Kinwashi Tour Japan Thread

• kinwashi

  14 Oct 13, 20:42

  

  Tomioka's Kanako

  The name of the "bamboo shoot of Ouma" was beginning to know from the first half of the 1980s. Was opened at the time that it "want to spread as specialty products and tourism resources of Kitakyushu bamboo shoot of Ouma" is, is "Ouma tourism bamboo shoot Garden". And after 15 years, is a meal processing "bamboo shoot dish Ouma Chaya"-equipped. Meal menu, only two as "bamboo course" and "plum course". The "plum course", sashimi of bamboo shoots, boiled tighten, tempura, eh Oh bud, white fly Oh, Jinping, feelings, young bamboo shoot soup, bamboo shoot rice. In addition, bamboo shoots and egg custard baked bamboo shoot into sticks in the "bamboo course". In the course of cooking bamboo shoots galore, Both are 100 food limited.

  In the kitchen, dishes are built around the shop owner, Mr. Tomioka Kanako. 
  "My husband has been taking a bamboo shoot from the mountain, dropping in a scrubbing brush the red soil of the surface, I have boiled down immediately skin still attached. I started boiled from water, boiled about 30 minutes to 40 minutes after boiling You. lye will not come out little bamboo shoots Ouma, even if I do not use, such as rice-rinsing of rice, it had to do with water ".

  The peeled, bamboo shoots were boiled down to clean the surface with a knife

  Bamboo shoots are boiled below are carried in the kitchen, after peeled, to clean the surface with a kitchen knife. And, we will be cooking.

  To the sashimi and thinly sliced ​​only what particularly soft, delicious

  "We is seen just by looking, but delicious thing in particular is soft, and the sashimi by slicing thinly. Taste because of the different one by one, I'll also bamboo shoots that are not suitable for sashimi. Kind of bamboo shoots is not or to cooked food. meal processing has opened up to Golden Week of May from the end of February each year, the time of the beginning, middle, and taste time I will vary the end. smell the time of debut I have the feeling that this procedure was to eat, and eat deep taste full bloom. course, It is delicious at any time. Whether like better, It is a matter of preference of the person lichee. If you eat early, even boast, "I have eaten" It then can be. I like the middle of the bamboo shoot relatively large of becoming prime. taste it because is solid. difference also because I get in temperature and weather, that day, I, taste of bamboo shoots different in the day to suit, it is changing and depth of flavor of the dish. it because I want to make the taste the most delicious on the day. So you make while weighed finely and seasonings I'm not a good I, ( laughs) ".

  The bamboo shoots and chopped, tossed buds to toss the source of buds

  Well, made ​​bamboo shoots Most dishes from the boiled down, but only grilled bamboo shoots different. 
  The "grilled bamboo shoots, I burn it after steaming after washing, skin still attached. Taste also trapped by steam, and I can enjoy even more texture. After steamed, and cut in half every skin vertical from, and burn it down on the skin first. Turn over eye with grilled Once firmly. It is the completion steam comes out better from the root ".

  Shiraae to make squeeze it water bamboo shoots

  Shiraae also tossed buds also, every dish is handmade. I received time of the staff have been multiplied by the "bamboo course".

  After steamed, grilled bamboo shoots to put the browned firmly

  Taste and sweetness of "bamboo shoot of Ouma" is felt from any cuisine, but I felt more strongly from grilled bamboo shoots and sashimi. 
  I understand when I tried to eat before you blanch ", but I think there is almost no Egumi the bamboo shoot" and "Ouma. This taste as something born from the soil and water of Ouma. Because there is a temperature difference between night and morning Ouma , it too seems good. radish and green soybeans and rice, too is very delicious. bamboo shoots, there is a thing Grow also not have to do anything, but in the mountains have a care pile of neglect, of bamboo shoot taste different after all. within the doing sightseeing digging bamboo shoots, and with or the management of soil after digging, You are to have a care in the mountains all year round ".

  To manage the mountain take a large bamboo shoot, what is the bamboo shoot digging becomes in season, it's Osamu Tomioka's husband of Kanako's. 
  Human "Ouma Because I am in the mountains since I was a child, to find the bamboo shoots It is good. I do see that the swelling of the soil, in the cracks, there is a bamboo shoot. After the rain is peg to find a moment. Driving members of the public to find the time of It is quite difficult. it after washing the bamboo shoots (laughs) dug. it though is very good to find the wild boar, and boiled about 100kg at a time in the wood-fired outdoor. You'll boiled leaving the skin flavor to remain. Egumi is it is less "bamboo shoot of Ouma." to come dug from the mountains, You are to do, such as to also be eaten fresh as if within 30 minutes ".

  After eating bamboo shoots in the diet treatment is, and to the souvenir and natural water kneaded the bamboo shoot was in "Bamboo Ceiling", meat bun bamboo shoots into "bamboo shoots steamed bun", of Ouma is also good. It's a bamboo shoot digging time is if someone also interesting. "Ouma tourism bamboo shoot en / Ouma Chaya"'s a place that can be absorbed in bamboo shoot.

  

  

  

  I boiled 30 to 40 minutes under wood-fired remain with the skin, the bamboo shoots of freshly caught their garden bamboo shoots. After that, I clean with one kitchen knife one surface

  

  

  Bake firmly from better after steaming remains with skin, cut in half lengthwise, skin is attached.Completion When steam coming up from the roots

  

  

  "Sashimi of bamboo shoot". Thinly sliced ​​bamboo shoots after boiled under. The soft, that it is of use in sashimi and the only good things taste especially

  

  Store of bamboo shoots cuisine is attached to a bamboo shoot garden

  In the diet treatment that is attached digging bamboo shoots can also be in the "Ouma tourist bamboo shoot Garden", operating in late-Golden Week in February every year. You can enjoy the taste bake fragrant sashimi sliced ​​with boiled bamboo shoots under the garden-fresh, first steamed and "grilled bamboo shoots" and "bamboo shoot of Ouma". The souvenir, pastes the bamboo shoot was in "Bamboo Ceiling" and 450 yen, 400 yen meat bun bamboo shoots into "bamboo shoot bun" two popular.

  Sashimi, tighten boiled, tempura, eh Oh bud, eh Oh white, "bamboo course" 2,500 yen Jinping, feelings, young bamboo shoots soup, bamboo shoots egg custard, baked bamboo shoot, bamboo shoot rice stick. Some "plum course" also 2,000 yen to other

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  Map

  Bamboo shoot dish Ouma Chaya

  Address	Kitakyushu Kokuraminami district Ouma 1187
  Phone	093-451-0977
  Business	10:30 - exclusion diet number end  open until Golden Week of May from the end of ※ 2 a month. Golden Week of May sales from mid-March to "Ouma tourist bamboo shoot Garden"
  Rest	No rest for the duration of
  Seat	60 seats
  Card	Improper
  Parking	Yes
  URL	http://www.ohma.jp

  

• kinwashi

  14 Oct 13, 20:44

  

  Mr. Kazuhiro Kugino

  Mongamae certain personality, beautiful Japanese garden visible from the room."Can lodge annex" is a Japanese-style restaurant built in the style of a tea-ceremony house traditional. Its origin comes from cooking inn that was founded in Kitakyushu Kokura in 1954 "can lodge main building". She has been an independent in 1982 and continues to offer a taste of local seasonal. Night and lunch also basic kaiseki cuisine. Every year, between April to January, dish using the "bamboo shoots Ouma" in it as well join.

  I asked him to talk to the chef, Mr. Kazuhiro Kugino. 
  Season of bamboo shoots "and" "Ouma is about late April to mid March. Things before, the price is also high This is known Kanchiku and (Disregard of cans), but kaiseki such as January and February There is also putting out as one article of. prices also calm when it comes to March, and kaiseki of "Dzukushi bamboo shoot" if you can also book I can make it. sashimi, simmered dishes, tempura, grilled, such as bamboo shoot rice, bamboo shoots, what You can even cooking. it is also dishes you can saute Western-style, overlapping as millefeuille the seaweed and young bamboo shoots. shabu Ogura cattle and bamboo shoots, too is delicious ".

  This time, I had to make tempura and typical "fried bamboo shoot".

  Fresh "bamboo shoot of Ouma" Torre morning. It weighs about 450g in this size

  Just picked in the morning, it's had to show first, and bamboo shoots of young and vivacious very raw. 
  Water's out from where he cut ", is a good bamboo shoots. It is still alive. At its extreme, bamboo shoot is what you come out from anywhere if there is a bamboo, but clean the bamboo forest, "The quality of bamboo shoot of Ouma" seems to have gone better by improving the soil ".

  I peel of bamboo shoots are boiled under

  Cooking begins with boiled bamboo shoots under. 
  You charged immediately "bamboo shoot arrives in store. Allow it to cool naturally, and boiled for about three hours in hot water plus nails rice bran, the hawk, the salt remains in the skin. Were exposed to water After it cools well, and boiled again. This is because of "bran opener". "bamboo shoots Ouma" is enough to be eaten even raw If you eat it off as soon as the harvest, but Egumi comes out a little over time also. originally so soft this, time to cook unlike bamboo shoots is usually good but short, preliminary arrangements It is important too ".

  First, I had to make a "fried bamboo shoot". 
  The clean wash with a scrubbing brush bamboo shoots "preliminary arrangements was over, when peeled, and then clean it as sag this with a kitchen knife the surface.

  To clean the surface and remove the portion of the base of the wart wart

  In addition, I take the wig in the Strip portion of the base of the wart wart. Is there a Egumi This wart wart. In addition, you cut off sweet, so small in close to the skin tip. part to eat I will be around 60% of the raw state.

  Turn off the tip, is equal to 8 vertical

  How to cut is the base is equal to 8 in length. Because it is soft bamboo shoots, to be able to enjoy the texture of the whole, I is not in round slices. Completion To give it with the clothes afterward. I have attach a heavenly soup and salt ".

  The "grilled bamboo shoots", and bake for eight equal portions vertically still the thing which I washed clean with a scrubbing brush with preliminary arrangements.Charcoal is transported to the table, it is eaten baked as you like. 
  Please help yourself I'll eat even leave it ", baked color you arrive. Smell nice burnt skin it comes out. Skin is peeled about five pieces, please eat only better in. Tongfang of Kitakyushu doing or delicious to eat, people who have feelings, too comes. As for "grilled bamboo shoots", order "Do not Shimawa cut, please keep contain only cut of knife down" and also I'm certain. Please for favorite grilled bamboo shoots, because I attach a pink salt of Alaska in yuzu miso, miso leaves and sweet ".

  Chicken-fry tempura

  After turning off the base of the bamboo shoots were boiled down, for 8 equal portions to remain vertical with the skin

  The "grilled bamboo shoots", I bake a charcoal fire until browned stick to skin

  Also "tempura of bamboo shoot", "grilled bamboo shoots" is also, I feel strongly the sweetness and flavor that comes from careful preliminary arrangements. The spice looks good just a little bit. 
  Bamboo shoot "and" "Ouma is a great bamboo shoots with the sweetness and softness. It is vegetables, but it is a luxury very ingredients. Because it is delicious more than just boiled, seasoned dark when you cook It is too good. Want to cooked food even when, broth I have to seasoning much your soup. It should not be and not a dish to make use of the taste of bamboo shoots itself with the sweet. I went to your room, but you may want to speak of the dish with customers , I think the "bamboo shoots Ouma", my explanation is not needed (laughs) ".

  

  

  

  To cool naturally boiled rice bran nail, Hawk, boiled salted, the "bamboo shoots Ouma" Torre morning. After exposure to water, boil once more

  

  

  Set the 8 equal pieces cut into vertical bamboo shoots you have boiled down, and bake a charcoal fire. I eat in the pink salt of Alaska with yuzu miso, miso leaves, and sweet

  

  

  "Tempura of bamboo shoot". Set the 8 equal pieces cut into vertical bamboo shoots you have boiled down, chicken-fry. I eat soup in heaven or salt

  

  Well-established restaurant with calm Sukiyazukuri

  Japanese style restaurant built in the style of a tea-ceremony house traditional. While looking at the beautiful Japanese garden, you can enjoy the taste of local seasonal (2,500 yen - noon, night 5,000 yen) in kaiseki cuisine. Every year, dish using the "bamboo shoots Ouma" is added as a dish of kaiseki cuisine in January-April. The time of the season, be asked to kaiseki of "bamboo shoot Dzukushi" is also a possible. I want to taste the flavor and sweetness drawn from careful preliminary arrangements.

  The "grilled bamboo shoots", Pink Salt of Alaska in yuzu miso, miso leaves, is as sweet spice sticks 
  is provided as a dish of kaiseki cuisine ※. Required contact

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  Map

  Sanso annex view

  Address	Kitakyushu Kokura district Saburomaru 3-10-41
  Phone	093-941-2151
  Business	Eleven thirty ~ OS 13: 30/17: 30 ~ OS 21: 30  ※ appointment only
  Rest	29 - January 1 December
  Seat	350 seat
  Card	Yes
  Parking	Yes
  URL	http://www.kanzan.net

  

• kinwashi

  14 Oct 13, 20:46

  

  Goto Yasuko

  It enters the narrow road from County Road, to further narrow road in accordance with a small guide plate. It will appear soon, in a renovated house of 100-year-old it's "dream one wheel". 
  "It would have been a little hard to understand?" 
  Storekeeper Goto Yasuko had done greeted with a smile.

  "Because I do shop in the mountains, I have served a dish that sticks!". 
  "One dream ring" is by appointment only, Goto has been treated to the visitors in the cuisine of the four seasons. Then, it's cuisine with "bamboo shoot of Ouma" every year, it is to appear in the spring only. 
  In relation to the transfer of "master,. Bamboo shoots I had many things in throughout Japan, was delicious and Shikoku, and Okinawa, too was delicious. However, bamboo shoot" and "Ouma is really delicious. When you ate for the first time , She used to be I thought? "wonder there is so delicious bamboo shoots". cooking grilled, simmered, stir-fried, deep-fried food, a variety will be, but there does not need to be seasoned too much because material is good. taste itself bamboo shoots I hope I will enjoy ".

  Vinegared bamboo shoots marinated bamboo shoots bamboo shoots, and hijiki, and horsetail, tighten boiled bamboo shoots into sashimi, grilled bamboo shoots, boiled, "bamboo shoots course" is a menu of bamboo shoot bamboo shoots galore buns, such as bamboo shoot rice.

  The "grilled bamboo shoots", burn after cutting in half the bamboo shoots were boiled under

  The bamboo shoots to make stir-fried or cooked food, after boiled down, and cook after removing the hard part of the base

  Any "cuisine, and cooking with boiled under 20 minutes in hot water bamboo shoots, to turn off the part of the hard little bit lower, but the seasoning is light taste really. Bamboo shoot" boiled "is as it is only boiled However, sashimi just sliced ​​the thing which I boiled, also "fried bamboo shoot", I just baked paint lightly soy sauce to boil. Simply "baked bamboo shoot", I'll use one bamboo shoot, a fine and the amount of overall It will be ".

  From each dish, I can feel the sweetness of "bamboo shoot of Ouma".

  The "bamboo shoots steamed bun", fry the coarsely shredded in a food processor bamboo shoots, and from the mix, such as tofu

  The coarsely shredded bamboo shoots were boiled down, fry mix with tofu and the "bamboo shoots steamed bun", crunchiness of bamboo shoot stands out in the texture of the fluffy. It is bamboo shoot dish original Goto. 
  "It is also Western-style cuisine with saute in butter and cut into thick bamboo shoots and gratin, bamboo shoots, put a special sauce using plum, bamboo shoots and steak!". 
  Among the "bamboo shoots Ouma", Goto-san showed me "albino (albino)" an even rarer.

  In is pure white "albino" peel and

  It is invaluable. (Laughs). Milt is bamboo shoots can be taken at good soil in particular I'm very expensive. Hair like downy hair that is washed out than the bamboo shoot normal, and is attached to the skin also'm very soft to "albino . Moreover, there is a kind of red warts on base is usually bamboo shoots, but the albino is also white warts.

  Slice thinly, to eat shabu-shabu is "albino"

  Shabu-shabu you use this albino is not this delicious! ". 
  Since Peeled boldly albino, eat actually I will be the amount of about half. Shabu-shabu is, just slice thinly. 
  "The albino is vertical digging then Egumi because few, I could eat raw. Smell like pear do will". 
  Sweet-like aroma and pear spread when I put in the mouth what you cut. 
  "This fragrance I am not a not a albino. Shabu Albino from lightly through the jaw soup stock, but please eat in a special sauce". 
  Taste and sweetness of the albino is, seems to be drawn further in sweet and sour sauce. 
  I use the lemon Ouma production smell and taste deep in the "sauce. Besides the lemon, radish and garland chrysanthemum and citron that can be taken by Ouma, too'm delicious. Air also from the mountains. Ouma also rice course I think water'm delicious. so bamboo shoots also he made ​​delicious. including bamboo shoots, beautiful nature, are you grow vegetables Ouma. more than 90% of Ouma also produced ingredients you are using within I thing ". 
  Course meal lined dish using with a taste that I did well, the "bamboo shoots Ouma" is a perfect score volume, but hear an offer from Mr. Goto further. 
  "You'll have a lot? How is refill bamboo shoots rice (laughs)". 
  It is a shop that of becoming a full stomach in the "bamboo shoots Ouma" you only eat in the spring, let me spend a luxurious time.

  

  

  

  You can purchase a bamboo shoot that I got that day, and then boiled under 20 minutes, remove the hard little part of the base near

  

  

  Bake remain with the skin bamboo shoots you have boiled down. By bake paint with soy sauce lightly, nice smell of soy sauce enhances the taste of the bamboo shoot

  

  

  Shabu-shabu rare "albino" among the "bamboo shoot of Ouma". Is allowed to dip chin soup, eat in special sauce with Ouma lemons other

  

  Restaurant where you can enjoy a taste of the four seasons of Ouma

  Restaurant with the presence of mind to a renovated house of 100-year-old. I can eat dishes made with seasonal ingredients of the four seasons of Ouma production. Dish using the "bamboo shoots Ouma" limited menu of only every spring. After boiled down, sashimi, boiled, baked, you are removing the taste of bamboo shoots in the seasoning of minimum food boiled and seasoned. Shabu-shabu rare "albino" is also delicious even in the "bamboo shoot of Ouma".

  Part of the 2,500 yen "bamboo shoot course" daytime bamboo shoots, bamboo shoots and rice stick grilled bamboo shoots, boiled. 3,500 yen number of goods is increased further at night

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  One wheel dream

  Address	Kitakyushu Kokuraminami district Ouma 1158
  Phone	093-451-6562
  Business	That of us by appointment only ※ phone
  Rest	Yes long-term holiday in June every year
  Seat	22 seat
  Card	Improper
  Parking	Yes

  

• kinwashi

  14 Oct 13, 20:51

  Hakata Gion Yamakasa 2009 (Part 1)

  Aug 28th, 2009  

  by kaeru.

  

  Hakata Yamakasa 2009

   

   

   

  Every first of July to the 15th of July, the city of Fukuoka celebrates the Hakata Gion Yamakasa (Yamakasa for short).  It is a tradition that has been practiced for more than 700 years.

  It is believed to have started in 1241, when a local priest was carried by local residents around town as he sprinkled holy water along the way to drive away an epidemic.  Today, instead of priests, the residents of Fukuoka carry Yamakasa floats.

   

   

   

   

  
  They water the road to cool it down for the festival.
  
  

   

  

  The Shuudan Yamamise begins

  The climax of the festival happens on July 15 at exactly 4:59 a.m.,  as teams representing the 7 traditional regions of Hakata  carry a Kakiyamakasa (a smaller portable version of the Yamakasa)  and race at full speed along a 5 km (3.1 miles) course around the city. All teams  depart from Kushida Shrine　 with a 5 minute interval between teams. The teams chant, “Oissa! Oissa!” as they run the course．Spectators throw water on the men as they pass to cheer them on (and perhaps cool them down in this warm July morning).

   

  

  A Float emerges

  

  The Fukuoka heat in July can be unbearable so water is seen everywhere to cool down the participants, and also to bless them.."Oissa!"

  

   

  

  While women are not allowed to join the race, young girls are allowed to join the teams

  

  

  Not a good time to tie your shoelaces...

• kinwashi

  14 Oct 13, 20:52

  Hakata Gion Yamakasa (Part 2)

  Sep 1st, 2009  

  by admin.

  Asawa and I woke up at 3:00 to get to Hakata early enough to find a good spot for the Yamakasa.  My Facebook status that I “woke up at 3:00 a.m. just to watch half-naked men run around Fukuoka, sprinkling water on each other.” was met with curious reaction.  We ate the onigiri (Who wants Asawa to post the recipe, raise your hands!) Asawa prepared, and were at the subway stop by 4:00 a.m.  The subway stop looked more like rush hour than 4:00 a.m. as scores of people waited for the special early morning subway trips that open just for Yamakasa.

  When we got to Kushida Shrine, it was already full of people, and we could no longer get closer for a good view.  We walked around to find a good place and found ourselves situated in front of Tochoji Temple, a crucial point in the race, where floats pass to pay respects to the temple and make a difficult u-turn.  In front of us was a family of two parents and a baby.  The  baby slept soundly in her stroller, until exactly 4:59 when the race started, and everyone stood silently in wait.  Everyone took out their cameras in anticipation (Does anyone else notice how most Japanese people tend to look like professional photographers with the gear they have?).

  Soon faint sounds of “Oiissa!” started to be heard coming from Kokutai-Doro.  Anticipation grew as the sounds grew larger…Oissa!  Oissa! …Oissa!…Oissa! they want, alternating loud cry’s with soft ones. In non-stop continuation of a 400 year tradition, Yamakasa 2009 has begun.

  

  Kushida Shrine, crowded at 4:10 a.m.

  

  A team eats their meals before starting the race.

  

  And the race begins . . .

  

  A Yamakasa Float comes into view

  

  

  

  The participants pay their respects in front of the Tochoji Temple.

  

  You can't separate them from their cameras!

  

  Oissa! Water for the Float!

  

  This 400 year old tradition is passed on . . .

  

  Foreigners take part as well

  

  From a Distance: Experience Yamakasa without Getting Wet!

  

  Lovely ladies come out in their Yukatas

  

  

  

  First there was silence...then out of the corner something huge emerges!

  

  

  This float was the crowd-pleaser!

  

  Watch out for the final Chapter of this Yamakasa Series!

• kinwashi

  14 Oct 13, 20:52

  Hakata Gion Yamakasa (Part 2)

  Sep 1st, 2009  

  by admin.

  Asawa and I woke up at 3:00 to get to Hakata early enough to find a good spot for the Yamakasa.  My Facebook status that I “woke up at 3:00 a.m. just to watch half-naked men run around Fukuoka, sprinkling water on each other.” was met with curious reaction.  We ate the onigiri (Who wants Asawa to post the recipe, raise your hands!) Asawa prepared, and were at the subway stop by 4:00 a.m.  The subway stop looked more like rush hour than 4:00 a.m. as scores of people waited for the special early morning subway trips that open just for Yamakasa.

  When we got to Kushida Shrine, it was already full of people, and we could no longer get closer for a good view.  We walked around to find a good place and found ourselves situated in front of Tochoji Temple, a crucial point in the race, where floats pass to pay respects to the temple and make a difficult u-turn.  In front of us was a family of two parents and a baby.  The  baby slept soundly in her stroller, until exactly 4:59 when the race started, and everyone stood silently in wait.  Everyone took out their cameras in anticipation (Does anyone else notice how most Japanese people tend to look like professional photographers with the gear they have?).

  Soon faint sounds of “Oiissa!” started to be heard coming from Kokutai-Doro.  Anticipation grew as the sounds grew larger…Oissa!  Oissa! …Oissa!…Oissa! they want, alternating loud cry’s with soft ones. In non-stop continuation of a 400 year tradition, Yamakasa 2009 has begun.

  

  Kushida Shrine, crowded at 4:10 a.m.

  

  A team eats their meals before starting the race.

  

  And the race begins . . .

  

  A Yamakasa Float comes into view

  

  

  

  The participants pay their respects in front of the Tochoji Temple.

  

  You can't separate them from their cameras!

  

  Oissa! Water for the Float!

  

  This 400 year old tradition is passed on . . .

  

  Foreigners take part as well

  

  From a Distance: Experience Yamakasa without Getting Wet!

  

  Lovely ladies come out in their Yukatas

  

  

  

  First there was silence...then out of the corner something huge emerges!

  

  

  This float was the crowd-pleaser!

  

  Watch out for the final Chapter of this Yamakasa Series!

• kinwashi

  14 Oct 13, 20:54

  

  Ichiran (一蘭ラーメン) is Ichiban! : The Ichiran Ramen Dining Experience

  Sep 9th, 2009 

  by kaeru.

  

  Ittadakimasu!

  People from Fukuoka pride themselves with their cuisine.  This is not simply local bias, but a fact confirmed by Monocle Magazine which states that Fukuoka is where the culinary conscious crowd of Tokyo go for their gastronomic delight.  That is right, residents of the city with the most number of Michelin star restaurants fly to Fukuoka for their food cravings.

  Fukuoka is known for many dishes but what stands out is its Ramen, particularly tonkotsu (pork bone) ramen.  I will go as far as saying that pizza is to Italy, as tacos are to Mexico, as ramen is to Fukuoka!  Thus, no trip to Fukuoka is ever complete without trying out Fukuoka Ramen. The Ramen experience is such an amazing experience that I recommend complete focus on the ramen, ignoring all distractions around you.  Fortunately, one ramen shop knows exactly how to make you do this.

  Ichiran Ramen（一蘭ラメン) is a Fukuoka based ramen chain that not only makes one of the best tonkotsu ramen in Fukuoka, but also provides the customer with a unique experience in ramen dining.  Its  freshly handmade noodles and its special sauce made of red chili and more than 30 other ingredients, cooked slowly over several days and nights, make it a landmark in Fukuoka.

  The ordering system is also unique.  You first pay for your order at a vending machine located at the entrance of the restaurant, and fill out a form on what type of ramen you want (tenderness of noodles, amount of spice, amount of onions, level of flavor etc.).  Once you are given  cubicle (yes, a cubicle, the better to focus, remember?), you hand over your sheet and wait for your dish to be served. No need to talk to anyone, handy for you non-Japanese speaker you.  The website interesstingly has this to say about this system: “Since you can order without having to raise your voice, this is an especially popular system with our female customers.”

  It is quite a unique experience, and while the restaurant is English-speaker friendly, the fast paced nature of it might just make you confused.  So, to better prepare you for your first Ichiran experience, we want to share with you a little “How to Order at Ichiran Ramen” Guide we made:

  1. Pick what you want to order. (Clue: Make sure to order Ramen): You can also order side dishes such as egg, extra noodles, extra onions etc.

  

  2.) Pay: Insert the corresponding amount and get your food stub.

  

  3. Wait for space to be available. Each square represents a seat on the restaurant.  In this particular branch (Hakata) they are divided into three rows.  A lit square means that a seat is available. In this case, Seats 9 and 6 on Row 3 are available.  If there are two or more in your party, you can request to be seated together.  In this case, others may be asked to go ahead of you until consecutive seats are available.

  

  4. Once you are called, enter the corresponding hall and find your assigned seat.  You will then wonder if you are about to take an exam.  Coat hangers and tissue dispensers are found at the seat’s rear.

  

  5. Once you find your place, familiarize yourself with your surroundings.  To your left is the water dispenser and a glass.  To the right are the chopsticks.  Right in front of you is the Form where you place your preference (thickness of noodles, flavor, etc).

  

  6.  Fill up the form. Note: An English version with instructions is available by request.  Press the call button, wait for an attendant and say “Eigo no Menu kudasai.” or simply “English” and they will understand.  After filling it up, press the button again to submit your form.  Here is a sample form with some recommended choices.  I would go for “rich” fat content and “tender” noodles though.

  

  7. Calmly wait for your meal to be served.

  

  8. Go from here…

  

   

  9. To here…

  

  10.  Go home and plan your next visit.

  Ichiran Ramen has many branches nationwide, but nothing beats experiencing it right here in ramen wonderland, Fukuoka.  Here are the address of some of them

  Tenjin Branch:

  1-10-15 Tenjin , Chuo-Ku, Fukuoka / phone: +81 92 736 5272

  Canal City Branch

  1-2-22, Sumiyoshi, Hakata-ku, Fukuoka (Canal City Theater bldg.)

   

  - See more at: http://www.fukuokadreaming.com/?p=462#sthash.K3078fpU.dpuf

• kinwashi

  16 Oct 13, 21:31

  

  Tanaka Takako

  "It will be saved Customers give reservation (laughs) a." Your chub "Is there also a few" When you chub "is sold out at the same time as the opening is'm such because many. So as much as possible, when I have you call us".

  Popular menu of most of the "one step of seafood tavern Getting Started", which opened on November 1, first year of Heisei and "after chub". Landlady Tanaka Takako had done told well. 
  "The menu is from when open and" after mackerel ", I did not think popular and come out so much at first, but it has become popular menu and gradually".

  True fresh mackerel fried morning

  Popularity was its spread and gradually in the reviews of "your chub mackerel".Where will there is the secret? 
  I think the fact that you use a "fresh mackerel, it's sauce special! I am using to choose a good thing in a state among the true mackerel frying in the market that day. Seen have tightened, fat ride moderately fat! good'm not good even if you are not riding, even if you have too much glue and Sabah was. you caught all year round, than mackerel around the spring, mackerel of autumn and winter is good in particular. However, it is not caught much on the night of full moon, and those that are also influenced by the weather. said Saba is not is coming into only a little, I do not make that much also "your chub mackerel." So, is delicious "your chub" It's eaten this may be more lucky. sauce is the secret sauce, such as soy sauce is on. If you are making every day, I make the amount together with the number of mackerel that was judged that day., and sauce that day I do use up within. because fit well with any fish, the person who is eating it with the sashimi other sauce of "your chub mackerel". comes. was using the same sauce also "sesame Amberjack," "your chub" same popular menu It is. because it finished in a little sweet sauce, it is easy to eat with your child ".

  I down to three pieces

  I have you to show the place to make in the kitchen actually. The who have wielded the arm, it's Ryuichi Tanaka's son. 
  "Mackerel, so fish body is fragile, I must be careful little to the desert. Width of the body is increased when it comes to fall, head there came pointy, belly also has swelling. Fat when it comes to such a form I'm a sign that it has on board. by dropping your head, you can clean the inside to take the scales, and lower it into three pieces and after cooling a little brine containing the ice. roughly, it is about a dish-minute half-length I.

  I get rid of small bone carefully

  Then I unplug the bone. You should be prepared to here before hours, "your chub mackerel"'m making just before the visitor is eaten.

  The tear off the thin skin, to Sogigiri diagonally

  The body of mackerel, and Sogigiri it after wearing a thin skin. I change the thickness by glue condition of fat and time.

  Pour the sauce side by side in the vessel body which I cut

  While rounding the edges of the body to cut, you can dish like a flower in the vessel. I'll be a little high in the body of mackerel of the central vessel. I pour with plenty of secret sauce there.

  I sprinkle the sesame with plenty

  In addition, sprinkled with plenty of sesame fresh off the press, was placed as a donut green onions, and voila if Soere the wasabi in the shape of the leaves.Infield I do not Shimawa soaking in the mackerel to sauce. I just put the sauce in only mackerel ".

  The completion and topped with wasabi and green onion

  Aroma of sesame seeds hung with plenty of mackerel is much disappear drifts "your chub". It's enough to seem Mottainaku to eat. 
  "Because it is beautiful to look, everyone, I will take a picture before you eat. It is delicious when I have you eating while walnut green onions and sesame seeds in the body of mackerel".

  Sweetness of the sauce that connects the flavor of sesame seeds and crunchy taste of mackerel also good. Taste the flavor of the three overlap meet very well to shochu.

  Takako "It is good to shochu, but it is good with rice. I'm also delicious to Ochazuke" he said.

  I used banquet and entertainment, such as family and the various scenes because there is also a private room. It is also small children and eating with rice "your chub". Someday, rice will turn shochu, when you learn a new way to enjoy "your chub" is must to come.

  

  

  

  Fresh mackerel up to the port, well, firmness only uses the good things about the condition of the glue fat that day. After dropping off in three pieces, and to the body Sogigiri

  

  

  Secret sauce such as soy sauce has entered. This sauce is possible Stock-holding return. The delicious even if I rank the sashimi mackerel other than

  

  

  Is not able to toss only mackerel, sauce, and sesame. Pour the sauce on the vessel that was side-by-side only mackerel, Sprinkle with green onions and sesame from the top

  

  "Please Mackerel" is seafood tavern of the most popular

  The beginning was serving food to clean like a flower in the instrument "your Mackerel", (that of order in the 1,500 yen. 2 servings or more) "sashimi assorted" one person, "made alive squid" and (2,500 yen), fresh I can eat seafood such. "Step one pot" (1,700 yen one person, one person 1,500 yen for a 2 or more servings) seasoned mince and soy sauce-based soup are popular menu since opening also of chanko wind decisive factor.

  "Please Mackerel" 1,680 yen of satisfactory amount to eat two people. There is also half the size that is good for single use. Sauce also acceptable holding back.100ml 210 円

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  One step of seafood tavern beginning

  Address	Hakata-ku, Fukuoka City Hakata Station 3-7-15
  Phone	092-471-1850
  Business	17:30 ~ 24:00 (Saturday 23:00)
  Rest	Day holiday
  Seat	60 seats
  Card	Yes
  Parking	None
  URL	http://www.hajimenoippo.org/

  

• kinwashi

  16 Oct 13, 21:34

  

  Tetsuya Saito

  "I do a closed. Mackerel mackerel center If there is no more food out (laughs)".

  Storekeeper Saito Tetsuya, who know the taste of mackerel frying in Nagasaki Prefecture, Goto is Irassharu would like to tell a lot of people the taste. 
  When you are ", if you are drinking in stalls, I was acquainted with fishermen of Goto. We thought the impossible" absolutely is! Eat mackerel "raw I am not a native of Fukuoka, to fishermen, I thought we were said to be "dare to eat it and, dare a boat together." We put on a ship actually, I ate what was judged on the spot mackerel caught. impact at that time in something else was. knew the various ingredients, and I knew mackerel course, but was shocked to tightness freshness, the body, the effect is. such shock and. does not receive rare, and a lot of the taste did you ask and want to know who, as I have you divided the mackerel ".

  Mackerel to be sent directly from the Goto, reach to the store alive. 
  Saba received from fishermen of Fukue of "Goto is fresh, I have to swim until evening. So freshness is good overwhelmingly. Soon as I reach it, you will want to keep state that was down to three pieces. So , I call it "swim Saba stab" sashimi mackerel out. I think texture of fat is different in angrily is only. mackerel Goto that's when good at January to February in particular, for example, It is a feeling that momentum only in the growth period in the summer before, and I can enjoy all year round. It seems to be called by the locals, and so on, "Tokisaba" or "Gonsaba" the mackerel Goto ".

  mackerel that evening, it had been down in three pieces, and Sogigiri order since the beginning of

  Mackerel which had been down to three pieces are cooked just before the audience to eat. 
  Turn off himself by wearing thin "First skin. Of which sashimi also" your Mackerel "is also cut into thick pieces, but how to cut is different. Although off to put straight in the vertical knives for only in the case of sashimi , It is the feeling that Sogigiri the case of "your chub mackerel". dripping is not that well involved area becomes wider and cut diagonally.

  And sprinkled with sesame fillet of mackerel, put the sesame sauce also contains

  And sprinkled with sesame don cut, and tossed over the sauce. Sesame soy sauce is the combined soy sauce and sesame seeds. How to make a secret.

  After combining the sauce, it was dish to vessel, and sprinkle the sesame

  After the vessel dish, and sprinkle the sesame at the end. Sesame it's plenty ".

  Wasabi is served with a flower Homecoming made with radish, beautiful "your chub" is completed. Of course, angrily and a sense of effect of only a fine taste of the sauce.

  Sesame is added over a period of three stages, the completion of "your chub"

  Have you ever toured overseas over time once "I am, but I think that only Japan Hakata in the world. Was there from the old food culture of eating a raw mackerel, even in the world Hakata'm a great place where fresh ingredients are aligned in abundance. It is also joy that can be provided by cooking it in the store. For those who do not know "your Mackerel" is not the name of the fish, and or sesame mackerel raw The one that was sprinkled with soy sauce, and will be featured to be a regional cuisine of Hakata taste is different in the store at home. foreigners who that come along with the audience of Japanese, especially to hear that and eat mackerel raw I will be surprised (laughs) ".

  In addition to cooking "your chub" and "swim mackerel stab", mackerel variety of dishes also are arranged in the menu. 
  Sico eat transmitted to and originally Fukui to. Sounds good garnishes as well as Chico "to raw roast" to roast the surface from the rice bran pickles lightly mackerel stab broiled "roast lightly the" surface ", a handful of" mackerel ", the mackerel raw It is better, but the original also. would only out Nante "Chico to live" thing. to keep pickle carefully, volumes are low really "mackerel liver ponzu sauce" does not collect the drinker. and "mackerel croquette" " (laughs). However, vinegared mackerel does not make is famous also grilled mackerel fried rice ". out because it is mackerel bar. I would like you to enjoy the taste of mackerel raw Goto, I know the taste of mackerel true Because it is a store I started I would like ".

  There is also on the menu of many local dishes Gane pickled (Saga), Hatoshi (Nagasaki), horse thorn (Kumamoto), shallots Island (Okinawa) ... Kyushu Okinawa, basic mackerel Goto still. Words as Saito's beginning, it's closed the mackerel If there is no.

  It is Saito's not talk too much to the audience, but I have also let this thought. 
  Of "shop name of the" drinking alone "is not that we drink alone, is a thing of the hope that I would like you to drink one person as you like with your favorite fish. The" drop "and" Drink drop is the implication that one drop "of blood. drinking from is that it is important in life".

  

  

  

  I down to three pieces of mackerel Goto that was swimming until the evening. To increase the area by Sogigiri to it to make it easier to tangle sauce

  

  

  Sesame soy sauce is the combined soy sauce and sesame seeds. How to make a sauce of exquisite taste to bring out the taste of the mackerel that of the private

  

  

  First, I dust the sesame fillet of mackerel. After dish to bowl entwined sauce there, and sprinkle the sesame to finish

  

  And enjoy the taste of mackerel fresh raw Goto

  shop owner Tetsuya Saito-san, began, "I want them to know the effect of mackerel of fresh raw Goto". Using the special sauce and sashimi such as "your Mackerel", it is possible to get in a variety of dishes, the mackerel was swimming until the evening of the day. The mackerel dish other than horse thorn in Kumamoto, Hatoshi of Nagasaki, and shallots island of Okinawa, local cuisine of Kyushu Okinawa Flush with, but it is closed as soon as mackerel disappears.

  "Please Mackerel" 900 yen. I want to taste the tightness of only mackerel Goto

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  Solitary drinking drops

  Address	Chuo-ku, Fukuoka Haruyoshi 3-22-7 first floor
  Phone	092-771-3002
  Business	18:00 mackerel until sold out
  Rest	(If the Monday holiday, Sunday Monday off to open) Sunday
  Seat	33 seat
  Card	Improper
  Parking	None

  

• kinwashi

  16 Oct 13, 21:36

  

  Taura Hideki

  Every day, crowded with customers who seek the taste of fresh fish of Hakata "Isogai". There is a corner where fresh fish are arranged like a fishmonger's counter. The menu that says "sashimi of today" and "meal of the day" on the wall of the store has been placed. Thing using the fish lined Vodka to any, but "your chub" is not written always in the menu. 
  It's not out delicious "Saba is unobtainable. When you issue the menu, you will please ask immediately. Order first", such like "Please chub mackerel and sashimi and there are quite a lot. Everyone, is" your chub " is to like ".

  Manager-Taura Hideki's, faces the fish of Hakata inside the daily counter.

  Fresh mackerel true

  I have you to show from where you judge the mackerel. 
  Mackerel to use in "of which is true mackerel to be caught in Jeju Island vicinity. There're weight of 1kg. Mackerel good freshness, body has tightened and Bishibishi~tsu. To the portion of the tail, too are with a whack usually. with perforation, we will judge Shimete, but the approach does not change much with the other fish.

  After taking the scales, fillet at a reduced head

  Take the slime and small scales of the surface, if you take the internal organs and drop the head, lower it into the three pieces. And Thailand will take the good out of the part of the bone in, but blue mackerel fish Nde It is impossible.

  Unplug the small bones of the body, to strip away the thin skin

  And, I take tweezers to carefully in a small bone that is attached to the body. If you have Vichy Vichy body crackled is closed as of mackerel that are judged now, I am very hard to take. In addition, I will tear off the thin skin. Skin mackerel, horse mackerel, and sardine I'm thin ".

  The pickpocket til I went, and mix with sugar

  Then Gomadare making. 
  The grated sesame roasted ". To leave the texture of the sesame seeds and grated about 6-7% of collapse. Sesame feeling because you gone it is too crushed.

  To make Gomadare to suit sesame paste, soy sauce and strong soy

  And mixed it with sugar in there, put a little bit of sesame paste, and beaten by strong soy sauce, it is ready to put the sashimi soy sauce at the end. Deep is it comes out to sashimi soy sauce taste so sweet and quite dense. The Gomadare out of, because I want you to eat lightly, It is loose rather than a paste-like ".

  Likely but not certain this special Gomadare, the exact recipe. 
  "I have also changed the seasoning of Gomadare and tightness of the body of mackerel, such as how to glue fat, in the state of Sabah".

  Change the thickness to cut depending on the state of the mackerel

  That in addition to the seasoning of Gomadare, depending on the state of Sabah, and with that also changed the way of cutting. 
  To weaken it "only if tightened, and some cut thicker when loose a little body. To dare quickly the Gomadare don cut, you dish. Sprinkled with green onions, if Soere the wasabi of" your chub " It is not exploit. sauce ready ".

  I match the Gomadare and only mackerel

  Flavor of sesame column only you and angrily. I also felt and sweet trolley sense of fat mackerel.

  That around February from autumn to climb in the menu often "your chub". 
  Sea water becomes cold more and more from the "fall, fat comes riding. It will even or say" Torosaba "that of mackerel have plenty of fat. You eat grilled also It is delicious. The cold If you become, Ala, Que, fish various saury ... is delicious rapidly. Uchiha You have a few stores, but Fujisaki shop here, the type of most fish is often. for social reasons of many years, the sea is rough are you me bring the fish even though. because it offers a fresh fish, customers who think the more fish like free! Please come by, and do not you know a lot about fish than I Mr. Even you come, I sometimes to throb (laughs) ".

  

  

  

  I use the true mackerel to be caught in Jeju Island vicinity. After the judge, to change the thickness cut by the state, such as how to glue fat and tightness of only mackerel

  

  

  To match strong soy sauce, sashimi soy sauce and sesame that struck in moderate to say. Seasoning is adjusted depending on the state of Sabah also:

  

  

  I adapt quickly only the mackerel and cut Gomadare. Put the green onion to finish, and voila served with wasabi

  

  Store to be able to taste all the seafood seasonal Hakata

  Entering the first thing you enter the store is fresh and young seafood ordered as fishmonger's. Those with fresh seafood in season is almost menu. First of all I want to taste "manager recommended sashimi platter" (2 servings 2,500 yen). go up to the menu only when "your chub mackerel" using the true mackerel to be caught in Jeju Island vicinity, it was a good purchase mackerel. That it and change the taste of Gomadare and how to cut depending on the state of Sabah.

  "Please Mackerel" 900 yen. The delicious even if I have while wearing wasabi

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  Robatayaki Isogai Fujisaki store

  Address	Fukuoka City, Sawara-ku, Fujisaki 1-1-40
  Phone	092-843-9833
  Business	17:30 to 23:30
  Rest	None
  Seat	70 seat
  Card	Yes
  Parking	None

  

• kinwashi

  16 Oct 13, 21:38

  

   

  Only raw fresh mackerel frying in Hakata 
  I wrap up with the fragrance of sesame and soy sauce anyone ...

  Fukuoka Hakata fresh seafood rises from a long time ago. Since the perishable, was not able to eat a raw nationwide mackerel were also eaten as sashimi in Hakata from previous. Then, local cuisine is well known in the Hakata as how to eat raw mackerel is the "your chub".

  Put simply very, tossed with sesame and sauce based on soy sauce sashimi of mackerel, and the completion of the "your chub mackerel" if Soere condiments such as wasabi and green onions. However, the sauce is as well involved, or to Sogigiri different from the sashimi, and or there is a way how to make the salad and sauce of their own, only have been made a small twist of the builder. I want to enjoy the feeling angrily with taste and sweetness of mackerel flavor of sesame sauce is favor, only mackerel producing a tight, body good freshness.

  Some mackerel of type "southern mackerel" in Sabah, but not create a "your chub" in this mackerel. Use of Hakata "your chub mackerel" is of the type "true Saba (Mackerel)" called. Jeju Island (Jeju Tou) mackerel to be caught in the waters is mainly used. To be caught all year round, from early spring through fall the temperature of the sea water is coming down, likely become even better glue of fat.

  Of course the knob of shochu, fit well with rice "your chub". After drinking, it's occupied by "five chub mackerel rice with green tea" also good.

• kinwashi

  18 Oct 13, 18:06

   

  Lobang you must not miss.

   

  Today till 24th October, feel free to Tampines Giant Mega supermarket.

  see what the happening here at the event hall.

   KAGOSHIMA  already here.

  see some of their products.

   

   

  http://www.gianthypermarket.com.sg/assets/pdf/20131024-Kagoshima.pdf

• kinwashi

  18 Oct 13, 18:12

  Original air flown here Kagoshima Kurobuta also available.

  You can buy some back and sample.

  

• kinwashi

  19 Oct 13, 22:34

  

   

  The crunchy burdock with soft noodles 
  along with the mellow refreshing soup

  Ramen is well known Speaking of food Fukuoka Hakata, but, in fact, Udon culture also flourished for a long time. Of Hakata-ku, Fukuoka Seiichi Kokushi (Shoichi national history) opened the Kamakura era temple heaven approval to, it's about stone monument "noodles ground Noriyuki (Udon) Buckwheat origin" and is built.

  Features of Udon Hakata traditional, it is soft noodles first. Store to take the recipe to keep the noodles boiled once raw, and put out immediately warmed order Once in many cases. Not very good at you can wait, this is what was thought for Hakatakko former.

  In addition to the bonito and kelp as the material for the soup stock, characteristic of the rainy season, to use plenty Quirico D', as well as mackerel section. The seasoned with light soy sauce, such as in this soup, it is rainy season of deep flavor is mellow.

  And, topping that represents the Udon Hakata "burdock heaven." There is a kind thing you have to fried thinly sliced ​​burdock, which was fried in a Sasagaki, such as those fried one by one slice. Be referred to as a "melting pot heaven you" there are many in Fukuoka. By the way, fried rounded fish paste also "round heaven", it's topping which is indispensable in Udon Hakata.

  Mellow refreshing soup is wrapping up, the softness of the noodles, Sakkuri sense of clothing, a crunchy burdock "burdock heaven Udon". It is a taste of Hakata is loved by all generations.

• kinwashi

  19 Oct 13, 22:36

  

  Takesaki Mr. Toshikazu

  Founded in 1951, set up a 4 store in Fukuoka city currently "Inaba Udon (Udon Inaba)". I asked him to talk to the representative directors and Takesaki Toshikazu's in the office and factory.

  I start making noodles from the morning of Takesaki's. Noodles of "Inaba Udon" is, soba udon's the homemade noodles all.

  Udon noodles had Mesmerize to knead the day before. After this, cut and stretched thin

  You knead for lunch around the "noodles, but I have been working from 3:30 each morning so doing also buckwheat. You think that he more necessary amount is stable audience of office workers because many of them But, I will change the stamens minutes, depending on weather and season. amount of noodles to make in the winter is also 1.5 times the summer. It is busy and a day of the week, Saturday in particular, because you will need a lot of Sunday ".

  Material of udon noodles is just salt, water and flour. However, how to make is not easy. I begin by making a salt water first. 
  I knead by adding salt water to "wheat flour, but it does not mean knead quickly to make the salt water. First, I need to able to lay overnight brine put it into the water and salt. Glance, seem to melt salt This may look to, it is not a salt water a uniform fine grain item may remain. should not be a uniform dough and make the dough in the salt water. So, it's lay overnight salt to be the uniform It is. amount of salt you use is different in summer and winter. salt It is dark towards the summer. dough is not close if you do not increase the salinity temperature because it is high ".

  We need time and effort even further until the noodles knead the flour and salt. 
  50% domestic, wheat flour that use "is 50% Australia's put it simply. Australia production is it was a little before, but I'm using domestic also so has increased. Salt water and flour what was kneaded'll'm also stepping. it does not mean stepping on something, it was found stepped alone. This is where acceleration is difficult. while listening to music over the cassette is not a good noodles too depressing 's also the fact that his team was doing, but there is no BGM nothing now. wheat flour in something fine, you lay one night (laughs) the dough stepped moderately. machine'm would all broken. to knead Turn by hand, and then into a plate with thinly gradually through three times the machine is perfect (laughs). it. thing which lay to rest and I grow To proceed with softness, such as baby's skin , It is a repeat of the rest and I grow.'m become noodles Chewy pretty and thin and stretched at a time. boil immediately noodles cut. are not boiled completely, pulled to stop at about just before Yudeagaru It is a condition of complete and delivered to each store the thing was. to the boil a little in the store ".

  Such as burdock heaven and rainy season are made in the factory here.

  The bonito and non-kelp, and put plenty Quirico D', Urume, as well as mackerel section. Soup which to base the "rainy season, it is a characteristic of broth Udon Hakata. Kansai seems often only kelp and bonito. Kelp material that I will about 10,000 yen in 1kg in natural products Laus kelp.'re using also rate does not change from its inception. taste to put Maruhara soy sauce is made from Oita Hita and salt to this soup I prepare. salt has changed rapidly, but the salt of Ako, are using right now I am seawater salt of the Seto Inland Sea. taste of the soup is based on things that held the salty now. to salt to soup I think those who care about "salinity? either not be many udon" and it contains is, salt since being in even noodles and come, but out most and boil salt of noodles I do go out. intended to put in order to tighten the noodles, salt that is used for noodles making, I'm not for seasoning. it does not change the material of the rainy season in the summer and winter, but stew time when you take the soup stock by changing a little, we may also wish to change the wind Kotteri a little wind, the winter refreshing little summer. because it is a soup to make out of one's way materials and neat, I'm really happy when I have you drank all (laughs) ".

  Burdock heaven "of which, is burdock sliced ​​into you gathered the Agedama that contains., Such as out. Either would feel not necessarily fry with the clothes on burdock, and that sprinkle the flowers Agedama Although I was not cut in the direction leaving the fiber in addition to the style, it is also available, such as fried type using burdock shredded. we are so easy to eat by slicing diagonally burdock. crunchy as good originally, By that it is difficult to eat elderly in particular fiber is left, is. burdock heaven itself now in the form of now, we are doing from the founding of 1951. long time ago, in a noodle shop that was in Fukuoka, If you are doing a lot tempura, seems was also burdock heaven there. predecessor like very udon there, you're gonna started "Inaba Udon" by the fact "because eaten every day udon" it is Takaji It is (laughs) ".

  Automation is also progressing but burdock heaven making was a complete handmade previously that still remain manual.

  I drop the clothing solution of tempura in Hoop, to put the burdock sliced ​​there

  The molded clothing liquid fell on the Hoop in the "oil tank, but the burdock that I had cut to specify the size and thickness (laughs). Now the put the burdock there is a hot awesome. Manually We purchase, but it was really tough. taste because it sticks to clothes with or change the time mentioned. thickness manual does not line up from where you cut the old days, I'm delicious to eat as it is ".

  Noodles, soup, after hearing about the story of burdock heaven, you have to Ojama "Inaba Udon Watanabe dori". (Old town name is Inaba town) had been operating in Tenjin 1-chome, near the current "Inaba Udon". There is no store in the land right now, but it's Watanabe street store's make me feel the taste No. 1 at the time. Old signboard at the time have also been decorated with the store. 
  "There is also a bowl stuff to the store of Tenjin and Hakata station store, but ask you to communal. Table noodle shop's old-fashioned even smaller are many of them, but I'll maybe used you".

  The He will talk so it's Moriguchi Yukiko that is served for many years in this place.

  Moriguchi, who has been a bright always in service "Watanabe dori"

  "Regular customer is often easier to eat the same thing every day'm come." Burdock heaven Udon "is it is overwhelmingly popular among others".

  Lunchtime self-service. It is a style that accounting is applied topping yourself to order the soba or udon, but order it sitting in the seat other times.

  When you ask for "burdock heaven Udon", Mr. Moriguchi call out the "listen to one!" Toward the kitchen.

  Allowed to warm in the kettle noodles, Add to bowl with hot water limit order enters

  With its voice, noodles are placed in the pot. Sake bottle with a logo of "Inaba Udon" was entered also been placed in the kettle. 
  I do have hot water rainy season have been placed in the "sake bottle. Taste had to do not change the water is hard to escape the mouth is small sake bottle. Are you using this sake bottle and you're gonna just Watanabe dori is ".

  Pour the soup, which had been hot water

  Placed in a bowl noodles warmed is hot water limit, soup is poured.

  The completion to put the burdock heaven!

  Completion Moriguchi-san put the burdock heaven on it.

  Until the front of you to order from, but it's about 1 minute. To eat to put your own green onions that are served in a bowl that was placed on the table. The leeks, said, that will be ordered from the same producer much like from its inception.Green onions was able to take the morning of that day told me that he is being used. Soup in a soft noodles, with a deep mellow taste the column. Burdock heaven to light and crispy but soften gently soup steeped in gradually also good at the beginning. It's accent Burdock texture crispy and good.

  Character of "Inaba Udon" appears on the bottom of the bowl if you drink all the soup. 
  "Visitor will please come from all over the country, but you, I'm He will praise the rainy season. Because I want you to taste this delicious soup, the inner's not like" curry udon ". (Laughs)".

  Taste timeless rainy season noodles burdock heaven were so nice and kind. You must be a reason why those who visit every day come.

  

  

  

  After aged overnight to make a brine, lay overnight and knead flour (photo).After thinly divided into three times, boiled and cut, to carry each shop

  

  

  Other bonito and kelp, to soup stock you use the miscellaneous section, such as mackerel and Quirico D', add the soy sauce of Hita and seawater salt. I pour into bowl the last thing which hot water

  

  

  Form burdock you slice into it scraped the Agedama that contains. Lightly go fast, I will be soft soup stain is gradually beginning

  

  Udon gentle taste that follows from its inception

  Noodles to make over several days is also standstill also, soup to make using it the first time after the miscellaneous section, such as Quirico D'or mackerel in addition to the bonito and kelp as well, does not change from its inception in 1951. Tired does not come easy in the taste of the soup mellow taste with soft plump noodles. Burdock heaven burdock sliced ​​diagonally enters is made soft soup steeped in gradually lightly go fast at first.

  "Fried bean-curd stuffed with boiled rice" of 3 210 yen "burdock heaven Udon" and 450 yen. To eat to put as much as you like on your own green onions

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  Inaba Udon Watanabe dori

  Address	Chuo-ku, Fukuoka Watanabedori 2-3-1
  Phone	092-711-0708
  Business	10:00 to 20:30 (day holiday? 20:00)
  Rest	(Only 1/2 New Year's Day) without
  Seat	30 seats
  Card	Improper
  Parking	None
  URL	http://www.shokokai.ne.jp/inaba/

  

  
  

• kinwashi

  19 Oct 13, 22:38

  

  Taisuke Abe's

  Heroic festival that tells the coming of summer to Hakata "Hakata Gion Yamakasa" (to 15 July 1 every year). Yamakasa runs through the Fukuoka city center takes place in the early morning of July 15, and in the "mountain chase".'s Set up shop since the beginning of the Showa era (a comb) Kushida is the starting point in the immediate vicinity of the shrine "Kiya". (Participated in Yamaotoko / Yamakasa, the nickname of the man who loves Yamakasa) Hakatakko genuine, Yamaotoko hardcore second generation Akinori Abe's also third generation, Taisuke's also a. 
  "I will and good to be eaten period of mountain shade, men wearing happi coat of mountain shade, too are many. Udon and Sasa~tsu quickly, belly's swell quickly and TEC".

  I warm the bowl and noodles

  I had to create a "heaven burdock Udon" immediately.

  Add to bowl with hot water cut noodles Chill

  Is placed in a pot noodles, to warm the bowl, placed in a bowl with hot water off the noodles, pour the soup, and put the burdock heaven, Sprinkle with green onion.

  I pour the soup

  Work a series of instant.

  Put the burdock heaven, Sprinkle with green onion

  First time I as photographer to catch up with him.

  Build quickly "burdock heaven Udon"

  "It is ready because if you pour the soup to warm the. Udon noodles of Hakata it is recommended that you boil down the noodles".

  Noodles and good mouthfeel and slippery soft, taste of the soup rich flavor intertwined in the mouth a little on the small side. And, burdock burdock clothing heaven fried type dissolved in soup gradually, is cut very thin can be sip along with the noodles. Salty attached lightly to clothing is also a moderate degree. 
  "Now, there is also a noodle Chewy like Sanuki Udon, but I'm easy to eat and I am familiar so the rainy season Udon soft noodles. Hakata it is soft with no hard much. Burdock heaven such as the fried sliced, sliced I There are many to wonder was the fried like a. Let's do favorite eater, but I have cut thin to be easy to eat along with the noodles. It Shitoru thinner than the old days. Depending fried I can cut, but infield cut We cut every day (laughs) as well. leek'll be any hard and. thing you are out in (laughs). among Nan also feeling depends on making among all the cut I'm early. However, only whole heaven I use a well-established store of kamaboko local. this, too delicious. Once baked likes to knob of shochu (laughs) ".

  Akinori acid, a father of Taisuke's are made ​​to soup and noodles. 
  Material of "noodles depends use it after lay overnight what was kneaded on the day of water. Before and salt and domestic flour. While staring temperature and humidity, and Ya do keep aged at room temperature is usually, but aging proceeded in the summer As does become soft and too, I'm sometimes does afford to and does put it in a refrigerator.'re with it, I depends if you ahead a little amount of water compared to the winter, you can thicken a little concentration of salt water. it readily summer I is difficult (laughs) ".

  The if there is how to make polite small, it's the delicious noodles. Rainy season also create the same effect as far as it. 
  Material of "soup was paper converting the basic bonito, mackerel section, and Urume, but by increasing the material a little, you can now use Quirico D', as well as chin. This, It 's comes to taste with the impact a little . When you make (laughs) a. soup I Ken mouth Nikki fat, so as not to boil never while taking lye carefully, we are doing it slowly over time. people of recent and light soy sauce to the soup stock I make a soup to put a little secret ingredient ".

  Soup was finished that way is what it beautiful is clear. Rainy season is in a state of the hot water in the kitchen. I of pouring soup noodles Chill orders entered, but in order to equalize the taste, it is said that it is regulated by the hot water limit. 
  The Ya and no problem since they use more and more rainy season (when busy) when steep ", but taste the rainy season is not it does become slightly darker in hot water after all when you open a little. Taste by changing a little bit the way of hot water limit of noodles at that time It is to regulate. The Ya do cut firmly on the hot water usually, but I thought "rainy season wonder was slightly darker," and I then lightly a little hot water limit. It burns delicate adjustment (laughs) ".

  Now that you use the most power, told me that he is also when the elbow and shoulder still hurt this hot water limit work. 
  Tool for the hot water cut of "noodles Ya do," says pot Te ", but I did bamboo in the old days. Bamboo cut off well water, but at the wire that connects the bamboo'll do corroded immediately. Salt salt because begins to melt in the hot water and boil the noodles that contains the hot water in the kettle I Ken is salt water. last a long time you want because it uses a "pot Te" of stainless steel now. "

  Burdock heaven Udon gentle taste the hands of parent and child Mr. Abe. The indescribable feeling of satisfaction obtained by all to drink soup. I asked him to talk to the wife, Eiko's Akinori's. 
  "Thanks to you, we eat noodles every day but (laughs)., When the store was that it?" Or to eat "what to noon of the day of rest, I'm tempted to eat noodles after all (laughs)".

  Udon "Kiya" is, noodles taste you do not get tired of never eat. Not mistake his wife because he is said.

  

  

  

  Salt and water and domestic flour material. Use it after lay overnight what kneaded the day before, but the subtle adjustment temperature, humidity, such as seasonal

  

  

  Use bonito, mackerel section, Urume, Quirico D', and chin, put a little secret ingredient and light soy sauce to soup stock taken over the time without boiling

  

  

  Turn fried it with the clothes that the salting little burdock sliced ​​thin.Burdock is so thin, it is easy to eat with noodles

  

  Handmade noodles Hakatakko genuine make

  Well-established Udon shop followed from the beginning of the Showa. I'm guarding the gentle taste that does not third generation, Mr. Taisuke and second generation Abe Akinori Mr. eat to satiety. Soup to homemade noodles that it should be put boiled laid down overnight those dough the night before, plus the light soy sauce to the broth you use with plenty of such chin and bonito columns well, the burdock heaven, burdock is quite In shredded, it is possible to sip with noodles.

  "Kashiwa rice" 220 yen "burdock heaven Udon" and 440 yen.Pickled service is also a handmade Taisuke's

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  Kiya

  Address	Hakata-ku, Fukuoka cold spring town 2-34
  Phone	092-291-6758
  Business	11:00 to 15:30 / 17:00 to 10:00 p.m.
  Rest	Day holiday
  Seat	28 seat
  Card	Improper
  Parking	None

  

• kinwashi

  19 Oct 13, 22:44

  

  Miyake's Yujiro

  Goodwill written as "Miyake" and big lantern that says "Udon", of the entrance to the wooden sign further. Storekeeper Miyake Yujiro's second generation had done greeted If you go into the open during the day gate of the tree. 
  "Our I'm not old so still. Because it is founded in 1954 (laughs)".

  It is Miyake that He will talk so, but tasteful building that was built in the Taisho era. chair axis is fixed to the floor of the tree also counter also term of service is on.

  It's what the huge oven in the kitchen on the inside of the counter seats also feel the history of "Miyake Udon". Sake bottle is floating in the pot. 
  Hope you're or say couple kettle, I'm sometimes you have been using the two pot "In the past. It is gas now, but hot air, but I'm going to top. Gas was doing in anthracite in the old days , around ten of the kettle is, I was not getting hot anthracite. felt steam also like was hot more will. soup contains the sake bottle in the kettle. including Kezuribushi of fish kelp and bonito, and other soup I make by adding light soy sauce Oita Prefecture Hita to soup stock taken in the. Specifically It is secret, but it is not have hot water in the kettle (laughs) a. rainy season, but the moisture evaporation mouth because the thinner the sake bottle It is good taste of the rainy season does not change because it is hard to ".

  I warm the noodles and bowl order enters

  Order is turned on, allowed to warm to put the hot water in a bowl noodles lined in the box is turned to the kettle. Noodles is very thick noodles without be seeing much in the others. 
  It is the noodles thick custom-made to get make to ask to "noodle places. Father began to store a like udon, I'm liked the thick noodles.'m There were almost a little finger thick and more in the past (laughs). noodles is what boiled once in noodle places. Once started boiled from raw noodles, it takes about 15-20 minutes to Yudeagaru. boiled it (laughs)? would not be good at once. allow people of Hakata wait It is a feeling Because I, that warm up when you put a visitor ".

  Add the noodles to the bowl with hot water off the noodles

  Chill noodles, I throw away the bowl of hot water. Was placed in a bowl with hot water off lightly the noodles, pour the soup from the sake bottle.

  Burdock heaven and special noodles

  It is the completion of the "Ten burdock Udon" is hovered the "burdock heaven" at the end.

  Put the burdock heaven, and pour the soup entered the sake bottle

  "Is what burdock sliced ​​thinly came on uses within the" burdock heaven. "It is a fried-style clothing and burdock are integrated".

  Put the green onions that are placed on the table, to eat sprinkle pepper gangs.Thick noodles also have a bit soft. Burdock heaven is getting to simmering soup of refined taste is stain Sakkuri, gradually at first. 
  We observe how to make that does not change much from the "predecessor, the taste. Noodles of which might be close to Dago your juice it is thick. Because it is hard to serve the throat is soft, It is easy to eat in the elderly. Out of not only noodles, there is a kindness that you can eat towards the various generations Udon Hakata. lunch, not just dinner, how to use as a snack as well and there are quite a lot ".

  "Udon over" is 300 yen. And toppings "burdock heaven" and "round heaven" is none of ¥ 80, Inari sushi surprised to inexpensiveness of 50 yen each. 
  "The (It is not able to) raise I is not partitioned hard (laughs)".

  The low price also might be a kindness "Miyake Udon".

  Well, there is a part to see lava flowing from the volcano as hardened in part of the kettle. How does this wonder has resulted from it?

  It's what mass of "rainy season" with also feel the history of "Miyake Udon 'as part of the kettle

  It is there a place to pour the soup Tilt the sake bottle. Soup spills a little bit at a time because it is the same place all the time, it'll I was stuck more and more. "There is, it is useful this part is not hot thanks to the thickened. However, it might prove to be very difficult it is to replace the sickle hook foundation and is jammed, but (laughs) ".

  Menu of "Miyake Udon" is only soba and udon. And not cold menu and colander udon, I just hot stuff. 
  You will not go If you do not re-create the kitchen When you are trying to do, and such as rice bowl dishes "If however, the building might be broken (laughs). So only soba and udon. There is only hot udon Once you do that, but in the summer Those who come to eat hot noodles, too is good. from hot even in the summer are many, and the people the body is too cold in the cooler, it is so good to warm the body (laughs) ".

  Visitor parent and child two generations, three generations of the visit also called "Miyake Udon". I've told the taste of Hakata does not change much.

  

  

  

  Thick noodles custom-built. The reheat stocking the thing boiled noodle once in office, that there is order. I have a soft texture as Motchiri

  

  

  Those made by adding light soy sauce of Hita, Oita Prefecture-based kelp, and bonito. Was placed in a sake bottle and keep warm in the pot

  

  

  Burdock heaven burdock sliced ​​thinly entered is fried style clothing and burdock are integrated. Become mushy Sakkuri, rainy season and soak the beginning

  

  Of very thick soft noodles involving in an elegant soup

  I've told Founded in 1954, the taste does not change over the parent and child two generations. The building, which was built entrance, signage, the Taisho era, such as the counter of the tree, which also tasteful. Thick noodles custom-tailored Motchiri soft. Elegant soup based kelp, bonito clause involving well. 300 yen, Lance is none of 80 yen is attractive topped and burdock heaven with burdock sliced ​​thin, round heaven, and heaven shrimp over noodles.

  "Burdock heaven Udon" and 380 yen Inari (1 child 50 yen). Leek put the amount you like on your own.

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  Miyake Udon

  Address	Hakata-ku, Fukuoka Kamigofuku town 10-24
  Phone	092-291-3453
  Business	11:00 to 18:00 (Saturday 17:00)
  Rest	Day holiday
  Seat	25 seat
  Card	Improper
  Parking	None

  

• kinwashi

  21 Oct 13, 17:51

  News from Japan.

   

  Something is wrong to the weather this year even in Japan.

   

  video.

  北海��１�月��早��雪��風�寒気呼�込む

  http://youtu.be/GcnjS_xJKqM

• kinwashi

  21 Oct 13, 17:56

  Snow arrives early in Hokkaido; gov't issues weather warning

  Japan Today -- Oct 18

   

  The Japan Meteorological Agency said Thursday that Hokkaido has seen its first snow of the season, three weeks earlier than normal.

   

  According to the agency, snow fell in Obihiro at around 9 a.m. on Wednesday. The agency said the snow settled as far afield as neighboring Memuro. Fuji TV reported that snow has also begun to settle on the Nakayama Toge mountain pass on the border between Sapporo city and Kimobetsu, and several other mountain passes throughout Hokkaido have already been closed due to snow.
• kinwashi

  21 Oct 13, 18:06

  So did anyone  buy back from the Kagoshima Fair at Tampines Giant Hypermarket.

  Hamachi from Kagoshima, half a portion frozen sashimi.

  I, missed this good quality. So they came from Kagoshima.

  But not too back, its frozen and not those fresh i got it there.

  so just brought one half portion back and enjoyed it.

   

  

   

   

• kinwashi

  21 Oct 13, 18:13

  http://www.maff.go.jp/e/foj/chris/vol_03.html

   

  Traveling and seeking Japanese food

  Food journalist, Christopher K. Loew's report on Japanese food from his participation in a foreign media tour in Japan.

  Yellowtail -- a fish with plenty of names

  The English terms for Hamachi and Kanpachi are “yellowtail” and “amberjack”, respectively, but because yellowtail can also be called “Japanese amberjack”, overseas sushi diners sometimes think they’re the same fish.

  Though they’re both members of the “jack” family, “yellowtail”, “Buri” or “Hamachi” are names for the species Seriola quinqueradiata. “Amberjack” or “Kanpachi” is the species Seriola dumerili, which is less fatty and not as much exported.

  Kanpachi literally means “eight in the center” and it is so named because it has a mark resembling the Japanese Kanji character for eight, “hachi” (å…«) (also pronounced “pachi”), between the eyes. Its body is rounder than yellowtail with a reddish hue to the skin on the upper body.

  Most aquaculture operations in Japan that raise yellowtail also raise amberjack and sea bream. Yet, of the three, yellowtail makes up about 90 percent of exports.

  

  Aquaculture-raised Kanpachi (left) is springier, less fatty, and somewhat more flavorful than Hamachi. Two types of Hamachi are shown in the photo at right. Wild caught Hamachi on the left is smaller, darker and firmer. Farmed Hamachi at right has a fattier texture, melts in your mouth. 
  (Photos: Chris Loew)

  The names “Hamachi” and “Buri” can also be confusing. Traditionally, there were different names for wild yellowtail, according to size and age. There were also differences between Tokyo and Osaka terminology, as below:

  Tokyo	Osaka	Age	Length
  Wakashi	Tsubasu	6months	10cm
  Inada	Hamachi	1year	30cm
  Warasa	Mejiro	3years	60cm
  Buri	Buri	4+years	90cm

  

  Aquaculture-raised Kanpachi (left) is springier, less fatty, and somewhat more flavorful than Hamachi. Two types of Hamachi are shown in the photo at right. Wild caught Hamachi on the left is smaller, darker and firmer. Farmed Hamachi at right has a fattier texture, melts in your mouth. (Photos: Chris Loew)

  Nowadays, most Japanese would tell you that Hamachi is farmed and small, and “Buri” is wild and large.

  However it’s not really that simple, as wild “Hamachi” is still available. Since the farmed Hamachi are raised in nets immersed in the sea, they do not get as much exercise as wild yellowtail, and become fatty, with soft muscles and lighter colored flesh. Wild Hamachi is smaller and darker, with firmer flesh. Some Japanese prefer the firmer texture of wild Hamachi, while others like the fattier farmed product.

  Despite being called “Hamachi” on the menu of sushi shops and at the fish counter in retails stores, the packages of farmed yellowtail are labeled “Buri” in Japanese (ã�¶ã‚Š).

  

  The label on this Buri-Oh brand Yellowtail fillet from Kagoshima reads “Aquaculture Raised Buri” in Japanese, and “Aquaculture Raised Hamachi” in English.

  Usually, what Japanese are referring to by the name “Buri” is larger older wild yellowtail that migrate up the Japan Sea coast, and are caught in the fall as they return southward. Fall Buri, called “Kanburi” is very oily and flavorful and is often grilled with teriyaki sauce. When wild Buri is served as sushi, it is often seasoned with ponzu, a citrus-flavored sauce, rather than soy sauce, as the oil of the Buri can actually repel the soy sauce, or leave an “oil slick” in the soy sauce container. Wild Buri are caught at about four or five years old and are 90 cm or larger.

  Farmed Hamachi, on the other hand, comes from warm sheltered waters around Kyushu and in the Seto Inland Sea. It is available year-round, and is thus more suitable as an export item. The yellowtail used for sushi and sashimi, in the US and Japan, is farmed, while the wild Kanburi is mainly a seasonal domestic item.

  In 2004, the capture-based fishery took over 66,000 metric tons of yellowtail, and the farmed volume was over 150,000 MT. The wild harvest remains roughly stable, while by 2006, farmed yellowtail production had risen to 155,000 MT.

  

  Chris Loew

  Profile

  Chris Loew is an editor for SeafoodSource.com and Global Investing, a stock investing newsletter. Based in Osaka, Japan, he was born and raised in the USA, and has worked in a Japanese meat importing company, and as an export director for Seattle food companies.

• kinwashi

  21 Oct 13, 18:16

   

  Traveling and seeking Japanese food

  Food journalist, Christopher K. Loew's report on Japanese food from his participation in a foreign media tour in Japan.

  Yellowtail promoted at Japan International Seafood & Technology Expo

  Three yellowtail exporters were prominent at the 9th annual Japan International Seafood & Technology Expo, held July 22-24, 2009: Azuma-cho Fishery Cooperative, Rumi Japan, and Onsui Co., Ltd.

  While many product styles are available within Japan, the product form favored for export is “yellowtail fillet in vacuum package”.

  Azuma-cho exports its Buri-Oh brand Yellowtail fillets almost exclusively fresh, but there is a trend in the industry toward exporting yellowtail frozen in ocean containers rather than fresh by air, to preserve color and save on shipping cost. Rumi’s exports are 80 percent chilled and 20 percent frozen. They use a special all-natural fish feed that includes tea leaf, which they claim slows discoloring of the flesh.

  Onsui established its processing and freezing facilities in Ehime in 2007. Onsui’s exported yellowtail fillets are all frozen using its original process which includes lightly smoking the product. Managing Director Tsuyoshi Sugimoto said the process maintains good color and avoids freezer burn.

  Yellowtail is Japan’s top exported aquaculture finfish by value. As an example of the current export markets, Rumi’s actual 2008 sales by destination were: North America: 280 metric tons, Europe: 30 MT, East Asia: 20 MT, and SE Asia: 7 MT. The company has English-speaking sales staff as well as a staff-member from China. It is aggressively promoting at trade shows, including at Gulfood in Dubai, United Arab Emirates, where they hope to develop a new market.

  

  Tsuyoshi Sugimoto of Onsui (right) with Shunzo Yagi, President of Koyo Trading, Ltd., which exports the product.

  Japanese seafood exporters have benefited from the spread in popularity of sushi over the last several years, but buyers have been more price-conscious in the wake of the economic downturn. “After the bankruptcy of Lehman Brothers in 2008, the overall economy is going slow. In spite of that, our business is running well,” said Rumi’s president, Satoshi Morimatsu.

  A key to Japan’s export success in yellowtail, also known as “buri” and “hamachi”, has been acquiring HACCP certification. Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses hazards as a means of prevention, rather than relying only on finished product inspection. For North America and Europe particularly, buyers place great emphasis on HACCP and all three of the companies are certified.

  Rumi started sales of yellowtail and other seafood items to North America immediately after its HACCP certificate was issued by the Japan Fisheries Association in 2000. The company is committed to maintaining a strict hygiene standard. They have acquired EUHACCP (an EU version of HACCP), BRC (British Retail Consortium) and ISO 9001:2000 (quality management) certifications.

  Azuma-cho, which claims the largest production volume in the nation, started its exports about 10 years ago and today exports about 20,000 fish, or 40,000 packaged fillets per year. Fillets are sized in 4-5 kg or 6-7 kg ranges. North American buyers seem to prefer the larger fillets, while Europeans and Japanese prefer the smaller fillets.

  Producers of yellowtail also typically produce Japanese amberjack (Kanpachi) and sea bream (Madai), but yellowtail accounts for most of the exports?95 percent in the case of Azuma-cho. However, as the science for captive breeding of Pacific bluefin tuna (Kuromaguro) is advancing, led by Kinki University’s Marine Research Center in Wakayama Prefecture, Japan, some producers are considering dropping the less profitable amberjack in favor of tuna in a few years.

  

  Azuma-cho’s display featured yellowtail belly and loin (top left) and fillets (center). On the right (from top to bottom) are yellowtail headed and gutted (“H&G”), gutted, and whole (“in the round”). At lower left is a sea bream (Madai).

  While each company has its individual strong points, commitment to quality and freshness are held in common. They all emphasize quick processing after harvesting to maintain freshness by using highly automated systems and, in the case of chilled fillets, the product is air shipped on the day of harvest.

  Azuma-cho Fishery Cooperative
  1229 Takanosu Nagashima-cho, Izumi-gun, Kagoshima Pref. 889-1403 Japan
  Website: http://www.azuma.or.jp/en/
  E-mail: [email protected]

  Rumi Japan (Morimatsu Suisan Reito Co., Ltd.)
  5-2-20 Tenpouzan-cho, Imabari, Ehime 794-0032 Japan
  Website: http://www.rumijapan.co.jp/en/index.php
  Inquire via their website contact page: http://www.rumijapan.co.jp/en/contact/index.php

  Onsui Co., Ltd.
  4419 Shitaba, Uwajimaya, Ehime 798-0104 Japan
  Website: http://www.onsui.co.jp/ (in Japanese only) 
  Fax: +81 895-30-2771

  

  Chris Loew

  Profile

  Chris Loew is an editor for SeafoodSource.com and Global Investing, a stock investing newsletter. Based in Osaka, Japan, he was born and raised in the USA, and has worked in a Japanese meat importing company, and as an export director for Seattle food companies.

• kinwashi

  21 Oct 13, 18:17

   

  Traveling and seeking Japanese food

  Food journalist, Christopher K. Loew's report on Japanese food from his participation in a foreign media tour in Japan.

  Kagoshima site visit promotes beef to Singapore market

  As part of the Ministry of Agriculture, Forestry and Fisheries’ ongoing Media Familiarization Tour program, a new Singapore food show was invited to film in Kagoshima Prefecture, at the southern end of Kyushu Island.

  The Mandarin-language TV show, called “Food at the Good Source” in English, is to be broadcast on CH 8 on Mediacorp, Singapore’s only television broadcasting company, next spring of 2010. The station reaches about 1 million viewers, some in nearby areas of Malaysia and Indonesia.English subtitles will expand the audience to non-Chinese speakers as well.

  

  Host Pornsak Prajakwit is a Chinese-Thai based in Singapore.

  The show will start by showing an expensive food item sold in a Singapore restaurant, and will then trace the ingredients back through the processing stage to their source.

  “We want to show why this food is expensive?how much effort goes into its preparation,” said Goh Djong Hoa, VP of Entertainment Products for the station.

  But the show is not only aimed at the affluent. It is meant to appeal to a mass audience, and will also feature less expensive items. For example, the Kagoshima tour’s main focus was Wagyu beef, but sweet potatoes, Mandarin oranges and Shochu liquor will also be featured.

  Host Pornsak Prajawit and the film crew visited a beef processing plant and a beef feedlot belonging to Minamikyushu Chikusan Kogyo Co., Ltd., also known as “Nanchiku”, a producer of Kurobuta black pork and Wagyu beef, both of which are highly marbled gourmet meats.

  Singapore’s beef market was closed to Japanese beef due to bovine spongiform encephalitis (BSE), but was re-opened after an agreement by the Japanese and Singaporean governments in May of 2009. Three Japanese processors were approved for beef export: Shokuniku Oroshiuri Shijo Co. Ltd., of Gunma Prefecture; Minami Kyushu Chikusan Kogyo Co. (Nanchiku), of Kagoshima Prefecture; and Ariake Meat Plant, in Kagoshima Prefecture. The beef must be boneless, born and raised in Japan, less than 30 months old, and have “risk materials” such as spinal cords removed. Now, Nanchiku is promoting in Singapore and hoping for a good market.

  As incomes in Singapore are fairly high, there are plenty of people who would like to, and can afford to treat themselves to very finest in beef.

  Nanchiku’s processing plant would be considered small by United States or Australian standards. Quality, not quantity, is the focus here.

  The crew first visited the chiller where hanging sides were graded. Japan’s grading system is very different from that of the US. The Japanese system has five quality grades, which are based on marbling, meat color, firmness and texture, and fat quality. The highest grade is 5. There are also three yield grades, from A to C, which are determined by an equation based on four carcass measurements taken between the sixth and seventh rib bones. The highest yielding carcasses are graded “A”.

  Since grading is done at the carcass stage, Wagyu meat exported to the United States, bound mainly for high-end steak houses, receives no USDA grade, though it is inspected on entry for pinholes in the vacuum bags, mislabeling, etc.

  After the grading is completed, the farmers who brought their cattle for processing come into the chiller to inspect the carcasses. They are eager to compare the grader’s score with the actual carcass, to understand how to improve their herd and feeding programs.

  The crew next moved to the processing line, where the sides were cut into chuck, rib and round primal cuts and these were then further cut into sub-primals, vacuum packed and boxed for shipment.

  ?

  Following the meat to its source , a Nanchiku feedlot was the next destination. The facilities resemble those of a US dairy operation, with all animals housed in shelters. There are no fenced alleyways or squeeze chutes. Castration, vaccinations and removal of horn points are outsourced to mobile operators.

  “Traceability has a meaning of being able to track food in the market back to the origin, or vice-versa. Nanchiku does not use such a system. I just mean that the concept of the show is to follow the food from the plate back to the source.

  

  The Wagyu breed is capable of much more abundant marbling than other beef cattle breeds.

  The younger animals receive mainly alfalfa and oaten hay . The cattle’s diet becomes progressively richer in grain as they go through three feeding stages. The oldest animals are fed rice straw, barley bran and grains (mainly corn). Noboru Setoyama, Section Manager, said that the Chinese rice straw was being tried from this year. A probiotic supplement is also given.

  

  The facilities resemble those of a dairy operation.

  Japanese cattle are kept calm and comfortable. There was soothing music to relax the animals; sawdust bedding for them to lie on; and fans, a mist spraying system and a roof for temperature control. Long grain feeding, a sedentary lifestyle, and the marbling ability of the breed are the keys to producing Japanese Wagyu beef.

  

  The cellulose requirement of the diet is filled with bran and straw.

  

  Chris Loew

  Profile

  Chris Loew is an editor for SeafoodSource.com and Global Investing, a stock investing newsletter. Based in Osaka, Japan, he was born and raised in the USA, and has worked in a Japanese meat importing company, and as an export director for Seattle food companies.

• kinwashi

  21 Oct 13, 18:21

   

  Traveling and seeking Japanese food

  Food journalist, Christopher K. Loew's report on Japanese food from his participation in a foreign media tour in Japan.http://www.maff.go.jp/e/foj/chris/vol_03.html

  Hong Kong chef visits Aomori scallop port

  A Hong Kong Chinese-language cooking show visited Aomori Prefecture in October, by invitation of MAFF, and will feature scallops along with other local specialties like apples.

  Chef Wing Sun Ko hosts “Those were the tastes,” on i-Cable Entertainment Ltd with female co-host Flora Mable Cho. The show airs on Hong Kong cable channel 12 on Saturdays at 10:30 PM.

  

  The scene at Hiranai harbor at 7 AM resembled a busy taxi stand, as vessels lined up for off-loading.

  The show visited Hiranai harbor where vessels were arriving one after another for offloading. Hiranai is the top port for cultivated scallops with average landings of about 30 MT per day. September is the peak of flavor for scallops in this area. Glycogen, which imparts sweetness, increases throughout the summer, but begins to decline with colder weather.

  Cargo nets of cultivated scallops were lifted from the vessels by crane and dumped to the hopper of a conveyor by which they were fed into trucks. These whisked them away, still alive, to the nearby processing plant.

  

  The scallops are hauled up from lines suspended in the bay. No dredging is required.

  The crew next filmed in the plant where workers were removing the gut sack and roe, scanning for shell fragments and freezing the scallops. The factory maintains a high level of sanitation, including, special garments, a disinfectant bootwash, air curtains and dust barriers.

  Most Chinese, like Americans, prefer to eat only the main muscle portion (adductor muscle) that opens and closes the shell. Japanese, on the other hand, often eat the whole scallop, apart from the digestive gland, grilled on the halfshell.

  

  Chef Wing Sun Ko and co-host Flora Mable Cho try picking the gut sack from scallops.

  Scallops are popular in Hong Kong, but are not produced there. Small bay scallops (Argopectens irradians) come from the northern Chinese cities of Dalian and Qingdao. These are usually preserved by drying, which concentrates the flavor. They are rehydrated by soaking in warm water before cooking.

  Ko said the larger Japanese scallops are used for upscale restaurants, where they make an impressive plate presentation. Japan produces the larger “hotate” sea scallop (Patinopecten yessoensis). Sizes in count per pound from Japan are 10/20’s (mainly in the 18/23 range). The large size of Japanese scallops is partly due to the species cultivated, and partly because they are allowed to grow longer to meet Japanese market preference.

  

  Dried scallops on sale at the Hotate Hiroba.

  Finally, Chef Ko and Cho cooked two scallop dishes at the nearby Hotate Hiroba (Scallop Square) souvenir shop. Their first dish was a stir-fry with scallop, garlic, bell pepper, soy sauce, XO sauce and Japanese sake; the second was cabbage and carrot with scallop, steamed in sake.

  In Japan, scallops are often grilled on the halfshell with soy sauce. For frozen meats, the “string” that runs along the edge of the shell, the gut sack, and the roe are removed. The US and Hong Kong import only the adductor muscle, but for the EU, where France is the leading consumer, the gonads roe are sometimes included, according to Kazuto Toyoshima, head of the Hiranai City Fishery Cooperative. As a scallop byproduct, the “string” is dried into a beer snack similar to the dried squid that is a standard Japanese snack with beer. They can be flavored with chili pepper, seaweed or cheese.

  

  The Hotate Hiroba was transformed into a cooking show studio.

  

  Chris Loew

  Profile

  Chris Loew is an editor for SeafoodSource.com and Global Investing, a stock investing newsletter. Based in Osaka, Japan, he was born and raised in the USA, and has worked in a Japanese meat importing company, and as an export director for Seattle food companies.

• kinwashi

  21 Oct 13, 18:25

   

  Traveling and seeking Japanese food

  Food journalist, Christopher K. Loew's report on Japanese food from his participation in a foreign media tour in Japan.

  American TV show to feature Ehime yellowtail and sea bream

  "Culinary Travels with Dave Eckert" is a popular show on the Wealth TV Channel, distributed by cable and satellite service providers in USA. The show was previously aired on the Public Broadcasting Service between 1996 until 2009, with more than 200 episodes. Unlike cooking shows or restaurant reviews, Culinary Travels presents themed segments showing a region, the local ingredients, and local specialty dishes.

  MAFF invited Eckert to Ehime Prefecture on Shikoku Island in September 2009 to help introduce Japanese cuisine to the USA. The show was filmed in Matsuyama and Uwajima cities. The episode focused on seafood, as the prefecture is a leading producer of farmed yellowtail and sea bream.Eckert and his crew visited the local fish market in Uwajima City and ate yellowtail in a variety of dishes, including Carpaccio and buri-shabu.

  Buri-shabu is made in much the same way as beef shabu shabu, but with yellowtail. Dashi stock, made of water, sake and konbu (kelp) is heated at the table in an earthenware pot over a portable gas stove. Vegetables can include napa cabbage, Tokyo negi (like a leek), carrot, shitake and enoki mushrooms, mizuna (leafy greens of the turnip family), and silky tofu. Individual dipping bowls contain grated daikon radish, chopped green onion and ponzu sauce. The thinly sliced yellowtail is held in the chopsticks and slowly passed through the hot dashi stock about three times taking care not to overcook it. Then it is dipped in the ponzu bowl and eaten.

  

  Grilled sea bream with cold somen noodles (taimen) is an Ehime specialty.

  Sea bream was served grilled on cold somen noodles. This is known as tai-men, and includes sliced shitake mushrooms, thinly sliced egg, chopped green onion, and shoga (ginger) paste, a shiso leaf, and optional items like crab-flavored surimi and tomato.

  The next day, the crew boated to a small island to see aquafarm cages and observe the feeding of yellowtail and harvesting of sea bream. The calm, warm waters and good circulation provided by tidal currents provide an ideal location for aquaculture. Eckert said that in all his travels for the show, boating through the emerald islands off the coast of Ehime was the most beautiful.

  

  Sea bream are bled and iced immediately after harvesting.

  In the afternoon, the crew moved to Kaisen Hokuto, a seaside restaurant in Matsuyama where Eckert sampled fish dishes paired with sake. Like wine, sake has different levels of sweetness and acidity, and must be chosen to complement the fish without overpowering it.

  Sake is categorized into types according to the percentage of the rice grain that is milled away. Milling takes away proteins and fats that might influence the taste, resulting in mellower sake. To be labeled as “honjozo” 30 percent of the rice grain must be milled away, while for “ginjo” and “daiginjo” more than 40 and 50 percent, respectively, must be removed. While heating makes sake taste milder, ginjo and daiginjo are often served cold.

  

  A sweet sake is not overpowered by the savoriness of the ikezukuri-style sea bream sashimi.

  Two measures on the label give some indication of taste. Sake Meter Value or SMV, (also known as “Nihonshudo”) is a measure of specific gravity ranging from -6 to +7. A dry sake would have a higher value and a sweet sake would have a low negative value. “Sando” is a measure of acidity. Higher acidity can offset dryness to give the sake more body or heaviness.

  In the show, Hiroshi Sutoh, president of sake producer Seiryo Shuzo Co. Ltd. served Eckert cold Kijoshu Seiryo rich sweet dessert sake with a sea bream head and collar cooked in sweet sauce. Had the sake been less full bodied, the sweetness of the sauce would have overpowered it. On the other hand, Ai San San Junmai, a medium-dry sake, served at 52 degrees Celsius matched tiger pufferfish (fugu) sashimi, a winter dish.

  Additional dishes were prepared but not shown in the show due to time constraints. Deep-fried gobi and horse mackerel was served with Iyo Densetsu high-alcohol sake, which had the effect of cutting the oiliness. Barracuda sushi marinated in vinegar and wrapped in a shiso leaf was to be taken at the same time as a sip of light and smooth Miyosakae Tenmi junmai daiginjo sake served cold, which offset the vinegar taste. A sea bream ikezukuri or “lifelike presentation” was served with Miyosakae sweet sake, so that the savoriness of the sea bream would not overpower the sake.

  

  Chris Loew

  Profile

  Chris Loew is an editor for SeafoodSource.com and Global Investing, a stock investing newsletter. Based in Osaka, Japan, he was born and raised in the USA, and has worked in a Japanese meat importing company, and as an export director for Seattle food companies.

   

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