Kinwashi Tour Japan Thread
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Murakami range ToshiShops in the place where the sound of the tram that rumble sounds was opened in 1957 (1957).
I'm a shop and grandmother, "his father began. It is did not eat too much when I was little. Become a adult, I began to eat I wonder if since I started drinking liquor. Mustard lotus root making, the father is I taught me. however, it is not tell me anything. and feeling like such a "Oboero look. '"
Murakami range Toshi laughing while saying so, I learned that of mustard lotus root.
I pack to speedily mustard miso. May be packed by handLotus root to use mustard lotus root is what is referred to as "unnecessary" species. It is not stripped the skin just wash as under processing.
"When you peel. I think you pull the thread If you turn off the same as the yam, the slimy came out, robe I'm less likely with. So lotus root'm remains with the skin".Lotus root washed-up is cooled by boiling, pack the miso mustard hole.
Mix the mustard in barley miso of "special. Because it is miso lotus root dedicated to flavor because unlike miso usual, I is not taste good even if the miso soup. Remains raw when you mix the mustard and miso. miso burn when I put the fire and flavor of mustard is because I will flying ".For mustard lotus root, flavor of mustard thing very important. In order not to drop its flavor, how justified also seems important.
It may be packed with "hand, but will pack at once using the machine. Flavor so would flying on contact with the air is mustard miso, I need things to do in as short a time as possible. And not do and do not do quickly I do ".I have you tell me that while the work pack a mustard miso, there is up and down in the lotus root.
"There is a butt head and the lotus root. Looking at the cross section, more number of small holes often I'm such the lower one. We are filled with miso to it from the time you lower your head".
Cross-section and lower section of the upper side of the lotus root. I found that the lower one side of a large number of small holesThe lay day Once filled with mustard miso, fry in rapeseed oil.
"Remove extra mustard miso so come floating up through the hole in the lotus root. At the same, if you want to lay, it also has implications that aged by moisture evaporates".Clothing is something that was mixed with cold water flour wheat flour, the broad bean, the turmeric powder.
and "It is not mixed well and not a cold water. tenacity would come out if it is too mixed, and how to mix where is hard".The lotus root vestured, pointing with a stick the tip is in the key shape, put the flyer.
The "rather than in the middle, by pointing slightly to the left, lotus root becomes vertical in the condition of the center of gravity, it is easy to put on oil".It is placed in a circular flyer rapeseed oil is on, it is going to be fried automatically. Mustard lotus root of beautiful yellow goes up to the next people.
Who It is the color of appetite. Person also may lotus root ate and death from being sliced, those who do not know the shape of the original, too comes. Was seen for the first time the state of the mass, is probably fried eggs the "yellow seems to or even. I was Some people may even say the lemon guy small-sized and (laughs) ".
Rapeseed oil into it with the clothes. The set, as seen in a short time by a small lotus rootLotus root death from being referred to as the local cuisine on behalf of Kumamoto. While defending its taste, Murakami is the challenge to the new initiatives.
The "mustard lotus root, it is said to Kumamoto specialty, but not it is enough if you eat 1-2 out. Rather than only to relish the cut. What to do to get to eat more, can not be used for cooking more what .... example, mustard lotus root is a vegetable, fit to the tomatoes, and it goes to the pan because it is mustard taste. I'm fit well with wine and bake in the oven and put tomatoes and put cheese on top of the round slices! ! I think I there are many variations that way. to make firmly place basic, not only make. make arrangements, make suggestions of how to eat. I want to continue to do such a thing. old It may be said to be wrong way to people, but I think (laughs), it's a new idea ".
Some of the lotus root mustard croquette, lotus root that became moderate grain state is onIt is sandwiched in buns as "mustard lotus root croquette" Meanwhile, was born in 2006 from the voice of the audience it's "Karakoro Art Burger".
I did hear a story from "elderly, want to eat lotus root to tooth has gone bad, but I that had no longer eat. How do for the voice of. Visitor who had thought the shop and have to propose It because it is important to. So I did come up with mustard lotus root croquettes. and grated minced to the extent that crunchy remain a little on the Yugai the lotus root, and to create a form to it and mix the mustard miso, you're gonna fry with the clothing only bread crumbs It is. mustard lotus root about two out minute per slice contains, but the taste is mellow. mustard lotus root is turned into souvenir, but those people had to eat normally once. So , I may look that came up I decided to take in combination with croquette of mass food. mustard lotus root croquette I have provided in the child ".Not spicy to tangy to "mustard lotus root croquette", only the flavor of mustard tickles the nose. It is a taste that is easy to eat very much.
The "Karakoro Art Burger", which is sandwiched between buns original, cabbage and plenty mustard lotus root croquettes. Source that has been subjected to mustard lotus root croquettes, is based garlic miso-like sauce Misokatsu of Nagoya, that has been developed over a period of 2 years.
I want to think as Karakoro Art and burgers "mustard lotus root croquettes, not only as a supporting player liquor to proceed, how to eat mustard lotus root. From the basics while defending," those painful "" You thought into something "more delicious, and should not be unless we increase the lotus root to it after the various proposals".
Use lotus root called "unnecessary" species. In order clothing so that you do not have hard to stick to when to increase, wash without peeled, boiled, pack the mustard miso
Pack the miso and mustard into the hole in the lotus root in as short a time as possible flavor in order not flying exposed to air. It is aged in the 1st as it lay
Give the clothing that was mixed with cold water flour wheat flour, the broad bean, the turmeric powder, fry in rapeseed oil. Skill of the skilled at making clothes extra stickiness to prevent and out
Shop that produced the "mustard lotus root croquette"Besides making firmly mustard traditional lotus root, a new approach to using mustard lotus root is also performed. The "mustard lotus root croquette", what is mixed with mustard miso to that grated lotus root with boiled, deep-fried to fix the form. It is popular among elderly for children. The sandwiched between buns and special sauce, which is based on garlic miso to the croquette "Karakoro Art Burger" is also delicious.
Mustard lotus root 100g250 yen. Of 500 yen each are arranged. In addition, some of the 140 yen one with the stick-like
Murakami mustard lotus root store
Address Kumamoto 3-5-1 Shin-machi Phone 096-353-6795 Business 8:30 to 17:00 Rest Saturday Card Improper Parking None 
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Tomoyuki Ogata's"Shochu I too proceed mustard lotus root (laughs)" and, Tomoyuki Ogata's self-proclaimed "mustard lotus root propaganda captain". First of all, I had been taught about the history of mustard lotus root. In fact, the history of mustard lotus root of Kumamoto, he is also the history itself of "lotus root and from the forest".
Tadatoshi publicly Hosokawa first was sickly and Higo entered as (1632). Kumamoto castle nine years Kanei. Was recommended that the Zen priest Xuan home Osho you worry about this eating lotus root, but lotus root you dug the "time the grotesque is, this story was a going-out once. however, I had a Otasshi the story was lifted again, and make a lotus root dish catering how to (cooking clerk). 30 people cook It is collected, the more competition you say now has been made. at that time, first-Heigoro of our store it was a way of catering for 24-year-old, Heigoro made ​​your lord is I liked was the most from " It was a "lotus root and. your lord will also be healthy in a moment, one day, seems there was a get call from the castle Heigoro. it and. is that I had the words there compliments a very, forest the continued sword and last name that, I was allowed to last name Taito. thing that crest was also received at that time. form of a single line vertical entered the round shape, the shape as viewed from above the lid of the pot It is a thing to imitate. With rare so called pot lid crest, it is not even dry goods shop. is a family coat of arms Hosokawa house pattern was cut into round slices (laughs) a. lotus root that will end up as a special order when you make a kimono There is also the fact is similar to Kuyo crest, during the Edo period, is the reason was something. lord was the food be removed from the premises, Princess, Wakasama only inedible. then, 1877 after the Southwest war ended I will spread 14 generation forest Heijiro is opened in years. it since I started the manufacture and sale of lotus root mustard in this place, we do not deal with only only mustard lotus root. family head the current 18 generations . We observe the taste to be "not afford to end with a generation of us," has been carried over from the Edo period. the born body you were strong is public Tadatoshi. It is important that you convey up to the child each grandchild people Because it is the reason there was not, It is a coincidence really. "
It texture of lotus root and determined by the work boiled. It is an important taskThen talk of lotus root.
"Lotus root in western Japan lotus root, I use the Japanese-specific" Japonica "species.: There're crunchiness thing of Shikoku and Saga production. East Japan lotus root is made ​​flourished in Kanazawa and Ibaraki to this There is also the. delicious If you tempura, lotus root Heaven is a specialty here in, but it does not seem stripped the mustard lotus root. you boiled skin stuck to the lotus root you have to clean the surface by dropping the mud. here mustard It may be part of the most important in the lotus root structure. crunchiness disappears to become only more waist too boiled, and it will be hard time is not enough boiled. to shorten the time boiled water because there are many new lotus root or, summer and or boiled longer, is adjusted by the condition of the lotus root at that time.'re there and feel that you have touched, also make sure you have or gnawed chipping ".
Mustard miso is packed by hand one by oneThe mustard miso, will continue to adjust while adding little by little water to put the flour and wheat from the sum in miso. Then, go stuffed with miso mustard lotus root you Yudeaga~tsu. Miso enters and mustard in a vessel such as a large mortar, to hit the lotus root on the bottom of the mortar, it will be packed in a manner kneading.
It is packed by hand one by one is "out. You can so, to put even a small hole. You packed mustard miso until coming out of the hole on the other side, but much 15cm that's early human It is about 15 seconds.'m no choice but to pack by hand because it is miso stiffer. After stuffed with miso, in that you must first lay overnight, to put. time will be the process to increase, Suites by lotus root and mustard miso I was able to pluck the water with extra access and composure, and salt are only included in the miso ".
It's because instead of wearing fan turned on its side from hot, tear to prevent out-of-mustardHave an interesting story the historic to this mustard miso.
Mustard has seemed best to seems to have been said as superstition of "At the time, to be dizzy blood up to the head and eat those fried in oil. If you want to be crisp and sinking it, as stop hot flashes , because I think mustard is seem to have been added to the miso. that it was good alone miso If you say only nutrition (laughs) ".
(Current chairman) Mr. Hisashi Mori Touche 17 generations of ancestors. I have done every day, making the mustard lotus root now.
"When you pack a mustard miso, I should not have to be hit with too much break even"Work of fried is also a manual.
"Natural pigment made ​​squeezing powder flour, the broad bean, the fruit of gardenia, create a clothing mix quickly ice water. Wheat flour is a high-quality product which becomes the material of cake!".bowl clothing is made to special order in a mortar-like thing that took the type of pottery. Earlier, it's what it was used even when pack the mustard miso. The drop in the clothing the lotus root, dip into batter by hand to the entire key. Then I start to put into rapeseed oil by hooking the lotus root by hand key.
Clothing goes attached by hand keySo that there is no damage, holes are you to live in one place strange lines as you might with it's "chopsticks. You can see in the way of coming out color, the foam condition and fried. Come out a lot of bubbles small and beginning I, but it is the completion grain of the foam increases, Once the fox color. clothing or you will easy bald moisture because there are many new lotus root, and It is the skill of a craftsman. to lotus root and clothing does not come off is also the struggle of our from the Edo era to to you, (laughs) ".
One by one go fried slowly and carefullyThe burning firewood, until the 1980s is likely to have been fried with a sickle, but flyer now. However, the flyer is only three, go deep-fried one by one rather than automatic. I'll give that day that ship that day. Mustard lotus root of "lotus root and from the Forest" are sold in many places such as SA and highway across the city, but with being made ​​here all.
I think that is all hand-out because you would no longer within and "mechanization. Mustard lotus root, a thing which attracted the best of cuisine of the Edo era in technique but also in taste but also the material basis. Edo Period Since the material is all natural materials and does not attempt has been changed from how to make at that time ".
The office, article which I bestowed from Hosokawa house is also decorated.Taste of lotus root, which does not change several hundred years from death resulting. In the taste mustard and Piriri worked, history seems to have jammed.
It becomes mellow and add "mayonnaise, and goes to the sesame dressing and sashimi soy sauce of sweet. It is a delicious sandwich bread with lettuce. And I think that it is delicious enough tepid in the range If you're warm. Fried is, is. those days, there was as well as taster I'll also or not sure what flavor it is too hot, and a considerable amount of time it would have required to enter the mouth of your lord and from deep-fried. it's also delicious cold I think it's really delicious spicy lotus root ".
Landlady's "Our mission, to protect the goodwill. Simply it's it" and"Lotus root and" Wood to be opened in special events, such as department stores across the country often. Ogata's also spread the mustard lotus root to many people.
"Well, you will be asked to be?" What is painful ". (Laughs). Mustard lotus root it says" I do cry, but daughter-in-law is crying painful. So, my wife and "depends eat it with mayonnaise At the same time going to sell, and it let me done with the intention of going to tell the mustard lotus root. mustard lotus root is a specialty of Kumamoto, because it is a culture of Kumamoto. Besides out because is the original. of being Kumamoto human You go out to special events with pride. So, I'll have done in crunching Kumamoto dialect wherever you go (laughs) ".
What is called the West lotus root, unique to Japan "japonica" species.There is a crunchiness in Shikoku and Saga production. Boil so as not to impair the texture
Will continue to adjust while adding little by little water to put the flour and wheat from the sum in miso. The lotus root that was Yudeaga~tsu, was packed by hand by one of the miso mustard, and lay all night
The clothes, make mix quickly ice water and natural pigment made squeezing powder flour, the broad bean, the fruit of gardenia. I go one by one deep-fried in rapeseed oil
I now tell the taste does not change from the Edo PeriodFirst-Heigoro nine years in Kanei (1632) are now transmitted to the taste that produced for Hosokawa first lord Tadatoshi public was sickly. Rather than just taste and material is a natural material all, work to boil the lotus root, work to pack the lotus root and mustard miso, and work to improve, that all is handwork, also unchanged from that time. Current head of a household is 18 generation has also issued a fine every day, to make mustard lotus root.
Mustard lotus root 1050 yen per.It's Weighing sale size because of the different all
The lotus root from forest
Address Kumamoto Shin-machi 2-12-32 Phone 096-351-0001 Business 7:00 to 17:00 Rest Indefinite Card Improper Parking Yes URL http://www.karashirenkon.co.jp/ -
Vermicelli good throat soup and delicacy perfect score
and "cooking" Chinese rooted born in KumamotoCuisine of China Ministry of Health Fuzhou Fuzhou etymology of "vermicelli soup". It is believed start making Fujian Overseas Chinese that he decided to come to Kyushu in the Meiji era has come to Kumamoto's first. Fuzhou "vermicelli soup" is, but a thing like soup wonton egg of duck was in, but whether there was also the circumstances of the material, which was started made in Kumamoto Prefecture, Sui and minutes from that of the original It was a different way.
Use the soup based chicken, and pork bones, where ingredients such as vegetables and seafood enters with plenty is similar to Chanpon, but (those fried boiled egg) fried egg on top of the cake feature is that I. And more than anything, instead of Chinese noodles vermicelli 's being used. The vermicelli good throat that was smooth and there is chewy, the taste of the soup ingredients are condensed is steeped in moderately. It is one article that has attracted attention also means calorie is low nutritious.
In China, such as Fu Jian province, has the meaning of "a banquet world peace", is eaten well, such as the seat of the celebration the "vermicelli soup". Of Kumamoto "vermicelli soup" has changed to what taste and shape different, but eaten together with everyone what if "world peace". In Kumamoto Prefecture, issued to school lunch are more familiar, it's local cuisine that everyone knows.
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Koba's TomooIt does not only salt. Seasoning Add to other only sesame oil and black pepper. Thing called taste of vegetables and state of soup that same day. "Seasoned also be adjusted relatively easily if I use a lot of seasoning It is not possible to cheat I can but, vermicelli soup out of because it is something. simple very simple. It is so very difficult to fabricate. "
4 Founded Showa. We asked to talk to Mr. Koba Tomoo to protect the taste of vermicelli soup of Koran-tei last longer.
Soup can from pig bone and chickenIngredients of vermicelli soup is vermicelli shrimp, squid, pork, cabbage, fungus, onion, green onions, dried Kinshinsai, bamboo shoots, and fried egg. The drying Kinshinsai, crunchy crisp is a feature in the bud of a plant of the lily family rich vitamins and iron. Fried eggs with fried at high temperatures boiled egg is called tiger skin蛋(also Fupitan) from the striped pattern like tiger on the surface arrive.
Vermicelli Ryokutoharusame of China of about 20cm in length with a distinctive chewy. That it and hold in reserve to the state back in the water before using for cooking.
The "If you put in soup remains dry, taste of spring rain has instantly become rich soup is too soaks. By that you back in the water to some extent, to me smoking a soup with a good feeling, taste the better" .
The build from pig bone and chicken soup to make every day. Basic taste of vermicelli soup is chicken, and so he used to give the body to the soup pig bone.
Does not change the recipe from 2,000 years ago, the salt Fujian natural salt of open-air dried. Many minerals, it's salt of soft taste with sweetening.
The fry Speed ​​life
Soak the soup topped with spring rain on top of the colander with a patternTree garden's to wait in the kitchen. Order of vermicelli soup is turned on, to concentrate on three minutes to make a cup.
Rotate the oil in the pan skin of wok and fry the seafood and meat first. Put the liquor to take the smell, stir the other ingredients, put the soup, bring to a boil once to put the salt. The stew it with a pot to put the vermicelli in colander with a pattern, vermicelli when smoked to some extent the soup, bowl to turn off the juice care of vermicelli Remove from pot colander. Soup into the bowl and put well form the ingredients to put black pepper and sesame oil. It is finished and put a fried egg.
The rather than that it seasoned with salt ", I am feeling to create a taste in the taste of vegetables and soup, and arrange to put the salt at the end. I do become soup just salted and rely on salt. So that you make a soup properly, and fry quickly in a short period of time the ingredients are also becoming important ".
Add to vessel put out before the spring rainRyokutoharusame Because it is hard to grow, have you slowly in an unhurried way of eating is about to make. The taste of the food of each, I can see well in the soup without the habit. Secret of the fact, crunchiness of Kinshinsai is exceptional especially crunchy ingredients.
I serve beautifully middle is higher"Vermicelli soup is now different from the Chinese vermicelli soup, the taste of Kumamoto own. I would say the Chinese who was born in Japan".
Told me that he is also making than 300 cups a day when many the taste. It what if it is loved by the local people.
"People of Kumamoto out to lunch, and I eat from a young age the vermicelli soup. The taste from being imprinted on the body, it's tempting to eat occasionally I might (laughs)."
I make daily soup to pace the pig and chicken bone. Basics of vermicelli soup in the soup was easily drawn from the chicken, and use it to give the body to the soup pig bone
Shrimp, squid, pork, cabbage, fungus, onion, green onions, dried Kinshinsai, bamboo shoots, fried egg, vermicelli.On to be able to enjoy the texture, nutritional value and high drying Kinshinsai
After fried seafood and meat and fry the other at a stretch. Salt, sesame oil, seasoning after having put the soup in the pot only black pepper. After being absorbed taste of the soup is taken out ahead vermicelli
Vermicelli soup to seasoning salt, sesame oil, black pepper onlyWell-established Chinese restaurant where you can taste based founded in 1934, the Fujian cuisine. The "vermicelli soup" ingredients of 10 different into the soup which is based on pork and chicken. In simple taste seasoned salt, sesame oil, black pepper only, the flavor of the ingredients becomes more attractive. There is also space in conjunction with the restaurant space to be able to enjoy feel free, can be slow in a private room.
Here restaurant space to be able to enjoy willingly in small groups
Koran bower Shimotori store
(Koran also stopped as heaven)Address 5-26-2 floor Kumamoto Yasumasa town Phone 096-352-7177 Business 11:30 (day holiday 11:00) ~ LO21: 00 Rest None Seat 130 seat Card Yes Parking None URL http://www.kourantei.com/ 
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Chef Hayakawa civilization's"Currently, a total It is 18 kinds of material. Vermicelli soup the material I have more After began to pursue a taste difference, (laughs)".
Ingredients you YudoshiIt's Ryokutoharusame and eggs, squid, shrimp, octopus, pork, carrots, bamboo shoots, Chinese cabbage, cabbage, onions, bok-choy, bean sprouts, fish paste, shiitake mushrooms, fungus, type of rape, leek, boiled.
Moreover, not only are the shredded to easily eat each material, and some are made ​​up fine pretreatment.
You have boiled down carrot and "octopus. Squid and shrimp leave dusted with potato starch and egg white wash in water, and salt and pepper. Pork You have dusted with potato starch and egg yolks with salt and pepper. Both ate This is because of the texture that the Tsuru~tsu of time ".
I heat with ginger green onion oil, garlic
I fry ingredientsI slowly and carefully make soup every morning hassle.
Chicken of "Kuju red chicken, beef bones, pork bones, whole chicken, it ginger and green onion is The basis of most materials is a chicken. After boiled down, over a period of about two and a half hours while taking lye You stew. Remove the transparent part of the supernatant, but this is a sort soup like most to say in Japanese, I also used to fine dining out. This is how to make, but the chicken 10kg, chicken to 70 liters of water taste to leave well tablespoon, and cow bone 2.5kg, ... the salt ".Chef Hayakawa civilization's "Chinese name greens儷郷" tells us without hiding anything that you asked. However, the work of the cook is not intended to imitate can even if there is a recipe how much.
"For example, it is no good when you make a hot and sour soup to give to anyone who poor at spicy, just simply pull out the pungency. It must be turned into something delicious even without painful if a professional cook. As It is no good to the order of "me spicy" generated just put pepper. making the taste for those that are is important. Besides taste of material is also because there is not necessarily always the same, and a conversation with food You should not and can not. today I talked with new onions (laughs) ".
I adjust the body in the cloudy soupI have you to make the vermicelli soup in Hayakawa's. The Yudoshi shrimp, pork, and onion. The input all the ingredients to warm to put the green onion oil to put in a pot ginger, garlic, flavor comes out. Put the soup that becomes cloudy and clear soup, Add Ryokutoharusame, shiitake mushrooms, the fish cake. Make a taste wine, salt and light soy sauce, and serve to fix the vessel taste pepper, sesame oil. Completion sprinkled with black pepper and topped with boiled egg.
"I think Ryokutoharusame can not finish extends even cook, and because it cut into 10cm position, that it is easy to eat to be able to sip at a time".
It is easy to eat certainly vermicelli ingredients of others who are in Shredded is intertwined well. Taste of the ingredients of the 18 types are also intertwined. In addition, in vermicelli soup soup was refreshing, the more soup you feel the full-bodied firm also delicious.
Finish of taste and pepperThe depth of the body will come determined by the amount of soup that was "cloudy. It and. I can also be stopping by a few times, to match if you can say such as" Kotteri more "such as" plainly more ", of the body and prepares the taste to match the condition. because I will also change with age or taste (laughs) ".
Rather than making the dish to put on top of the vessel, the work of Hayakawa's, would be to make the "cuisine to the one who will eat".
Cloudy soup full-bodied and clear soup of refined taste soup to make up in flavor vegetables Kokonoe red chicken, beef bones, and pig bone, (photo). Use to blend the soup two
Egg, vermicelli squid, shrimp, octopus, pork, carrots, bamboo shoots, Chinese cabbage, cabbage, onions, bok-choy, bean sprouts, fish paste, shiitake mushrooms, fungus, type of rape, leek, boiled
Turn off the water it by the beginning Yudoshi shrimp, pork, and onion.Then fry up at once in a short period of time, and let boil put the vermicelli soup, transfer the taste to vermicelli
Vermicelli soup of deep flavor ingredients of 18 species produceSoup that make up carefully every morning based on Kokonoe red chicken two types of cloudy soup full-bodied and clear soup of refined taste. Blends and this soup, the ingredients of all 18 types of polite under preparation is also before you fry has had a balance of exquisite taste to "vermicelli soup". The beginning of the pride "Mapo tofu", and also want to taste Sichuan cuisine Flush with abundantly.
"Vermicelli soup" 1000 yen."Vermicelli soup set" to 1500 yen for lunch, salad, dim sum, apricot kernel tofu sticks
Chinese name greens 儷郷 (Reikyo)
Address Second floor Kumamoto Hakusan 3-1-5 hotels in Hakusan Phone 096-366-4688 Business 11:30 ~ LO14: 20/17: 15 ~ LO21: 00 Rest None Seat 80 seats Card Yes Parking Yes URL http://reikyo.food.officelive.com/ -
Mr. Noriyuki 薛�"I think it has been cooking as fast as much invisible to the two-hand (laughs)".
I was not lying on that had you tell me about it, but to know exactly what all is difficult.
Bamboo shoots, (which air it off the moisture in the processed products of tofu Gans over / tofu)絲dried tofu, ingredients shrimp, squid, fungus, leek, Kinshinsai, Chinese cabbage, and onions ... the pot in any order could not be confirmed in one degree or get into. And, completion Agedama child is put in no time. Motion of Mr. Zhi薛�standing in the kitchen was fast so.
First I fry the ingredients at onceIn the step-by-step ... again.
Onion, from being fried in a wok first Chinese cabbage. Then shredded vegetables shrimp, squid, such as fungus enters liquor, soup enters. Season with light soy sauce and salt to put the vermicelli in there. You turn on the fungus and leeks will be given a vermicelli bowl first. Put the soup in bowl, put the finished dish fried egg high ingredients.
Soup will be boiled down to be slow. Faster the speed of the cooking anyway ", and the whole will become gooey fire is weak. I do skip the moisture so that it does not watery by stir-frying quickly vegetables. of that easily with the watery because I will not. Wear the seasoned and soaked the taste of the soup in the vermicelli, since it extends and simmer too much, you can prime the vessel put out ahead ".
This does not change since its inception in 1933, it's procedure of vermicelli soup to be completed in just a few minutes.
Boil a little spring rain to put the soup
Add to bowl Remove ahead vermicelliOf course, in preparation for your previous cooking does not change.
What "important to It is soup. Takes the evil clean boils and put green onion, ginger, and onion to put the chicken and water to cutting in round slices pan, and simmer for air in such a manner that it does not get into while you are under pressure. 3 to Because I make every morning over four hours, but it can only be disposed of if Amare if. want to be easy to eat the whole integral to when to eat. soup because it is creature, all the ingredients are shredded. cabbage taste of soup It is based on shredded to eyes make it easier to soak the, but it gives a mellow soup. Here are quickly at a high temperature of 200 degrees or more from the boil. fried eggs then is indispensable to peace swallow, put his clothes thin It is a secret, but ... are you (laughs) ".
I dish out the ingredientsVermicelli of this place as it is made ​​using potato starch and sweet potato starch, with the throat and waist distinctive. And have been easy to eat by Kirisoroeru to about 30cm in length, and delicious taste of the soup is imbued with moderately.
"Vermicelli soup is, It is delicious even after drinking and udon, soba you frankly, it will not be hard to turn the stomach. Would be located in about the middle of a thick Ramen Chanpon".
Completed and put an egg fried in the endSince opening, provides a gentle taste palatable Japanese "Kai paradise".
"Canton, cooking is out of, or close the base is Shanghai, but while taking advantage of the local produce, and only using the techniques of Chinese cooking. So to speak It is the" Kumamoto "wind".
Soup to make over about four hours every morning and what you cooked with ginger flavor vegetables, such as green onions and chicken. By removing firmly lye and have a taste that is neat
çµ² (Gans over tofu) shrimp, squid, fungus, leek, Kinshinsai, Chinese cabbage, bamboo shoots, onions, dried tofu. Egg ride raised to this. It is characteristic in store to use the cabbage often, it is to use the Chinese cabbage
I fry at a stretch with a strong flame ingredients. Put the soup, and Nitachi one to put the vermicelli. Vermicelli as not too soft, put the vessel out of the pot before
Taste of vermicelli soup that does not change from 1933Chinese restaurant that opened since 1933, continue to make a gentle taste to suit the Japanese palate. Ingredients entering the "vermicelli soup" 10 kinds. Vermicelli using starch potato and sweet potato, with a distinctive waist. Chicken Garasupu to make as much use in that day every day quickly while there is a deep flavor. By cabbage is added to the ingredients, to more rounded soft
"Vermicelli soup" 820 yen. Lunch time is 1000 yen (porridge) or rice, salad, dessert with. ¥ 735 2 servings, take-vermicelli soup which was in the box, ¥ 1,575 4 servings
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Grain every sense of texture and soybean + rice was Motchiri
taste of rustic mountain village taste of vegetables also joinedYamato town (Yamato town) known "through moisture bridge (usually martyrdom)" in the Aqueduct of rock work that is located in the eastern part of Kumamoto Prefecture, was built in the Edo period. Local cuisine is eaten for a long time in this town, " dregs Preface 's ".
At first glance, it appears also as Shiraae, but completely different. Should I say "Japanese style risotto" might be close.
To those after fried chicken and vegetables, carrots, and shiitake mushrooms, finely-crushed in the mixer, the soybean that was soft and soaked in water overnight, add water. While mixing to avoid burnt by the addition of further rice and seasoned with soy sauce, mirin. Completion to dry out, tenacity comes out moderately. In some areas, pumpkin or was required, and may not supposed to put the pumpkin on the other, the material of different and interesting. Also, it is also called "flock" areas.
Named "dregs Preface" seems to have with and that it was called "scum" that of Ocala, since it was putting too much of various vegetables in this region. It is said also was a rice dish that time was precious, increase the amount by adding soybean. I feel in you and Motchiri, grain every sense of soybean and rice, taste ... the origin of vegetables is not clear, but soft taste that was born from the wisdom of our predecessors seems to come Shimii~tsu the body.
Lend Preface
â– history of residue Preface
Kan presided over the "can (cans) Satoyama Restaurant" (Suga) Junichiro san, who have taught about the history of the "dregs Preface".I read more
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Kan Alishan Restaurant
Mr. Watanabe FusakoIf you are made ​​at the time of the festival
was a treat when it is smaller"Dregs Preface" I had made, such as when the festival, but it was a treat when I is small.At that time, did not like (cooked food) accounted boiled, but I liked the "dregs Preface". Recently, the festival has since been simplified, it seems to have no longer made so much. It is a dish that can not be that there is no time hand because it takes.
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Fujikawa's TsuyakoNot a side dish in the staple food then ...
It is a mysterious foodIn a nutshell, I wonder if I should say that I put the vegetables in Gojiru, hardened batter. Not a staple food, and not a side dish, and it did not even snack then ... It is a wonder food. In this area, it is referred to as the "scum" that of Ocala, I might have not made the "dregs Preface" Ocala the past.
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Board of mountain villageThe N only does squid and Mazen firmly
I wonder if not a work of man (laughs)The mix in the pan and stickiness gradually come out I'm a pretty heavy lifting. The N only does squid and Mazen firmly so that it does not become irrecoverable, I wonder if not a man's job really (laughs). You can not miss it is ready for the touch of rice scoop. You mix it Keep an eye and then when you make at home as well, it is hard.
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Two of my oversea friends from Japan, came here to visit me.
Just went to this restaurant for dinner at International Continental Hotel.
This Japanese Restaurant.
Three of us, S$344 for a dinner. What to do my guest.
Kagoshima.
Can a restaurant whose signature is unagi serve good sashimi, kurobuta and kuroushi dishes?
Apparently, it depends on the origins of meat. Since Chikuyotei sources its kurobuta, kuroushi (Grade A4) and sashimi fish from Kagoshima, Japan, the taste of Kagoshima exudes with each chew. We spot Japanese men in dark suits with their lovely dressed-up women companions and numerous well-heeled locals having the Kuroushi Shabu-Shabu and Kurobuta Shabu-Shabu (Black Wagyu Beef Hot Pot and Black Pork Hot Pot). Seems like they really are quite, popular!
Kagoshima Kurobuta ready for Shabu Shabu. Looks and tastes divine!
Kagoshima Kuroushi Beef Shabu-Shabu Course 100g $98 / 200g $168 　鹿�島黒牛�ゃ��ゃ�コース
- Appetizer　��
- Sashimi of the day　本日��刺身
- Shabu-Shabu �ゃ��ゃ�
- Rice OR Udon　御飯　��　��ん
- Dessert　デザート
Kagoshima Kurobuta Pork Shabu-Shabu Course $78 鹿�島黒豚�ゃ��ゃ�コース
- Appetizer　��
- Sashimi of the day　本日��刺身
- Shabu-Shabu �ゃ��ゃ�
- Rice OR Udon　御飯　��　��ん
- Dessert　デザート
Chikuyotei Singapore 80 Middle Road, Lobby Level InterContinental Tel: +65 9725 5311
Opens daily for Lunch 12pm – 3pm (2.15pm last order) and Dinner 6.30pm – 10.30pm(9.45pm last order)
Well-marbled Kagoshima Kuroushi
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Order.. one set of Tenderloin yoganyaki course S$178,
another Sirlion yoganyaki S$68, Tori Sumibiyaki,Yasai Tempura, gohan, and ++.
something similar. beef portion is much bigger.
That piece of lava stone for the BBQ, is imported from Sakurajima according from the staff.
source
ALA CARTE: Kagoshima Wagyu Lava Stone Grilled Set Lunch $58
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Source of seasoning, miso, brown sugar, potato shochu
rich pork dishes sweetness of three produceIs expressed as "(pork) pork", but it is not so much food to eat the bone. There is no intention involved in the soup of ramen. It is a regional cuisine of Kagoshima like to use the rack with the bone of the pig, in two corners of the pig. The official name is "But pork cooking", and are referred to as "pork" in Kagoshima. It is a dish familiar in Kagoshima as it is made at home, being sold in supermarkets. Sometimes it is said to be the beginning Satsuma samurai's is made, such as hunting grounds and battlefield, it is said also known as "boiled uncouth". Kano Saigo Takamori also that he was a great favorite.
After dropping the extra fat minute by, for example, through the hot water and bake once, the bone-in pork chopped, and cook in the pan. Miso, brown sugar, indispensable to the seasoned potato shochu. The completion and will stew slowly and clickety-click, only when softened Become a dark reddish yellow. Taste of pork flavor and three miso with a unique body and sweetness, brown sugar, sweet potato shochu overlap, rich flavor that fits well with rice also potato shochu is born both.
Was completed in combination good things familiar in Kagoshima "pork". It is a taste of Kagoshima was not born without potato shochu there is also a role to disconnect the smell of pork, to soften only.
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Kai Island Shinji'sI was eating from a young age. Feeling that taste of grandma also, is made at home, It is a dish very popular. So, I think that it is local cuisine of grand champion class. "Pork is out in Kagoshima Because it specializes in local cuisine, to make firmly, we must put out properly to our customers ".
Took over the recipe which does not change for a long time from the opening of 1959, chef Kai Island Shinji's "local cuisine Satsuma Road" has created a "pork" slowly and carefully.
You begin to stew it after the below process for removing the fat, the rack bone with a "black pig. Miso, brown sugar, potato shochu, seasoning could be, for example, white sugar together. Good soup is out of the bone and pork So begins stew put the seasoning and pork in the water. we will crowded boiled while taking evil. along the way, you boiled also put konjac and radish. although I think how to make the different by creator , It is a big point is that spend time in the house ".While that is done to warm the time-consuming task,
Kai Island's "amount of shochu is a quantity that (laughs) be delicious. Tegetege It is (appropriate)" and.It might be a thing indispensable to "pork" is also this easygoing temperament Kagoshima.
Pot on the first day for the first stewKai's Island, he has shown a large pot of three colors of broth contained in is different.
It is a thing first day, second day, the third day since I started making ". To create a" pork "over? 3 days I think you know color is going darker gradually, to eat something of Day 3 I have I am. rather than putting the fire all the way, we will soak the taste slowly and carefully while or stop or put the fire ".Large pot had stacked a number in the kitchen. In accordance with the reservation, and to be able to eat the best ones, are calculated, and he has been prepared.
Pot of Day 3 started stew. I know the color's darkerOnly to come off with chopsticks from bone, flavor of miso, or soft sweetness served in a vessel is "pork". Taste is steeped firmly to it at radish cut into about 4cm length, also konjac.
It is something that can not be if you do not put a "time. However, if you say or do I even take the time, and this is not the case. It hard if too early, or just to. Dish to disappear delicious too stew I think I got a good time or rather each other about time. to be Is there around the ripe a perfect place to put your daughter-in-law and daughter, but it is like (laughs). ".How to make that extra effort does not change, but the taste of sweet little in accord with rice shochu also of "pork" does not change much.
It is. aside the "1965's, the newly-married couple of many now Mie your honeymoon boom south Kyushu, I is scolded first people much more now newlyweds old is each person that (laughs). In Full Moon, I or me coming decades head. wondering I'll please willing to be "was happy that taste and when is not has changed." as local food specialty store, and do not change the taste I think you are. thing that does not change the recipe, take over to later generations the way. while I do not drain it, and it is my mission. daily to repeat the same feeling the same thing it is that it is the most difficult, but a long time ago I think I want to continue to observe diligently what you are doing from, what you are doing at all times. and if you can eat something that has been cultivated in this store, what has been connected. able to be Furea~tsu the taste of local I am glad and ".
meat you are ready to use them, rack bone with black pig. By using simmer it after properly under process for removing the fat, you want to taste that does not thicken fat
I seasoned miso, brown sugar, potato shochu, such as white sugar together.Good soup, so out of the bone and pork, and cook to put the seasoning and pork in the water
To build up over a period of three days. Rather than remain stewed fire much, go soak the taste slowly and carefully while or stop or put the fire
I protect the taste of local unchanged from its inceptionWell-established local restaurant, founded in 1959. Under the thought "I have come to Kagoshima, I want you to enjoy the taste of the local" called, and continues to protect the taste and how to make the outset. Banded blue-sprat cuisine, fish cake, of course, exactly so Mukoda Kuniko that also was a fan also "pork". By using and simmer over a period of 3 days, pork becomes soft, flavor and sweetness of miso soaks firmly.
"Pork" 950 yen soft enough to Hoguseru easily with chopsticks. I also be served with seasonal vegetables
Local cuisine Satsuma Road
Address Kagoshima Higashisengoku town 6-29 Phone 099-226-0525 Business 11:30 to 14:30 / 17:30 to 22:00 Rest None Seat 150 seats Card Yes Parking None URL http://www.satumaji.co.jp/ -
Kurokawa MariWas opened in 1966, "traditional tune Satsuma cuisine bear raid Tei". I wonder what's in front of the trade name "traditional tune Satsuma cuisine"?
First generation is was devised by that Keep in touch with cuisine of course tailoring the cuisine of Kagoshima only you use the great material of "Kagoshima It is a" traditional tune Satsuma cuisine ". Among them," pork "," banded blue-sprat "," liquor zushi "is three pillars of out." pork "is one of the signboard menu, and I is one article that I want you to eat all means. using the rack of pork and" bone-in, and angle to those who do not know It is recommended by your description is similar to the boiled pork bones, but the "is miso-based soy sauce boiled. angle to be different".Young landlady Kurokawa Mari 's are trying to convey a wide taste of the "pork".
Work to burn in order to pull out the fat of pork. 's Excitingtaste Kurokawa Mr. recommend with confidence, born from the arms of his friends cook with a focus on chef Sasaki etc.'s.
"The" pork ", I'll make using about 200kg rack bone with a black pig at a time. Bake first thing you have to cut about a co-120g".Pull the oil in frying pan, pork goes burned. Since shaking vigorously on the gas table frying pan, the bottom of the frying pan is uneven.
"Wear the eye grilled to the entire form so as not to collapse when the (laughs) stewed. It is a frying pan containing seasoned Because I use more than 30 years. Paste of color, too better when cooked".It is exciting work that large flames go up occasionally. And the work a sense of speed even progresses from here. Hot water is boiled in a large pot next to burning flesh. Put the meat in the hot water directly from the frying pan, if you take out on the web immediately, is exposed to running water.
Unplug the fat in "hot water, I have dropped the fat in the water further. Where it comes out is fat, and stew while taking lye about two hours to put the ginger and potato shochu in water. To 2.36 smell of pork , only it is softer. "
Other materials that are subject to "pork"From here is the seasoning.
You stew about 1 hour broth beaten with water The combination miso together ", white miso, red miso, brown sugar, and sake. Stewed for the first time, the color of the broth is whitish this is still. Then 1 You stew in the broth darker than th. and second time. Now you stew in the dark even broth. This is aged overnight. then third, and finish such as mirin. that is, to thicken the taste gradually boiled three times I go. this broth thing therefore you have replenishment replenishment, it is soft enough to unravel with chopsticks you can not make at home. out because it boiled (laughs) you. total more than three hours because I is a specialty store, and cartilage I can eat any part of. color does not become rich too much, such as konjac beet and attach together, I'll stew separately in the broth used to stew the first of pork. vegetables and bamboo shoots, instead of radish summer I will even or use wax gourd to.'ll also putting Sakurajima radish slightly bigger winter "Completion vegetables Braised Pork became reddish yellow, green onions and ginger needle is affixed. It also looks exciting lump of meat because it is slightly bigger unlike such as Braised general, but it is easy taste which wore the flavor of brown sugar and miso. Shochu also want, rice also want.
Mr. Kurokawa had done teaching the enthusiasm for the local cuisine at the end.
"" Pork "has been said to be originated samurai us is had made ​​on the battlefield, but then, I since have become the home cooking of Kagoshima. Or will there not also the taste you feel nostalgic. This sweetness I think delicious. I want I eat this nostalgic taste even younger. unchanged cooking even if a person changed out to make using the sauce shirttail shirttail is "pork" is a taste of since its inception. us I think in '50, I would like to do 100 years. thing that inherits the taste of the local, the ongoing development of ... including "pork", through Satsuma dishes taste and gentle simplicity, is to contribute to the local community I think with a mission ".
Keep an eye on the whole grilled form to prevent collapse when stewed, a rack of bones with black pig. Then, take the extra fat by the exposure to running water through the hot water
seasoned with broth beaten with water miso, white miso, red miso, brown sugar, and sake to match. (The photo should be thin and thick thing most) there are three types of broth with different density
There are three types of broth with different density, Looking boiled in three times to those of rich taste from those bland. To soften the meat over a total of 3 hours or more
In the course tailoring, I taste the cuisine SatsumaHow to make that since its inception in 1966, does not change, I have continued to convey the rustic taste of Satsuma. If you can "Satsuma cuisine traditional tune" the (2800 yen), it is possible to enjoy the taste at a time on behalf of Kagoshima pork, banded blue-sprat, and fish cake. Joined the menu from 2011, "shabu Satsuma golden" is a black pig shabu-shabu new style using the golden broth of seafood system.
Needle and ginger green onion also ride, "famous black pig bone" 840 yen color is beautiful. It is also a souvenir, and also possible to retrieve the those vacuum packed
Satsuma cuisine traditional tune bear raid bower
Address Kagoshima Higashisengoku town 6-10 Phone 099-222-6356 Business 11:00 ~ OS14: 30/17: 00 ~ OS21: 30 Rest None Seat 300 seats Card Yes Parking None URL http://www.kumasotei.com/pc/ -
Miter AkiraA long history of "Shingo mistress" was born as a culinary arts before the war, writer-muku dove dozen are named by store name. In the dialect of Amami Oshima and "mistress", meaning "dear people", of "important people". The store's name, so as to be in contact with the loved ones, wish predecessor who want to provide the best hospitality to our customers has also been put.
Then, opened in 1946 as a store of regional cuisine. Since its inception, it continues to offer a polite local cuisine which does not change. It is a dish of taste which does not change also "pork".
I asked him to talk near downtown, the miter Akira's "store culture as" standing at the entrance of the street culture in astronomy museum.
I've been eating at home "," pork ", and it is eating everybody because it is local cuisine. It is the cooking time-consuming. While make several times a week because it must be made ​​over time slowly and carefully, It is served in the place that was soaked with taste laid down about the 1st then take about 5 hours. just to simmer "
Flames go up when you bake the porkI had to show how to make in the kitchen.
Bake first rack of black pig "bone-in. It is because you do not want to break boiled this. Every time, I teach the meat of about 10kg at a time, but by 4 slice of meat cut in a frying pan We will burn about. It will take 20-30 minutes to bake would all ".Abundant fat out, big flames go up from time to time from the flesh.
Taking into elaborately evil importantAfter you put in the pan grilled meat, boil it was to put the water, and removed from the pan. Then, by exposing the meat with water, to remove excess fat even more.
We will continue to stew about three hours to put the shochu and ginger "Then. It is also for flavor. ... Perhaps 3 go to pork 10kg, it will also serve to soften the meat shochu. Comb to pass through straight Once the, is the seasoning. because it put a sweet lam not apparently remained, a rich sweet and unique. then placed it dissolve the white miso, and a red miso is cooked for about 1 hour. brown sugar lam and brown sugar first Put, we will, I want to be able to put the Mirin to finish. sometimes when you put from the beginning red miso, color that too much luck, I have put later. of miso and boil with a strong fire flavor so would flying, we will cook Innovation Wow same slowly. taking the evil carefully After turning the miso It is also important ".
The cook and I dissolve the white miso first. Add red miso also, if you'd cooked for about an hourThe resulting "pork" is piled vessel with konjac beet and Braised separately.Shredded ginger and green onion is also Zoe on it. The pork away from the bone and Horori, sweetness and flavor of miso is moderate soft.
I think I want you to taste different from the Braised "soy sauce base, the flavor of miso. Those sweet eyes and there are quite a lot of little dishes of Kagoshima. It is delicious when I have you eaten intertwine the ginger and green onion. also contains one article of course cuisine, and is a popular article. 80% of the customers who come within whichever is outside the province but, and enjoy the words of compliment I am glad that (laughs) ".And no one is cut like a boiled angle, piece of meat with bones is a relatively large mass. However, the taste is easy.
"The daring delicate thing from '21 (laughs). Showa, we are in store Local cuisine might actually be a feature of the local cuisine of Satsuma has not changed much".With a thick carpopodite except from the white coat sleeve, miter's, is making the taste of Kagoshima carefully today.
I use the rack bone with black pig. To remove excess fat that after baked so as not to lose boiled, the boil in water and further, is exposed to water
Brown sugar, lam, white miso, red miso, material that is used for seasoning, Mirin. Its flavor is also applied to the time in the sitz bath, we will use the potato shochu and ginger
After it was sitz bath, and stew in the lam and brown sugar first, and then, put in the order of white miso, red miso, of Mirin. I cook slowly flavor of miso so that does not fly
Specialties miso oden local cuisine and of KagoshimaIt is possible to get a varied menu using black pig, chicken Satsuma, a Japanese beef around the local cuisine of Kagoshima pork that use the two kinds of miso, banded blue-sprat, and fish cake. Predecessor was being taught in training at Kyoto "miso oden" is also a popular article.(Such as black pig shabu-shabu is acceptable) half-size menu of counter seating limited because some, one person can enjoy the performance.
"Pork bones of black pig" 880 yen
Store Shingo mistress culture street
Address Kagoshima Yamanokuchi town 12-21 Phone 099-225-7070 Business 17:00 ~ OS23: 00 Rest None Seat 70 seat Card Yes Parking None URL http://www.k-wakana.com/index.html -
Introduction shochu "Kirishima" and "black Kirishima", starch is included in rich (Kogane face-wash) Sengan (sweet potato) golden sweet potato to become the raw material of potato shochu Built in Kirishimashuzo, ideal as a raw material It is one of the varieties.
Commitment to product Kirishimashuzo "to have the best materials, taste the best born" that is, which is carried through to the potato making a raw material shochu "Kirishima" and "black Kirishima" of course, Kirishima nature farm Now, efforts to test cultivation in cooperation with research institutes and public farmers, I pay unremitting efforts to improve the quality. In order to make flavorful and nutritious, the potato shochu flavor, and also selected as main raw material is grown in Kyushu agriculture trial in 1966 the "golden thousand consistent", in order to use more secure, secure sweet potato, Investigate the history of cultivation farmers, we also analysis of pesticide residues.
Introduction of Kirishima natural farm
I have grown a thousand golden consistently cultivated land area of about 17 hectares in the Miyazaki Prefecture Nishimorokata county plateau town.
To grow consistently thousand golden with all my love in nature by the hand of the people of the farm.
Development and virus-free seedling Kirishima natural farm Hen of seedling
The plastic greenhouse of Farm, has been the development of virus-free seedlings. Resistant to pests compared to traditional nursery, high quality potato can be harvested.
Late March Kirishima nature farm house
Development and seed potato seedling contract farmers Hen of seedling
I grow from seed potato seedlings normal. Be prepared seedlings from mid-February still cold. Grow the seedlings in the greenhouse to fill in the ground the seed potato. Since the weather is likely to change in the turning point of the season this time, management of temperature and humidity is very difficult, and the adjustment of the temperature and humidity of the greenhouse frequently depending on the weather of the day to day.
Late March contract farmers House
The adoption of seedling ~ ~ seedling
The seedling adopted it to grow to around about 30 to 40 cm.
I cut the seedling with one hand this one.
~ ~ Multi-making
(It's) one ridge at a time the multi-tension (vinyl) in the field carefully one ridge. Multi-tension, there is a purpose to increase the temperature of the soil seedlings grow as quickly and healthily.
It is so hard to be unexpectedly Pitching multi straight.
~ Planting ~
I will continue to planting seedlings carefully with one hand one of about 40 centimeter interval. Planting of the person who experienced very quickly, one ridge will end in no time.
However, because it is a huge farm, it does not end in a day. It is completed by around May, including the planting from around April while watching the weather.
Early April Kirishima natural farm
~ Seedling growth stage / May -
It is a seedling which stood about 2-3 weeks from planting. Blessed with sunshine time, we firmly take root.The growth good for the initial phase. Depends on the weather later. Clear skies so we followed, I wish that the blessed rain falls.
May early Kirishima natural farm
~ Seedling growth stage / June -
This time of the rainy season, seedlings will take root firmly moderate moisture soaks into the ground rain. To grow up as I do not see the soil between the ridge and (ridges) ridge, is one side of the green. Potato are also fat smoothly in the soil. After breath until harvest. I am looking forward to make the development of such tractor harvesting.
Late June Kirishima natural farm
~ ~ Harvest
It is harvest time you've been waiting for. It is the turn of potato digger If you turn off the vine leaves and potato. Fine potato issues a face after another. Freshness of potato is important to make delicious shochu.Also for use in fresh out the fresh potato, and then harvest in order to around 12 along the plan without harvest at a time.
August Kirishima natural farm
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Every country in the world has its own alcoholic drink. Wine in France and Italy, tequila in Mexico, Scotch in Ireland, sake in Japan... and shouchu in Kyushu and Okinawa.
Kagoshima is the kingdom of shouchu. Kagoshima is the Japan's largest shouchu maker and the main maker of imo-jouchu (sweet potato shouchu). You can't talk about Kagoshima without talking about Shouchu. "Sake" means "Shouchu" in Kagoshima. 112 shouchu factories produce over 1150 kinds of shouchu with both traditional and high technology methods in Kagoshima prefecture (as of May, 2002).
Some people say "I don't like the smell of imo-jochu!" But, imo-jochu without smell is not a real imo-jouchu. The fascination of imo-jochu resides on its aroma and deep sweet potato flavor.
Winter is the best season to enjoy a cup of warmed Shouchu.
Warm up drinking shouchu with friends during dinner !!
Sweet potatoes "Kogane sengan"
Mixing yeast to the rice...
distillation by traditional method
High technology method
In general, shouchu is a distilled alcoholic drink made from grains. It is classified in 2 types: Ko and Otsu. Ko-type shouchu is a drink with less than 36 % alcohol, and it has no flavor and nor aroma due to several distillations. Otsu-type shouchu is a drink with less than 45 % alcohol, and its preparation use a variety of raw materials like rice (kome), sweet potatoes (satsuma-imo), wheat (mugi), black-sugar (Kokutou), buckwheat (soba), and potatoes (jyagaimo); this type has full flavor and characteristic aroma because it is distilled only once. Otsu type shouchu is called "Honkaku Shochu (Genuine Shochu)." Kagoshima's shouchu is mainly made from sweet potatoes, since Kagoshima prefecture is the top producer of sweet potato. "Imo-jouchu" is produced during the harvest season from August to December, since sweet potatoes cannot be preserved for a long time like rice or wheat.
Northern Japan produces many kinds of sake, but Kiushu produce many kinds of shouchu, with its original taste and fresh aroma, given by the particular land and weather of the region.
Fukuoka: Sake lees & sesami
Nagasaki: Weat
Oita: Wheat
Kumamoto: Rice
Miyazaki: sweet potato & buckwheat
Kagoshima: Sweet potato
brown sugar (Amami islands)
Okinawa: Rice
It is believed that the distilled spirit were brought to Kagoshima from China via Okinawa. Shouchu doesn't have a long history such as sake. Okinawa's brown sugar shouchu (called "Awamori") is the oldest one, and it has over 500 years history, while other kinds of shouchu made from rice, sweet potato or wheat have no more than 300 ~400 years history.
The oldest record of Shochu is a letter compiled in the "Japan Experience" book. In 1546, a Portuguese who lived in Yamagawa Town (Kagoshima pref.) wrote a letter to Fransico Xavier reporting that: "Orragua (rice Shchu) is drunk here". In Hachiman shrine of Okuchi City (Kagoshima pref.), another record about shochu was found. It is wood piece, which was written by a carpenter in 1559. The following scribble was found on the wood piece: "The head carpenter is very mean; he didn't let us drink shochu at all."
At the beginning, rice shochu and millet shochu was mainly produced in Kagoshima. Sweet potatoes, which are originally from Central-South America, were brought to Kagoshima from China via Okinawa in the late 16th century. Kagoshima had pumiceous tablelands, which are not suitable for rice Production, but sweet potatoes were very suitable, and quickly became the largest producer of sweet potato. And naturally, sweet potato shochu (imo-jouchu) became the main shochu since the beginning of 17th century.
At present, Shochu is only used as an alcoholic drink, but it had important medical use as a disinfectant until the end of the Edo period (1600-1868).
* Shouchu is good for blood circulation.
* Shouchu is the lowest calorie alcohol
* Shouchu is good with natto: If you eat natto and drink shouchu, blood circulations will be better.
* Shouchu usually doesn't give you hangover and easy for sobering up compare to sake and wine.
* Shouchu makes you HAPPY!!
Sake is a fermented rice wine made from rice, koji (malted rice which acts as a yeast) and water. 
You can enjoy shouchu in many variations. The most popular way to drink shouchu is with warm water ("oyu-wari"); it is the best way to bring out the shouchu's flavor and aroma. And, if you want to taste the flavor and aroma of sweet potato, it better not to mix with other drink. Kagoshima people say "Dareyame" (it means: drink at supper to take away fatigue.) in Kagoshima dialect. Enjoy your "Dareyame" with Shouchu!
1) "Oyu-wari": Shouchu with warm water
Shouchu 60 % : Hot water 40 % (but as you like...)
Put the hot water first, and add shochu.
2) "Mizu-wari": Shouchu with cold water
Shouchu 60 % and cold water (mineral water) 40 %.
Put shouchu first, and add cold water.
3) "On the rocks": Shouchu on the rocks!!
Put some ice cubes in a glass, and pour Shouchu!
You can taste the real flavor of Shochu in this way...
"Shouchu in Kuro-jyoka"
Drinking shouchu with kuro-jyoka is the most
delicious and traditional way of drinking Shouchu
(especially Imo-jouchu) in Kagoshima.
1. Mix shouchu (60%) and hot water (40%) on the day
before, so that the flavor becomes mild.
2. When you drink, put 1 in Kuro-jyoka (Black satsuma
sake pot) and warm it to body temperature.
3. And drink it!!
* Don't wash the kuro-joka after; just keep using the same pot!!
Shouchu "Keep bottle" at Japanese restaurant in Kagoshima. You buy a bottle of shouchu, and you can just drink your keep bottle free after.
黒�ょ� kuro-jyoka
It is Kagoshima's typical sake pot which is made from black satsuma clay. There are also Shiro-jyoka (White satsuma sake pot). Shochu in kuro-jyoka won't get cold quickly.
カラカラ Kara-kara
It is an unique shape sake pot. The pot is mainly used in Southern Kyushu. It's said that it was named Karakara, because it originally came from China ("Kara" in that time).
Cup for "Oyu-wari" (shouchu with warm water). Graduation line are signed on the cup. The cup is very common!! 
ソラã‚ュー Sorakyu
Bottom is not flat, so that you have to drink all up.
�ョク Choku
* Cooperaqted by : Kagoshima prefectural Tourism Federation, Hamada Shuzou and Satsuma shuzou.Update Newsletter - No. 149 / February 2003- -
Every country in the world has its own alcoholic drink. Wine in France and Italy, tequila in Mexico, Scotch in Ireland, sake in Japan... and shouchu in Kyushu and Okinawa.
Kagoshima is the kingdom of shouchu. Kagoshima is the Japan's largest shouchu maker and the main maker of imo-jouchu (sweet potato shouchu). You can't talk about Kagoshima without talking about Shouchu. "Sake" means "Shouchu" in Kagoshima. 112 shouchu factories produce over 1150 kinds of shouchu with both traditional and high technology methods in Kagoshima prefecture (as of May, 2002).
Some people say "I don't like the smell of imo-jochu!" But, imo-jochu without smell is not a real imo-jouchu. The fascination of imo-jochu resides on its aroma and deep sweet potato flavor.
Winter is the best season to enjoy a cup of warmed Shouchu.
Warm up drinking shouchu with friends during dinner !!
Sweet potatoes "Kogane sengan"
Mixing yeast to the rice...
distillation by traditional method
High technology methodIn general, shouchu is a distilled alcoholic drink made from grains. It is classified in 2 types: Ko and Otsu. Ko-type shouchu is a drink with less than 36 % alcohol, and it has no flavor and nor aroma due to several distillations. Otsu-type shouchu is a drink with less than 45 % alcohol, and its preparation use a variety of raw materials like rice (kome), sweet potatoes (satsuma-imo), wheat (mugi), black-sugar (Kokutou), buckwheat (soba), and potatoes (jyagaimo); this type has full flavor and characteristic aroma because it is distilled only once. Otsu type shouchu is called "Honkaku Shochu (Genuine Shochu)." Kagoshima's shouchu is mainly made from sweet potatoes, since Kagoshima prefecture is the top producer of sweet potato. "Imo-jouchu" is produced during the harvest season from August to December, since sweet potatoes cannot be preserved for a long time like rice or wheat.
Northern Japan produces many kinds of sake, but Kiushu produce many kinds of shouchu, with its original taste and fresh aroma, given by the particular land and weather of the region.
Fukuoka: Sake lees & sesami
Nagasaki: Weat
Oita: Wheat
Kumamoto: Rice
Miyazaki: sweet potato & buckwheat
Kagoshima: Sweet potato
brown sugar (Amami islands)
Okinawa: RiceIt is believed that the distilled spirit were brought to Kagoshima from China via Okinawa. Shouchu doesn't have a long history such as sake. Okinawa's brown sugar shouchu (called "Awamori") is the oldest one, and it has over 500 years history, while other kinds of shouchu made from rice, sweet potato or wheat have no more than 300 ~400 years history.
The oldest record of Shochu is a letter compiled in the "Japan Experience" book. In 1546, a Portuguese who lived in Yamagawa Town (Kagoshima pref.) wrote a letter to Fransico Xavier reporting that: "Orragua (rice Shchu) is drunk here". In Hachiman shrine of Okuchi City (Kagoshima pref.), another record about shochu was found. It is wood piece, which was written by a carpenter in 1559. The following scribble was found on the wood piece: "The head carpenter is very mean; he didn't let us drink shochu at all."
At the beginning, rice shochu and millet shochu was mainly produced in Kagoshima. Sweet potatoes, which are originally from Central-South America, were brought to Kagoshima from China via Okinawa in the late 16th century. Kagoshima had pumiceous tablelands, which are not suitable for rice Production, but sweet potatoes were very suitable, and quickly became the largest producer of sweet potato. And naturally, sweet potato shochu (imo-jouchu) became the main shochu since the beginning of 17th century.
At present, Shochu is only used as an alcoholic drink, but it had important medical use as a disinfectant until the end of the Edo period (1600-1868).* Shouchu is good for blood circulation.
* Shouchu is the lowest calorie alcohol
* Shouchu is good with natto: If you eat natto and drink shouchu, blood circulations will be better.
* Shouchu usually doesn't give you hangover and easy for sobering up compare to sake and wine.
* Shouchu makes you HAPPY!!Sake is a fermented rice wine made from rice, koji (malted rice which acts as a yeast) and water.
You can enjoy shouchu in many variations. The most popular way to drink shouchu is with warm water ("oyu-wari"); it is the best way to bring out the shouchu's flavor and aroma. And, if you want to taste the flavor and aroma of sweet potato, it better not to mix with other drink. Kagoshima people say "Dareyame" (it means: drink at supper to take away fatigue.) in Kagoshima dialect. Enjoy your "Dareyame" with Shouchu!
1) "Oyu-wari": Shouchu with warm water
Shouchu 60 % : Hot water 40 % (but as you like...)
Put the hot water first, and add shochu.
2) "Mizu-wari": Shouchu with cold water
Shouchu 60 % and cold water (mineral water) 40 %.
Put shouchu first, and add cold water.
3) "On the rocks": Shouchu on the rocks!!
Put some ice cubes in a glass, and pour Shouchu!
You can taste the real flavor of Shochu in this way...
"Shouchu in Kuro-jyoka"
Drinking shouchu with kuro-jyoka is the most
delicious and traditional way of drinking Shouchu
(especially Imo-jouchu) in Kagoshima.
1. Mix shouchu (60%) and hot water (40%) on the day
before, so that the flavor becomes mild.
2. When you drink, put 1 in Kuro-jyoka (Black satsuma
sake pot) and warm it to body temperature.
3. And drink it!!
* Don't wash the kuro-joka after; just keep using the same pot!!
Shouchu "Keep bottle" at Japanese restaurant in Kagoshima. You buy a bottle of shouchu, and you can just drink your keep bottle free after.黒�ょ� kuro-jyoka
It is Kagoshima's typical sake pot which is made from black satsuma clay. There are also Shiro-jyoka (White satsuma sake pot). Shochu in kuro-jyoka won't get cold quickly.カラカラ Kara-kara
It is an unique shape sake pot. The pot is mainly used in Southern Kyushu. It's said that it was named Karakara, because it originally came from China ("Kara" in that time).Cup for "Oyu-wari" (shouchu with warm water). Graduation line are signed on the cup. The cup is very common!! ソラã‚ュー Sorakyu
Bottom is not flat, so that you have to drink all up.�ョク Choku
* Cooperaqted by : Kagoshima prefectural Tourism Federation, Hamada Shuzou and Satsuma shuzou.Update Newsletter - No. 149 / February 2003- -
will you come here?
And why are we still like this place.
http://www.japanesesearch.com/aug-18-2013-mount-sakurajima-in-kagoshima-hits-500-eruptions/
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Their food over here are something special.
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Sashimi to hand difference, tempura ... eat whole
in a variety of cooking fresh body shining in silverFish of the herring family is on the small side in small size of about 10cm length widely distributed in the Indian Ocean off the coast of San-south and Kanto, Chubu and the Pacific Ocean "millet Nago". Caught well in Kagoshima waters, floating in the East China Sea in particular (Koshikijima) around the major fishing grounds Koshikijima 's. Characteristics of appearance, that band of silver is running on the surface of the body. Does not live only in clean sea, weakly sensitive to changes in the environment. The fishing with the utmost care, fishermen carry the harbor freshness also because it is easy to fall.
Morning, If you have a fresh millet went up in the harbor, I have eaten sashimi well.Since the body is soft small, to sashimi, One Animal by going to hand difference without a kitchen knife. Are arranged on a plate by winding and Quruli only open "chrysanthemum structure" A beautiful shining silver. Vinegared bean paste that is served often in Kagoshima. Male albino, that season and summer, female and delicious about November is riding the fat from May with a Mako. Only the texture was a Tsuru~tsu as crispy fit well to shochu.
In other than sashimi, tempura, grilled, fried, and dried fish are also often eaten. In Akune, welcoming town with sukiyaki using acne Meiko instead of beef that was eaten long ago "like millet" has also been expanded.
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Below...the taste a bit sweet, cause peoples there love sweet taste,
over here we love salty. So not a must for this if you are there.
Sweet and gentle texture of fluffy brown
food fried fish paste which was introduced from the RyukyuIt is known as "fish cake" in the country but, Kagoshima Prefecture, in particularKushikino is called "give put" in the district. It is a dish with the minced fish, and mix with the addition of seasonings such as soy sauce and sake, and that frying in rapeseed oil to fix the form.
Once, there was a dish fried in oil to mix the starch and fish paste called "Chikiagi" in Ryukyu. Think era Satsuma lord Shimazu Nariakira public of (1809-1858), "Chikiagi" is also transmitted to the Kagoshima exchanges with Ryukyu culture has become popular, and has changed the name of "give put" fishing is rooted in active Kushikino are. Apart from that, there is also a theory that public Nariakira devised.
In Kushikino, that the fish paste, add the liquor - with a sweet distinctive reddish instead of the local sake-sake and tofu for making soft features. Local sake and mirin and sugar since they are used in addition to, seasoning of choice in the local sweet. Seems to have a reason other meaning of hospitality of using a wealth of valuable sugar, that in order to save a little bit longer.
Surface rose and brown golden color is fragrant, soft, fluffy inside. You also can add and fungus and vegetables such as burdock, and form and bale type and oval type also changes. Taste and shape change by the builder, but the same is, a soft sweetness. It's good to garnishes shochu side dish of rice to snack. -
Yuji's intuition fieldI think fish species are abundant in the city of fisheries "Kushikino. It seems to have caught a lot lizard, Thailand, and horse mackerel, and as it was making in the home originally" give wear ", it was a deep-fried dish of port . Even listening to grandpa grandma, I was saying that there was no shop up wearing the old days. home to make delicious "give put" is made to sell, I would became the store spontaneously . small manufacturer it because were many in the past ".
The told us so, intuition field Yuji's establishment in 1971 of the "can place fish paste shop". It taught me also features Kushikino of "give put".
The term "" fish cake "is well known, but is called a" give put "in this area. In Kagoshima and. It is like the same as referred to as" ocarina "sweet potato, of Kushikino to" put The "raised that the local sake and. tofu enters something peculiar in the prefecture is characterized. becomes soft and fluffy and put the tofu. rather than sake to say the local brew, ash holding liquor using wood ash in the brewing family (accession It is a rice cake sake) Flame. this wine, and and. seems is made ​​Kagoshima, Kumamoto, Shimane, of a taste of sweet putting a little too much and sugar is a characteristic of "give put".'s sweet Halle There is also of that food of the day of, but it seems there was any order to shelf life. there is no refrigerator in the past, and even the meaning of hospitality. Perhaps than put a little too much sugar in order to shelf life longer in one day it was, but the implications of preserved food also seems was deep ".While tells us a taste not to change, devised to more delicious also have been added.
Rather than popular It is high are a standard still ". We are making recipes Kushikino unique. And send one after the other new ones, while protecting the taste basic, and added to the existing" give wear " It is hoped that with the Let's put the value. example, at the stage of knead the raw material of "give put", I use the deep-ocean water Koshiki. It is a mineral rich, because it is what you desalted seawater. we normally Use soft water, but deep is it comes out to taste more when I use this water ".
After it is minced, to make surimi and drawing upHow to make "give put" (but not plant because a rest on Sunday) usually, that can be visited through the glass.
The stir in the seasoningThe meat adopted by taking the internal and head, and exposed to water. By exposure to water, to exit also blood. "Fish is not white do not do this, you will. And kneaded it, and put the tofu, seasoning-sake and mix further put-sugar, salt, and soy sauce. the surimi as a base, I make three things white and tofu was in, things rather much, blue fish that in which the ratio of gangrene often. tofu and that white was in a lot of the basic, It is what is the most favored locally. then twice fried in rapeseed oil by molding such as oval shape it. first time to the center at a temperature of about 160 degrees Through the fire, I sweeten the pot and brown at 170-180 degrees second time. then, remove the excess oil in the de-oiling machine, and take the moisture in the radiator, you can cool it with a cooler. shelf life by cool rapidly and ".
To mold and squeeze out the mouthpiece in surimiField trip in elementary school is also a lot so.
It is thought to "Children, it is made ​​at the factory" give wear ", but I would like to tell you that you can not make if there is no human hand. Becoming a form, such as eating always surimi mushy and, surimi itself seem surprised that the white ".
I go into the oil one after the otherFrom the most basic, what vegetables sweet potato, carrots, and burdock entered. There is gentle sweetness any, it's the taste that cover taste and homeopathic also different from the so-called "round heaven." I've also asked how to eat delicious "give put".
Or to "Oden, and to the tools such as a Chanpon also is good, but I want I eat as it is direct. I think the thing is delicious to eat as-is" give attached ". People here is the soy sauce It does not differentiate among them. Assorted "give put" will appear when the social gathering of the neighborhood association, people gather, but are ready-to-eat you. was no lunch vendor in the past, or lunch when there is an event something 'll I was there well that's pickled radish and fried rice balls and put it (laughs) ".
Freshly fried and "give put"Field's intuition has served as vice chairman of the National Union kamaboko youth council.
"Now, young people are no longer eat fish paste and" give wear ". Because it is good for body linolenic acid or EPA and DHA is rich, we truly believe that the way of marketing and planning, such as Moraeru to eat in the one young We think you should be Ka ".
Rose "raised wearing" the flowingWhen the plant tour of children, through the experience that can be felt in the skin smell, and sound, are you trying to tell things "give put" also is because the.
I use the fish of the season lizard, Thailand, and horse mackerel. Water that is used when you knead the surimi fish, deep-ocean water Koshiki.Minerals plenty of better taste
To fish paste, and seasoning mix further put sake, sugar, salt, soy sauce, and tofu. The seasoning of sweet standard is "raised wear"
Is passed through the fire to the center at a temperature of about 160 degrees first, second to colorize and brown in the 170-180 degrees. Remove the excess oil, and cool immediately thereafter
I also use deep-ocean water Koshiki to "give put"Founded in 1971, raised wear, manufacturing and sales start of boiled fish paste. Since then, than to send one after the other a new one, you are focused on that while protecting the firm taste standard transmitted to Kushikino, to enhance its taste. For example, water used in the process of kneading the surimi, deep-ocean water Koshiki. Mineral-rich water leads to deep flavor by "give wear". Can also plant tour (on request).
¥ 425 five, blue fish is in a little too much "give put" 375 yen five, lizard fish is in the little too much to "give put Necrotic" type, such as 400 yen five pieces of abundance of classic "handmade"
Intuition field kamaboko store (direct sales offices)
Address Ichikikushikino Asahi town 40 Phone 0996-32-4423 Business 8:00 to 18:30 Rest Holiday and New Year's Day only ※ None Card Yes Parking Yes URL http://www.kanba.co.jp 
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髙濵 good TaroIt is the story I heard from "our seniors, but in Kagoshima Prefecture give put" ", seems to be to be called" fish cake "when it comes to outside the prefecture. Sometimes it is not through to say outside the province and" give put "certainly I (laughs) ".
Was opened in around 3 Showa "髙浜fish paste". Daily,髙濵good Taro as a fourth generation also give a fine "give attached" to build.
The millstone that is also the secret of the tasteImmediately, to manufacturing plant. I had to show the work of kneading the fish paste. The well-conceived in a large millstone is, it's fish paste cod, Itoyori, and lizard.
Is there also a big bowl of "stainless steel, but if you work out in the stone mill, elasticity'm different too. Has determined in feel to the batter rise. Tara can take a lot, and or gangrene Itoyori is fish savory I. think you may want to use a dolphin If you are in hand ".
The freezer of 25 degrees minus, dolphin Frozen in clangor also had been placed.In order to give the tenacity and to give seasoned, surimi is kneaded with salt first. Knead further then adding artificial seasoning.
The pickpocket only "fish, add tofu, sake, Mirin, and sugar,. It also depends on the amount to build, but you worked out for about 1 to 1.5 hours.'s That sake is, as Mirin that is also used sake sushi is a sweet sake to. sugar was valuable in the past, and also of that food that has been eaten by a sunny day, sweet seasoned it is preferred in this region. saying that it is "not a give and linkage not sweet" this will also can break (laughs) ".
After being squeezed out in this mouthpiece, surimi are shaped to be extendedAfter being molded by a roller then stretched and squeezed with a base in various forms, it is fried two different temperatures.
It is also the order to show delicious to be easy to use to match the knobs, sliders and a "variety of shochu, for applications such as snack. The raise is divided into twice since the center while through the fire, and golden brown brown the surface It is. thread the fire firmly in temperature. This low and to 160 degrees 150 degrees. then the coloring of the surface configuration. This raises and 180 degree oil second. oil The first oil I do not should I use this oil in claiming the fish cake with known tighten oil. Kagoshima rapeseed. put fried I'm not helpful and not a golden brown color is darker. So how fried twofold is ".
Chilled "give put" the flowing automatically. The flowing is on special friedTemperature of the center so that the below 15 ℃ from 80 ℃, went up "give put" are packaged is cooled. The purpose is to make Shelf Life
It is髙濵's to become the fourth generation, but said that it is keeping the taste of old-fashioned with taste to match the era.
I make a modest sweetness "give put" with "era.'s Sweetest sounds" oval deep-fried. "This is a sweet local for tofu well into. Locals and soft colors are darker sweet I'm prefer the "give wear. '"
Sweet fluffy "raised wearing" the taste of basic. Many types with different taste and blend fabric itself is made ​​now.
There was charged with "ingredients also" give attached ". It is a bitter gourd.'ll Also dumplings heaven with dumplings type form to put a little too much leek, green onion, garlic carrot, burdock, leek, the freak of nature. Now, Kimchi Entering It is also in development. build without the tofu is "on special fried". most popular'm special on from build only white fish, but the texture that you have the cake is good ".Now, a delicious way to eat of "give put" the ....
Eaten raw as it "is the best! Can also be used to cooked food well in Kagoshima, is said fish also contains, and liquor are also entered, and good soup comes out. Especially on fried in particular good soup'll appears amount of surimi is because it is often "."Festival in place of earth" festival of industry Ichikikushikino that takes place every fall. But from also the company that is building a "give put" through cooperation, to provide new products in this festival.
"Give put" "Because it is a traditional food of Kushikino, talking with everyone If you do not need to unless we tell future generations. Does not exceed three generation second generation of this per unless we appeal to children and the combined force I ".
Also cod fish paste, Itoyori, such as gangrene use (photo) dolphin in the center. Some Add carrot, burdock, leek, and bitter gourd
Was added to the salt when you knead the surimi at the beginning, then stir in tofu, sake (photo), Mirin, and sugar. Seasoning the original preferred by local people is sweet
Oil accounted know of rapeseed oil.First, through the fire firmly in with oil to 160 degrees 150 degrees, fry surface so that turns red and yellow and brown in oil of 180 degrees the second
Paste fried variety from classic to "on special fried"Opened in three years around Showa, give put, I have been manufacturing and selling there all Han grilled fish paste, hand. To put fried, in addition of manufacturing method, taste the traditional "oval head", a surimi was plenty to heaven without vegetables, tofu and "specialized Kamiage". Do all Han, now even a cooking sweet fluffy as fried egg which is indispensable to the New Year of the region. Possible to tour the manufacturing process as well (on us).
840 yen "on special fried" 10 sheets. Colorful put fried "does all Han baked hand" and (¥ 630 1/2) 1260 yen, such as candy sweet minced fish, eggs, tofu and enters have been created
Kichi or shop and stronghold of taste (fish paste 髙浜 farmer ')
Address Ichikikushikino under name 13301-1 Phone 0996-32-8339 Business 9:00 to 19:00 Rest Round-the-clock only ※ New Year's Day Card Yes Parking (with large bus parking lot) Yes URL http://www.satuma-takahama.co.jp/
