weight producers "various germs to breed, it was a series of failed development may not proceed initially" he said. At the end of trial and error, I realized cultivation in full chemical-free. In addition, we especially watchful in the medium, and adds the M-Stone powder sawdust full of minerals produced prefecture north cedar. Has the effect of removing the impurities Elvan. In addition, the minerals such as potassium, magnesium-containing flavor component of king oyster mushroom is the increase. eringi thus made â€‹â€‹was named "princess Aya was only" after the figure winsome feminine and Aya of production area.
Aya princess bamboo play an active part in various dishes, but unglazed recommended to fully taste the flavor, the texture. Freshness is the rainy season full of just a charcoal fire and burn quickly. Please with salt and lemon juice to your liking. Juiciness, shochu go just just amazing texture and with the elasticity. In supporting roles in the leading role of the table, "only I hid Aya" Aya of the goodies you gleaming.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

Everyone of Shigenaga Aya mushroom farm shop

In Shigenaga Aya mushroom farm shop, people 54 people, has been making a delicious mushroom. You can also beside, taste the cuisine of mushrooms freshly caught. By all means, please come to play. Contactã€€ Aya Shigenaga mushroom farm shop TEL.0985-77-3488

kinwashi

23 Sep 13, 21:05

Kirishimashuzo top > what good information bell marron of Kawaminami City: that I have> land which cordiality

It is a tin full of the love of marron. Tsuno town and Kawaminami town at the foot of the Osuzuyama. This rich natural ground, everyone of tin marron Production Committee is lovingly, we are ripe chestnut pumpkin production of "bell marron".
Bell Maron, pumpkin is getting the goods brand origin certification in November 2002 as a "Miyazaki Yoshu pumpkin". It was named "bell marron" because I grew up at the foot of the tail bell, and has a sweet taste and smell like chestnuts. In order to mature, harvested from pollination to require a period of about 50 days longer than the other pumpkin. However, because the growth is highly dependent on the weather, is struggling with the endless to and the life of tin marron to "ripe". Because it is thick, but are ripe, as fire is very fast, tin marron made â€‹â€‹over a period of time and effort is, everyone in the Production Committee "if Atatamere,. Is ready to eat the overjoyed soon" he said. It is also delicious baked even if you cooked food, but I feel even more sweetness and aroma of the material itself and eat steamed. If you bite, fragrance and sweetness, such as chestnut spread in the mouth, it seems to eat dessert at all. Blessed with the weather, it is likely to eat delicious bell Maron this year. Tail bell "bell Maron" is, goodies that overjoyed smile spill.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".

Currently, tin Maron are produced by the producer of 47 names. Every morning, eating a bell Marron, we are fair.Everyone, please try to eat the bell Marron by all means! Contactã€€ JA tail tin central office TEL.0983-27-0583

"Post the 8th July 2007"

kinwashi

23 Sep 13, 21:06

Kirishimashuzo top > what information good herbs eel Miyazaki: I have> ground which sincerity

The good go is distinguished. Miyazaki Prefecture, boasts the production of eel third in Japan. And most of them are produced in Sadowara capital Shintomi.
Eel of the feelings of "Herb eel" is farming in addition to eel common in Miyazaki. Bait used in farming "Herb eel" leaves of guava into what. That using this bait, and hard to disease immunity of eel increases. In addition, the habit of river fish-specific is also reduced. In addition, since the very susceptible the effects of water quality, eel Omori's that ". We ensure the water quality management".
Best to eat in grilled and baked in charcoal fire after all eel. Aroma of sauce dripping on the charcoal Stokes appetite. The far infrared rays, fire ways to the core, seen plump. Fat between the skin and the body becomes very fragrant, the affinity with the rice is the best.The eel, vitamins and protein that is easily lost in the summer is rich, it is the best food in the hot summer. Stuck to the farming environment and food of Miyazaki "Herb eel" is overflowing with goodies power.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

It has been the farming of herbs Eel yeoman field of 11 around the Miyazaki.Please taste means feelings eel plenty of stamina. Contactã€€ Corporation Omori freshwater TEL.0985-65-3000

kinwashi

23 Sep 13, 21:07

Kirishimashuzo top > what good information Sadowara eggplant in Miyazaki: that I have> ground which sincerity

It is an excellent eggplant our pride. Agricultural products rich Miyazaki Sadowara town facing the Hyuga.Everyone in Miyazaki Sadowara eggplant Study Group has been producing Sadowara eggplant here.
Crop area which can be food grown in the land, became synonymous with local production for local consumption. It is loved by a smooth taste, Sadowara eggplant, were grown as one of them.However, due to the low yield, I became a "vegetable of the illusion" disappeared from the over-the-counter gradually shapes and sizes are irregular. Such occasion, Toyama's Chairman wished the resurrection of eggplant delicious locally produced resume the six years before production. You can open a workshop set up a study group, or to the excellent stock selection every year, we conduct production activities diligently now. "There is hard, but., I want to go to cherish the property of. Region crop to everyone of the local taste" Toyama's talk with. I embarked again vegetables of attention, to the tradition rooted vegetables in the area.
Sadowara eggplant is well characterized, color and luster's reddish. It is easy to strip the skin, eggplant baked'll melt in the mouth meat fresh and Kaprun. Pleasant texture and sweetness of the eggplant spread fluffy is exceptional. Miyazaki "Sadowara eggplant" The goodies that pride and taste of the region is is put.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".

Everyone in Miyazaki Sadowara eggplant Study Group

In Miyazaki Sadowara eggplant Study Group has been formed in the production of the 10 units currently. Please try to eat all means delicious traditional! Contactã€€Miyazaki Sadowara eggplant Study Groupto Otawara TEL.0985-39-2788

kinwashi

23 Sep 13, 21:08

Kirishimashuzo top > what good information Takachiho Hinokage chestnut Hinokage: I have> land which cordiality

Beautiful chestnut was done this year. town Hinokage town of Valley Bridge Ching-consuming. There are chestnut groves summit from the valley, such as by the steep slope. In this area is surrounded by nature, everyone Xing land (open area) district chestnut producers have raised the "Takachiho Hinokage chestnut".
Fragrant, popular as a material, such as Kurikinton "Takachiho Hinokage chestnut". Good quality is reputation.Todaka Mr. producers "If fallen chestnuts laughing, harvest. Soon" he said. It seems to say "chestnut laugh," and that the bur it is ripe crack. Is to harvest immediately chestnut fell, tips to keep the good quality. I made â€‹â€‹a system to Harimegurashi the net under the tree for that, chestnut gather in one place. As a result, I can harvest remains a quick fresh state.
Taste of autumn, chestnut is the grace of the mountain. Kana fascinating in large-sized "Takachiho Hinokage chestnut" you settle boiled among them, to settle baked. Dividing the piping hot, fragrant chestnut moist and will stir appetite. Sweet and natural softness, with texture that I did and not soggy, chestnut following also into the mouth just just when stuff oneself. Goodies full of Jimi mountain deepening autumn of Hinokage town "Takachiho Hinokage chestnut".
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".

Everyone in the meeting of Xing ground chestnut producer

Even after harvest, we are pursuing a quality no unevenness in the sizer state-of-the-art. Do not come to eat the delicious chestnut everyone. Contactã€€Xing meeting ground chestnut producersto Todaka TEL.0982-88-1575 to September from late â€» 8 month becomes the time of harvest.

kinwashi

23 Sep 13, 21:09

Kirishimashuzo top > what information delicious new onion that fly in the sky of Nobeoka: I have> ground which sincerity

Reply onion made with your heart. Nobeoka of warm weather in the top class in the nation is daylight hours in winter. In this case, "new onion flying" is produced by everyone of JA Nobeoka onion Group.
Pure white ball is ultra early maturing onion varieties characteristic of "Top Gold" in the glossy "new onion flying".Wishes of the producers of "want to send a fresh onion towards the consumer as quickly as possible a little" is put in the name that seems to pop out at any moment. In addition, under the strict standards of JA Nobeoka, and have been grown in reduced pesticide as having you eat it in peace to all of the consumer. Sato's producer says with a smile, "onion are like my child totally.'m Very excited The larger" he said.
It is recommended for texture is softer than sweet onion normal, to eat as it is sliced â€‹â€‹thin "new onion flying". Are clear white jade Negisarada of heaping, plenty of moisture.Fresh and young when I put in the mouth, soft sweetness spreads through a lot of mouths. It is one article that pungent onion unique at least, from children to adults can enjoy. Goodies you put the thought of producers "new onion flying" of Nobeoka.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

Person of the 115 current name has issued a fine to make onion in Nobeoka JA â€‹â€‹onion Group. Has not ship until March to January, now is ready to eat. ContactJA Nobeoka sales department to Agricultural Production Promotion Division Kuroda TEL.0982-23-1892

kinwashi

23 Sep 13, 21:10

Kirishimashuzo top > what good information paddy Burdock Kushima: I have> ground which sincerity

Burdock quality was also this year. Kushima sea breeze swaying from nada is comfortable. One of the new season of burdock, burdock paddy has been harvested is now here.
The paddy fields and burdock, burdock is using paddy rice cultivation to do as its name suggests. Once, rice fields grow rice from spring to autumn, was absent this fall and winter. So, as a result of exploring that it might be something in the meantime, was burdock has had ended up. Tokito's producer "burdock do not know the shape till you dig, harvest work is fun" he said. Harvesting operation that use the legs while leaving, it is hard work also of washing in water. After harvest, I soak in water immediately for access and bleed anti-drying. After dropping the soil in the washing machine rough, when I wash it with one hand this one, burdock will continue to gradually transformed into white.
Paddy burdock was applied one time is a charm without the need for access to disconnect during cooking, effort is not applied. Specials producers burdock barbarian.When you bite bite, we will first surprise to the softness. And, flavor and spread gradually enough to chew if you chew, Is the effect more exquisite in the acidity of the vinegar. I will want to extend the chopsticks also unintentionally. Of Kushima "paddy burdock" is goodies to hand finish lovingly gave birth.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

We are working hard with all my daily great deal of effort in order to deliver a delicious burdock. In plenty of dietary fiber, please by all means a soft paddy burdock! Inquiry

TEL.0987-23-5094

kinwashi

23 Sep 13, 21:11

I was able to perfectly round big cabbage. In Takanabe town in the prefecture top, production of cabbage has reached a peak harvest of spring cabbage.
Sow the seeds in early December, to overcome the cold of winter, spring cabbage soft wind is plump leaves among the cabbage will be shipped to mid-June to March. So far over the years, everyone of producers seems to have been exploring the affinity with the land and the various varieties. Ohwaki's producers "You bring the harvest season in early spring and again. Not limited to the place where it was possible this year, and can be in exactly the same way next year there is interesting. However. Difficult" he said. Also, it is hard to stick insect in winter, can be grown in low-pesticide, and safety and security.
Balance of leaf color in and outside good spring cabbage in vivid green. When stuff oneself to tear by hand as it is, smile unintentionally freshness and texture to the crunchy.And the refreshing sweetness of the cabbage spreads in full of mouth. The thing taste of a good cold winter severely, sweetness increases further this year in particular. Is the best way eaten as a salad as it is after all If you taste the spring cabbage. Takanabe the "cabbage", they have done with the spring, goodies to decorate the table.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".

By everyone in the cabbage group of JA Koyu, spring cabbage has been produced, those harvest will be shipped immediately. Please appreciate to please fresh out. Inquiry

TEL.0983-22-4571

kinwashi

23 Sep 13, 21:12

Kirishimashuzo top > what information good sweet corn of the site: I have> ground which sincerity

I'm a good time to eat beard and drooping. Taking advantage of the mild climate, a thriving city Saito agriculture. Harvest of "sweet corn" starts from the first at around midnight when it comes to this time of year.
Amount of water a lot, you can harvest from among the middle of the night so that in time for shipment of the morning sweet corn quality maintenance is difficult. It should not be without having to harvest in 3-5 days according to the growth further, the work is a race against time exactly. The site has grown to focus on varieties honor of "Gold Rush" in total and sweeteners and productivity. Ito section chairman of sweet corn Group "Okinawa is famous now, but. Miyazaki also not to be outdone and quantity" he said. We are also running around PR activities Increase the Group so as to have a Miyazaki, speaking of sweet corn.
Sweet corn sweet and juicy, can taste the taste more and eat boiled enough, even raw.Sweet corn that was boiled shines fresh and young, the bright golden color. Flesh is soft and dig in, sweetness that I did well there is also a 17 degree sugar content is spread in the mouth in an instant. You will be amazed at the sweetness that is a clear and as I do not think with the vegetables. The site "sweet corn", goodies effort of producers and warmth of the climate is packed in every grain.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

Early June is sweet corn in season from May. The recipe recommended, wrapped in plastic wrap, leaving one piece of thin skin, chairperson is heated for 3 minutes in the range. Please have a taste of the season. Inquiry

TEL.0983-43-3113

kinwashi

23 Sep 13, 21:13

Kirishimashuzo top > what good information shallot of Citadel: I have> ground which sincerity

We are working to be careful to avoid damage. Surrounded by mountains, Citadel blessed with abundant nature. Shallots proud of the production of one prefecture in this area has been cultivated.
The shallots, we planted in October-September, harvest begins in early May of the past winter. Most hand the process of cultivation. One bunch Fusaichi, the harvest will continue to carefully cut with a kitchen knife part of the roots and leaves. Ozaki's producers "because there are trick this work, I am not allowed in the Machine" and. How will the harvest handily, I feel the skill of the veteran. And, the weather is good, and of good quality is likely made â€‹â€‹of Tsubuzoroi this year.
When you wash away the soil, shallots to shine white you will see. And if in the vinegared bean paste Chop as it is, with its unique aroma, is surprised by the fresh texture of crispy enough to hear. Moderate spicy and tangy coming later will stir the appetite of another bite. Not to mention, delicious even if salted pickles and tempura whopping how to eat through. Give the clothes lightly, and stuff oneself with fried, you can enjoy a taste that a something is soft and soggy. Citadel of the "shallot", one time of the producer was put, goodies of taste that seems to become a habit.
The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".

The shallot in season, now is good to snack of shochu. By all means, hoo Do Try eat in how to eat a variety. ContactCitadel agricultural cooperativesTEL.0986-38-6691

kinwashi

23 Sep 13, 21:16

so now you know only this, there are more if you love Kyushu,

will continue as much as i can.

see... Page 297.

Kirishimashuzo top things> good is good.

<

kinwashi

24 Sep 13, 21:06

From Kyushu,

Kyushu there were exchanges with other countries for a long time sea, mountain, river ... nature is rich is a treasure trove of food culture that a number of local dishes that came out of the nature and history is present. Even now, the taste, are reportedly guarded important. I started from the thought that we would like to introduce to re-examine again the taste transmitted throughout is "with taste of Kyushu".

kinwashi

24 Sep 13, 21:09

kinwashi

24 Sep 13, 21:15

kinwashi

24 Sep 13, 21:15

kinwashi

24 Sep 13, 21:17

kinwashi

24 Sep 13, 21:28

Remember this from Amami Oshima.

not long about i just covered this dish.

No probelm, i will do once again here.

Chicken dish tropical transmitted to the chicken soup Amami Oshima piping hot in a lot of ingredients

kinwashi

25 Sep 13, 11:18

Chicken and Rice.

from this island.

Amami Oshima

source

Amami chicken rice visionary

Phantom Amami chicken rice of your cage of arrivals, and his wife at the time Prince 1968 (current Heisei Emperor and his wife) was critically acclaimed I served the chicken rice dishes. The thought that I might be able reproduce the chicken rice dish at that time,
I Hallelujah cafeteria shopkeeper, fields Junichiro The first was conceded the chicken rice dish to Mr. and Mrs. Prince at the time you try to re-create the real taste of "Emperor your conceded" to and received guidance taste, of how to make towards the one person who, by use of the land of chicken rice originated, domestic chicken (Amami product), remains at that time chicken is one of the main material I was able to reproduce the Amami chicken rice visionary.
Please be Malibran chicken rice that is said to be the vision of this real.
20 Jun `13, 9:44PM

For Nagoya the special Chickens and their meat.

source.

Nagoya Cochin

Have long been popular as pets for the garden and poultry is a "dual purpose breed eggs meat".
It is a chicken's popular savory flavor together eggs, meat.
The beginning of the Meiji era, has been produced based on the hybrid of chicken species called Bafukochin chicken and species of traditional Aichi Prefecture.
In recent years, improvements of as meat for chicken go, it is sold throughout the country as high-quality chicken.

Nagoya Cochin upscale image is strong is a chicken-egg kind of meat combination that was produced around 30 Meiji by crossing from China Cochin chicken and Furuya region.
It is a chicken's popular taste full-bodied together eggs, meat.
Improvement proceeds as meat for chicken, and is sold throughout the country as high-quality chicken in recent years.
It also has been popular long as a pet and garden poultry.

Number of eggs Nagoya Cochin, which is bred for egg collection gives birth to one year (about 70% of egg-laying rate) about 250.
Nagoya Cochin egg is characterized by eggshell with a beautiful Sakura-shoku.
I also seen those white spots are attached to the inside of the egg.
Egg is slightly small-sized, but taste a "full-bodied" color of egg yolk is rich, smooth texture, taste is rich.

2.7 ~ 3.0kg in males, body weight of 20-week-old Nagoya Cochin, which is bred for poultry is a 2.0 ~ 2.4kg in females.
Age from 120 to 150 days generally the day they are shipped, but those are male will be shipped faster than females.
Fleshy Nagoya Cochin is rich in elasticity, there is a crunchy anclosed well, there is a taste that "full-bodied".
I can enjoy the taste of old-fashioned "Kashiwa meat"
20 Jun `13, 9:49PM

What ....Kagoshima Chicken Rice?

What is all about this Amami-Oshima Keihan.

so special from Kagoshima.
20 Jun `13, 9:52PM

Amami-Oshima.

http://kic-update.com/en/travel/amami-oshima/

Edited by kinwashi 20 Jun `13, 9:53PM
21 Jun `13, 8:35PM
So this is the Chicken Rice from Amami-Oshima,

that is famous for.

So this all about the Chicken Rice.

. Why i know so much?

I, ate before, over there.

Not Chicken Rice is Chicken Porridge.
- http://www.amaminosato.jp.e.eu.hp.transer.com/garden/ja/an/group/group.html
  
  For the meal, we will have you have chicken rice, which is traditional food of Amami Oshima. It is the representative dish of the island whose another name is "feudal lord dish", and took some time for materials, cooking. Please refer to the course line-up of meal in the below.
  
  1 set of chicken rice(light meat/Kinshi egg/sea weed/rice/soup), Sweet potatoes marinated with dragon fruit, Pork marinated with miso and pond herring tempura, pickles and fruits
  
  1 set of chicken rice(light meat/Kinshi egg/sea weed/rice/soup), Sweet potatoes marinated with dragon fruit, Pork marinated with miso and pond herring tempura, pickles and fruits, pork bone and mini side dish.
  
  1 set of chicken rice(light meat/Kinshi egg/sea weed/rice/soup), Sweet potatoes marinated with dragon fruit, Pork marinated with miso and pond herring tempura, pickles and fruits, pork bone and mini side dish and Berkshire pig gri
  
  Edited by kinwashi 14 Oct `12, 7:16PM
- 14 Oct `12, 7:26PM
  
  Garden Salads.
  
  with dragon fruit dressing.
  
  good combination.
- 14 Oct `12, 7:28PM
  
  What are the ingredients on this second plate.
- 14 Oct `12, 8:22PM
  
  source
  
  Keihan (chicken rice). Although we would usually associate the Keihan with the Amami Oshima Island (as the latter is the place of origin), the broth of the Keihan that we will introduce today is actually made from the Ingi chicken of Minamitane Town of Tanegashima Island, So we are actually introducing the Tanegashima Keihan. The way it is being eaten is similar to that of the Amami Keihan, where chicken broth is added to rice topped with
  
  chicken, omelette strips, muchrooms, ginger strips, shredded seaweeds and sesame seeds. The uniqueness of the Tanegashima Keihan lies in the Paitan (white coloured) soup, where the umami of the Ingi chicken mixes perfectly with the salt flavour of the soup, bringing out not only the salty taste but also a little sweetness. Of course, the traditional way to eat the Keihan is by topping the rice with all the ingredients (as mentioned above), but do also try the soup by itself.
- 14 Oct `12, 8:24PM
- 14 Oct `12, 8:26PM
- 15 Oct `12, 6:06PM
  
  With soup addon to the rice and all this... chicken, omelette strips, muchrooms, ginger strips, shredded seaweeds and sesame seeds. ...this is Chicken rice from Amami Oshima special.
  
  Not chicken rice should say porridge.
  
  The soup is just like tomyam but not spicy, but with lemon scent.
  
  Overall good.
  
  Edited by kinwashi 15 Oct `12, 6:07PM
- 15 Oct `12, 6:08PM
- 15 Oct `12, 6:11PM
  
  So this pot of hot soup really work.
  
  Amami Oshima Keihan Island...oishi.
- 15 Oct `12, 8:29PM
  
  One more here.
  
  What is this?
Edited by kinwashi 21 Jun `13, 10:19PM
21 Jun `13, 8:37PM

The village of Amami is a famous place to be able to see a garden feeling the wind of the southern country and the production process of the authentic Oshima pongee, life climate at the time of one of Amami Oshima. Even while you are in Kagoshima, you can have good time. In addition, for those who want to have meals we will serve chicken rice, which is Kagoshima's traditional food.

Group: Free 300 yen for adults high school student 200 yen primary and secondary student 100 yen children, infant (as for group rate more than 15 people)
The public: Free 400 yen for adults high school student 300 yen primary and secondary student 200 yen children, infant

We offer a service for cmmemorative photo taking with Japanese garden in the back.

Man and woman large size restroom perfection, restroom perfection for barrier-free

Free of charge; only for car use of the Village of Amami
It can accommodate 20 trailer buses, 150 cars at the same time.

ã€’891-0122 1-8, Nanei, Kagoshima-shi

099-268-0331

099-267-7419

From 9:00 to 17:00 year round (when had a night meal until 22:00)
21 Jun `13, 10:19PM

source.



Chicken rice dish is, in 1613 about 400 years ago (1613) Amami Oshima was under the control of the Satsuma from Ryukyu Kingdom was handed down through the ages as the local cuisine of Amami Kasari town of today, Amami Oshima at this time are very pleased where the magistrate is arrivals for the first time, put out as the entertainment cooking the magistrate's office is located in the Kasari town, alias Kasari chicken rice is to be said as a feudal lord cuisine, it was spread to Amami Oshima make the entire south then . Moreover, in Kasari region, the wedding ceremony or celebration of the year, it was the entertainment of customers to make a chicken rice at home millionaire from the old days. Is arranged after the war contemporary, what was over cooked rice soup, chicken rice dishes that time, seems to have become a popular chicken rice that is eaten on the island now.
(Chicken rice dish) Amami local cuisine No.1 cage of your arrivals, and his wife at the time Prince 1968 (current Heisei Emperor and his wife) was critically acclaimed I served the chicken rice dish. The thought that I might be able reproduce the chicken rice dish at that time, I Hallelujah cafeteria shopkeeper, fields Junichiro The first was conceded the chicken rice dish to Mr. and Mrs. Prince at the time you try to re-create the real taste of "Emperor your conceded" And I receive the guidance taste, of how to make the person of one person's, chicken is one of the main material is real old by that you use the chicken of full natural free-range land of chicken rice originated in the mountains of Kasari I was able to reproduce the Amami chicken rice visionary. Please be Malibran chicken rice that is said to be the vision of the real world.
21 Jun `13, 10:22PM

Edited by kinwashi 21 Jun `13, 10:25PM
21 Jun `13, 10:31PM

Keihan rice

From Wikipedia, the free encyclopedia

Keihan rice (é¶�é£¯ Keihan^?, "Chicken-rice") is a local dish of Kagoshima,

Amami, and Okinawa in the south of Japan.

It is generally cooked with chicken, and although the exact recipe can vary,

it often includes ingredients such as egg, pickles, dried shiitake,

orange peel, nori, soup stock andsake.

It is a popular meal in Kagoshima, and a standard school lunch menu.

The origin of Keihan rice is unclear.

One theory is that it evolved from a local variant of takikomi gohan,

in the town of Kasari in Amami ÅŒshima,

but it is also possible that the dish was brought into Amami from the Japanese mainland.

It is thought to date back at least as far as the Edo period(1600~1867);

the lords of Kagoshima,

the Shimazu clan, would often serve Keihan rice when entertaining government officials,

and the recipe features in many contemporary cooking books.

kinwashi

25 Sep 13, 11:21

taste of the octopus that has been condensed by air
local cuisine of Amakusa was combined with rice

Summer feature of Amakusa Ariake town landscape of dried octopus making. It is possible to see that even though the car running on Route 324, the figure of common octopus swaying sea breeze widened. In Ariake town, octopus town caused by have also been carried out, national highway, also known as "Ariake octopus Road", object of a huge octopus have also been made. "Octopus rice" is a octopus dish is eaten for a long time in this town Ariake.

Some may use the raw octopus in the "octopus rice," but that you use the dried octopus is often present. Through the air, and because can taste of the octopus is condensed, to make a more delicious "octopus rice". First, engrave smaller reconstituted with water and hot water dried octopus. Then, the type "mixed rice", "cooked" there are two types of how to make from here. Octopus chopped, burdock, and hijiki, combined mirin and soy sauce, and seasoned boiled in broth, type, go to crowded mix rice it "mixed rice". The "cooked" type, increase cook to put the kettle and rice tool octopus chopped, such as hijiki and burdock. Is here, so there is not much taste in the middle, and the amount of water, and soy sauce to be added there, a trick of the seasoning, such as mirin to affect the taste.

Taste of the octopus also steeped in rice "octopus rice". About to bite, the taste spreads in the mouth. In Ariake town, it's regional cuisine is indispensable even now such as the seat of the celebration.

kinwashi

25 Sep 13, 11:24

Mr. Kunio Matsumoto

Oura fishing port of Unzen figure is visible, salty scent also. Octopus pot large amount of order to obtain the octopus are stacked. Inn by the sea in front of the fishing port is the "B & B Asahiso".

First, your husband Kunio Matsumoto san, who have to talk about the relationship of Amakusa octopus and octopus Akashi, Hyogo Prefecture, famous in the country. Octopus "Akashi is very famous, but it seems to have destroyed most if there is cold weather damage in 1963. Subsequently, in order to revive the octopus of Akashi, take them by boat octopus Ariake town here record of'll are you left. So, ancestor of octopus in Akashi had eaten octopus has caught many in this neck of the woods I do an octopus of Ariake town from (laughs). a long time ago, from 1990 I did start the city Ki using the octopus. I'm was cheap and amazing octopus is a really rich at the time. octopus small size because I was about price have no idea. So, at that time, we town travel by "octopus I did not think that it? "I wonder can. it is enough to have been firmly established now, the price of octopus is also high, higher than the natural sea bream. common octopus, octopus, and Ashinagadako will be caught, but you use for cooking It is a common octopus ".

I who have taught for "octopus rice".
"" Octopus rice "is a dish that is indispensable in ceremonial occasion of Ariake town from the old days. Sometimes octopus that not Namagusaku, use well in Buddhist mass. The audience long-distance, and I will even or behaved. octopus that is used for "octopus rice" It is often dried octopus. I did not use in winter the amount of catch preserved food. originally is small dried octopus, but taste more of dried octopus is to say I'm out. So now " The octopus rice ", dried octopus has been rarely used. Dried octopus, the cuttlefish like, I do not eat as it is, but I think taste that's dense than the squid. the" octopus rice ", octopus seasoned There are how to make the mix in cooked rice to, how to make the cook to put together the octopus and rice to the kettle., which seems to be different by district. It is normal to make as rice mix in this area, but the rice cooked I'm also a district to make you like. You can cook with rice, seasoned It is difficult because can not taste ".

The "octopus rice" made, Matsumoto Suzuko's wife has showed me.

Matsumoto Suzuko's wife who have made the "octopus rice"

Dried octopus, burdock, only hijiki. Some people Add shiitake and carrot "ingredients, but the ingredients of out of the" octopus rice "that's it. You increments smaller to soften it back with water and dried octopus first. good soup stock will appear. Returning to dried octopus, it is seasoned to put soy sauce, mirin, sake, and give it a taste boiled with dried octopus that chopped, burdock, and hijiki.

Those seasoned boiled dried octopus, burdock, and hijiki

The thing which I boiled, it does not mix the rice immediately. Taste as to soak ingredients whole, more that had been aged for a little becomes delicious.

Mix together with the rice, what sufficient taste steeped. And good luck with your mix to cut the rice. Think you may want to taste along the way, to put lightly salt.

And mix together with rice

This recipe is a taste that I inherited from the mother is a predecessor. I was making in the houses in the old days, but the people making has also become less now because it takes effort. Person who likes to eat, but I'm very often."Octopus rice" is also delicious cold, or you can use a rice ball, I'm very delicious ".

Completion in dish to vessel

And feel the bite of the octopus body, taste and aroma. rice taste steeped also delicious. Crunchy hijiki and burdock also tantalizing food.

"(Octopus blood) Cooking octopus eight" that was born as one of the city caused by the octopus is eaten at a restaurant of some of the Ariake town. It is a cooking course where you can include "octopus rice", to taste the octopus variety of dishes.
"" Octopus eight cuisine "is basic it is to put out the octopus dish of 8 dishes is octopus all (laughs). All, but by a person who stayed in the house I will be nine or more articles for sure (laughs In food staple of out, such as "sashimi octopus" using the octopus of less raw will change at any given time is after the place where you put out "octopus rice", "octopus steak", "octopus tempura", in Amakusa). ".

I had to make a "octopus steak". Was serving food to the dish, octopus One Animal is unique in shape chubby. The head, I'm damn well Nejirihachimaki.
Of which'm the original is "" octopus steak. "It has created over a period of about two years. And not acting in any way to bake, A dish to have you eat with a fork and knife what was boiled, but you can clean the shape, the soft With that we would be cute (laughs), if you have clicked. headband I'm there is a trick though simmer, 1 kg 800 grams - is delicious common octopus to use I attach the headband homemade (laughs). the "octopus steak" I. It is delicious miso that comes in my head also rich. eggs items have been placed in the head of the female when it comes to September. eggs, such as octopus is a little big, but the eggs of common octopus is miliary It is small like ".

Some chewy that I did well, but soft body. Rich miso is best knob of shochu.
The "I can eat all without. However, unlike the squid, do not when I do not take as much charcoal bag. The corner of the octopus, and taste a little tight aroma is got to the place where leave".

In addition, "soaked in soy sauce of dried octopus" that soaked in salty-sweet sauce and dried octopus, pork is not in, but what I put together called "boiled pig", the miso and dried octopus with boiled, olive Items for sale in Amakusa currently octopus variety of dishes "marinated salad of octopus" using oil, such as "unwinding of octopus" is made.
Amount of so many ", you are said to be?" (Or will be eaten so) or Yaro chopping eat old proverb "the beginning everyone, but you have it with you Gin-san., And next morning, those staying to Agen" It is said (stomach has decreased Although I eat so much) and "stomach was reduced to ate. might be a food That keeps us interested. Because I look forward to prepare the octopus food, octopus phone Please take a Come by! ".

I use dried octopus of common octopus, burdock, carrots. Dried octopus engraving from smaller to soften it back in the water

The seasoning in addition soy sauce, sake, mirin to soup stock that was returned the dried octopus, and cook hard together dried octopus, burdock, and hijiki

So that the taste soaks in ingredients you have simmered, after a little aged, and mix together with the rice ingredients. Sometimes to taste on the way, and put the salt

And "octopus rice" the original "octopus steak!"

B & B by the sea in front of the fishing port Oura. I can eat with local produce and fresh seafood frying in the morning of the day in the harbor "taste of fishermen cooking and my mother". Use dried octopus, burdock, only to hijiki ingredients "octopus rice" is simple but, one article that is felt taste of the octopus. The original "octopus steak", and soft while having the texture firm. Meal reservation only.

"Octopus rice". There is also a single item of 350 yen one person.8 dishes eaten the octopus dish "octopus eight cuisine" 5,000 yen.â€» Both reservation is needed

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B & B Asahiso

Address	Amakusa Ariake-cho, Oura 646
Phone	0969-54-0846
Business	â€» appointment only
Seat	â€» staying up to 15 people
Card	Improper
Parking	Yes
URL	None

â– Information Order
can order "octopus rice" and "octopus steak". A query on the phone

kinwashi

25 Sep 13, 11:27

Other (which dried the common octopus) Dried octopus that was reconstituted with water and hot water, burdock, hijiki is often used.Sometimes raw octopus is used

Seasoning minimum soy sauce, mirin, sake, sugar and has only been used. I'm taking advantage of the taste which begins to stain from dried octopus

And how to make certain that Stir in rice what seasoned stews a ingredients, how to make to increase cook along with the rice ingredients

Toshifumi Tanaka's

Located on the national highway 324 line along, which is attached also "hot water of the natural hot spring ripples" and "Ariake Station Road", "ripple Land".

Object of a real octopus in front of the "ripple Land"

It is possible to eat the octopus cuisine restaurant in product building of this place. I asked him to talk to the manager Mr. Toshifumi Tanaka.
In the "Ariake town, has been working in the city caused by the octopus. It has also hailing the" octopus Road "the national road before. Octopus that is often eaten in Amakusa is a common octopus. While we caught well from the old days , crunchy is good there is a resilient common octopus of Amakusa. thing and tidal range of the sea is large, seems to be because there is plenty of food for octopus. Shiranui Sea (paddle Shiranui), it will also fly octopus, but this texture is different from those caught in the neighborhood. You can not miss it as soon as you eat. octopus making is done airing rainy season and dawn every year. opens by taking the cotton Turn the head, the part of the head, and bamboo I'm hanging out to put the Hoop. by blowing in the sea breeze, is completed in 3 to 4 if the weather is good. the July-August, in this neighborhood, that you see what you are Hosa here and there You can then, dried octopus, too are sold. It is sold at 1,000 to 2,000 yen per pet in product building of the house. However, people make is becoming less dried octopus. or in mind Hoop bamboo , you must have the technology to expand well form the octopus, and it put out out early in the morning the octopus, is returned to the room in the evening is necessary, because I is hard. because there is such a hassle, it is more of dried octopus than octopus raw price It is high ".

Raw octopus is also used here in the "octopus rice," but, dried octopus are also used.
"First, you boil until tender with water and dried octopus.

Dried octopus that good soup also appear

Soup good octopus it appears. The increments of the raw octopus and dried octopus became soft, it together with burdock, and boiled in broth plus soy sauce, sugar, mirin to soup stock of octopus. After cooking a little, you can stew in addition also carrot.

"The original of octopus rice" is a hijiki to that boiled dried octopus, raw octopus, burdock, carrots

It will be the "source of rice kite" This is. We will continue to mix into the cooked rice in addition to "The original octopus rice", the hijiki that was seasoned boiled separately.

I will add the rice all the "elements of octopus rice"

There is also a recipe such as rice cooked cook along with the rice octopus of "octopus rice," but, of which it is a style of rice mix. To know of "The original octopus rice", we will mix and mix in a manner not very few, add ingredients, if it's not enough to be a good balance. Flavor it becomes a richer aroma of the sea also increased when I put the hijiki.

Mix to cut, adjust the taste to put salt on the way

There is also a time to fix the taste by adding a little salt ".

Mix In addition, the completion to have the vessel

And taste of the soft raw octopus, taste of dried octopus spread more when I chew, fit well with the sweetness of the rice. Scent of hijiki and texture of the carrot and burdock are also intertwined in a good condition.
You had better frozen once rather than using as it is, it will be soft. By seasoned Amakaraku whole octopus, to eat with a fork and knife to "octopus steak", "raw octopus is, is using octopus boiled from frozen once I think of the image of "tough octopus".'ll also come, but it is easy to eat soft really. in out, you might save the one year freezer octopus caught in during the summer months ".

It must be booked in advance because it takes time to make the "octopus steak" (on inquiry).

Other, octopus variety of dishes are arranged in the menu here.
I used the "raw octopus" octopus tendon ", too delicious.'m There as well as dishes made â€‹â€‹with eggs, sucker" Takopirafu "" Takokare "tomatoes and spaghetti" .... Liver of "octopus in western style. Called" salad "pig , some were combined miso and octopus such as "pig miso". menus using the octopus because I is the main out (laughs) ".

Opened in 1994 "ripple Land". It means that the "ripple" and "ripple" is.
Thing of facilities, that octopus specialty also, and has been spread and gradually with. Thanks to now this name partly wish that "This facility, and to spread and gradually as ripples . in product building in the. beside you could have been there is a crunchy, taurine also taste of the rich octopus also to get to know many people, original products of us who started the source of the octopus rice, using the octopus is gradually has been increased and (laughs) ".

Octopus Day "octopus" August 8, in honor to that eight-legged. On this day, wish the big catch of octopus, Tanaka and his friends, told me that he has a purification ceremony and also serves as a memorial of octopus further.

And raw octopus, common octopus that was caught in Amakusa, use the dried octopus. Ingredients other burdock, carrot, hijiki

I cook the ingredients of non-hijiki broth plus soy sauce, mirin, and sugar in the soaking liquid and dried octopus. Taste out of the dried octopus is decisive factor of taste

Completion in cooked rice, if Mazere by adding hijiki and ingredients stewed. We sometimes to adjust the taste to put the salt

In Japanese and Western cuisine menu octopus good chewy

Restaurant in the product building that is attached also "hot water of the natural hot spring ripples" and "Ariake Station Road" and "ripple Land". I can eat from Japanese cuisine and "octopus rice" and "octopus Tendon", to Western-style cuisine "octopus steak" (reservations required), such as curry and pasta, with octopus of Amakusa good chewy, the octopus a variety of dishes. Processed products octopus including "source of octopus rice", sold in product building is good to souvenir.

"Station set of the road" 780 yen.Set of "octopus rice", udon (with octopus heaven)

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Land ripple product building Restaurant

Address	Amakusa Ariake town Kotsuura 1955
Phone	0969-53-1565
Business	10:00 ~ OS17: 00
Rest	None
Seat	96 seat
Card	Improper
Parking	Yes
URL	http://www.rippleland.com/

kinwashi

25 Sep 13, 11:30

Matsumoto says Kiyono

The Kotsuura Ariake district of town reminiscent the Christian culture include Nanbanji in the vicinity. 's Dealing with rich seafood frying sea from the immediately preceding "Matsumoto fresh fish".

And common octopus who is to preserve the "Matsumoto fresh fish", dried octopus

Then, the direct management inn is the "inn Fugetsu Zhuang". Local people also likely have been frequently used as places to eat in search of seafood freshly caught.

Was kindly welcomed "Now, I have since Thailand" octopus rice "," said landlady Matsumoto Mr. Kiyono. When I have you to guide the kitchen, good already smell was beginning to drift.
The "" octopus rice ", there is also a how to make a mix to rice what seasoned boiled together and hijiki and octopus, but of which I have cooked along with the rice octopus, burdock, and hijiki. Octopus rice by cook The plump also. Besides, taste of the octopus because it will soak more tightly to every grain of rice and cook together ".

How to make the ....
Use the "" octopus rice "It is dried octopus. At someone's age in July every year, I have dried a lot of octopus in this area. You have been using a frozen taste so as not to fall within the dried octopus at that time You.

Use what you got off to a dried octopus that was reconstituted with hot water to "octopus rice"

Put the dried octopus in hot water, and from the back about 30 minutes, I engrave small, but I'm pretty hard at this stage. Force it so I need to engrave (laughs). In addition to dried octopus chopped rice edged, hijiki and burdock which I cut and turn on the water. The seasoned adding artificial light soy sauce is made from agar-agar and liquor. Adjust then taste at this time, taste if not enough.

I cook a large gas cooker

Only cook the rest, but the amount of water is it is the most difficult. It's also hard to not taste good, and I then not taste good even as a soggy. It must not to care when something the U.S. has changed in particular ".

The Takiagari in about 40 minutes Turn on the rice cooker, I completed and steaming it for about 20 minutes.

After steaming it Takiaga~tsu, good smell drifts around when I open the lid

Mixing freshly cooked the "octopus rice" Open the lid, even better scent drifts.

I mix well

"I mon is also delicious, burnt Scroll down to the bottom. Because I can not be burnt is not Taka (laughs)."

The dish out to the vessel When mixed with the uniform

Taste and smell of octopus, is steeped in every grain of rice. What is cooked, seems to have doubled the taste further.
The banquet of the people of "local, we are, I want to be able to adjust the time to be able to eat freshly cooked the" octopus rice "at the end. Those who those who know the taste to eat for the first time, I'll delicious octopus rice" here ( You also can me and say), "I'm delicious. It is happy".

"Octopus rice" is a dish that requires reservations, but it is possible to eat even one piece of article. If I ask further, you can taste it is "absorbed in cooking octopus" as eat octopus other dishes.
In store this "neighborhood, and there are many places you're doing (octopus blood) the" cuisine "octopus eight of octopus Dzukushi, but it is eaten in the house. Eat with a fork and knife octopus boiled" octopus steak ", rare, sashimi octopus living, tempura octopus, pig is not in, but there are a variety of octopus dishes such as "boiled pig" was agreeable miso and octopus chopped boiled. as "octopus rice", "octopus steak" is by all means I attach, but it is the season that I will vary depending on when the rest. octopus is delicious especially for the summer. sashimi octopus Dari rub well with salt and flip it over head octopus raw. It is really delicious So do I need to, and for the summer, (laughs). female I will come in also egg on the head. to make it even'm delicious I Though it is a bit of a pain ".

There on a hill, with sea view from the hall to eat "inn Fugetsu Zhuang".
"I think that is a small town, but the scenery gentle sun sets that's really beautiful."

It is a place to experience the blessing of the sea from the cuisine from the landscape.

Simple dried octopus of common octopus that was caught in Amakusa, burdock, and hijiki. Keep chopping it back from boiled dried octopus

Seasoning in very simple, light soy sauce and sake are used as seasoning. Light soy sauce is what you are made of top Amakusa

Completion mix well after you cook in addition liquor and ingredients of all, the soy sauce to rice edged, it was steaming. Amount of water that is the most difficult

Seafood Amakusa eat in direct management inn the address entered

Direct management inn dealing with seafood that is caught in Amakusa of "Matsumoto fresh fish". I eaten in reasonable with seasonal seafood such as "seasonal thorn", the fresh seafood hearty. Ingredients of "octopus rice" is dried octopus, burdock, hijiki. Seasoning is also a fairly simple and only sake and light soy sauce, but in raising cook along with the rice ingredients, taste of the octopus soaks in every grain rice is plump.

Located on a hill at the back of the national highway 324 line along the "Matsumoto fresh fish", "inn Fugetsu Zhuang"
â€» property has 5,775 yen - half-board

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Inn Fugetsu Zhuang

Address	Amakusa Ariake town Kotsuura 1309-1
Phone	0969-53-1157
Business	â€» reservation only. You may contact by telephone
Seat	20 seats
Card	Improper
Parking	Yes
URL	http://www.matsumoto-sakanaya.jp/hugetsusou.html

kinwashi

25 Sep 13, 11:35

source

Kumamoto Japan

From top left:Central Kumamoto view from Kumamoto Castle, Kumamoto Castle, Kumamoto City Tramway, Fujisaki hachimangu shrine, Suizenji jojuen

Located at the heart of Japan’s southernmost island, Kyushu, and roughly six hours from Tokyo by train, Kumamoto Prefecture offers a perfect combination of stunning, unspoilt natural scenery and a rich tapestry of historic events, together making it one of Japan’s most interesting places and providing dozens of reasons for tourists to come and visit. Its capital, Kumamoto City, alone is a delight to discover.

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The prefecture is backed by a history dating back thousands of years, marked with the rule of powerful clans, such as the Kikuchi, Kiyomasa and Hosokawa clans, and significant battles like the Shimabara and Satsuma rebellions. Its premier historic attraction, Kumamoto Castle, is one of the most impressive castles in Japan, with a virtually impregnable exterior and a luxurious interior.

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We hope you enjoy every moment of your visit in Kumamoto!

kinwashi

25 Sep 13, 20:20

no Chiran.

Today Kyushu another good selling point. over here in Singapore.

just Kaypoh went in and find out from the counter staff.

Hey uncle where want to go. Your poster outside stated Kyushu.

$2098 from.

7 days can you shown me the itenery.

something like,

yes.

Fukuoka ~ Beppu ~ Kuju ~ Aso ~ Kumamoto ~ Kagoshima ~ Nagasaki ~ Ureshino ~ Kurume Highlights FUKUOKA Dazaifu Shrine Canal City Hakata Tenjin underground shopping BEPPU Jigoku Hopping Tour; “Sea” & “Blood” KUJU Kuju Flower Park Oita Fragrance Museum / Yabakei (JP8KA) OR Harmonyland (JP8KB) ASO Experience nature & vitality at Aso Farm Land with Volcanic Spa Stay in dome shaped cottages in Aso Farm Village Cable car to Mount Aso KUMAMOTO Kumamoto Castle KAGOSHIMA Ferry to Sakurajima Island Nagisa Park Foot Bath & Lava Trail Black Vinegar Musuem Takachiho farm – experience cow milking NAGASAKI Glover Mansion Megane Bridge Peace Park Atomic Bomb Museum Castella Cake Shop Chinatown Mount Inasa nightview URESHINO Green Tea field – tea picking experience KURUME Fruit picking Price Includes Meal Plan: 6 breakfasts, 4 lunches & 5 dinners Meal Specialties: Nagashi Somen Black Pork Shabu shabu Hakata Ramen BBQ Enjoy traditional (Onsen) hot spring bath Ibusuki Hot Sand Bath -

Kinwashi Tour Japan Thread

Nagoya Cochin

Keihan rice

And "octopus rice" the original "octopus steak!"

B & B Asahiso

In Japanese and Western cuisine menu octopus good chewy

Land ripple product building Restaurant

Seafood Amakusa eat in direct management inn the address entered

Inn Fugetsu Zhuang

Kumamoto Japan

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