Kinwashi Tour Japan Thread

• kinwashi

  25 Sep 13, 20:20

  Happen today went to People Park Complex,

  Wow so many tour agencies now selling Kyushu.

  Something new which i never encounter before,

  those day Hokkaido, Tokyo, Osaka...

   

  Today Kyushu another good selling point.

  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 that.

  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 - 

  one question to th staff, hear my friend say in Kagoshima there is a famous place where you see Kamikaze history do you know?

  That place i am not sure, wait i asked my supervisor,

  He came and i rpeated asked him, o you mentioned that place not very popular that why this are not included.

  But i want to go there, i think not possible.

  So are this airline package?, No

   we planned all this itenery and do a broad booking on the airline ticket.

  In my heart he is going to con me, 100% airline package.

  Supervisor told me. and the counter staff.

  Sir,

  you must book fast selling like hot cake.

  How many of you going?

  Eight and when you intend to go Winter?

  Fast Fast,  Sign-up seat are going very fast.

  See so very kanchiong.

  Ok, will come tomorrow once we decide.

  Contact me Contact me... my name card.

   

  Hello in my heart, this all i did before without any middleman.

  What so difficult.

   

• kinwashi

  26 Sep 13, 19:48

  

   

  Taste of the meat, sweet taste of fat, texture ... unique 
  delicious spread with beautiful shades

  There is also a story from the time of Kato Kiyomasa public, and that was eaten as a source of nourishment in Kumamoto "horse sashimi". Lined up in the meat department and supermarket in Kumamoto, taste of local that is often eaten today. In Kumamoto other than, there seems to be a habit of eating the "horse sashimi" Nagano Prefecture and the Tohoku region, in Yamanashi prefecture. Horse meat is also a food and that high protein, low fat and low calorie, as food rich in iron, has attracted attention in recent years.

  And thigh meat called "lean" usually, meat itself, but taste is soft but full marks, exceptional taste and also, the (meat rose mainly) marbled meat (fat) was in marbling.After you feel the sweetness of fat and taste of the meat, it seems to melt in the mouth. Onions and sliced, grated ginger spice, garlic, and green onion, soy sauce is sweet, makes further enhance the taste. After the cook has hung a beautiful cherry color. It is a reason to call another name "horsemeat" the horse meat. However, color since this will tend to black over time easily oxidized horse meat, cook we recommend that you eat fast.

  Also meat, there are various sites, there is a difference in taste, but also to store other than meat, eaten the site is rare in Kumamoto in many cases. I have (such as fat at the base of the mane) lever pierced eat with salt and sesame oil "Sakuppuru~tsu", Falcone stab "Korikori~tsu", the taste and texture different from the meat.

• kinwashi

  26 Sep 13, 19:52

  Horseflesh

  â–  horsemeat 
  in Kumamoto Prefecture Kikuyo town, overall meat trading company that carried out consistently and selling breeding of cattle and horses "Fujichiku". I asked him the story of "horse meat" Fujimoto Ken and Miyuki also Oda.

  â—� history of horse meat food 
  there is also a story that had been eaten since the days of "Kato Kiyomasa public, but I have heard from 1955, it also began to eat well. in Kumamoto other, even in the Northeast and Atari Shinshu, the horse is You've eaten well. It is eaten on a daily basis in Kumamoto, home to eat New Year, especially because there are many, Thanks to the December work will be very busy. (laughs) ".

  â—� breeding of horse meat 
  was born in contract ranch in the "Western Canada, move it to Kumamoto to use the plane, Chartered, the foals grew up about a year to a year and a half. we went to Canada, skeletal legs a reinforcing layer and and.'m'm choose the foals firm, Grow in our own farm about a year to a year and a half. in this area the wind from the Aso foot of blows, to match the physical condition and development climate, the horse, feed their own to give, you carefully nurtured. feed the thing you have made ​​improvements based on the experience of many years, spending time (laughs) in. Kumamoto is the secret for more is soft, is creating a warm horse meat texture. I words of "finish" we also I will. I have brought up the horse of about 1000 head ".

  â—� brand of horse meat 
  is sometimes consumption that not so many "beef, but is not supported separated by name, such as cattle, such as" black cattle cow "and you do not have a thing called brand horse. in within the" Fuji I have been sold under the trade name of horse points ". Horses increased to eat well is it is delicious. Weight of the horse between about 1 ton 300kg from 1 ton, I'm raising a guide one ton 50kg in Inner. One of these days, I want to make a brand horse and "Aso horse. '"

  â—� processing of horse meat 
  in a factory doing the hygiene control thorough, horses "slaughter you (slaughter), the bacteria standards dismantling, cut, and then frozen (to be frozen once have been established). Ministry of Health, Labour and Welfare has prescribed of course, we have to test each lot that there is no problem in their reference value. freshness because it is life, if you slaughter, we are processing the same day ".

  â—� nutrients of horse meat 
  after a high-protein and low in calories, is rich in iron content, "horse meat. to contain more than pork and beef, heme iron good absorption also. contains more particularly, iron content, calcium contains unsaturated fatty acid which is said to be about three times that of pork and beef, and lower and glycogen, cholesterol levels in the blood even (or linoleic acid and α-linolenic acid) as well. ingredients and to help in the prevention of lifestyle-related diseases I can say ".

  â—� fat horse 
  fat "horse meat since it has frankly, it is hard to leaning on the stomach, you can enjoy the taste. in out, so that you can easily image a thing of the pepper-and-salt that marbling was in many" big Toro "" in "It has a name, such as. the" Toro So 10kg from one horse, even if I get well, I is the elegance of the best. a portion of meat other than some in the subcutaneous fat of the part of the mane of the horse Toro "large It is a thing that "Falcone" is also well known. There're texture was crunchy and different from the fat of meat ".

  Horses to be carefully nurtured

  â–  Fujichiku 
  sell to in-house breeding farm, was processed in our own factory "horse sashimi", and "Japanese beef". It is also possible to purchase a mail order (head office, Kikuyo bypass store etc.) And direct sales stores. 
  Address / Kikuchi-gun Kikuyo town Kubota 727-1 
  phone / 096-232-2919Http://Www.Fujichiku.Jp

• kinwashi

  26 Sep 13, 19:55

  

  Hatada Yu Hui's

  Near on the street "apricot shop", shop in a renovated space was originally a private house. Soft space surrounded by trees, lunch time meals time of night crowded. 
  I think not hat in hand ", because it is a loose space, gender and age group regardless, I will if I have to use feel free to everyone. Too young people who, and if possible to shop easy to enter. I also loose It has let me done by feel, but (laughs) ".

  Manager, Hatada Yu Hui, who He will talk also smiling. In this calm space, and he can eat willingly "horse sashimi". 
  The "as cooking like Kumamoto, there are" horse sashimi "," horse baked ", and carpaccio" and "horse meat, but" horse sashimi "It is also popular among them".

  I had to make a "four-point height of horse sashimi". Mass of horseflesh issued from the refrigerator, it is beautiful from before turning off.

  Specialties rose meat, lean, meat rose from the front. White mass Falcone

  Red, rose meat, specialties rose meat, is Falcone. Generally ask to "wholesale shop, we purchase a horse good condition. The use 4 point Mori, the home you are also sold in the shop is specialties rose meat in're eaten well, I am lean part of the peach. There is also a taste soft. rank's a top rose marbling is on, than the rose. Falcone under the mane of the horse It is part of fat per. I can enjoy the crunchy taste and a different by site ".

  I go off quickly mass of each.

  Go cut it to cut off the fibers of meat

  The thing which came from "wholesale shop, it aside and muscle in advance, you will want to keep state only issued through the slice. When you slice order is entered, fiber because there are many horse meat, you can cut along the fiber feeling trapped in the mouth'm shaving it away. So, in order to improve the texture, to cut it to cut off the fiber and. It is necessary, "horse sashimi" is a fresh, things just by cutting It is a good. time and would have passed, or blackened color changes, you can dry out in, but you have to with less taste you have flaky ".

  The dish is the dish topped with onion slices, green onion, grated ginger sticks.

  The Deki served also "garlic but, green onions and, to eat to put the grated ginger in soy sauce, It might be easy to see the difference between the taste of each. Soy sauce in sweet, sashimi soy sauce dark taste goes well ".

  Soft red meat also rose meat that melt in the mouth, Falcone is chewy with a Motchiri also a rich taste. Dark soy sauce taste favor further. part of marbling is also included, not a persistent fat.

  I cut the Falcone. I sandwiched lean small portion of the end

  Also the quality of the "fat, I can eat a whole bunch some people of. Female low-calorie Unlike say beef. In out, I have dish so as to sandwich the Falcone in red meat, but eat together Falcone and lean , I will taste like salt-and-pepper horse sashimi upscale. much as melt away over time is Falcone, it because there is a fact of the fat. lean because it is soft fat can be reduced, in the elderly is, the person is said to be "more lean is it delicious," and also comes ".

  Hatada, who is part of tasting the end of horse meat sliced. It's that you from the Kumamoto Prefecture, that was not that ate horse sashimi at an early age. 
  I've become able to eat it since I started (laughs), the work of the dishes I did not climb on the table is "out. There is also a unique flavor, and I thought fat is refreshing, and as something very tasty. Now, in the person of Kumamoto, if not mean that eating frequently, you will not be a thing to eat when special little? "

  

  

  

  I use the Falcone of fat in meat specialties rose above, under the mane of the horse rank rose meat lean thigh meat, marbling is on, than rose meat

  

  

  I go off quickly because color change over time. By cutting it to cut off the meat fibers, has a good texture

  

  

  Green onion, grated ginger, soy sauce in sweet, sashimi soy sauce dark take on a flavor of the spice. Garlic can also be attached if you ask

  

  The horse sashimi willingly space you have and Yururi

  Shop in a renovated space was originally private house, air feeling of the Yururi surrounded by trees. Lunch menu, such as pasta, I can eat Japanese and Western menu to suit shochu night in the daytime. Three prime (specialties rose meat, meat rose-red), 4 point prime can enjoy willingly in an atmosphere that can not Kashikomara "horse sashimi" is, (3 points + prime Falcone). Bake the horse meat to be eaten in sashimi, "horse grilled stone baked rock" is also popular.

  2,680 yen "horse sashimi" 4 point prime specialties of meat rose, rose meat, lean, Falcone is eaten.It's specialties rose meat riding a large leaf. 3 point Mori 1,980 yen

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  Apricot shop

  Address	8-16 second floor Kumamoto Kamitori town
  Phone	096-323-8488
  Business	11:30 to 14:30 / 18:00 - 24:00 (Friday and Saturday, and 1:00 ~ next holiday the day before)
  Rest	Sunday, indefinite
  Seat	50 seats
  Card	Yes
  Parking	None

  

• kinwashi

  26 Sep 13, 19:57

  

  Muramoto's Kazuya

  "Gorohachi" head office, long-established Japanese store to be founded in '65."Gorohachi away" was opened five years ago and "I want to tell more the charm of Kumamoto". In the calm space that I do not think 5th floor of the building, to be eaten the taste of Kumamoto only that and other fresh seafood of agar-agar, a "horse sashimi".

  I asked him to talk about the "horse sashimi" to chef-Muramoto Kazuya, who is cooked on the inside of the counter seats. 
  The "" horse sashimi ", if you have eaten well in Kumamoto, and also. It is something indispensable in such as New Year, especially one that is called" Eat It 's a good day "today are many. To eat well, especially from World War II I have heard even became. in Kumamoto other than, if you are sold and the like. supermarket it is eaten Aomori, Fukushima, in the Nagano area, of being eaten at home part of the redness seem to be many. horses not such thing as a brand and brand, the quality of meat it is determined by the size. Put simply, lightweight horse many lean, fat even though riding well, body weight of more than 1 metric ton weight horse what horse seems delicious. well within, glue of fat is good, I have ordered the meat of such a horse. "

  Mass of beautiful horse meat. Kainomi foreground, back is the three pieces of rose on special

  I have made-to-eat "three pieces of rose", "Kainomi", "Necco" "on Tan", "Falcone" and "sashimi" and "Assorted鮮馬thorn". 
  Part of the best ribs, "" three pieces rose "is, I call it" the world "in thing. Among the best there is only about 1% of meat that can be taken from a horse In terms of the roast.

  Get rid of the fat on the surface (Photo finest rose meat)

  (This oil is used in such streaks stew) will cut to a thickness of about 3mm quickly after dropping the fat that is attached to the surface of the piece of meat.

  I will cut for sashimi

  Color is likely to change on contact with the air is horse meat, when you dub a piece of meat that arrived from the wholesale shop, not drop until the fat on the surface, it is not that they leave until you are ready to cut. Red "Kainomi" is part of the rack of the horse. It's called "Necco" in Kumamoto things aorta. This is called the "bamboo shoots" in Nagano, and Funny, is not it? Other sashimi, it 's also delicious fried. Do you say to the middle of the tongue of the horse, "on the tongue" is a part of the core. "Falcone" is a part of the fat at the bottom of the mane just.

  (Photo Kainomi) to go cut it to cut off the fibers of meat

  The entry of the fiber and the entry of the marbling is different in each meat, and size and thickness is different "Necco". And we must alter the way of cutting while watching the state. In particular, because there is fiber in meat, that it will cut it to cut off the fiber important to do ".

  I cut to about 5mm thick Necco is (aorta)

  Dish that is dish onion, green onion, grated ginger, grated garlic is affixed to a visually stunning. 
  The "soy sauce, I use the soy sauce reservoir of sweet. As" Necco "and" Falcone ", only soy sauce even sounds good because it easily. Sashimi applied therefore sesame oil, and of. Other person as it is The site, but please help yourself to your liking. "

  Fat melt in the mouth "three pieces of rose", was creamy with Innovation crane "sashimi", the crunchy "Necco", outside is crunchy, but some soft "on the tongue", also flavor and Motchiri little middle I enjoy the texture and taste a "Falcone" ... different. 
  And. Please enjoy the difference in texture and taste different by "site, fresh ones are delicious. Melting point is low fat-horse, over time, it will flow to melt. So, until you are ready to cut and and.'m chilled, oxidation because it is early horse meat, discoloration is quickly on contact with air, the color will change rapidly. It will change from the moment you turn off. Turning off, beautiful color by color first It will be but, we are little darker over time. So, I tell you about the "! Please have it soon" to you ".

  Daily, Muramoto, who is standing in the kitchen, I wonder is your work in any think? 
  even for cook, I is happy. also material of "horse sashimi", Kumamoto "sea mountains some, fresh ingredients Various to come by. ingredients and wonderful fresh reach are those fresh delicious It is hoped that also. arrives is, minerals are often horse meat, is also the food excellent and high protein low in calories. want you to enjoy many people with cooking well ".

  

  

  

  Weight use a good horse is glue of fat in more than one ton. Other than the meat, as well as some (fat under the mane) Necco (aorta), on the tongue, Falcone

  

  

  The horse (best meat rose photo) because the color is easy to change, to go off to remove the fat from the surface if there is order, and to cut off the fiber

  

  

  As a spice, grated ginger, garlic, green onions is served. Soy sauce, soy sauce is tamari of sweet

  

  Taste of Kumamoto eat in a space of quiet sum

  A sister store long-established Japanese store opened in 1950 in "Gorohachi", calm space that I do not think the 5th floor of building. Local cuisine of Kumamoto and fresh seafood of Amakusa are arranged in menu. The "thorn 鮮馬 platter", I want to enjoy the difference in texture and taste best (rose meat), on the tongue, liver sashimi other, at the site. And some sushi using horse meat, as well such as sukiyaki menu.

  "鮮馬 thorn Assorted" 6,300 yen (3 servings). Best (rose meat), Kainomi, Falcone, Necco, on Tan, sashimi is attached

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  Gorohachi away

  Address	Kumamoto Chuo flower garden town 13-26 first ginkgo building 5 floor
  Phone	096-321-8880
  Business	11:30 to 14:00 (reservation is needed) / 4:30 p.m. to 11:00 p.m.
  Rest	Indefinite
  Seat	120 seat
  Card	Yes
  Parking	None
  URL	http://gorohachi-hanare.com/

  

• kinwashi

  26 Sep 13, 19:59

  

  Kosuke Koyama public's

  "Goggle-eyed goby" is horse meat, live fish food specialty store that opened in 1973. I asked him to talk with the shopkeeper Koyama public Keisuke's second generation. 
  Seafood is it was a center of "opening Initially, I met a wonderful food called" horse ", met producer's horse called" God of horse meat ", it's became so out also" horse sashimi " It is. refers to the piece of meat Speaking of "horse sashimi" in general, but there are also differences in the site of the meat, and it is eaten also internal organs, and even if I say "horse sashimi" in one bite, the range is wide It is ".

  When I live "horse meat" enters the hand, it was like this Hosa

  On top of the counter seating, menu never (fat in the part of the mane) horse Falcone stabbing, horse sashimi, horse tongue pierced, horse heart stab, and spring stab (aorta) to the eye too much written wooden tally was are lined up. 
  "It any site, such as internal organs of the horse. Obtain rare site is difficult, but it is what goes into the hands of which simply because purchase in large quantities., But I have about 1 ton weighs 1 head horse , for example about 3kg only because I do not get one in the head horse lever ".

  It's all horse meat rose, from left, (fine marbling further part from Obi) (part of marbled beef) band, rose thickness, this band is (mass to those cut)

  Koyama-san, that "I want to provide a higher quality horse meat", and is going to direct buying without going through the wholesale. 
  After the slaughter in the (slaughter) field, it has been slaughtered, they can be divided into each part is taken to cut field "horse. To go about three times a week in the Cat Ba, I'm purchase by touching to see. butcher is a little, does not have to be divided to say, such as "black hair" like the ox (laughs) you. horse I but few. people of eateries, about a year and a half from one year in Canada around After being brought up, we are stocking the horse up to about three-year-old was brought up about a year from six months in Kumamoto. By Grown for some time in Kumamoto, sweetness will appear in the flesh, and the quality of the fat will be better is ".

  Currently, to be frozen for more than two days in minus 20 degrees have been established to horse meat. I eat unzip it. 
  "It horse meat is a new thing also is important, but management of the temperature in the frozen state, of that way of decompression, it is very important. Secret here (laughs)".

  mass of horseflesh that Koyama was taken out of the refrigerator, very beautiful hue. The meat is going to be cut quickly.

  The cut is to cut off the fiber. Color will change on contact with the air

  "Horse meat because it is meat fibers of the muscle, the more we will cut it to cut off the fiber. Condition of meat from different by horse, and also. Has also changing the thickness subtly, to easy to eat further and and.'ll have also put hidden knife, horse meat is easy to change color, color will change immediately on contact with the air. When you have served the horse meat that is cut, and always wanted a "! I please eat soon" I'll (laughs) ".

  Add a kitchen knife to hide to make it easier to eat more

  I get the "horse sashimi" with onions and was dish together, and grated ginger spice, wholesale garlic. You can enjoy the texture slightly different, and a taste that will melt any. 
  Are you dish of "regular" horse sashimi "is a rose all flesh, but there are three types of Obi, rose thickness, and this band. 'S Is there six types of fact and subdivide alone rose meat. To subtle to each I'll can taste the texture and the entry of the marbling different. soy sauce, I tried various ways, but the soy sauce of sweet of Kumamoto I fit best. in addition to taste, "horse sashimi" is low Because it is a high protein in calories, it is a great food. partly because the house was doing the shop, I take it there were not to eat from around 1 year old.'m fine (laughs) ".

  Fetching also is cumbersome, the amount that can be taken from one head is small, the "brains" horse rare I had very. Has been boiled Amakaraku than albino, It's a strange texture soft gently. 
  7-8 percent in people outside the province those who He will come to the store ", you eat you the" horse sashimi. "Such as brains, site rare back glue and (spinal cord) also, then becomes the topic of conversation, Those who have asked and there are quite a lot ".

  From clean hue, horse meat called aka "horsemeat". Cherry tree is used counter in the store of the "goggle-eyed goby", table, chair, and a pillar. It is a shop where you can enjoy five senses pattern ... horse cuisine absorbed cherry also dish further.

  

  

  

  The "I want to provide a higher quality horse meat", and not through the wholesale and purchase a cut factory owner himself. Rare site also line up on the menu in addition to meat

  

  

  The cut is to cut off the fiber Meat polite decompression has been made. Also changing the thickness depending on the condition of the meat. Add also a hidden knife to make it easier to eat

  

  

  Onion, grated ginger, garlic sticks. Soy sauce is served with soy sauce of sweet which is made in Kumamoto

  

  Horse meat, live fish food specialty store, founded in 1973

  The beginning of the superlative using horse meat shopkeepers go to purchase their own "horse sashimi", horse meat cuisine of more than 30 are aligned. Horse tongue pierced without be seeing too much, horse heart stab, stab and spring (aorta) is from being eaten, it's this place unique. Other also serves local cuisine of Kumamoto and seafood to be caught in Amakusa, "mustard lotus root" and "round and round of character".

  (Photo 4,400 yen in two portions) 2,200 yen "horse sashimi" one person. I can taste the meat rose three

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  Goggle-eyed goby

  Address	Kumamoto flower garden town 12-11 Kumamoto Green Hotel basement
  Phone	096-356-6256
  Business	17:00 - 24:00
  Rest	(In the case of Monday holiday, Monday holiday) Sunday
  Seat	40 seats
  Card	Yes
  Parking	None
  URL	http://www.mutugoro.co.jp

  

• kinwashi

  27 Sep 13, 19:42

  

   

  Rich aroma of "Hitomoji", sweet, pungent 
  over the vinegared bean paste and entrainment round and round ...

  " Hitomoji A ", a fellow of green onion which is called (scallions) stone leek in Kumamoto other than, those raised in Kumamoto, something unique bulge Shirane also great on a little bit big on the whole. Form that has grown from being similar to the character of the "people" Because had called in character and "ki" and "green onions" in court saying, "human character (Hitomoji)" that it is also "character (Hitomoji)" There is also a story that's.

  After cooling to boil lightly this "Hitomoji", since it is folded slightly above Shirane, is wrapped around the "round and round" in the axis Shirane, a unique name for this dish with. Not clear when or was born, Who Did started calling so, but it's local cuisine of Kumamoto was born in the Edo period. Alongside horse sashimi, and mustard lotus root, popular taste as a representative Kumamoto.

  I get a rip-off in one bite. After a pleasant crunchy called Coogee, unique fragrance that "Hitomoji" has, sweet, spicy spread in full in the mouth. Rests on the vinegared bean paste with peppery little sour and sweet. I favor the refreshing taste of the "Hitomoji". If you ask local people, the answer that "It was not good when I was small" is returned from most people. When it ... feel the effect is to the taste, that's since I started drinking shochu past 20 years.

• kinwashi

  27 Sep 13, 19:42

   

  

   

  Rich aroma of "Hitomoji", sweet, pungent 
  over the vinegared bean paste and entrainment round and round ...

  " Hitomoji A ", a fellow of green onion which is called (scallions) stone leek in Kumamoto other than, those raised in Kumamoto, something unique bulge Shirane also great on a little bit big on the whole. Form that has grown from being similar to the character of the "people" Because had called in character and "ki" and "green onions" in court saying, "human character (Hitomoji)" that it is also "character (Hitomoji)" There is also a story that's.

  After cooling to boil lightly this "Hitomoji", since it is folded slightly above Shirane, is wrapped around the "round and round" in the axis Shirane, a unique name for this dish with. Not clear when or was born, Who Did started calling so, but it's local cuisine of Kumamoto was born in the Edo period. Alongside horse sashimi, and mustard lotus root, popular taste as a representative Kumamoto.

  I get a rip-off in one bite. After a pleasant crunchy called Coogee, unique fragrance that "Hitomoji" has, sweet, spicy spread in full in the mouth. Rests on the vinegared bean paste with peppery little sour and sweet. I favor the refreshing taste of the "Hitomoji". If you ask local people, the answer that "It was not good when I was small" is returned from most people. When it ... feel the effect is to the taste, that's since I started drinking shochu past 20 years.

   

• kinwashi

  27 Sep 13, 19:53

  

  Tashiro Makoto's Satoru

  As a compilation of cooking life, shopkeeper Tashiro Makoto Satoru's, open the "white bosom food field" in 2002, which celebrated its sixtieth birthday.Atmosphere dignified is floating around in the dancing posture that extends the spine. 
  "Attitude because was said strictly from training period".

  Mr. Tashiro is also a cooking Kumamoto Prefecture Medical Association president, and is also exposed to the leadership of the reverse.

  That Mr. Tashiro with cooking history of half a century or more, and Irassharu feel valued "basic" and now, "origin". 
  I think we have been doing a long time ", but the feeling now and that came back to the origin. And has let me also used expensive ingredients, but a side dish you were using a familiar material and rather than use a high cooking, heart has been drawn very. origin of Japanese and. it because it is home cooking, and is the side dish, but it's that I want to cook in the technology developed until it now. to also "round and round of Hitomoji" It is just such a dish ".

  The bundle them so that it would not break when you boil a large amount of Hitomoji

  At first glance, some of the dishes that look simple, a fine work of Mr. Tashiro's are studded.

  After boiled part of Shirane, and boil the leaves

  First, turn off the root of "Hitomoji", turn off the tip portion, boil before him out of of the Shirane. Is removed from the pot After lightly boiled parts of the leaf, shake the salt lightly poured into colander. 
  And to take the water, and shake the "salt, it is because you give a salty taste a little bit. If you leave the salt here, I will be just right condition when it is finished. Pile (to taste taste eat" in Japanese I will say that the "give)".

  Raise the colander, Hitomoji you Yudeaga~tsu to cool in the fan with the salt

  Shook salt "Hitomoji" is cool ye gazing up at the fan. 
  It will become watery Dropping the "water and sweetness of" Hitomoji "unique because would decrease, it is the old fashioned way, but (laughs). However, the leaf had to do is the best way sought by fan It must not green does not become bad, that it is not allowed to cool ye gazing up in a hurry. It says "Rikuage (give placed)" he said. thing to cool raised to such a colander while hot what was boiled, then, It is necessary to raise from the hot water in the place where This way, the time between you are cool because you take a little fire has passed about 90% of the material ".

  Go wrapped folding the top of the Shirane

  What care I wonder if being made ​​at the time to go round and round wound? 
  and "I try to be wound as easy to eat. steps so that it can not be on the surface of the wound, and cross-section, flat as possible is so that the yen".

  The tightly wound, to clean it off the cut edges

  Material of vinegared bean paste is (only Kaza any) red liquor white miso, sugar, vinegar, mustard, it is well known in Kumamoto. 
  Is sweet sake of Kumamoto only that as a raw material rice. It becomes alkaline by putting wood ash, there is a function that does not strictly material when used in cooking. "Red liquor I is the best even if I use the cooked food. And mirin back home I do not put. I use red wine instead all ".

  Completion over the vinegared bean paste

  Vinegar is put on top of the "round of Hitomoji" was sown neatly, vinegared bean paste is applied further. Taste of the soup is not listening to faint acidity, it's delicious vinegar to drink as it is. 
  "This is" Tosa vinegar ". Makes to put the fire slowly together vinegar, dried bonito, light soy sauce, red wine. It is an all-around seasoning out (laughs)".

  The wound firmly if carry-to-mouth, feel even taste plump crunchy I wish. Tosa taste of vinegar and vinegared bean paste is refined. A small dish "round and round the Hitomoji" was piled, experience of Tashiro's taste and Kumamoto are also piled. 
  "Because I had been training in Tokyo from 19 years old," round of "Hitomoji did not think at all that's local cuisine. The What cuisine earn the" money from coming back to Kumamoto at the time " (laughs). vinegared bean paste is also delicious and I was surprised, but I is delicious to eat garlic miso combined with miso with grated garlic leaves ".

  Currently, Mr. Tashiro is making food in the kitchen along with Makoto's son. 
  Because it is what you wore in the "I have also training, I there is a lot of that can not be conveyed in the mouth. However, I think cooking is a thing you have to trouble time. cook old all everything But I because it is handmade. "

  

  

  

  After boiled away from the better of Shirane, and sprinkle lightly with salt it out colander, to cool ye gazing up at the fan. I order to avoid watery

  

  

  Wrapping step is to prevent as much as possible to the surface of the wound. In addition, I wind cross-section as a circle. Both order to make easy to eat

  

  

  Material (only Kaza any) red liquor white miso, sugar, vinegar, mustard, it is well known in Kumamoto. Also, I put a little vinegar to finish Tosa

  

  Japanese cuisine husband of over 50 years history of cooking make

  Japanese punished by the husband Tashiro Makoto Satoru-san, open as a compilation of cooking history more than half a century. "It's not where you are blessed with material about Kumamoto", cook with and faithful to the basic soup seafood and seasonal mountain vegetables ... Kumamoto. I want to taste carefully "counter small Kaiseki Course" 3500 yen, "Kaiseki Suizenji course" such as 4200 yen ~. There is also a lunch such as "your juice Gozen's" and "dim sum lunch course".

  "Round and round of Hitomoji" (Photo 1 servings) 450-500 yen one person.

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  White bosom food field

  Address	Second floor Kumamoto Tetorihon town 3-9 fan Bill
  Phone	096-323-1126
  Business	11:00 ~ 14:00 / 17:00 ~ OS20: 30
  Seat	30 seats
  Rest	Sunday
  Card	Yes
  Parking	None

  

• kinwashi

  27 Sep 13, 19:56

  

  Kurahashi Yasushi addition

  Founded in 1950. Local cuisine from the historical, Kumamoto Prefecture Japanese beef of sale "sum Wang (Wang Wa)" to, protect the taste of Kumamoto, it has been making.

  Honmaru Palace is restored as a memorial project, which celebrated in 2007, 400 years Kumamoto Castle fortification, but are offering to be eaten in this Honmaru Palace the "castle keep Gozen" also is "local cuisine Aoyagi". 
  "" Honmaru Gozen "is a dish on the basis of cooking teaching certificate handed down from the Edo period and" cooking how secret ", tell the food culture of Kumamoto. By making this dish, touching the wisdom of our predecessors, it's up to you feels again the wonders of Japanese cuisine that make use of it to cherish the material. basis of Japanese cuisine, origin I can see ". 
  And, young landlady, Kurahashi Kung added together.

  Taste of Kumamoto ancient also "round and round of Hitomoji". The experience, including his own, and so I feel the thought of our predecessors for food. 
  Not had a abundant medicine "In the past, and I must have been thinking to use properly the seasonal food, take nourishment from food, to prevent disease in food, cure a disease with food. I also cure the disease in food from. mother had a living to or preventing, or made ​​me eat food containing ginger If you have a cold, it has been referred to as "Keep eating round and round so as not to heat fatigue when it was in the summer" (laughs). leek Takara is also food good for the body, but the taste of green onion only and If you eat a live normally, and is not eaten a lot and can engrave in the raw. however, are eaten to be a "round of Hitomoji" . distinctive aroma has also been pressed by vinegared bean paste. texture also Shi BETTER because I will eat about 4-5 strain even the person who does not like a green onion then. in cuisine feel the wisdom of our ancestors who can eat a lot of green onion There're ".

  In addition, it had also teaches that you have admired the beauty of words about food. 
  There is a dish called "Akiyama" for example ". This is what I sent the mushrooms and tofu. Words we'll also fancy. Court that was called in the letter and" Ki "and" leek "and" Hitomoji " There're a Ya words. taste of ".

  Well, the origin of the "round of Hitomoji" I wonder what? 
  There seems to be a kimchi that is a form of "green onion is wound as" round of "Hitomoji. perhaps, what has been transmitted to the folding of Korea troops Kato Kiyomasa public is changing the appearance of" Hitomoji It may have become a "round and round. 's then there is also a culture that has been handed down from the Korean Peninsula in Kumamoto. I do not know that it was clear, but it is interesting to while examining various (laughs)".

  After boiled part of Shirane, and boil the leaves

  I have to show you how to make by Ojama the kitchen. 
  Boiled salted dropped roots "Hitomoji", first boiled about 20 seconds the first part of Shirane, boil quickly towards the leaf.

  First, I want to make a Hoop in part Shirane

  After cooling, the bent part of Shirane, go wrapped carefully by hand. After you have finished winding, and pull out the air inside the leaf to hold tightly in hand, the sound of "Puchi~tsu" is. How to escape the air and keep off the tip of the leaf at the beginning and it's right there, but the sound of "Puchi~tsu" is interesting like a sign of "finished".

  I go round and round wound

  Homemade vinegared bean paste that will hang on that was dish are those barley miso, salt, vinegar, mustard, were combined and sugar. Seasoning of sweet fit well with spicy and distinctive texture of "Hitomoji".

  To remove the moisture in the leaf Squeeze When you are finished winding

  Is Plump part of Shirane compared with green onion normal "Hitomoji". Made the round Nobiru that Plump base is further than "Hitomoji" even (extends) when it becomes warm. 
  "It will be a different taste is more like a little leek, taste is also, quite dense. Nobiru I is delicious if with wild vegetables such as spring have a slightly bitter taste".

  "Round and round of Hitomoji" was rolled up neatly

  The "round and round of Hitomoji", the local cuisine of Kumamoto for visitors from outside the province to eat always. And I is also a dish local people to eat well. 
  In the one outside the prefecture for the person (laughs) of. Local'll often called - "to come with lotus root round and round in the" addressed through food, person of the "local, want to convey the wonderful culture of Kumamoto It is ".

  

  

  

  Boiled salted dropped roots "Hitomoji", first boiled about 20 seconds towards the first Shirane, cool in cold water and boil quickly towards the leaf

  

  

  The bent part of the root, to wind carefully by hand. After you have finished winding, pull out the air inside the leaf to hold tightly in hand

  

  

  Barley miso, salt, vinegar, mustard, homemade vinegared bean paste the combined and sugar. Seasoning of sweet fit well to spicy and distinctive texture of "Hitomoji"

  

  Japanese store capped culture and history of the "Kumamoto"

  Since its founding in 1950, and fish dishes seasonal vegetables, from traditional regional cuisine "round and round of Hitomoji" and "horse thorn", to a new cuisine brand cattle, such as "the sum king", you can tell the "taste of Kumamoto" are. I want to enjoy the taste in the room for various types of up to the fourth floor from the first floor basement. Than in 2007, provides eaten in Kumamoto Castle Honmaru Palace also "castle keep Gozen". It is possible to feel the good old food culture of Kumamoto.

  "Round and round of Hitomoji" serving 525 yen

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  Map Data

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  Map

  Local cuisine Aoyagi

  Address	Kumamoto Shimotori 1-2-10
  Phone	096-353-0311
  Business	Weekday11:30 ~ 14:00  ~ 5:00 p.m. OS 21: 30 Saturdays, Sundays, and holidays30: 11:30 ~ OS21
  Seat	300 seats
  Rest	None
  Card	Yes
  Parking	None
  URL	http://aoyagi.ne.jp

  

• kinwashi

  27 Sep 13, 19:58

  

  Hamada Makoto's ear

  Hamada Makoto's ear from Kumamoto "I'm was going to do a cook from the time of kindergarten (laughs)" and. It was small, and with Irassharu remember that you were eating the "round and round of Hitomoji". 
  You knew the taste and appearance from a young age ", but leave the Kumamoto on account of the work of the parents at the time of. Elementary school with?" What on earth "This I had thought, then, is the training of food in Kyoto at that time I came back to Kumamoto with. it from coming back, that food you ate when small I was tied to the taste and memory as "I was a round of Hitomoji". Was a thought that is delicious and very young age was, but I now think it from getting to drink liquor, and delicious (laughs) ".

  When I asked how it felt when I saw again the "round and round of Hitomoji" as a cook, 
  there is a dish called "salad" Tenuta using leek "stone leek, such as (scallions), but tossed" Tenuta " You think the "round of Hitomoji" situation where you hang from the top Do not meet the vinegared bean paste boiled in "Hitomoji" is it different. and It looks there is also such how to eat those. that a small dish of vinegared bean paste and green onions boiled I think that it is food moisture because easier out I was better. If you would dare, feel more texture "Hitomoji".'m just wrapped "Hitomoji" The form is the place to wind round and round the Funny, is not it? with for the first time, customers who seems to be "I do such a thing? eh" also seem to be many (laughs). Now, you can eat all year round, but the time of early spring from winter, has also closed only then sweet it is becoming increasingly. I sometimes heard that we can eat well in Girl's Festival in Kumamoto ".

  I drop the roots, cut the tip of the leaf

  I had to show how to make. I drop the roots of "Hitomoji", and cut off a little tip of the leaf, boil boiled salted. 
  "I'm such to prevent it from being a Fukureaga~tsu air because they contain is it to a cavity in the leaf, and boil as is".

  Boiled before from Shirane, boil the whole then

  After passing through the fire to put hot water in the first part of Shirane difficult as fire, boil quickly the part of the leaf is placed in hot water the whole. Then turn off the water was cooled with ice water. 
  I can lose all delicious fibers would be damaged by any overcook ". It's cool in ice water, it is to leave a vivid green. If you do not take well to moisture, taste of vinegared bean paste also cause I thin moisture comes out It is important to note ".

  Chilled on ice water, to remove water well

  And bend it at about 4cm from the base took the moisture of "Hitomoji", go wrapped round and round the part of the leaf. 
  "We continue to firmly wrapped, it does not tie the end, but you tighten tightly".

  Go to Mai folding the top of the Shirane

  From being subjected to upon dish is homemade vinegared bean paste. 
  "The vinegared bean paste, of Kyoto" Sakura miso "is based. Miso Kyoto's traditional with a blend of beans miso and Saikyo miso, it makes Additionally vinegar, sugar, salt, Mirin, and mustard This miso" .

  "Round and round of Hitomoji" wound to the size of the bite-sized bite. It is wound and clean "round and round". Crunchy and taste also is a vivid mustard may have heard. 
  "Material is boiled in fresh out, so we wrapped, I want you to taste the sweetness of" Hitomoji "often biting".

  Completed over the vinegared bean paste

  Material thing, polite techniques, "water" is to have related to the cuisine of this place further. 
  I use the "underground water, here is good water anyway. Pond water garden, too is spring water. Soup and rice also, work boil also" round of "Hitomoji. Taste because changes in water It because there is. it to cook the material of Kumamoto, it's the availability of water Kumamoto It is really great. We think you should not be unless we observe the taste of such Kumamoto, or more for a person outside the province You would like to know. further, and I will do my best to make you and think "I want to eat again"! (laughs) ".

  

  

  

  After a little cut off the tip of the leaf, and boil from previously part of Shirane boiled salted. Turn off the water firmly after cooling in an ice-water

  

  

  And bend it at about 4cm from the base, go wrapped firmly part of the leaf. Reshape it by tightening the tightly winding end

  

  

  Miso Kyoto's traditional blended with beans and miso Saikyo miso "Sakura miso" is based. Making In addition vinegar, sugar, salt, Mirin, and mustard

  

  Even in space to taste, feel the flow of the season

  It is adjacent to Suizenji Park, while watching the rich natural garden that show up seasonal flowers and trees each, you can enjoy a meal in the space of the sum of calm. From cooking "Suizenji small box" 2100 yen using seasonal ingredients in Kumamoto, "Kaiseki" and ¥ 5,250 ~, it is possible to feel the transitory of the four seasons. In addition, "round and round of Hitomoji" local cuisine in Kumamoto "horse thorn" and "spicy lotus root" is also Flush with.

  "Round and round of Hitomoji" 420 yen

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  Kumamoto Zen seasonal cuisine Suizenji Rashomon

  Address	Kumamoto Suizenji Park 12-25
  Phone	096-385-3333
  Business	11:30 ~ 14:00 / 18:00 ~ OS21: 30
  Seat	150 seats
  Rest	Indefinite
  Card	Improper
  Parking	Yes
  URL	http://www.suizenji-rashomon.com

  

• kinwashi

  27 Sep 13, 20:03

  Kumamoto mascot character more popular than ever

  NATIONAL FEB. 22, 2013 - 06:37AM JST ( 6 )

  

  KUMAMOTO —

  Kumamoto’s mascot character “Kumamon” is proving more popular than ever after winning the title of Japan’s most popular mascot in an online poll in 2011. Goods and souvenirs emblazoned with the red, white and black bear character’s image last year brought it over 29 billion yen, the Kumamoto Prefectural government said on Thursday.

  Kumamon’s popularity has grown year on year to the point that Hisao Wakasugi, Kumamon’s promotional team manager, now receives around 400 applications a month put the character’s image on various Kumamoto products, TV Asahi reported. Kumamon currently appears on around 8,200 items.

  According to the team, Kumamon foodstuffs bring in 24.64 billion yen per year, while accessories and ornaments made 2.69 billion yen. Kumamoto Prefecture estimates that around half of goods emblazoned with Kumamon’s image are unofficial and unregistered, and that the actual figures may be even higher.

  Kumamoto Gov Ikuo Kabashima told reporters, “In terms of PR for Kumamoto, Kumamon must be worth around 100 billion yen.”

  Japan Today

• kinwashi

  28 Sep 13, 22:07

  You are here: Home / Kumamoto Castle

  Kumamoto Castle

  Kumamoto Castle is the premier landmark of Kumamoto City, as well as its main attraction. It is also regarded as one of the most impressive castles in Japan, together with the white-walled Hijemi Castle and the black-walled Matsumoto Castle.

  The castle was built by Kato Kiyomasa from 1601 to 1607 following the decisive Battle of Sekigahara, although its foundations date back to 1467. Because of his faithful service to Tokugawa Ieyasu, he was awarded the whole of Kumamoto Prefecture, then known as the Higo Province, and the construction of Kumamoto Castle was part of his efforts to unify and develop it.

  

  

  

  
  

  

  

  

  
  

  

  

  

  
  
  

  Because of his skills in the battlefield, Kiyomasa was an excellent castle architect. In fact, he designed several castles in Korea during the Imjin War, many of which were able to repel even larger Korean-Chinese forces because of their strategic construction.

  Kumamoto Castle itself is considered a most impregnable fortress up until today. Its defensive features, particularly its curved stone walls called mushagaeshi and its wooden overhangs, originally designed as protection against the ninja, continue to be its best points, together with its black and white donjons (main towers). There is also an underground passage leading to the Hosokawa Mansion that is open to visitors.

  Although largely destroyed during the Satsuma Rebellion in 1877, Kumamoto Castle was extensively reconstructed in 1960. In 2007, the reconstruction of the Honmaru Goten Palace, the lord’s extravagant inner palace, with its ornate lacquered rooms, was completed, restoring the castle to its former glory.

  Today, Kumamoto Castle also houses a museum which contains palanquins, samurai armor, Japanese swords and other artifacts from the Kato and Hosokawa clans, as well as detailed information on the castle’s remarkable history. It is also an excellent site for cherry blossom viewing, since the path leading uphill to the castle is line with many cherry blossom trees, and is particularly breathtaking at night when it serves as an illuminated beacon for all of Kumamoto to see.

• kinwashi

  28 Sep 13, 22:07

  You are here: Home / Kumamoto Castle

  Kumamoto Castle

  Kumamoto Castle is the premier landmark of Kumamoto City, as well as its main attraction. It is also regarded as one of the most impressive castles in Japan, together with the white-walled Hijemi Castle and the black-walled Matsumoto Castle.

  The castle was built by Kato Kiyomasa from 1601 to 1607 following the decisive Battle of Sekigahara, although its foundations date back to 1467. Because of his faithful service to Tokugawa Ieyasu, he was awarded the whole of Kumamoto Prefecture, then known as the Higo Province, and the construction of Kumamoto Castle was part of his efforts to unify and develop it.

  

  

  

  
  

  

  

  

  
  

  

  

  

  
  
  

  Because of his skills in the battlefield, Kiyomasa was an excellent castle architect. In fact, he designed several castles in Korea during the Imjin War, many of which were able to repel even larger Korean-Chinese forces because of their strategic construction.

  Kumamoto Castle itself is considered a most impregnable fortress up until today. Its defensive features, particularly its curved stone walls called mushagaeshi and its wooden overhangs, originally designed as protection against the ninja, continue to be its best points, together with its black and white donjons (main towers). There is also an underground passage leading to the Hosokawa Mansion that is open to visitors.

  Although largely destroyed during the Satsuma Rebellion in 1877, Kumamoto Castle was extensively reconstructed in 1960. In 2007, the reconstruction of the Honmaru Goten Palace, the lord’s extravagant inner palace, with its ornate lacquered rooms, was completed, restoring the castle to its former glory.

  Today, Kumamoto Castle also houses a museum which contains palanquins, samurai armor, Japanese swords and other artifacts from the Kato and Hosokawa clans, as well as detailed information on the castle’s remarkable history. It is also an excellent site for cherry blossom viewing, since the path leading uphill to the castle is line with many cherry blossom trees, and is particularly breathtaking at night when it serves as an illuminated beacon for all of Kumamoto to see.

• kinwashi

  28 Sep 13, 22:09

  You are here: Home / Mt. Aso

  Mt. Aso

  Mt. Aso, which is located approximately 30 miles just north of Kumamoto City, is one of the symbols of the Kumamoto Prefecture, once known as Hi no Kuni or the Land of Fire.

  

  

  

  

  

  
  
  

  It is also the largest active volcano in Japan, with its peak, Taka-dake, measured at 1592 meters above sea level, and one of the largest in the world. It has one of the largest caldera as well, which is said to have resulted from an explosion roughly 100,000 years ago, spanning a circumference of around 75 miles. Apart from Taka-dake, Mt. Aso has four other peaks – Eboshi-dake, Kishima-dake, Neko-dake and Naka-dake which has regular volcanic activity.

  Naka-dake can be reached by car, on foot, via a helicopter ride or via the Mt. Aso Ropeway cable cars, which is recommended, although it is not always open for viewing because of the regular emissions of ash and fumes. When open, the crater can also be visited at night, during which it transforms into an even more awe-inspiring sight, the lava seeping out of its fissures creating fiery streaks in the dark.

  The outer rim of Naka-dake, in contrast, is very peaceful, like that of the other craters, coated with grassy plains where cows and horses graze, and where visitors can take a relaxing stroll or have a family picnic. There are designated camping grounds, as well.

  Kusasenri, on the slopes of Eboshi-dake, is one of the most popular plains, where visitors can enjoy the views atop a horse from March to mid-December.

  There is also a ‘mini-volcano’ on the northern slopes of Naka-dake called Komezuka, which is a symmetrical volcanic cone as verdant as its surroundings, which visitors can walk around.

  There is a museum in the vicinity of the volcano, as well, detailing its history, along with various hot springs, many of which are surrounded by traditional Japanese inns. Shops and restaurants abound throughout the area, as well.

• kinwashi

  28 Sep 13, 22:10

  Kumamoto City

  The capital of Kumamoto Prefecture, Kumamoto City is located at the heart of the island of Kyushu in southwestern Japan. It is the 15th largest Japanese city and is well known for being the site of Kumamoto Castle, one of the finest castles in all of Japan.

  

  Kumamoto City (View from Kumamoto Castle)

  History

  The city of Kumamoto was established around the same time that the Kumamoto Castle was built by Kato Kiyomasa. After his death, both were awarded to the Hosokawa clan by Tokugawa Ieyasu, but were returned under the rule of the Emperor during the Meiji Restoration Period. During the Satsuma Rebellion, the city became a pivotal battlefield between the soldiers of the Meiji government and the last remaining samurai, who, after failing to take control of Kumamoto Castle, were pushed further north and eventually defeated.

  In 1945, at the height of World War II, Kumamoto City was heavily damaged during an air raid but like the rest of the country, was able to rebuild itself and prosper towards the end of the 20th century.

  Climate

  Like the rest of Japan, Kumamoto City enjoys four distinct seasons, enjoying very warm subtropical temperatures at certain times of the year and having freezing temperatures in others. It also experiences heavy rainfall in June.

  Economy

  In ancient times, Kumamoto City thrived on rice cultivation, salt production, ironworks and sake production. Today, agriculture remains its main industry, which is mainly due to its abundant water supply, while the information technology and tourism sectors are also significant sources of income.

  Top Sights

  Apart from Kumamoto Castle, Kumamoto City boasts of the stunning 65-hectare Suizen-ji Gardens and the Hosokawa Residence, one of the best-preserved samurai mansions in the country. It is also home to the Shimada Museum of Art, which contains samurai artifacts, particularly those related to the legendary swordsman Miyamoto Musashi, as well as the Kumamoto Prefectural Art Museum which houses replicas of the elaborate kofuns that were excavated in the prefecture, and the Kumamoto Prefectural  Traditional Crafts Center where visitors can learn more about the various Japanese crafts, including the Higo inlay, which Kumamoto is famous for, and the former residence of renowned Japanese writer Lafcadio Hearn.

  There are also some pilgrimage sites in Kumamoto City, namely the Honmyo-ji Temple, which was built in honor of Kiyomasa and the Fujisaki Hachimangu Shrine.

  Mt. Aso, the largest active volcano in Japan and the town of Kuju, with its plentiful hot springs, including the famous Kurokawa Onsen, are also a short ride away.

  Festivals

  In July, Kumamoto City celebrates the festival of its founder, Kato Kiyomasa, with children’s parades, while in September, it hosts the Fujisaki Hachimangu Shrine Festival, also known as the Drunken Horse Festival because of the horses that are colorfully decorated, given alcohol and then paraded around the city. In October, the Kumamoto Castle festival is held on the castle grounds with cultural performances, concerts and archery exhibitions.

  Other

  Kumamoto City is also the site for various public and private Japanese universities, the most famous of which is Kumamoto University, which is among the best in Japan.

• kinwashi

  28 Sep 13, 22:12

  You are here: Home / Kumamoto History

  Kumamoto History

  The Kumamoto Prefecture, known in ancient times as the Higo Province, is backed with a rich history, one marked with numerous volcanic activities, the rise and fall of powerful clans and major uprisings – all of which allowed it to play a huge part in Japanese history as a whole, and shaped Kumamoto to what it is today.

  

  Suizenji Jojuen Shrine

  Prehistory to Early Japan

  Over the years, hundreds of archaeological sites have been discovered in Kumamoto, comprising about one third of all the archaeological sites in Japan, the oldest being the Ishinomoto site in Kumamoto City. Many of these contained elaborate kofuns or megalithic tombs, as well as middens, various stone tools and earthenware.

  Based on these artifacts, it has been established that Kumamato has been inhabited by humans for roughly 30,000 years, making it one of the earliest human settlements in Japan. These settlers were originally a society of hunters and gatherers, but gradually progressed to cultivating rice, salt production and ironware production in the Yayoi Period (300 BC-300 AD).

  Asuka and Nara Periods (538-794)

  At the start of the Asuka Period, the Kamamoto area was known as the Higo province, the only major province on the island of Kyushu, and was divided into three districts – Kuma, Asonken and Yatsushiro.

  It was during this time that the Ritsuryo was introduced, which was a legal code patterned after the laws and beliefs of the ancient Tang Dynasty. The strong influence of the Chinese empire continued well into the Nara Period, during which the Japanese upper classes began to adopt Buddhism, while the villagers worshipped spirits known as kami, whom they communicated with through female shamans or priestesses known as miko.

  Heian Period (794-1185)

  By the beginning of the Heian Period, the Higo Province was comprised of 14 counties and 99 villages. Later on, the feudal system of landowning clans and their manors, called shoen, began to emerge.

  In Higo, the most powerful clans were the Aso clan, who occupied the area around Mt. Aso, and the more famous Kikuchi clan.

  Towards the 11th century, these clans established their own armies to protect their lands, so signalling the beginning of the age of warriors – the shogunate and the samurai.

  Kamakura Period (1185-1336)

  The Kamakura Period takes its name from the Kamakura Shogunate established by the Minamoto clan, who seized power from the Taira clan. The Kikuchi clan, former allies of the Taira clan, allied with the new shogunate, while maintaining close ties with  Emperor Go-Daigo.

  It was also within this period that the Mongols made attempts to invade Japan. During the campaign against this invasion, the Kikuchi clan defeated the Mongols at Fukuoka, gaining even higher favor with the Emperor. The 12th head of the clan, Kikuchi Taketoki, became one of the Emperor’s most trusted men.

  Muromachi Period (1336-1573)

  During the Muromachi Period, division was widespread throughout Japan. The Imperial Court was divided into the North and the South, with the Kikuchi and Aso clans supporting the latter, while Kyushu island itself was divided into two factions, with clans fighting among themselves.

  In order to unify the Kikuchi clan, the 13th head, Kikuchi Takeshige, initiated a blood pact among the members of the clan, which became the country’s oldest constitution signed in blood. Today, the constitution can be seen at the Kikuchi shrine.

  In spite of its unity, though, the Kikuchi clan fell out of power during the Sengoku Period in the latter part of the Muromachi Period, and Higo Province was occupied by various clans, including the Otomo clan, the Ryuzoji clan and the Shimazu clan.

  Azuchi-Momoyama Period (1568-1603)

  As part of his campaign to unify Japan, Toyotomi Hideyoshi, a powerful Japanese lord and general, successfully invaded the island of Kyushu, after which he gave Higo Province to Sassa Narimasa.

  Sassa, however, was unable to maintain order in the province, and was stripped of power. Higo Province was then placed under two rulers – the northern half under Kato Kiyomasa and the southern half under Konishi Yukinaga.

  After the defeat of Konishi in the Battle of Sekigahara, which paved the way for the rise of the Tokugawa shogunate, the entire Higo Province was awarded to Kato, who began his efforts to unify the region. Kato is also the one responsible for building the town of Kumamoto, including its prestigious castle.

  It was also during this period that Christianity, in particular, Catholicism, flourished in Amakusa, a group of islands located west of Higo Province.

  Edo Period (1603-1868)

  Japan prospered in the Edo Period under the Tokugawa shogunate. The town of Kumamoto, now under the Hosokawa clan, was no exception. Wax production and sake production began in the early 19th century while hot spring sites were constructed around Mt. Aso from 1804 to 1829.

  In terms of infrastructure, the Suizen-ji Park was built in 1634 while the Tsujun Bridge, the largest aqueduct in Japan, was completed in 1854.

  There were also periods of unrest, though. In 1637, the Shimabara Rebellion, a revolt of Christian peasants against higher taxes, took place, and the persecution of Christians followed, continuing until the mid-19th century.

  Also, in 1792, in the aftermath of the eruption of Mount Unzen in the neighboring Nagasaki prefecture, two large earthquakes hit Higo Province, followed by a tsunami, which claimed over 15,000 lives.

  Meiji Period (1868-1912)

  In 1869, all lands were returned to the Emperor, and shortly after, Higo Province became known as the Kumamoto Prefecture. The Kumamoto Medical School, along with the Kumamoto School of Western Studies, were established, and the prefecture was headed towards modernization.

  Not everyone, however, was pleased with these changes. The Samurai, in particular, became furious and rebelled against the Meiji government in what is now known as the Satsuma Rebellion. They attempted to take control of Kumamoto Castle but failed to do so and were eventually defeated at the Battle of Shiroyama.

  

  Last Samurai Battlefield

  20th Century Kumamoto – Present

  Following the Satsuma Rebellion, Kumamoto Castle became one of the headquarters of the Imperial Army and in 1931, an extensive military exercise was conducted there under the supervision of Emperor Hirohito himself.

  At the same time, the city of Kumamoto enjoyed another period of prosperity, and various infrastructure, such as roads, streetcars and a water supply system were constructed.

  The progress stopped during World War II, when about one third of Kumamoto City burned in two massive air raids. The city suffered further damage in 1953 when the eruption of Mt. Aso and the flooding of North Kyushu caused debris to flow into its center.

  Like the rest of Japan, Kumamoto City and the entire prefecture slowly rose from the ashes, rebuilding old infrastructure and creating new ones, such as dams to prevent flooding in the future.

  Today, Kumamoto City still retains its historic ambience, which is especially centered around Kumamoto Castle, which was repaired in 1960, while also having a bustling city center with skyscrapers and modern establishments.

• kinwashi

  28 Sep 13, 22:18

  

   

  I can not eat only on a Kumamoto summer 
  fellow of shrimp head and shell body and also have you whole

  " scepter formal name of the "but" hole Mantis ", that is in the Sha Sushi is quite different. It is a creature similar to also hermit crab to shrimp that live in flats Japan, Taiwan and the Korean Peninsula. There is a habit to be eaten in Okayama and Kumamoto in Japan. To dig deep burrows in tidal flats, with unique brush " scepter fishing One Animal by being caught in ".

  It is caught in the tidal flats of some Arao, and Yashiro in Kumamoto, but because it can not live long if you go up to the land, it is not in circulation almost Kumamoto other. Thus, "tempura of temper" 's are rooted in the region since ancient times as a local cuisine in Kumamoto.

  Because it is in the mud in the scepter, and dropped the first mud bath, fry whole then put the clothes. Fry in batter and deep-fried as it is without taking head, without taking cotton, shell also so soft. And, have you without leaving whole when I eat. In order to enjoy the taste of the unique scepter itself has, store which adds salt rather than in heaven soup often.

  Summer from May every year, scepter Alongside the fishmonger, "tempura scepter" can eat in the restaurant. It is one article that I want to relish the sake rather than summer feature of Kumamoto taste of the sea also is a friend of the rice.

• kinwashi

  28 Sep 13, 22:18

  

   

  I can not eat only on a Kumamoto summer 
  fellow of shrimp head and shell body and also have you whole

  " scepter formal name of the "but" hole Mantis ", that is in the Sha Sushi is quite different. It is a creature similar to also hermit crab to shrimp that live in flats Japan, Taiwan and the Korean Peninsula. There is a habit to be eaten in Okayama and Kumamoto in Japan. To dig deep burrows in tidal flats, with unique brush " scepter fishing One Animal by being caught in ".

  It is caught in the tidal flats of some Arao, and Yashiro in Kumamoto, but because it can not live long if you go up to the land, it is not in circulation almost Kumamoto other. Thus, "tempura of temper" 's are rooted in the region since ancient times as a local cuisine in Kumamoto.

  Because it is in the mud in the scepter, and dropped the first mud bath, fry whole then put the clothes. Fry in batter and deep-fried as it is without taking head, without taking cotton, shell also so soft. And, have you without leaving whole when I eat. In order to enjoy the taste of the unique scepter itself has, store which adds salt rather than in heaven soup often.

  Summer from May every year, scepter Alongside the fishmonger, "tempura scepter" can eat in the restaurant. It is one article that I want to relish the sake rather than summer feature of Kumamoto taste of the sea also is a friend of the rice.

• kinwashi

  28 Sep 13, 22:21

   

  Kodama's flat light

  Was The shop was set up in Ueno alley that contains one book from the center of Kumamoto in 2006. 
  There is also a suburb basis, is also a local emphasis, where such an atmosphere was put together might be attractive. Shop in this "neighborhood is, until an elderly person of 80 years old that Irassharu live near the person of the 20s , I think towards the audience of all ages, and want to make up Japanese of voice a little from the Japanese that firm. aims to become It is the tavern's Japanese anyone easy to enter ". 
  Source of such feelings, shopkeeper Kodama light flat-san about 100 kinds of "recommended menu of the day" is handwritten every day. Every day will change little by little, the price is affordable and it is around ¥ 500. 
  We believe that it should not appear to such as "mustard lotus root, I have fried stuffed with mustard miso from if there is order.'re Out the dish suitable for an elderly person. Who will come to your local people The Ambassador, I want you to come again and again. So I can not be removed such thing as seasonal dishes seasonal ".

  Fresh scepter you purchase from Tasaki market

  Also "tempura scepter of" taste of summer in Kumamoto, important One article for Mr. Kodama. It is made ​​very carefully. 
  I'll be stocking in Tasaki market in Kumamoto city. Because it will die as soon as you give it to land, I is do I need to cook fresh out the "scepter. Scepter so alive in the mud, the water first It cleans and wash off the mud firmly in flowing., and Give the scepter whole wheat flour with the job of connecting the clothing of tempura and scepter ".

  Go with the flour with a brush

  Flour, go attached carefully with a brush one by one tail. It seems to have the makeup to temper though. 
  "I will put the flour with a brush to add vegetables to. Together I'll be like an unnecessary powder powder arrived".

  Fry it by hand the tail beginning

  It with the clothing of tempura which I made ​​by mixing the flour and potato starch and ice water, go fried 170 degrees. Rather than from being put into the oil as soon as the scepter, Mr. Kodama has been rocking to for shabu in oil Hold the tail. 
  The deep-fried from shelled the "shrimp, but. Robe so would Matowaritsui the body more than necessary shell stuck to the scepter, I shake in the oil beginning to tear it off. Increasing as it is , clothing because you also can pop up in clusters together at the belly is round ".

  I look vivid red scepter of clothing so thin

  The tempura of the scepter of minimal clothing does not, part of the back can take on a vivid red.

  I get in the salt the finished tempura. It seems to put out or what the combined curry powder and salt when the material or the combined salt and seaweed, black pepper Shichimi that is on, hot day continues. 
  Rather than a side dish of "rice, you get a side dish of salmon. I was lined up on the table my father because we eat in my house, but did not expect delicious and very much at that time. The sake Since I work for. cuisine tempura of temper has also think delicious since then. early 20s and has became delicious flowering of taste, too might be was early (laughs) ".

  Dish of Kodama's also a polite

  Kodama's since I started the job of cooking, that they feel the possibility of Japanese deep every year. 
  Those old-fashioned is not a modern type, such as. Rack imaginary pickles that I thought Japanese that can be tens of thousands kinds of cuisine in seasoning basic "salt, soy sauce, sake, mirin, vinegar, miso, such as soup is great, and that it is interesting I believe also always make love. How and what will enjoy the young people it. "

  By the hand of Mr. Kodama, tempura of temper also must go transmitted to the next generation kit.

  

  

  

  After washing in water well, coat with flour to whole scepter. To become like an powder when fried extra powder and lighting, one tail by dust carefully with a brush

  

  

  After putting his clothes, and Hold the tail of the scepter, and fry swinging in for shabu in oil first. The purpose is to tear off the extra clothing

  

  

  I have you and those combined seaweed and salt in the photo, in which the combined curry powder and salt. thing that there is also putting out such as black pepper Shichimi that enters

  

  Japanese cuisine is unpretentious get in the above alley

  From the thought of "I want you to come again and again towards the. Local want you to enjoy the Japanese willingly towards the wide generation" of owner Kodama Kohei's, you can enjoy from around ¥ 500 one article in the menu to handwriting every day menu of more than 100 Zurari. I can taste such as tempura of scepter eaten sashimi assorted of today (¥ 1,500 ~), the May to September, vegetables and seafood in season.

  "Tempura of Shakti" 540 yen. The coverage at the time, seaweed and salt, curry powder and salt was accompanied

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  Back banquet echo of rice rooftop

  Address	First floor Kumamoto Minamitsuboi town 2-4 Matsunaga building
  Phone	096-323-6666
  Business	18:00 to 1:00 next
  Rest	Monday
  Seat	35 seat
  Card	Yes
  Parking	None

  

• kinwashi

  28 Sep 13, 22:26

  

  Daisuke Nishimura

  Go to purchase the material every morning it is said that the kitchen of Kumamoto to "Tasaki market" is daily routine of Chef Nishimura's creative Japanese of "Sasano". It 's scepter of the line in the market from around May. 
  It seems to be Harvest well in Ariake and "Yashiro. I go to purchase what you're alive, you go to the market, bamboo leaves the scepter. 'S are located some reason only box and scepter was put delicious time summer from May, "tempura of temper" is one article that I want you to eat all means at that time. those who do not know also like a lot, you may want to be asked? "What is the scepter" . and are to answer to be "There is such shrimp like that are in the tidal flats of Kumamoto" at that time. simmered to fry, Shioyude, fried chicken, cook Amakaraku, such as the scepter miso mashed whole together with the salt a scepter, and a variety of how to eat It is, but I guess the most is recommended tempura ".

  I get rid of the fin and foot by One Animal

  I had to make a tempura recommended Nishimura. 
  "First, remove legs, fins, gills. Because you want to prevent binding in the mouth when I eat. While touching the scepter, it is not painful, but sandwiched with scissors finger occasionally (laughs) . because it is in the in the mud scepter, and deep-fried it with the clothing of tempura to rinse well with water and mud, with glare on the surface with flour, to make with flour and water. scepter that shell and body and cotton also eat whole to taste Because it is dark, and seasoned will not put ".

  I dust the flour moderately on the surface of the scepter

  The only companion of shrimp, and raise It said that it is very difficult. I raise in oil of 170 degrees, occasionally, it is not in the oil your fingers!

  I stretch by hand scepter in the oil

  is because the "scepter is not over bend. feeling in" No Damedame "When you become so bent. I've been straightened a scepter with a finger ". 
  I get while hot tempura finished. Heaven and soup of taste and elegant color with light soy sauce, salt was arranged is served.

  Scepter that went up and Sakkuri

  "Tentsuyu also attach, but it is delicious's sprinkle with salt. Use in tempura scepter It is Yukari salt combined perilla. Food too because then continue the salt with a sour summer. In film strip, I think that there is a taste of the dark sea and faint salty. This is a taste that matches the shochu so. When you eat one animal, I want to facing towards the head to eat him out of of the tail (laughs) ".

  The store which treated bamboo, there halls private room, the back, the counter took the width, two people at any one person can enjoy also a large number of people. 
  The "Please you come in slowly. Let's talk at the counter means (laughs)".

  While we talk of food in Kumamoto Nishimura, Including the scepter, you want to taste and slightly boiled horse thorn, mustard lotus root, of pike eel, the taste of Kumamoto.

  

  

  

  Remove the foot of a giant clam, fin, and gills to prevent binding in the mouth when I eat. After that, I wash well with water and mud

  

  

  Fry in oil of 170 degrees with the clothing of tempura to make with flour and water. Also extend to put your finger on the hot oil scepter to prevent the bent

  

  

  Ten of soup taste and elegant color with light soy sauce, but also stick, food progresses partly sour Yukari salt combined to shiso salt

  

  Creative Japanese restaurant serving a seasonal and regional cuisine in Kumamoto

  Creative Japanese ya can eat dishes made with regional cuisine and of Kumamoto, seasonal ingredients. Chef Nishimura Daisuke has examined seasonal ingredients in the market Tasaki of Kumamoto. Scepter to use tempura scepter is a specialty of summer in Kumamoto also fry buys what you are living. Let Itadako in refined salt Yukari heaven or soup. Also mustard fried lotus root menu (¥ 680), seasonal sashimi (¥ 450 ~), Wings of the Great such as agar-agar (350 yen).

  "Tempura scepter" 880 yen also delicious dipped in elegant soup heaven, you choose to bet Yukari salt

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  Sasano

  Address	Kumamoto New Town 3-4 Tm-13 building 1 floor
  Phone	096-355-9554
  Business	18:00 to 3:00 next day (day holiday to 24:00)
  Rest	Indefinite
  Seat	64 seat
  Card	Yes
  Parking	None

  

• kinwashi

  28 Sep 13, 22:29

  

  Kenichi Watanabe

  The "I do may become clause does fit to eat when you see a figure that Nikki live (laughs)". 
  Storekeeper Watanabe Kenichi which continues fried tempura using seasonal ingredients in Kumamoto, showed me the scepter alive to say so. 
  Was He 'him a lot "In the past, but N only there are times when it is not caught it and when they are caught now, I'll keep frozen alive when entering a lot. If you're lucky, I can eat tempura fried with scepter living . and is sandwiched with a pair of scissors, but occasionally Nakayo hurt (laughs) ".

  The scepter to creepy and rustling sound in the ball

  Scepter you only eat in Kumamoto summer, a material that is not well known to people other than the local. 
  From people who do not know the "outside the prefecture, I asked so and" What is the "scepter. Those who Nikki mistaking giant clam, too many. Squilla I Ya Ken is sushi. Scepter eat shell each, but shell of a giant clam The N only Nikki dived in the mud or rather flats.'re Ya thing and garage scepter different Ken does eat whole prospecting solid, fisherman and his friends, I'll call say one more thing mud scepter, as well such as hole weak. Kumamoto seafood is many, but if you say 's fish Raren only eat in Kumamoto, I do may only scepter ".

  After washing clean, coat with flour

  One way to eat delicious the scepter is the tempura. First, I wash clean with fresh water scepter. I wipe off the moisture, coat with flour.

  I put on the clothes scepter of tempura with mixed moderately and flour water and eggs

  It is also the meaning and for the sprinkling the "flour it will take the water further, that it to piece of clothing and scepter. Garments but in order to give a taste of the material, were combined egg mixture and. Water and flour and eggs Put the flour in, I make mix quickly with a thick chopsticks. does afford to and does stir many times that's fine chopsticks, but I Ken Then tenacity would come out. it and. or from taboo to tempura, tenacity the scepter If, clothing is Ri Let him to thin it'll give you leave with a shell ".

  I go slowly and carefully fried

  As you fry at a temperature of about 170 degrees, scepter go reddish clean gradually. 
  "Salad oil and 90%, oil something of 10%. It or material which is hard fried easily. Secret (laughs). Scepter is then flick that it does turn off the water firm to it."

  To become a beautiful red scepter and was black and frying

  Tempura of temper that rose nicely and is good even heaven soup but Watanabe me recommend salt. 
  Form of the "original or eerie but it Yaro Nikki up to the beautiful? Put out (laughs) also. Heaven soup, but I do purport to eat only salt. Within the salt sea" Amakusanada made ​​from seawater Amakusanada of (Shigekushi Shirahama) " It depends use of that, but if there is no bitterness, if there is sweetness in the taste of salt, you'll fit well with tempura of temper. one dwell Some people night to eat with rice, but it is to the relish of shochu I or number ". 
  The taste of the scepter shell body and also get built-in whole, there is a unique body. As Mr. Watanabe says, it's the taste that shochu is well.

  While eating tempura of temper, Watanabe-san who have also talking about how to eat other. 
  It was by eating well, such as simmered since I was small, "scepter. I eat etc. also vinegared bean paste with the Shioyude boiled and tempura, and small and large. Yara simmered Yara heaven bra, I'll call for you sale at fishmonger or supermarket still. After I, I some scepter of miso, also delicacy grind whole together with the salt scepter. it or relish this also (laughs) ".

  Along with the taste of the dish, it is attracted to personality of a friendly Watanabe, who come to eat lunch during the day, in the drinker to relish the tempura at night, the store is always crowded.

  

  

  

  Wash clean with fresh water the scepter, and wipe off the moisture.Then, coat with flour and to take the water further, in order to connect a garment and scepter

  

  

  The entwined thin clothing made with water and flour and eggs, deep-fry of about 170 degrees. 90% of the oil salad oil. The remaining 10%'s something secret

  

  

  Tentsuyu also issued, but if only salt made from seawater Amakusanada of (Shigekushi Shirahama), it can be seen more taste of scepter

  

  Ya tempura and fried nicely continue the season in Kumamoto

  JR Kumamoto Station nearby, the store next to the Shirakawa, I can eat tempura and fried nicely seafood and vegetables in season. At a customer seeking tendon and tempura set meal (such as 900 yen) during the day, I crowded with customers enjoy a drink to relish the tempura fried shrimp, such as (500 yen) at night. "I do delicious to eat only salt", tempura of temper that only eat in the summer, Kenichi Watanabe's owner.

  "Tempura scepter" 700 yen (three animals entering). I would like to have only salt heaven rainy season arrive, but If you enjoy the taste of the scepter itself

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  Tempura heaven heavy

  Address	Kumamoto Nihongi 1-2-38
  Phone	096-323-5575
  Business	11:30 ~ 14:30 / 17:00 ~ OS21: 00
  Rest	Wednesday
  Seat	23 seat
  Card	Improper
  Parking	Yes

  

• kinwashi

  29 Sep 13, 19:45

  

   

  The ... fry stuffed with miso mustard into the hole in the lotus root 
  crunchy and spicy that public Tadatoshi Hosokawa also loved

  Local cuisine in Kumamoto with a history of about 400 years, "mustard lotus root". It is said that the start was made ​​for the Hosokawa clan first lord Hosokawa Tadatoshi public early Edo period, was sickly. It's like a trigger from the nutritional value of lotus root is high, Xuan home Osho is a Zen priest's is suggested. 
  The lotus root has been cultivated as emergency food to the outer moat of Kumamoto Castle is said to be was one of opportunity. Since the placement of the hole when it is cut into round slices the lotus root is similar to Kuyo crest is the crest of Hosokawa, Meiji Restoration was to taste removed from the premises. Then, after the Satsuma Rebellion, I came to be widely known.

  The hole in the lotus root to drop the mud, boiled and cut off both ends, pack the miso and death from the combined mustard and miso. And Completion To give rapeseed oil in it with the clothes which I made with wheat flour, etc.. When I have you cut into round slices, the crunchy lotus root stimulation and mustard miso following the soft sweetness, potato shochu proceed. Ingenuity and individuality of hand appears to make such as sweet and the thing with the sharp taste tears is stronger, even the taste of mustard miso. In addition, since the texture of lotus root is determined by the way boiled, close attention has been paid to the work to boil.

  Tadatoshi public that regained health by eating the "mustard lotus root". In apologize Tadatoshi of public taste of mustard lotus root is transmitted to now, and he continues being loved in Kumamoto.

• kinwashi

  29 Sep 13, 19:45

  

   

  The ... fry stuffed with miso mustard into the hole in the lotus root 
  crunchy and spicy that public Tadatoshi Hosokawa also loved

  Local cuisine in Kumamoto with a history of about 400 years, "mustard lotus root". It is said that the start was made ​​for the Hosokawa clan first lord Hosokawa Tadatoshi public early Edo period, was sickly. It's like a trigger from the nutritional value of lotus root is high, Xuan home Osho is a Zen priest's is suggested. 
  The lotus root has been cultivated as emergency food to the outer moat of Kumamoto Castle is said to be was one of opportunity. Since the placement of the hole when it is cut into round slices the lotus root is similar to Kuyo crest is the crest of Hosokawa, Meiji Restoration was to taste removed from the premises. Then, after the Satsuma Rebellion, I came to be widely known.

  The hole in the lotus root to drop the mud, boiled and cut off both ends, pack the miso and death from the combined mustard and miso. And Completion To give rapeseed oil in it with the clothes which I made with wheat flour, etc.. When I have you cut into round slices, the crunchy lotus root stimulation and mustard miso following the soft sweetness, potato shochu proceed. Ingenuity and individuality of hand appears to make such as sweet and the thing with the sharp taste tears is stronger, even the taste of mustard miso. In addition, since the texture of lotus root is determined by the way boiled, close attention has been paid to the work to boil.

  Tadatoshi public that regained health by eating the "mustard lotus root". In apologize Tadatoshi of public taste of mustard lotus root is transmitted to now, and he continues being loved in Kumamoto.

• kinwashi

  29 Sep 13, 19:52

  

  Ueda Tomoko

  When you Ojama the shop, it was part of Hosa section of lotus root is placed in the box. 
  It seems to do work for asthma and drink boil and dry ". It seems to be also used in herbal medicine. I make by being asked from an acquaintance. Lotus root out because it is homemade, this can not be used in mustard lotus root Is there plenty of part (laughs) ".

  Section of lotus root that was in the shop Hosa

  Uncommon among the mustard shop lotus root, lotus root to use in the "lotus root and from Ueda" is homemade. Before you hear the story of mustard lotus root structure, which had been guided by the lotus root field to Ueda Tomoko.

  Mr. Ueda Ken'ya harvest in the lotus root field

  Are you a harvest of lotus root, it's your husband, Ken'ya's Tomoko. Work that is carefully digging the soil of clay in the hoe of four tooth's a very active work From the look of it. 
  There is also a place to grow in places like sand the lotus root that is "breeding, to digging water pressure, but it does not dig only by hand lotus root out because it brought up the soil with clay. Stems out to dig part has come into view,'m seen lotus root or growing in any condition in the soil. If you are buried in the place of 50cm ~ 1m depth, I will not extend straight horizontally if in the soft soil. last You'll putting aside the soil by hand. lotus root that we are growing is a kind of "Shanghai", I is not grown much now. between the clause and the clause is there long feature. when boiled I'm so delicious softer than other varieties. You'll sometimes dig about 120kg a day ".

  Worthy lotus root appears to dig and hoe four teeth

  Harvest will continue until May of next year beginning from the middle of September. 
  Keep in tilling their land Once you "harvest, and prepare the harvest of the next period of the planting small lotus root from March to April. To be capable of lotus root extends freely soil is hard, and stiff-necked also only You would Tsu. so water management is important to do. leaves and stems above the soil when dead, because it's sign "delicious lotus root was done" and, you started digging from there. 10-2 Shun It is about month ".

  Mrs. Ueda, who showed me the garden-fresh lotus root lotus root in the field

  Along with the lotus root that is harvested, to the processing plant in the corner of the shop. The lotus root, which is harvested, it is placed in the washing machine by folding at the section, but when you fold, sound good feeling and Pokipoki is. 
  "I was washing in the scrubbing brush in the past, but I drop the mud in the washing machine now."

  Lotus root, which is harvested be washed clean

  It will become beautiful lotus root, while around and claims about. It is a beautiful lotus root is very surface. And I boil without peel. 
  "The amount of water with the lotus root in the time of harvest because of the different, addition and subtraction It is intuition boiled".

  Pack the miso mustard lotus root boiled

  The lotus root that was Yudeaga~tsu, go stuffed with miso mustard this time. It is a mechanism to lotus root which is fixed, and cram mustard miso pushed out from under the power of compressed air. 
  The "mustard miso, I make by mixing the mustard and barley miso. Then also changing the amount of mustard by time. One by one by hand all, it comes packed while to turn on the miso in the old days It is also a work force'll also be packed neatly by hand finishing touch even directly below. now. miso so hard in the winter ".

  lotus root with mustard miso stuffed

  After lay day from stuffed mustard miso, chicken-fry. 
  Water, the material of the "garments, and wheat powder. Before batter, chamfer the edge of the cut surface of the lotus root also. Failure to do so, robe'm become easier bald from there when it is fried. Surface If there is uneven, and also to smooth out there powder as unbearable. When you fry into rapeseed oil, clothing of the portion mentioned that it is chopsticks so would bald, placed in a pot by hooking a tool hooked You. it will crack it is too put into the oil, and It is determined by the color. There was also when I was to automate the work to improve the condition fried, but can raise by hand by one of the Flyer also has returned ".

  The beveled edge of the cut surface, chicken-fry

  The mustard lotus root of this place, it is easy to eat with a soft spicy. There is also a texture while there is a crunchy, was a Motchiri the lotus root. 
  How to Boil is the point the "texture. Those who He will say that or not good and spicy", but to be "eaten this well and there are quite a lot. Eaten in the feeling of fresh if Atatamere in the toaster oven. Also soy sauce I match, and it is good, too Become a mellow and put the mayonnaise ".

  The lotus root because even seem pungent fragrance, but also whether not there for shochu. It is said that it a cuisine that is often eaten when the New Year, Obon, athletic meet ... people gather. 
  Person who "homecoming is, it is often said feeling that comes back to Kumamoto and does eat" mustard lotus root and lines ". So you grow lotus root also work hard, and I do not need to create a delicious spicy lotus root. I think're doing from where you grow lotus root, a mustard lotus root structure and just out! lotus root can not be harvested in June and July, mustard lotus root also created'm a day off ".

  

  

  

  Lotus root varieties of homemade called "Shanghai". To grow in the soil of clay, hand digging all. For a long time, between the section and the section has the feature of soft and boil

  

  

  To make by mixing the mustard and barley miso. Also changing the amount of mustard depending on time. After filling the hole in the lotus root with boiled, to keep lay day before to increase

  

  

  Water, material of garments, such as flour. After that you can chamfer the edge of the cut surface, was to smooth the rough part, fry by hand one by one in the rapeseed oil

  

  The lotus root and from making lotus root in homemade brought up carefully

  Lotus root homemade "Shanghai" kind, hand digging all to grow in the soil of viscosity quality.After stuffed with miso and death from the combined mustard and barley miso, and put his clothes, fry by hand one by one. Even if in addition to (100g250 yen) things normal size, such as the vertical ones of smaller sales (1 child 100 yen). It's galling to circle also delicious. And therefore do not have to wholesale, to gain, over-the-counter to go, and in order.

  Mustard lotus root 100g250 yen

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  Lotus root store and from Ueda

  Address	Kumamoto Jonanmachi Shimomiyaji 905-3
  Phone	0964-28-3452
  Business	8:00 to 19:00
  Rest	It closed 6.7 month
  Card	Improper
  Parking	Yes