Kinwashi Tour Japan Thread

• kinwashi

  4 Oct 13, 19:22

  

  H. Kiyama am Zoo's

  It is different, "lizard, also by horse mackerel ... season, and I is not be counted fish to use. Of there port, fish Kushikino is so" give put ", You say its far to the local industry, we waste the fish to be caught It is hoped that with unless we use no ". 
  President: Hisashi Kiyama am Zoo's Hidaka seafood processing the product for me to guide, processing plant near the harbor. In addition to the fish went into the mortar box round herring, horse mackerel, and mackerel, fillet of shark was also placed on a bench top.

  The factory dub the fish, in addition to small fish, there was also a large fillet of shark

  "This is a place of beginning when the company which is the predecessor of the house in 1948 was founded. Now, here, at a reduced internal and head of the fish, and that until the dehydration is exposed to water, to make the source of surimi I am doing the steps up to ".

  To plant followed. Original surimi earlier is kneaded in the stone mill, seasoning sake, tofu, sugar, and rice wine is going to be added. 
  As you worked out slowly in the "millstone, texture such as tenacity it the better. Instead of may be stripped completely and grain of tofu,. Sake is the sake I'll be able to to the extent that the grain remains faintly Unlike, there is a sweet distinctive not the sweetness of sugar. It has also added sweet sake further, but sweet "give put" is the flavor of choice in this region. even was introduced from Ryukyu, Shimadzu Nariakira Duke was made It is said to be, but it is that of a "sweet" It is hospitality culture of the Satsuma clan. and that "I've used plenty of valuable sugar for you." from it, in order to shelf life in hot Kagoshima, it can be a have to save food to put a lot of sugar. "

  Prototype manual or old-fashioned ones of small production

  Automation is also progressing work to increase by molding, but the prototype and with less amount is handmade. 
  Surimi which is formed using a wooden frame goes fried.

  Some may use a wooden frame

  It will be because be in the form if you squish with the dumpling round. Here are over 10 minutes in the oil of about 150 degrees. "Oval type of large, surface is the color that you have the brown sugar because there are many But, in the are of soft soft "It is raised wearing". freshness of surimi important to do. even fried what time has passed, it does not become plump and only become to Only Yesterday in it. "

  The old fashioned way. It would had been hit at home old

  Now, after 50 years, after a long time Kiyama's that the idea of eye to the 100 years after the make a 'give wear ". 
  Too "also is mechanized, it will forget the basics. Even tell the only thing now, it just takes over," process "in the generation of the next leaving only. Forefathers Did making how , I think what is the origin. thing that is not only making a large amount, to revert to the basic and very important. ever, it is assumed that "give put" has been handmade in the houses. whether How was at that time It is that. then, if you have used in the past, you or there is also fish you are not using now. you should be able to eat what is thrown away now, that you should have got eaten. So, what be able to use what if. example, shark smell also then it is the fish that is difficult to use, but. destination primary industry of local as well because is not prosper by shave so. I want to go with firm throwing away as much as possible things. local eaten properly if you devise We think you should not be unless we tell you to observe in the future is in the. region has defended the more than 60 years already "raised wear", what people thought. rather than a factory to be able to make the 1,000 also, I want to be a plant you know is how to make one. " 
  Once a year, events in summer vacation period, create a "give put" Gather the children also held. Take the fish in the seine, fry with the surimi with judged fish.It's contents will not eat if you do not build up on your own. It is also for children, this event carried out by staff going out together is also a staff for everyone.

  It just went up to "give put", and especially delicious

  Shochu It goes well with sweet of "basic" give put ". Become even snack, and eating at. Raw to become the garnishes of shochu Shi becomes the side dish of rice is the best, but put in a miso soup with pork and vegetables or, sushi rolls of pickled radish, too delicious delicious. as "give put" even if the sushi. thing I want you to eat more, and children us to eat, what women pleased, too I have to Ika made ". 
  Bamboo charcoal, wormwood entered, perilla and cheese .... Cloth was Seasons surimi ingredients if Kaware of "give put" also changes. Its point five, told me that some 60 more than the type of fabric craftsman to create a taste.

  "Fisherman fried in Kagoshima" is product of the release in October 2011. In the fabric "give put", and those of taste, such as boiled meat, what a strange texture was crunchy and is turned on. 
  To those seasoned part of Chiai of "shark, is vinegared of streaks of shark. And I was thinking that it might be somehow a part to throw away. It is a new product, but it is a taste that you can'll do a lot of things back to the origin ". 
  It's fun any new "give put" is be born now.

  

  

  

  In addition to the fish common round herring, horse mackerel, and mackerel, and you can use together also troublesome shark be addressed. The creed's use up as much as possible

  

  

  Sake, tofu, sugar, and rice wine is added to surimi. By entering sweet sake, more tasteful sweetness is born

  

  

  Fry over about a 10-minute oil much 150 degrees. The color was a golden brown, the surface becomes soft soft and sugar in so many

  

  He was born from the cloth of more than 60 to "give put"

  We provide with as much as possible source of the desire to try Tachikaero in origin, the fish of the local "give put". The sweet softly and using the cloth to make in addition to surimi sweet sake also a standard "give put". New trial and for women and children, bamboo charcoal, such as perilla and cheese is not neglect. By that there is an optimum dough ingredients each Add dough is more than 60 types. Can also plant tour (on request).

  420 yen "tofu fish cake" five, "sardine bar heaven" 500g683 yen, "potato grip" five 420 yen, "wormwood" 500g788 yen, and 394 yen "cheese angle heaven" five pieces have been sold

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  Hidaka fish processing (direct sales offices)

  Address	Ichikikushikino reflexion town 17-14
  Phone	0996-32-9421
  Business	8:30 to 17:30
  Rest	Round-the-clock only ※ New Year's Day
  Card	Yes
  Parking	Yes
  URL	http://www.hidakasuisan.co.jp/factory.html

  

• kinwashi

  4 Oct 13, 19:34

  This are where they are from. Satsuma-age from Kagoshima.

   Only the taste is sweet.

  other than that, their fish paste is 100% original.

  we liked salty here if not its perfect.

   

  Satsuma-age (fried fish cakes)

  The absolute best match with Kagoshima shochu

  

  The best food to pair with Kagoshima shochu is satsuma-age, a variety of fried fish cake. Some of the primary ingredients are cod, sardines, and other types of fish. These are mixed together with salt, eggs, sweet potato shochu, and seasonings to form a thick paste, which is then shaped and fried in vegetable oil. The cakes can vary in shape from flat pieces or corners, to cylinders the size of your thumb. They can be end up in a variety of different configurations, sometimes containing vegetables such as carrots and burdock root, other times flavored with cheese, or even smoked with cherry wood.

• kinwashi

  5 Oct 13, 19:33

  

   

  taste and sweetness of the black pig sweet potato is grown 
  casserole capped taste that melts

  Record of had been kept as livestock pigs from more than 400 years ago are still in Kagoshima, it is said that the roots be a pig island of Okinawa. Crossing with black pig "Berkshire" native of England and pigs in Kagoshima is advanced from the Meiji period and later, I became the current "black pig of Kagoshima". Where the land pattern of Kagoshima, has given the sweet potato as feed than before that there are many one of the characteristics. It has been eating, etc. (Braised Kagoshima version) pork cutlet, pork bones, in a variety of dishes, black pig has become a specialty products on behalf of Kagoshima.

  Among the black pig of Kagoshima, " Kagoshima black pig under strict provisions combination of feed, such as the number of days of fattening factory, pigs have been recognized as "has continued to maintain a high quality.

  To be able enjoy most a taste of the black pig original "black pig shabu-shabu". Can you be allowed to dip dashi (soup) the meat, sweetness and texture (piece of meat) and lean that will melt in your mouth .... Fat also known as "white", and soft sweet in Kagoshima. Laborer soup stock to make dip the meat, put anyone, of condiments ... each store has its own, further enhances the taste of the black pig. And the taste of the soup stock black pig in keeping, I would like to have without leaving with the porridge and noodles at the end.

• kinwashi

  5 Oct 13, 19:33

  

   

  taste and sweetness of the black pig sweet potato is grown 
  casserole capped taste that melts

  Record of had been kept as livestock pigs from more than 400 years ago are still in Kagoshima, it is said that the roots be a pig island of Okinawa. Crossing with black pig "Berkshire" native of England and pigs in Kagoshima is advanced from the Meiji period and later, I became the current "black pig of Kagoshima". Where the land pattern of Kagoshima, has given the sweet potato as feed than before that there are many one of the characteristics. It has been eating, etc. (Braised Kagoshima version) pork cutlet, pork bones, in a variety of dishes, black pig has become a specialty products on behalf of Kagoshima.

  Among the black pig of Kagoshima, " Kagoshima black pig under strict provisions combination of feed, such as the number of days of fattening factory, pigs have been recognized as "has continued to maintain a high quality.

  To be able enjoy most a taste of the black pig original "black pig shabu-shabu". Can you be allowed to dip dashi (soup) the meat, sweetness and texture (piece of meat) and lean that will melt in your mouth .... Fat also known as "white", and soft sweet in Kagoshima. Laborer soup stock to make dip the meat, put anyone, of condiments ... each store has its own, further enhances the taste of the black pig. And the taste of the soup stock black pig in keeping, I would like to have without leaving with the porridge and noodles at the end.

• kinwashi

  5 Oct 13, 19:36

  

  Chief Sakata Masashi's

  're Piled by rolling round and round in the middle of the dish is meat three pieces. 're Placed around it roast meat. Both of those "Kagoshima black pig", I appetizing visually. 
  "To be beautiful and put out a three-dimensional impression, we have to dish like this," said Chief Sakata, Masashi's. Slice one by one order since the beginning, and told me that he will dish is pork.

  It should be rounded so as to overlap the three equal chunks of meat big three pieces, sliced ​​before Serve

  The black pig shabu-shabu, I get a black iron pot. 
  You have to iron pot of black also pot by company store of JA, and that stick to the "black." Is also the antenna shop of black cattle, black pig of Kagoshima. When it is this, "We run out of modern people I can make up for the iron is. when it comes along with the protein contained in the black pig in particular, soup stock that comes to medium. I'm increases dramatically the absorption of iron is one using the Hokkaido kelp It is a soup stock number, but iron will also mellow the taste of soup ".

  Soup boils, take the meat with chopsticks, shabu-shabu 2-3 degrees. It is a good time to eat color turns completely washed out and being careful not to over cooked. I get in ponzu or sesame. 
  A paste of peanut and sesame, "sesame are stretched barefoot put sake, mirin, and miso. Squeezing most of bitter orange, soy sauce dry and sweet from Kagoshima, ponzu seek, combined mirin It is the one that was aged for about a month to put the dried bonito and kelp to ". 
  The taste of two simple and orthodox, both bring out the full flavor and sweetness of the black pig. Maple wholesale green onions and condiments also of good accent. In order to deliciously to the end, should I take to diligently is good to access.

  Go rounded by slicing a chunk of meat three pieces

  When you received the meat at the beginning, have you put the vegetables in the soup taste of the meat was also Tokedashi. Ability of JA shop shines again.Vegetable's the center is harvested in Kagoshima prefecture. 
  By inosine acid contained in the black pork and amino acid that is included in the "kelp soup come together, taste becomes stronger. Flavor of vegetables also applied there, soup of the best have a good body a mellow I'll completed ". 
  In the "noodles shabu" homemade vinegared. Noodles with the waist is a sleek, good tangled with soup.

  It is enough to be also referred to as a work of art "and" pork. Taste, without the habit of pork unique, has a rich flavor. Has a fat and shining "bright red" Kagoshima black pig "is this delicate taste To enjoy, shabu-shabu is I do not may be the best ".

  

  

  

  I use the shoulder loin meat and three pieces of "Kagoshima black pig". Slice to about 2mm thickness meat order since the beginning, dish out three-dimensionally by winding and QURULI meat three pieces.

  

  

  The soup stock most using the Hokkaido kelp Some of the black iron pot. on the iron can supply, taste of the black pig and taste of kelp soup is overlap, it is tasteful to taste gradually

  

  

  Tare two. Who sesame paste to the peanut and sesame, stretched barefoot put sake, mirin, and miso.Ponzu sauce using soy sauce dry and sweet from Kagoshima and squeeze most of the bitter orange

  

  Solid material of JA Kagoshima Prefecture Keizairen direct management

  In the calm space of Japanese style, I can taste meat of Kagoshima unique, and vegetables.Including shabu, Kagoshima black cow, Kagoshima black pig, and young Satsuma game fowl, meat brand in Kagoshima Prefecture, in the menu steak, sukiyaki, and steamed. There is also a menu deals to be able to taste at a time is three cows, pigs, chickens. It seems to have put the emphasis on "black Satsuma chicken" from 2011.

  (Photo 3 servings) "Kagoshima black pork shabu-shabu" 4300 yen shoulder loin meat and stick three pieces of black pig

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  Lotus flower shop Kagoshima (Kagoshima heaven Karen)

  Address	Kagoshima Yamanokuchi town 3-12
  Phone	099-223-8877
  Business	11:30 ~ LO13: 30/17: 30 ~ LO22: 00 (day holiday ~ LO21: 00)
  Rest	(In the case of consecutive holidays holidays last day) Third Sunday
  Seat	180 seat
  Card	Yes
  Parking	None
  URL	http://www.karen-ja.or.jp/

  

• kinwashi

  5 Oct 13, 19:40

  

  Chef Sato's Mitsuya

  Sato Mitsuya says college, served as a cheerleader. I come across when something years after I graduated, I tried to renewal dining options from Sendai in Kagoshima "black pig". Since that time, Mr. Sato was became a cheerleader in "black pig".

  "I have learned a taste of the black pig was when I eat something that I had tasted for the butcher's business partners. I was surprised at the taste. In the taste of beef knew until then, It has not been the flavor of pork, in the taste of chicken. However, at that time, production of black pig was about 2% of the pork entire Kagoshima. the less meat would go to Tokyo almost, where you can eat in local senior Takeda Shin Gong of my university, I did not have. "is not to be lost something so delicious, is not to be lost treasure of Kagoshima," and had been busy trying Nagata Bunkichi other county staff is said to be a "me cheer out the menu of black pig" from. senior was a man of black pig cheering, from that time, I continue to support all the way black pig ".

  Do you tell to many people in any dish a taste of the black pig? Mr. Sato was trial and error. 
  It was considered unacceptable? Casserole dish to be eaten together in the heart of. Family reunion that I thought "tonkatsu" was there a major best In terms of the menu using the "pork, but that it's not. However, pig This is the situation at the time had been regarded as not suitable for shabu is. however, and. I thought that it might be the go I used the delicious black pig if "black pig shabu-shabu", the same way as shabu cattle The way of eating Na, since is just imitation, while receiving guidance advice of cheering, I thought further. So was born, how to eat, such as the middle of shabu-shabu and sukiyaki. means that, dip the meat to soup It was intended to let, and of eating along with the egg ".

  There was also painful era is not little attention at first, but seems there was coverage of the TV application by the fourth year. And, awareness of the black pig shabu went up. 
  That was put on the menu for the first time the so-called "soup shabu. And that. Had a chance of being able to shabu any material, that you have raised their positions of pork itself. For them I are proud (laughs). Old The "pork I like" Nante it because I did not have people who say (laughs) ".

  Now that 30 years have passed from it, words of perfunctory of Mr. Sato is written in the brochure of the store.

  I wonder if dreaming. 
  Sign menu of black pork dish full of city. 
  I wonder if dreaming .... 
  Aiming treasure of Satsuma, a black pig revival 
  thirty odd years. 
  The dream became a reality at last.

  Sure enough, the role of Mr. Sato wonder done? 
  We thought it was really good to come upon a "black pig. Now, shop to issue a black pig was also increased, but do not I also do not work hard simply because increased. It Which ones stick the name" black pig " This is because not that tasty at the same level as well. black pig out in my store, just what I was convinced. To maintain its taste, the management skills of me, it's a hard as possible in only one store It is. It is hoped that the pursuit of quality to live up to the name of the black pig, I would like to protect the taste of the real thing. it, It is my role in the future ".

  "Oh Dji also Ri". Means "protect the taste" is he is put there.

  Gaze stare the meat of Mr. Sato was impressive

  Shabu to a questionnaire after you asked him a hot story of Mr. Sato. I call in "Ri also Dji A" and "shabu black".

  In the center of the dish, which was in the shape of a rose a rose meat of Kagoshima black pork, loin is placed around it. It rose more meat and are sliced ​​into a little thicker. Gold, red, white, pot soup golden Among its copper surface in good thermal conductivity. The clash with the stupid color. This soup, taste of Japanese soup stock, but also the truth .... 
  "It is more of soup is a secret. It is already made ​​(laughs) in. What romance because I get lost, please try the thing to talk about (laughs)". When the soup has Tagi~tsu, to all of the roses meat. First of all, you can feel strong taste of the white rose of meat if the meat only. Next, get the loin with the thing which put allocate fresh eggs in bowl and poured the soup a little. By egg is on, soup tangle well to meat, this place is felt more taste of red meat in particular. Rose meat loin also of melt in the mouth, like on. "Originally a soft black pig, and I want to eat I slowly gathered the family. Not be hard even stew somewhat".
  
  

  After having had all the vinegared, vegetables is also a special hand-rolled thin noodles that get made ​​in Shimabara. 
  "So fine, even if they have the fullness, I gets into the stomach and Tsuru~tsu. (Laughs)".

  Shabu black, a cuisine that will satisfy let us both in terms of quality and quantity.

  

  

  

  Use loin meat and rose of "Kagoshima black pig". After decorated with loin the outside of the dish, meat rose is in the form of roses in the center of the dish. More rose meat slices slightly thicker

  

  

  Soup was put on a copper pot of gold good thermal conductivity and Golden.Details of the soup is a secret, but no doubt only that it was made by thought out that it brings out the taste of the black pig

  

  

  Put the fresh soup and eggs in bowl, have you while entangled in the flesh it. Rose meat is found effect of white meat more when I just eat anything not type the beginning

  

  Store to convey a taste of the true Kagoshima black pig

  Use of the best that have been carefully selected "Kagoshima black pig", I suggest a way of eating, making the best use of the taste that black pig itself has. I feel free to eat and pork cutlet is on the first floor. Able to slowly in a private room the "shabu black" in the second floor.It is a style in order to get a taste of sweetness and flavor of the original white and (meat) lean pork (fat) has, that get in the soup and eggs.

  (Photo 3 servings) ¥ 4,200 full-fledged "shabu course Restoration specialties black" that special hand-rolled thin udon stick. Lunch Shabu black 3150 yen

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  Dji Oh black pig food is Ri

  Address	Kagoshima Sen-nichi town 13-21
  Phone	099-224-7634
  Business	Shabu black  00 (enter the shop until 13:00): 12:00 ~ LO14  17:30 ~ LO20: 45 (enter the shop until 20:00)  Other tonkatsu  11:30 ~ LO14: 15
  Rest	Wednesday
  Seat	155 seat
  Card	Yes
  Parking	None
  URL	http://adimori.com

  

• kinwashi

  6 Oct 13, 19:05

  

  Ihara's manager Hiroyuki

  To shop from tasteful approach. Then, it's the eyes immediately, glass-enclosed refrigerator dish vegetables and pork dish was beautifully housed in the vertical direction as the tower. 
  "It is from the thought that will Itadako first by [What you eat now. It has helped also that it" provides a dish in less than 5 minutes after I have an order for your "we are aiming". 
  It is a store manager, Mr. Hiroyuki Ihara in polite words, and feel the strength that you have dignified. Pork riding a dish of meat rose "Kagoshima black pig". (Part of fat) and the white (piece of meat) soft lean, feel even sweetness has a refined taste is a feature. I will be serving food center is higher is sliced.

  Showcase the vegetables and pork were serving food

  Mother set up 10 stores across the country of "one brother" and "buckwheat Chaya blown hermitage". I have you in the "soup noodles" made ​​use of the experience and skill, "black pig shabu-shabu side soup tailoring" is the dish of the pride of this place. 
  It is a side soup which finished in a rich scent Gatsuo to follow the soup stock most, the book returns soy sauce aged to match the lam and soy sauce of "Kagoshima, the mirin. It brings out the taste of the black pig. After finished, gradually taste, so there is falling down, I do not use that time has passed. should be made ​​several times a day ". 
  Spice is yuzu pepper and leek. Thought to spice the two, it is not the same as buckwheat soup called "for shabu delicious pig" is put. 
  After turning off carefully so as not to break the part of. Wheel uses and Jinshan leek Hishikari of (Hishikari) production, and untie by hand. Then, by exposing under running water, "white green onions is the smell green onions It disappears, sweetness is increased. However, taste is so disappears when it is too exposed, must be changed time to expose in the state of green onions at that time. 8% of skin of yuzu, yuzu pepper, 2% of pepper It is specially made. percentage of yuzu because are many, spiciness It is yuzu pepper fragrant modest ".

  Go loosen by hand leek

  I have you to tell me how to eat delicious to Ihara's. At first glance, it appears to be transparent but're inside the pot to the shabu-shabu is, it's Sobayu. When I was in the mouth a little, it was very soft. It receives meat Sobayu When have boiling 
  Hold the meat in the "chopsticks, and shabu shabu, and dip about three times. This is a good time to eat white meat shrinks, Once the pink red meat is thin. because it is sterile pig, same as shabu cattle please sense ". 
  If you can along with the leek to put beside soup, taste itself outline of black pig comes through clearly. Fragrance is gorgeously If you add the yuzu pepper.Taste it and refreshing it, so eat plenty. It's free leek soup and buckwheat also refill.

  Ihara, who courtesy of making the teaching shabu shabu

  "I take the vinegared raw buckwheat". 
  After having enjoyed pork, vegetables kind vinegared, elegant and Sarashina buckwheat obtained by subtracting the only middle of buckwheat in the millstone.In buckwheat soup taste of vegetables and pork also joined, sweet taste of buckwheat spreads. 
  Black pig shabu-shabu "one brother". The taste, he born from the collaboration of buckwheat soup with "Kagoshima black pig".

  

  

  

  Use of meat rose "Kagoshima black pig". Well, taste the two overlap to eat a balance of white meat (fat) and (piece of meat) lean. It is the center of the dish dish is higher

  

  

  It's to dip the pork Sliced, Sobayu.Mouthfeel is soft, I have a flavor of buckwheat and faint sweetness. The entanglement in pork, to more mellow the taste

  

  

  I put in a side soup, have you with them soup. In taste and refreshing, taste of the pork stands out. The spice, yuzu pepper fragrant white and green onions sweetness has increased is exposed to water

  

  Black pig shabu having you beside soup

  The "black pig shabu", along with the green onions, white special yuzu pepper soup served with buckwheat. Effect of the black pig original stand out. Shabu-shabu steamed and healthy collagen is plentiful, and rose, black pork dishes such as fried will also solo wealth from pig's feet. Others, in the store of Japanese-style calm, taste of local Kagoshima unique and millet Nagoya also able to fish cake.

  (Photo 2 servings) "black pig shabu" 2300 yen a full-fledged meat, vegetable platter, raw buckwheat is attached. I can taste the black pig "set buckwheat black pig shabu", such as 880 yen at lunch time

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  �食 pig color Ichi brother Kagoshima head office

  Address	Kagoshima Shimoarata 1-21-24
  Phone	099-285-8123
  Business	11:00 ~ LO22: 00
  Rest	None
  Seat	126 seat
  Card	Yes
  Parking	Yes
  URL	http://ichiniisan.jp/

  

• kinwashi

  6 Oct 13, 19:05

  

  Ihara's manager Hiroyuki

  To shop from tasteful approach. Then, it's the eyes immediately, glass-enclosed refrigerator dish vegetables and pork dish was beautifully housed in the vertical direction as the tower. 
  "It is from the thought that will Itadako first by [What you eat now. It has helped also that it" provides a dish in less than 5 minutes after I have an order for your "we are aiming". 
  It is a store manager, Mr. Hiroyuki Ihara in polite words, and feel the strength that you have dignified. Pork riding a dish of meat rose "Kagoshima black pig". (Part of fat) and the white (piece of meat) soft lean, feel even sweetness has a refined taste is a feature. I will be serving food center is higher is sliced.

  Showcase the vegetables and pork were serving food

  Mother set up 10 stores across the country of "one brother" and "buckwheat Chaya blown hermitage". I have you in the "soup noodles" made ​​use of the experience and skill, "black pig shabu-shabu side soup tailoring" is the dish of the pride of this place. 
  It is a side soup which finished in a rich scent Gatsuo to follow the soup stock most, the book returns soy sauce aged to match the lam and soy sauce of "Kagoshima, the mirin. It brings out the taste of the black pig. After finished, gradually taste, so there is falling down, I do not use that time has passed. should be made ​​several times a day ". 
  Spice is yuzu pepper and leek. Thought to spice the two, it is not the same as buckwheat soup called "for shabu delicious pig" is put. 
  After turning off carefully so as not to break the part of. Wheel uses and Jinshan leek Hishikari of (Hishikari) production, and untie by hand. Then, by exposing under running water, "white green onions is the smell green onions It disappears, sweetness is increased. However, taste is so disappears when it is too exposed, must be changed time to expose in the state of green onions at that time. 8% of skin of yuzu, yuzu pepper, 2% of pepper It is specially made. percentage of yuzu because are many, spiciness It is yuzu pepper fragrant modest ".

  Go loosen by hand leek

  I have you to tell me how to eat delicious to Ihara's. At first glance, it appears to be transparent but're inside the pot to the shabu-shabu is, it's Sobayu. When I was in the mouth a little, it was very soft. It receives meat Sobayu When have boiling 
  Hold the meat in the "chopsticks, and shabu shabu, and dip about three times. This is a good time to eat white meat shrinks, Once the pink red meat is thin. because it is sterile pig, same as shabu cattle please sense ". 
  If you can along with the leek to put beside soup, taste itself outline of black pig comes through clearly. Fragrance is gorgeously If you add the yuzu pepper.Taste it and refreshing it, so eat plenty. It's free leek soup and buckwheat also refill.

  Ihara, who courtesy of making the teaching shabu shabu

  "I take the vinegared raw buckwheat". 
  After having enjoyed pork, vegetables kind vinegared, elegant and Sarashina buckwheat obtained by subtracting the only middle of buckwheat in the millstone.In buckwheat soup taste of vegetables and pork also joined, sweet taste of buckwheat spreads. 
  Black pig shabu-shabu "one brother". The taste, he born from the collaboration of buckwheat soup with "Kagoshima black pig".

  

  

  

  Use of meat rose "Kagoshima black pig". Well, taste the two overlap to eat a balance of white meat (fat) and (piece of meat) lean. It is the center of the dish dish is higher

  

  

  It's to dip the pork Sliced, Sobayu.Mouthfeel is soft, I have a flavor of buckwheat and faint sweetness. The entanglement in pork, to more mellow the taste

  

  

  I put in a side soup, have you with them soup. In taste and refreshing, taste of the pork stands out. The spice, yuzu pepper fragrant white and green onions sweetness has increased is exposed to water

  

  Black pig shabu having you beside soup

  The "black pig shabu", along with the green onions, white special yuzu pepper soup served with buckwheat. Effect of the black pig original stand out. Shabu-shabu steamed and healthy collagen is plentiful, and rose, black pork dishes such as fried will also solo wealth from pig's feet. Others, in the store of Japanese-style calm, taste of local Kagoshima unique and millet Nagoya also able to fish cake.

  (Photo 2 servings) "black pig shabu" 2300 yen a full-fledged meat, vegetable platter, raw buckwheat is attached. I can taste the black pig "set buckwheat black pig shabu", such as 880 yen at lunch time

  • 
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  ---

  

  

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  �食 pig color Ichi brother Kagoshima head office

  Address	Kagoshima Shimoarata 1-21-24
  Phone	099-285-8123
  Business	11:00 ~ LO22: 00
  Rest	None
  Seat	126 seat
  Card	Yes
  Parking	Yes
  URL	http://ichiniisan.jp/

  

• kinwashi

  6 Oct 13, 19:15

   

  • • 19 Oct `12, 8:07PM

      

    • 19 Oct `12, 8:07PM

      

    • 19 Oct `12, 8:09PM

      

    • 19 Oct `12, 8:11PM

      

    • 19 Oct `12, 8:12PM

      

  • 31 Jul `13, 5:27PM

    Last year got govt sponsor gst voucher given.

    we spended all in Japan.

    see the foods we ate there,

    wow... very fast already one year..liao,

     

    • 

    • 19 Oct `12, 8:16PM
      

      

    • 19 Oct `12, 8:18PM
      

      

    • 19 Oct `12, 8:18PM
      

      

    • 19 Oct `12, 8:21PM
      

      

    • 19 Oct `12, 8:23PM
      

      

    • 19 Oct `12, 8:26PM
      

      

    • 19 Oct `12, 8:28PM
      

      

    • 19 Oct `12, 8:36PM
      

      If local tour packages from here to there, from those tour agencies.

      If the tour leaders over there got no budget never bring you this kind, do it yourself,

      easy at Tenmonkan or Amu plaza, go on your own. everwhere.

      Come to Kagoshima never eaten this, dun tell people you gone there.

      a must Kurobuta Sabu Sabu.

       

      

      
      
    • 20 Oct `12, 7:13PM
      

      source, security foods.

      Kurobuta Pork

      Kurobuta Pork

      Kurobuta Pork is the most highly prized pork in Japan and comes from the ancient breed of pig known as Black Berkshire. The meat from the pure oriental strains of Black Berkshire, found in Japan, is regarded as the highest quality pork in the world.

       

      Black Berkshire - the pork for Royalty

      This amazing breed of pig is one of the oldest breeds known to exist. Its origins trace back to Reading in England and Berkshire became the favoured breed of the English royalty. The royal family at Windsor Castle maintained a large herd of Black Berkshire, (smart people those royals) and the strains of the breed now found in Japan, trace back to a gift from the English royals.

      Indeed no breed of pig has been more influential in the development of modern breeds than the Berkshire. In fact, our clever scientists and breeders have done a remarkable job in the development of the modern pig by incorporating the many great attributes of the Berkshire. There has been one slight oversight however; they forgot about the Taste!! And the one thing that the Berkshire was most famous for was its taste, which is quite unlike that of modern pork.

      Australian Black Berkshire

      Fortunately, thanks to the loyalty of a few dedicated Australian producers, small numbers of pure Black Berkshire still survive in Australia today. The few pigs that remain are on the farms of several committed enthusiasts who, with the assistance of Security Foods, have been slowly increasing breeding numbers. To show their commitment to the project, the breeders have even submitted their breeding pigs to DNA testing, to confirm their purity and we now know that these Australian Black Berkshires trace right back to the days of Oliver Cromwell.

      The rare pleasure of Black Berkshire pork

      It is difficult to describe the taste of Black Berkshire. The combination of a sweet, rich flavour, its delicate texture and an unbelievable level of juiciness will really have you scratching your head to convince yourself that it is pork. However, the good thing is that now, thanks to the involvement of Security Foods, you too can enjoy the wonderful experience of kurobuta pork.

      To enquire about pure Australian Black Berkshire Pork, click on Specifications and then contact Security Foods.

    • 20 Oct `12, 7:29PM
      

      From  KAGOSHIMA kurobuta.

       

       

      

• kinwashi

  6 Oct 13, 19:18

  • Oishii Japan

    August 6

    Kagoshima Berkshire Pork ShabuShabu from the Kagoshima Meat Export Federation - The Kagoshima Berkshire Pork or the “Kuro(black) Buta(pig)” is known for the sweet and tender meat of pigs fed on sweet potatoes. 
    Kagoshima Kuro Buta can be...See More

    
  • 18 Oct `12, 8:49PM

    Oishii Japan

    July 12
• kinwashi

  7 Oct 13, 19:52

  COMING... Soon.

   

   

  17 – 19 October 2013 Suntec Singapore

  http://www.oishii-world.com/

• kinwashi

  9 Oct 13, 21:07

  

   

  The taste and sweetness of the black pig who grew up in sweet potato 
  dish that was confined to the clothing of crunchy

  In Kagoshima, record of had to livestock pigs from more than 400 years ago is left, it is said that the roots be a pig island of Okinawa. Crossing with black pig "Berkshire" native of England and pigs in Kagoshima is advanced from the Meiji period and later, I became the current "black pig of Kagoshima". Where the land pattern of Kagoshima, has given the sweet potato as feed that there are many one of the characteristics. It has been eating (Braised Kagoshima version) pork bones, shabu-shabu, etc., in a variety of dishes, black pig has become a specialty products on behalf of Kagoshima.And, among the black pig of Kagoshima, " Kagoshima black pig under strict provisions combination of feed, such as the number of days of fattening factory, pig, which is recognized as "is, continue to maintain the high quality.

  The "black pig tonkatsu", and elasticity of the (piece of meat) red meat, cooking can feel the sweetness of fat called "white" in Kagoshima. Order to maximize the taste of white and red meat, ingenuity of its own, such as how deep-fried and how to put preliminary arrangements, the clothes, cook, pay close attention. It is served with salt and mustard sauce, lemon with a special often. If you eat it with only salt, I now I feel stronger taste and sweetness of the original black pig. Tonkatsu using loin juicy, fat content is low, pork cutlet using a soft fillet, I want to eat compared respectively.

• kinwashi

  9 Oct 13, 21:10

  • 

  • 08 Oct `12, 9:10PM

    

  • 08 Oct `12, 9:12PM

    Tonkatsu (豚カツ, ã�¨ã‚“ã�‹ã�¤, or トンカツ) is a breaded, deep-fried pork cutlet that is very popular in Japan. It is traditionally served with shredded cabbage, or miso soup, or both. Ton means pork in Japanese. Katsu is short for katsuretto (aka “cutlet”).

    Keep in mind that we’re talking about tonKAtsu, not tonKOtsu – make sure you pronounce it right! TonKOtsu is a type of ramen with a broth made from boiling pork bones, fat, and collagen to make a rich creamy broth. We love both tonKOtsu and tonKAtsu.

  • 08 Oct `12, 9:17PM

    Not to worry,

    If you are at Kagoshima.

    Come to Amu Plaza. when you go hungry.

    Not the best but you can enjoy,

    like the above Tonkatsu.

    or maybe next door this.

    something to do with black.

    another you need to try, over here will be expensive.

    

• kinwashi

  9 Oct 13, 21:13

  • • THIS IS ALSO GREEN.

      KNOW WHAT IS THIS?

      From Kagoshima.

       

      

    • 06 Oct `12, 8:42PM

      So many peoples are waiting?

       Some have finished.

      What is this?

      With the bowl of green above included?

      

  • 08 Oct `12, 8:54PM
    

    

  • 08 Oct `12, 8:56PM
    

    

  • 08 Oct `12, 9:07PM
    

    Tonkatsu.

     

    http://misofy.com/podcast/episode-11-the-deep-fried-porky-goodness-known-as-tonkatsu-277#.UHLPxpiTzxA

     

    

    Tonkatsu (豚カツ, ã�¨ã‚“ã�‹ã�¤, or トンカツ) is a breaded, deep-fried pork cutlet that is very popular in Japan. It is traditionally served with shredded cabbage, or miso soup, or both. Ton means pork in Japanese. Katsu is short for katsuretto (aka “cutlet”).

    Keep in mind that we’re talking about tonKAtsu, not tonKOtsu – make sure you pronounce it right! TonKOtsu is a type of ramen with a broth made from boiling pork bones, fat, and collagen to make a rich creamy broth. We love both tonKOtsu and tonKAtsu.

    Tonkatsu is commonly eaten with a thick sauce called tonkatsu s�su (トンカツソース) or just s�su (usually made up of ketchup, mustard powder, soy sauce, Worcestershire, and apple puree), some karashi (spicy yellow Japanese mustard) and a slice of lemon. Some people like to use just soy sauce.

     

     

• kinwashi

  9 Oct 13, 21:20

  http://valenciadecartonpiedra.blogspot.sg/2012_07_01_archive.html

   

   

  domingo, 29 de julio de 2012

  Petardos. 爆竹（����）

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  Publicado por Nino en 22:00 No hay comentarios:

  Etiquetas: Fallas ãƒ�レンシアã�®ç�«ç¥­ã‚Š, Modelado en poliestireno expandido (EPS). EPSã�§ä½œã�£ã�Ÿç‰©ã�§ã�™., Xavi Ribes.

  viernes, 27 de julio de 2012
• kinwashi

  9 Oct 13, 21:26

  Saigo Takamori. 西郷隆盛。

  

   SaigÅ� Takamori (西郷 隆盛^? 23 de enero de 1828 – 24 de septiembre de 1877) fue un samurái y político japonés, que vivió durante los últimos años del período Edo y comienzos de la era Meiji. Inicialmente fue uno de los personajes políticos que apoyó la eliminación del shogunato Tokugawa y respaldó la Restauración Meiji, posteriormente se involucró dentro del gobierno Meiji. Pero, en 1877, tras la persecución sistemática de los samurái en el nuevo gobierno, lideró la Rebelión Satsuma, que sería el último conflicto encabezado por los samurái en la historia japonesa. Takamori es considerado como el último samurái verdadero.¹
  
  

  

   Nació en la localidad de Kagoshima, en el feudo de Satsuma (actual prefectura de Kagoshima), hermano de SaigÅ� Tsugumichi, y fue un samurái de clase baja en los primeros años de su vida. En ese momento de su vida, el país estaba teniendo una crisis política dentro del shogunato Tokugawa, con la llegada del estadounidense Matthew C. Perry a Japón en 1853. Con este suceso, se polarizaron dos frentes: una que apoyaba al shogunato y otra que reclamaba la disolución del shogunato y la expulsión de las potencias extranjeras. Takamori fue contrario al régimen Tokugawa en ese entonces.
  

  

  
  

  

   Takamori tuvo un papel importante en el nuevo gobierno Meiji, a pesar que otros políticos comoÅŒkubo Toshimichi fueron más activos e influyentes en ese período. Asumió el cargo de sangi(consejero); cooperó con la abolición del sistema han, que eliminaba los feudos y establecía lasprefecturas como base administrativa del país; también fue responsable del establecimiento de un ejército reclutado.
  
  
  

  

  
  
  En la batalla de Shiroyama, Takamori quedó gravemente herido, y al no querer ser capturado o asesinado por el enemigo, pidió a un compañero que lo decapitara, para preservar su honor como samurái. Otra leyenda sugiere que SaigÅ� había cometido elseppuku, una forma tradicional de suicidio; pero la autopsia y los documentos históricos de la época niegan este hecho. La muerte de Takamori derivó en el fin de la rebelión y la supresión definitiva de la clase samurái en Japón, que había dominado el país desde el siglo XII. 
  

  

  
  
  En reconocimiento por su labor como samurái y su ayuda con el pueblo japonés, el gobierno Meiji lo perdonó de manera póstuma el 22 de febrero de 1889. En 1898, el gobierno erigió una estatua de bronce en el parque Ueno, en Tokio; en ese monumento está vestido de forma tradicional, paseando a su perro. También se le erigió otra estatua, vestido con uniforme militar, en el Parque ChÅ«Å� de Kagoshima. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   La bandera nacional de Japón es el pabellón que representa al país y que, junto con el escudo y el himno nacional, tiene la categoría de símbolo patrio. Consiste en un rectángulo de color blanco y con un gran disco rojo (representando al Sol) en el centro. Se denomina oficialmente NisshÅ�ki (日章旗^? «bandera del sol en forma de disco») enjaponés, pero es más comúnmente conocida como Hinomaru (æ—¥ã�®ä¸¸^? «disco solar»).
  

  

   Kimigayo (å�›ã�Œä»£^?), traducido a menudo como “Que su reinado dure eternamente”, es el himno nacional de Japón y uno de los himnos nacionales en curso más cortos en el mundo.² La letra está basada en un poema waka escrito en el período Heian, cantado con una canción escrita a finales de la era Meiji del Imperio del Japón. La actual canción fue elegida en 1880, reemplazando a una canción impopular compuesta once años antes (por John William Fenton)
  

  

  
  
  
  
  

  

  
  

  

  Texto: Wikipedia

  Publicado por Nino en 22:00 No hay comentarios:

  Etiquetas: Prefectura de Kagoshima. 鹿å…�島県。, Ramón en Japón

  sábado, 21 de julio de 2012

  Kuro buta? Qué es esto? 鹿å…�島ã�®é»’豚ã�®è±šã‚«ãƒ„。

  Aquí podéis ver lo que es el Kurobuta no tonkatsu. El tonkatsu es un filete de cerdo empanado, en este caso lo mas llamativo es que es de cerdo negro (kurobuta)

  鹿å…�島ã�®é»’豚ã�¯ã�¨ã�¦ã‚‚ã�‹ã‚�ã�„ã�„ã�§ã�™ã�­ã€‚ En Kagoshima se cría este tipo de cerdo, el cerdo negro, un cerdo de distinta raza que los cerdos que se crían en el resto del archipiélago Nippon.

  
  

  

  スペインã�®é»’豚ã�¯ã‚¤ãƒ™ãƒªã‚³è±šã�¨è¨€ã�£ã�¦ã�„ã�¾ã�™ã€‚ã��ã�®è±šã�®ç”Ÿæ´»ã�¯å¤–ã�®è±šã‚ˆã‚Šç‰¹åˆ¥ã�ªç”Ÿæ´»ã�§ã�™ã€‚ En España tambien tenemos nuestro Kurobuta:
  El cerdo iberico, tambien de color negro y con un tipo de vida muy distinto al de los otros gorrinos. 
  

  

                                              黒豚ã�®å‘³å™Œã�§ã�™ã€‚Miso de cerdo negro.
  

  

  
  

  Bonita decoración del restaurante.

  
  
  

  

                                      En la ciudad de Kagoshima, el kuro buta es algo tan autóctono, que a menudo comparte protagonismo con el mismisimo Saigo takamori ( lideró la Rebelión Satsuma y Takamori es considerado como el último samurái verdadero).
  
  
  Foto cerdos negros de Kagoshima de: Nanshunojo
  Foto cerdos ibericos de: Barragan
  
  

  Publicado por Nino en 22:00 No hay comentarios:

  Etiquetas: cocina japonesa 和食, Prefectura de Kagoshima. 鹿å…�島県。, Ramón en Japón

  viernes, 20 de julio de 2012

  Kagoshima no Kuro buta? Qué es esto?

  

  !En Kagoshima probé un delicioso plato! Kuro buta no tonkatsu. ¿ Sabéis lo que es? Mañana os lo cuento.

  Publicado por Nino en 22:00 No hay comentarios:

  Etiquetas: cocina japonesa 和食

  martes, 17 de julio de 2012

  Kagoshima (Ciudad de). 鹿�島県・鹿�島市。

  Frente a la ciudad de Kagoshima, se encuentra el volcan Sakurajima. Hasta 1914, Sakurajima era una isla, pero debido a una gran erupción, la enorme cantidad de lava que soltó se solidificó y unió la isla con la península de Osumi.

  
  

  La actividad volcánica todavía continúa: aún emite grandes coladas de ceniza volcánica.

  A pesar del peligro, el Sakurajima constituye un lugar turístico destacado, con fuentes calientes, hidroterapia, un suelo muy fértil que permite el cultivo de los rábanos chinos más gruesos del mundo (treinta kilos) y las mandarinas más pequeñas del mundo (las komikans, con tres centímetros de diámetro).

  Recibe unos 1,8 millones de visitantes al año.16 Además forma parte del Parque Nacional Kirishima-Yaku y sus alrededores son la principal atracción turística.

  La prefectura de Kagoshima , se conocía antiguamente como Satsuma, hoy en día  en la  comunidad Valenciana  se sigue cultivando la variedad del cítrico conocida como "Satsuma"

  El boniato de color morado, se llama Satsuma imo (imo=patata en Japones)

  
  

  
  
  

  
  

  
• kinwashi

  9 Oct 13, 21:29

  

• kinwashi

  9 Oct 13, 21:37

  Stayed Tune.

  KAGOSHIMA

   

  video

  http://youtu.be/WFho4ptHGjI

• kinwashi

  11 Oct 13, 20:54

  KAGOSHIMA

  video.

   

  http://youtu.be/xc0IkLIosBA

• kinwashi

  11 Oct 13, 21:00

  

  Takeshi's Yoshiaki

  I thought when I ate the pork cutlets for the first time in Tokyo that was the "At the time work, I was thrilled. Whether there is something delicious so in the world. You think this encounter and is the beginning of my life, way of cooking I was also studying at. restaurant that I thought that it was trying to enter, and I worked in the livestock field. and I thought if you do not know the pig, that you can not understand the tonkatsu real ".

  Storekeeper, Wu Yoshiaki's "Tonkatsu Maruichi of taste" that loves, a pork cutlet is made ​​to '30 and put our store in the land of Kagoshima. 
  Even though there is a (black pig) a good thing to local, as a menu of one of. Diner who did not do the distribution to local, there was the pork cutlet set-menu "Kagoshima, I Was not store Tonkatsu . in Kagoshima at that time, and proceed or "use the mustard pork cutlet" in the era of why? not you should we eat to go to the store, and a pork cutlet that can be at home, that the customer was angry many there were. (laughs) . I'm was going to put up shop in Tokyo at first, I was told, "It's spread of food is also a job" and to my teacher. So I decided to start with a local Kagoshima. I thought in order to foster a "culture pork cutlet", and sowing the seeds, doing water, and trying to do ... the risk of life before the truth becomes. If you exaggerate a little, through the pork cutlet, I was aiming to improve the food culture of Kagoshima. It is the basement of the building that is not outstanding, but it is doing in this place much. There was also that the goodness of provincial cities. If you answer Asked Hometown, me too, relatives out, too, and so the same oh. And, I me said, "come with the family again", came really (laughs). For those about 80% of the audience of local, you'll have to understand many things. (Laughs) ".

  Workplace Takeshi inside the counter. If you sit at the counter, it is possible to see all the work of Takeshi. 
  The "place to hide, because it is not you (laughs)".

  I cut to a thickness of about 3cm chunks of loin. One piece is about 350g

  I had fried the top loin. I sliced ​​into about 3cm thick mass of beautiful meat. 
  It is a thing that has been laid in the refrigerator, those judged loin. Yesterday "Kagoshima black pig".'ll Have about 340 ~ 350g 1 piece of "meat.

  The clean and take the blood vessels and smooth out the surface with a meat hammer

  After you clean by taking the blood vessels in and pat it to sound flat surface with a meat hammer. Good meat from soft, I'm do not have to beat violently. After you strike, I'll shake the salt lightly ".

  And dusted with flour and place in a beaten egg. That hand without any dirt that you use the skewer, work and be able to quickly

  Dusted with flour on the surface of the thick loin, it with a beaten egg, roll in bread crumbs.

  I put firmly on the raw bread crumbs

  Panko is a raw bread crumbs made ​​from a special bread. 
  "This is the bread of the best that I'm cooked special. I'm good at even if you toast!"

  Add to pot you have to 160 degrees melt the lard

  Some of the big pot frying meat, lard are met. 
  (27 liters) contains one half Doo "This pot.'m Out lard is 100%. Price of about four times the (Yu tighten known) oil aperture white it, but the lard'm fit to pig . When you heat a lump of lard, and melt, the beginning is clear, but it will be brown and also 15 minutes. rather than a flyer, out because it is pot and gas, temperature inside the pot and adjust the condition of fire always It has to adjust the. it is based on 160 degrees. tonkatsu about 170 degrees, temperature frying tempura and frying, because it is feeling much middle of, boil ".

  Where the pork with a clothing is placed in pot, told me that he a big scene. 
  The "clean bubbles and a roast on. because it goes up when the blow was put, to be able to increase nine at a time, it takes 10 to 11 minutes".

  Occasionally, meat floating in the pot is moved in the thick chopsticks. 
  It is a thing made ​​of (bamboo) bamboo. Because it is meat with the thickness, this "chopsticks I am not Hasame and not thick. You are you change the place because there is convection of heat in the pot. How to make I guess is good because it can change the location of the meat, it is not turned upside down up and down. it's frying bread crumbs on the surface as standing.

  It is a measure of the degree of change in the way of coming out of foam fried

  The sound of schwa schwa at first, on behalf of more and more, last come to hear a Pishippishi~tsu.

  Cut after I finished by residual heat is removed from the lard

  It is feeling out of the pot where it went up Warikata 8, the residual heat of steam in the rest. I have steamed about two minutes ".

  sound to increase is also a fact so, but sound appetizing the sound of Sakussaku~tsu when cut with a knife. And music does not flow in the store, but it's BGM and sound frying, the sound cut is great.

  The resulting "up loin cutlet set meal", rice and shredded cabbage plentiful, miso soup is attached. I had you taught how to eat delicious. 
  The painted "mustard and sauce, and squeeze the lemon, I took about five years (laughs)! Go ahead also. Source make. Do not and not something that fits even pork cutlet, but also to cabbage and mustard I do not think source in accord with ".

  Mild, source of exquisite, accents mustard, sweet and sour flavor of a refreshing lemon. While there is crispness of clothing, is the moderate crunchy, white and red meat, such as going melts in the mouth. Gravy is also a juicy. Rice also proceed to the taste. 
  "The U.S. is Akitakomachi of Akita Ogata farm. It is not a pork cutlet alone, I with it. It because it is pork cutlet rice and sauce and miso soup in there, there is a important thing another. It is feeling. Called me I fired up the "pork cutlet motherfucker" (laughs) ".

  I have received also talk from the point of view food and cultural history of the pork cutlet. 
  Tempura ya sounds like fried pork in Tokyo in "the early Meiji period. Then, bread came, cutlet is transmitted, pork cutlet seems to have born. Currently, 200 hotels in Tokyo, and tonkatsu about 400 hotels in the Kanto area I think I seem to be ya. pork cutlet is,'s masterpiece of Japanese food culture. It is not a Chinese in the Western as well as the sum. the Chinese, there are deep-fried food using oil, but pork cutlet like, oil many There is no food that you put a long time in the. I think and. sounds cuisine was born in Japan, "Kagoshima black pig" is delicious. too white to be said if there is moderate elasticity, usually with fat, It then has a sweet taste. effect of feed is also big this. pig feed normal just corn, but I put the sweet potato, black pig of Kagoshima, I since have I mix the tea. "Kagoshima black pig price is higher than the normal pig, but the size is small. however, I think the taste is jammed tightly "(laughs)".

  

  

  

  Which are then sleep overnight in the refrigerator what was judged meat "Kagoshima black pig". After you take the blood vessels in, it was clean, flatten out the surface with meat hammer

  

  

  In the clothing the raw bread crumbs made from special bread, fry 10-11 minutes at 100 percent of lard 160 degrees. Finish by waste heat is removed from the pan fire once more through 80

  

  

  Source that was developed over the five years, but also fit in mustard also cabbage to pork cutlet. Acidity and sweetness is the exquisite mild

  

  All material is pork cutlet set meal of one grade

  In Kagoshima, a pioneer of cooking pork cutlet, pork cutlet specializing in open 1983. I'll give 100% quality of the lard "Kagoshima black pig". The mellow source that meets raw bread crumbs made from a special bread, also cabbage, bread crumbs special that was built up over a period of five years. Rice is also a grade one and Koshihikari and Akitakomachi, and material of all. Force the weight of the meat that 350g of popular "on Rosukatsu set meal".

  "On Rosukatsu set meal" ¥ 1,800 fried loin of 350g. Some "Hirekatsu set meal" 1,800 yen, "Rosukatsu set meal" as well as 1,450 yen.Lunch 1,200 yen

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  Tonkatsu Maruichi of taste

  Address	First floor Kagoshima Yamanokuchi 1-10 Kagoshima Chuo Building underground
  Phone	099-226-3351
  Business	11:30 to 14:00 / 17:00 to 21:00
  Regular holiday	Sunday
  Seat	45 seat
  Card	Improper
  Parking	None

  

• kinwashi

  11 Oct 13, 21:03

  

  Tanaka's burst

  "Black Fu many". Click here for the shop name that stands for "black pig" in character lucky has celebrated its 25th anniversary in 2013. "Ray black pig" from the original opening. To obtain a dish using the beginning and the pork cutlet, a shabu-shabu the "Kagoshima black pig", many people are visiting from outside the prefecture.

  "When a customer He will say, such as" was tonkatsu most delicious "Until now, I will be very happy. Those who come for sightseeing in Kagoshima to eat pork cutlet is, once in most cases only. The If you did, they "taste of pork cutlet of Kagoshima" taste equal.'s why sometimes "black fortune many" plays the role of Kagoshima representative. It is also a culture of Kagoshima, and that's a grave responsibility the "black pig tonkatsu" We bear in mind. that each and every time that game of one-time, craftsmen are also, we have tried our best always. "

  While watching a good job of artistically craftsmen in the kitchen, I had a talk from the shop owner Mr. Tanaka burst.

  "It is," Kagoshima black pig. "Because we purchase a good meat, I is that after form, it does not cook properly how. Preliminary arrangements to the extent that cut a little muscle, but has no seasoning on the meat.

  Add to beaten egg dusted with flour

  And for adjusting to clean form, to make it easier to work, I leave stab skewer meat.

  Give a beaten egg with a skewer that pierced the flesh, crumb

  And dusted with flour, and give the bread crumbs through a beaten egg. Crumbs raw coarse crumbs.

  I firmly put the bread crumbs in meat

  Do not when fried, so as not to fall off, and the cramping and crammed, if you have clicked on the meat, when I do not attach firmly. Put the vegetable oil-based rapeseed oil, which is heated to 180 degrees and fry for about 5 minutes. Do not state, so the change will be time to raise differ only in few seconds, and will not be raised from the oil with the best. How is the fried pork cutlet of life. And sound way of coming out of foam will also be a guide, but since last becomes intuition, I must be a moment of concentration. It is a good state every grain of bread crumbs that went up to crisp's standing ".

  After fried, cut quicklyGravy is full of the cross section

  After turning off the oil by placing a while, tonkatsu taken out from the oil at the timing of the exquisite, is cut to a few cm width along with the sound of crispy. 
  "I'm a point raise gravy to remain is this? Would blurred from the cross section. Gravy does not appear it is too deep-fried, and it will become hard".

  If you eat it with a source of special, in the acidity and sweetness of the sauce, taste of the meat and crispness of clothing spreads. 
  Invites you also salt if there is a "request, but I think I want I eat at the source of the original means. Has a sweet and sour taste, and fit well and juicy" pork cutlet "Because it is a source fruity ".

  Original "Kurokatsu" is shrouded in fragrant, more pork cutlet with black bread crumbs clothing. 
  How to make black "bread crumbs because black is the secret from (laughs). Beginning, it is not possible to determine the color the condition is fried, and sound when it is fried also'm completely different. So, craftsmen also had a hard time, as like well and and.'m I took three years to become, I was able to put on the menu for four years finally ".

  The "black pig tonkatsu", great material called black pig in Kagoshima,'s the cooking skill of the cook of what overlap it. 
  Only with typed in "flour, typed egg, and typed in the bread crumbs, and craftsmanship, delicious pork cutlet is completed. Recipes material you are using and even though the same, taste changes by craftsmen so that they will not be, it also. lets me strive to always be the same taste, I have a branch also in Tokyo, but we work hard to be able to provide the same taste as well as in Tokyo in Kagoshima. free, black It might be a part emotionally when I eat in Kagoshima is the production center of the pig, and that feel more delicious (laughs) ".

  

  

  

  Use the "Kagoshima black pig", right conditions the degree to cut the muscle a little. Keep stab skewer meat to make it easier to work with in order to arrange to clean the form

  

  

  And dusted with flour, passed through a beaten egg, put firmly on the coarse bread crumbs. Was heated to 180 degrees, fry about 5 minutes to put the vegetable oil-based rapeseed oil

  

  

  Original source fruity fit well in taste and juiciness of "pork cutlet" is sweet and sour. It's just taste salt also is good

  

  Store, which is eat black pork dish of original

  And tonkatsu, shabu-shabu is, of course, can eat variety of dishes made with Kagoshima black pig. In addition to the classic tonkatsu to taste the source fruity, some using black bread crumbs, I finished more fragrant, the original also "black cutlet". One article that I want to eat I arranged the taste is said to Saigo Takamori also had eaten "best black miso pork sukiyaki" is also (one person 2,500 yen).

  "Black pig Rosukatsu set meal" 1,570 yen. One piece of article 1,500 yen

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  Multi-black Fu

  Address	First floor Kagoshima Sen-nichi town 3-2 bite with building
  Phone	099-224-8729
  Business	11:30 ~ OS14: 30/17: 30 ~ OS22: 00
  Regular holiday	(The rest of the day Tuesday in the case of holiday) Monday
  Seat	36 seat
  Card	Yes
  Parking	None
  URL	http://kurobuta.fc2web.com/

  

• kinwashi

  11 Oct 13, 21:06

  

  Matsumoto's Kazuto

  Some "can of direct marketing restaurant black pig" in the vicinity of about Kirishima Jingu legend advent descendant of a god also transmitted. It is a store that offers grow in Kirishima blessed naturally "Kirishima plateau pure black pig".

  I asked him to talk to Mr. Matsumoto Kazuto. 
  "Pig from creatures, feed, as well as environment to grow is it is important. However, even in the" Kagoshima black pig "was brought up properly, but not all be the same meat. Air and water. It as meat It is also necessary to sorting and selection that you determine if real, that is, when I saw the meat judged, do you get to eat as it is, or have you eaten as processed products ".

  In this place, it's eaten the dish using examinations were "Kagoshima black pig".

  I had made ​​that it is number one recommended in a pork cutlet "loin cutlet". 
  "Is this one, if it is a block of loin meat judged yesterday. Of" Kagoshima black pig ", because there is enough fattening period of eight months, I'm delicious to eat immediately".

  Add the cut by slicing a chunk of loin. About 150g 1 piece

  After the preliminary arrangements "muscle pull (muscle Goldilocks)" and to put a break to cross the muscle of the meat, and dusted with flour, passed through a beaten egg, roll in bread crumbs.

  And dusted with flour on the surface of the meat, to keep well spent all

  In addition to the "salt and pepper, it is flour seasoned a little. After putting firmly to the surface of the meat, I drop firmly. If you do not drop firm, beaten egg is, is there falls Slipping.

  put a raw bread crumbs through a beaten egg

  Crumbs raw coarse crumbs. Is there also have been using the dry bread crumbs before, but more raw bread crumbs is good is crispy.

  In this way hold, put the crumbs firmly meat

  In order taste to prevent escape when you went up, after breaded, so that you hold tight ".

  I put the oil. That replacement oil daily, and with that have them in soap waste oil

  I put into the oil loin wearing the clothes. 
  Here is about a 5-minute oil aperture white "165 degree (boiled tighten known). I leave Over the timer. Since we are also wholesale of meat, towards the various restaurants that offer a pork cutlet You can also hear a story. Among them, I had been taught that "useless and too much confidence can". So, the last part is the sense but, I keep Over the timer . bubbles appear on the surface is also great to put in the oil, moisture so many at first, but it will become smaller gradually. magnitude of the bubble will be the measure of doneness ".

  Out of the oil Once fried about 5 minutes, to finish in the residual heat

  The meat is removed from the oil, I keep for a while on top of the bat. 
  I do keep about the same amount of time it had put in "oil. In clothes, I am feeling that roasting the meat using the residual heat. That time, you can while leaving the gravy in this, produce tender . and'm important is that you do not complete in the oil. you let me made ​​in the best state to refer to a story that was heard from pork cutlet shop across the country, you can do with out ".

  Cut with a knife to make it easier to eat

  Pork cutlet is complete in the residual heat, I cut with a knife. taste seems comes through from the sound of crispy when cut. I have carried in the mouth pork cutlet. 
  "Bite the eyes as it is, two eyes mouth with salt of Kikai Island, please in your choice with the mustard and tonkatsu source of specially made ​​after!".

  Spread in a garment of light texture, taste and soft crunchy loin. Salt enhances the sweetness. 
  Terms of "fat is good, but has a way of saying that" white "for" Kagoshima black pig. "So refreshing sense of fat content of whole, crisp lean with the elasticity, juiciness that will melt the white ... I think that you can enjoy the taste of black pig only became a trinity.'ll can realize the black pigs in throat (laughs) ".

  Besides and loin, there is also a pork cutlet menu was fried by rolling a thin meat and fins, to shabu-shabu for, to win Shabu.

  "Rather than Daiaji pigs black? Would be delicious even if nothing put, I a small taste. I'm important when you swallow, 's memory of throat".

  I had an talk president flat country range also (flat Kuninori) 's. Word and the "want to eat the pig miso which I made ​​with black pig good old days" of the old lady of the same village is encounters with black pig in the wake, flat San Kagoshima Prefecture Kikai Island (Kikai) of are you from, 1990, was allowed to open the black pig specialty restaurants (at the time "Berkshire village", "can of black pig" now). In 2008, he established the "farming union corporation Kirishima plateau pure black pig farm" in order to protect the local brand, to connect to the next generation. After that, breeding of "Kagoshima black pig" has also been involved. 
  And because I can not take responsibility unless this is done in a range with views of the "I. Black pig, is the common name of Berkshire, but also in Berkshire, include the United States, Canada, the United Kingdom. Muscle fiber is thin the United Kingdom production current which was built up on top of the further improved through the period from Showa, those multiplied delicious Te, a pig of Satsuma indigenous and Berkshire species was introduced from England early in the pig. Meiji of delicate taste "Kagoshima black pig It is ". history of black pig in Kagoshima I'm something that has been built up over 400 years in '40, improved it," Kagoshima black pig. '"

  Mr. flat is working among them "Kagoshima black pig" is something that is born from "Kirishima". 
  "Air, water of course, and it also did attempt to grow sweet potatoes in the compost of swine, Feeding the pigs the sweet potato. It is the taste of meat taste of the Kirishima is clogged".

  In addition, in cooperation with local, tea and rice, made with the compost of pig is used in the "can of black pig". Also on the menu, "material spice Kirishima, is Mother Nature!", That of the black pig was written as "black jewel of Satsuma".

  Matsumoto also be special events of department stores across the country, and is going to exhibition and sale. 
  Do you say the "Todaimotokurashi, when (laughs) of. Special event is very popular in Kumamoto for some reason, I can not say that instead of brought from" home, and "brought the real thing always. I also real for the first time I thought when I ate the black pig, I was surprised at the taste. amazing. So I'm working now. What we are offering is rough to cooking with the "cooking I think Ki has. material not, it's cooking, "that can be anyone. It is said now that there is a brand of about 260 across the country pork. however, of that brand is not intended to create, to be made I think or not a thing to be born when I thought things. audience is delicious. "Kagoshima black pig" will deliver the real thing from now on black pig. has a history of '40! ".

  

  

  

  Use has also its own breeding "Kirishima plateau pure black pig".Make preparations put a break to cross the muscle of meat called "muscle pull"

  

  

  And dusted with flour taste, and dust the raw coarse crumbs through a beaten egg. Is taken out will be given 5 minutes in oil white aperture of 165 degrees, to finish in the residual heat

  

  

  Salt of Kikai Island and special sauce is served. You can leave the delicious, but the sweetness of the meat stand out and eat it with a salt

  

  And eaten the black pig wilderness Kirishima brought up

  Restaurant of a family of "Kirishima plateau Royal pork". Taste and texture of meat that is resilient grow in the land of Kirishima blessed naturally "Kirishima plateau pure black pig" is transmitted to the most straight, it's shabu and pork cutlet. Special sauce also stick to pork cutlet, but the sweetness becomes more attractive If you eat it with a little salt. Loin Katsuya classic, and other fin, rounded thinly sliced ​​meat for shabu-shabu, and shabu-shabu is popular, too.

  "Set meal and black pork" 1,680 yen. Meat that is used in miso soup with pork and vegetables is also a black pig. "Black pork cutlet" one piece of article 1,380 yen.Others, "set meal and black pork tenderloin" 1,890, "set meal and shabu-shabu" 1,420 yen

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  Museum of direct marketing restaurant black pig

  Address	Kirishima Kirishima Nagamizu 4962
  Phone	0995-57-0713
  Business	11:00 ~ 15:00 / 17:00 ~ OS20: 00
  Regular holiday	(The next day rest in the case of holiday) Wednesday
  Seat	42 seat
  Card	Improper
  Parking	Yes
  URL	http://www.krp1.com/

  

• kinwashi

  11 Oct 13, 21:10

  

   

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  Home / Living /

  Green Transport: The Grass Tramway of Kagoshima

  24 June 2013 / 0 comments

  (Image: Ian Fisher, cc-nc-sa-3.0)

  Inspired by a recent post on Amusing Planet, we thought our readers might enjoy a brief departure from our normal take on urban transportation articles (such as car graveyards,recycled aircraft and the ghost stations of abandoned rapid transit systems). This series of images shows the increasing trend toward grassed tram tracks in contemporary urban design. The practice isn’t exactly new, first used in Liverpool in 1924. But as Treehugger and grass tram routes have become more prevalent over the past 10 years throughout Europe and, in this case, the city of Kagoshima in Japan.

  

  (Images: Ian Fisher, cc-nc-sa-3.0)

  While grassy routes make tramways more aesthetically pleasing and naturally compliment the urban landscape, there are considerable environmental benefits to sinking tracks into  turf lawns. As inhabitat states: “Much like green roofs, these swaths of green provide a host of benefits to any urban area, like reducing urban heat island effect, providing a permeable surface for storm water to infiltrate, and reducing pollution. ”

  (Image: Ian Fisher, cc-nc-sa-3.0)

  Strange as it sounds, it’s even been suggested that trams might be fitted with large grass-cutting apparatus to mow the lawns as they rattle along. And it’s not only trams that are going green! Check out this Chicago rail car on the Chicago Transit System that became a mobile urban park(for five hours).

  - See more at: http://www.urbanghostsmedia.com/2013/06/green-transport-grass-tramway-kagoshima/#sthash.dyP4hKHF.dpuf

• kinwashi

  12 Oct 13, 20:02

  http://sumoeatsumotravel.blogspot.sg/2012/01/kyushu-day-2-fukuoka-kagoshima.html

   

  Sumo eat Sumo travel

  everything about food, travel and much more!

   

  7 January 2012

  Kyushu Day 2 - Fukuoka - Kagoshima

  

  Morning breakfast at the hotel. The hotel provides complimentary breakfast for all guests. Simple Japanese / western breakfast buffet but fresh and good. You can also get free drinks from the vending machine!

  
  

  

  Vending machine providing free drinks during breakfast from 7-830am on weekdays and 7-850am on sundays and public holidays.

  
  

  

  Almost missed our Shinkansen! Managed to arrive at JR Hakata train station 2 minutes before the train departs. Japanese train schedules are right on the dot and the trains will depart promptly at the departure time stated. Time and tide waits for no man...

  
  

  

  As the direct train from Fukuoka to Kagoshima was full, we took the Tsubame train to Kumamoto, and changed to the Mizuho train in Kumamoto to Kagoshima.  

  
  

  

  Japanese trains are really clean and comfortable!  

  
  

  

  Even the passageway to the toilet are speckless!

  
  

  

  Reached Kumamoto station after 1 hr ride.

   

  

  Weird vending machine which is below eye level...

    

  

  Boarded the Mizuho train bound for Kagoshima... not as new as Tsubame

  
  

  

  After another 45 minutes, we finally reached Kagoshima Chuo station! 

  
  

  

  
  

  Train service staff in their uniform leaving the train. They do look flight attendants.. well Japanese take pride in their job, regardless if it is just a train service staff. 

  
  

  

  Kagoshima is famous for their... Shochu! You can find posters, banners, even a display of the different types of shochu almost everywhere in the train station.

  
  

  

  
  

  There is a omiyage (souvenir) street just opposite of the Kagoshima Chuo station main exit. Most of the stalls sell Kagoshima famous products, such as Satsuma age (fried fishcake), biscuits carrying the buta (pig) shape (Kagoshima is famous for their kurobuta or black pig) and of course - Shochu!

  
  

  

  
  

  
  

  

  Something I must do - take a photo of the train station I have visited.

  
  

  

  Lunch was Tonkatsu at a restaurant the travel guide recommended: Kuro Katsu Tei. It is a 10 minute walk from Kagoshima chuo station.  

  
  

  

  They serve lunch sets from 780yen onwards. We ordered a ã‚‚ã‚‚ã�‹ã�¤å®šé£Ÿ (Kurobuta pork thigh set - 980yen) and é»’ã�‹ã�¤äº­å®šé£Ÿ (Kurobuta pork fillet and loin set - 1390yen). All sets come with rice, sliced cabbage and miso soup.

  
  

  

  
  

  Kurobuta tonkatsu is indeed delicious! 
  
  
  

  

  After lunch, we took the tram to our hotel. We also bought a day pass (600yen) which can give you unlimited rides on the tram and buses. Single ride costs 160yen.  

  
  
  

  

   This business hotel is slightly bigger compared to the first one in Fukuoka. And also the cheapest among all the hotel we stayed in our trip in Kyushu. Only 3900yen per room per night!
  
  
  

  

  After a quick rest, we took the city view bus (included in the 1 day pass ticket) to go up to Shiroyama Observatory, a small hill in the centre of the city where you can have a paranomic view of Kagoshima city as well as Sakurajima. 
  
  

  

  As the sky was overcast that day, and sun was also setting, we couldn't get a good view of Sakurajima. 
  
  
  There was also a 5 star hotel (Kagoshima Castle Park hotel) located on top of Shiroyama hill. Due to it's good scenery (there are function rooms overlooking Sakurajima, and outdoors tents for private events), it is popular for wedding receptions. There was also one going on when we visited. 
  
  
  

  

  There is also a Satsuma Kiriko (薩摩切å­�) gallery in the hotel which you can view or purchase this traditional glass handicraft, which is only made in Kagoshima. Satsuma Kiriko is expensive as you can see from the price tag (approx 60,000yen for a small glass) as the overlaying coloured glass makes it difficult to manipulate the grinder. 
  
  
  

  

  Some scenery along the way on the bus ride back to Kagoshima city.
  
  
  

  

  
  We alighted near the Kinko Bay area and walked towards Dolphin Port, a 2 storey mall consisting mainly of restaurants and some specialty shops.
  
  

  

  Passed by a supermarket. The kurobuta pork shabu is on sale at 50% off. After discount is about 500yen per tray. CHEAP! how I wish I could buy for shabu shabu. 
  
  

  

  tidbits on sale too.... Japanese tidbits are a must buy
  
  

  

  Finally reached Tenmonkan (天文館), located at the central of Kagoshima city with shops lined along both sides of the arcade. However, shops usually close around 8pm and by 9pm, this place seems like a dead town... so much for the busiest shopping arcade in Kagoshima.
  
  

  

  Dinner was ramen at one of the backstreets of Tenmonkan called æš–æš® (Danbou). According to the ramen books, it is one of the top five ranking ramen in the Kyushu Ramen ranking. 

  
  

  

   The usual practice to order a bowl of ramen in most ramen shops is to buy a ticket from the vending machine on your selection of ramen.

  
  

   

  
  

  

  
  

  
  

  We ordered a ramen (600yen) and one with everything (800yen). Kyushu is famous for their tonkotsu (豚骨) or pork bone broth ramen. The soup is a milky creamy thick broth, and also my favourite variety of ramen. 

  
  

  

  After dinner, we walked along the shopping arcade and passed by this popular shop calledMujyaki. There was a white bear mascot just outside their shop, as well as an enlarged sample of their most popular dessert, the shiro-kuma (白熊) which is like an ice-kachang topped with various fruits, milk and honey. 

  
  

  As Tenmonkan was starting to look like a dead town with all the shops closing, we decided to make full use of our 1 day pass and took the tram back to Kagoshima Chuo station, where there was a departmental store, hoping to find some shops still open there. Tenmonkan was actually quite close to Kagoshima Chuo station, only about 6 tram stops away and a 15 minute tram ride.

  

  There was a large purikura (short form for purinto kurabu or Print Club arcade on the top floor of the departmental store. How sophisticated these machines have became since my secondary school years.

   

• kinwashi

  14 Oct 13, 20:38

  FUKUOKA.

   

  

   

  Pure water and red clay of clay to grow 
  bamboo shoots a sweet Egumi less

  Ran to the west about a 5-minute drive from the Kyushu Expressway Kokuraminami IC, you enter the Ouma (your horse) district of Fukuoka Prefecture, bamboo forest is spreading. Bamboo shoots grow in this bamboo forest, is known in the country , "bamboo shoots Ouma" is. Soil of bamboo forest of Ouma district, red soil of clay.Is well known as edible "But bamboo", the type of bamboo shoots, grow pure water to be filtered in this soil, less (accession) Egumi soft, high quality bamboo shoots. It's about is said that fresh bamboo shoots freshly dug, even raw and ready-to-eat. I grew up in a good soil in particular, there is also something called "albino (albino)" high-quality.

  After boiled down lightly, it is possible to enjoy sashimi, boiled, grilled, tempura, shabu, and bamboo shoots rice, in the various dishes. Any cuisine, you can plump fragrance, but it is soft to feel texture with a crunchy, sweet distinctive. Among them, nice smell also joined baked every skin with boiled under the "grilled bamboo shoots", taste of the bamboo shoot becomes more attractive and more.

  Harvest of "bamboo shoot of Ouma" is begin It's from December each year, around the time of the beginning, but very expensive ingredients caught. The time of the season to about Golden Week in late February, and so easy to come by relatively, at this time, there is also a store that can eat course meal of bamboo shoots Dzukushi.

  Production of "bamboo shoot of Ouma"

  To Tateishi, N. (Tateishi cake)'s producer "bamboo shoots Ouma", we guide to mountain bamboo shoots grow, and asked him to talk.

  I read more