  Country of Origin: Singapore |
Kyushu Black |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Kinwashi Tour Japan Thread
-
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.
Agrifood Expo is the place to find unique local products
The 4th annual AGRIFOOD EXPO was held August 25-26, 2009, featuring a wide variety of local Japanese specialty foods.
The 225 exhibitors were mainly agricultural co-operatives, but there were also many private companies. The booths were set in a pattern imitating the islands of Japan, with producers from the 47 prefectures in their appropriate places. They were all hoping to contact buyers representing distributors, retailers, bars and restaurants.
Most of the 9,047 attendees were Japanese, but there was a smattering of international buyers as well, some of whom were brought over by the Japan External Trade Organization（JETRO）. JETRO Director Yukio Yokoi said the organization invited about 20 store buyers this year, from Hong Kong and China, India, Malaysia, France and the USA. The buyers will also tour production areas at JETRO expense.
JETRO also invited a couple of food writers to spread information in their own countries about what they saw and learned during the tour of Japan, about both the products and the ever-changing trends of Japanese consumer tastes.
Yokoi said that Asian countries have been quick to adopt Japanese foods, as many of the taste preferences are similar. But most Americans eat Japanese food only when they go to a Japanese restaurant, and don’t cook it at home, except in a few large cities like Los Angeles. He hopes that Japanese foods will be incorporated in household meals.
Among the Agrifood Expo exhibitors were several whose products had been chosen in a recent event called “MAFF’S 40 processed food products”. A panel including overseas buyers chose 40 promising products with good export potential in a television show produced in cooperation with Japan’s Ministry of Agriculture, Forestry and Fisheries. Chosen items such as the mandarin-orange jam of Sowa Kajuen Co., Ltd., the yuzu (citron)-flavored miso paste of Tokyo Food Co., Ltd., and the shrimp-flavored rice crackers of Hinodeya-seikasangyo Co., Ltd., are included in the list below.
Kihoku-kawakami Agricultural Cooperative
http://www.ja-kihokukawakami.or.jp
This Wakayama Prefecture agricultural co-op for orchardists exports half-dried seedless persimmons. Fruit manager, Tadahiko Morishita said that the half-dried style is not common in Japan, but has become popular with customers in Hong Kong, Taiwan, Malaysia, Singapore, Thailand and Hawaii. Persimmons are harvested from mid-September to the end of October. After drying and vacuum packing, they freeze the fruit to burst the cells and release the sweet juices.
Sowa Kajuen Co., Ltd.
The company’s mandarin orange (mikan) juice tastes sweeter and less sour than the Valencia orange juice with which Americans are familiar. The mikans are picked in Wakayama Prefecture around the year-end, and are peeled and sent to a contracted processor. The resulting juice has a sugar content of 40 brix. President Shingo Akitake said that the company exports to Hong Kong, Singapore and Taiwan. Sowa Kajuen’s mikan jam was one of MAFF’s 40 selected processed food products. Compared to marmalade, it is sweeter and juicier.
Kagura Fruit Products
The company produces yuzu citrus juice. While some cooks try to substitute lemon juice in Japanese recipes calling for yuzu juice, the flavor differs. Yuzu is stronger and sourer. The bottles shown are for restaurant use and this is the company’s main export product. In addition, the company offers canned yuzu juice, which are spicy and tasty made from a jalapeno yuzukosho, a seasoning used as a condiment for nabe (one pot) dishes.
Hearts Corp.
http://www.hearts.co.jp/index.html
While alfalfa and mung bean sprouts are well known abroad, and kaiware (daikon radish sprouts) and broccoli sprouts are very popular in Japan, Hearts Corp. aims to stretch this sprouty trend to other greens. They offer broccoli, red cabbage, mizuna, nozowana, and komatsuna (which they brand as “gaba sprout”). The last three mentioned are leafy greens related to the turnip.
Kashiwazaki-seika Co.
Black garlic and Aomori is made by fermenting garlic at 80 degrees Celsius for 30 to 40 days. The process increases the nutritional value while eliminating odor and the product has a mild taste and creamy texture. It has caught on in Europe, especially as a topping for Spanish dishes. In the USA, it is just becoming known, as some chefs in New York and San Francisco are using it. Chairman Shinichi Kashiwazaki said that the company also sells burdock root and nagaimo, or long potato, grown in Hokkaido and Aomori. Nagaimo has viscous juice that is said to be good for the stomach. They export it to Taiwan.
Izunuma-nousan Corporation
The company exports European-style smoked hams, reminiscent of the Jamon hams of Spain, or the Jambon hams of France. The feed is non-GMO and their “nama ham” series product is aged over two years. Such long aging has become a rarity, even in Europe. Their “Date no Junsui Akabuta” brand is made from red Duroc hogs. Hideo Ito, President of Izunuma-nousan, said their premium smoked hams fetch top prices at Hong Kong department stores and restaurants.
Niko-en Co., Ltd.
Tetsuo Shima, the chairman of egg producer, Niko-en, was very fortunate in his export experience, as one thing just led to another. In March of 2008, he joined a MAFF export promotion in Hong Kong. At first nothing came of it, but when he posted on his website that he had obtained HACCP certification, one of the promotion attendees, Sogo department store, expressed interest. The show had sparked their interest, but safety was an issue since they wished to use the eggs raw in particular Japanese dishes. The Sogo exposure led to sales to a cafe-restaurant and a supermarket in Hong Kong too. Once the ball gets rolling, it gathers speed, it seems. But attention to safety and quality go a long way too. By using young chickens and high-quality feed they produce an egg with a firm yolk that stands up high, and by taking the utmost care in shipping, they have had no claims for broken eggs.
Mizube-Plaza Kamoto
http://www.mizube-plaza.co.jp/
Only about ten local farmers produce a small volume of specialty ancient black rice and grains which they sell through Mizube-Plaza Kamoto, a farmers market in Kumomoto Prefecture. Enterprise manager Hironobu Nakashima said that in olden times the dark purple color of this “black rice”, when mixed with white rice, gave color to sekihan, celebratory red rice. Now, the color usually comes from adzuki beans. I addition to black rice, they have two special rice blends with five grains (red, black and green rice, and two types of millet) and ten grains (as above, but with whole grain rice, amaranth, barely, and two additional types of millet). Traditionally, barley and millet were consumed instead of rice in hard times. Now, despite the “poor” image, many people are discovering that they are also tasty and healthful. These blends are called go-koku-mai and ju-koku-mai, respectively.
Kanai Farm
http://www5.kannet.ne.jp/~kanainouen/
Mr. Shigeyuki Kanai runs Kanai Farm in Gunma Prefecture as a family business that produces organic white and black rice. He prominently displayed the Japan Agricultural Service’s organic certification document at his booth. The farm’s irrigation water comes from Oze spring and is very pure. Ducks are used for weeding and insect control in place of chemicals.
Hinodeya-seikasangyo Co., Ltd
http://www.sasaraya-kakibei.com/ , http://www.hinodeya-seika.com/english/index.html
Hinodeya-seikasangyo Co., Ltd. produces senbei (rice crackers) using rice and shrimp from Toyama Prefecture, and sells them under the Sasaraya Kakibei brand. It was one of MAFF’s 40 selected processed food products. They also make arare, which are small cracker pieces shaped like hailstones. These are popular for the “Girl’s Day” holiday. The company does not have export experience, but did participate in an overseas product exhibition in which their senbei product was so popular it was all consumed within a few hours.
Tokyo Food Co., Ltd.
http://www.tokyo-food.co.jp/ , http://www.tokyo-food.co.jp/english/company.htm
The company was once a food importer, but now makes miso paste and other processed food products and distributes them to stores in the Kanto area around Tokyo. The main products are made from ginger, citrus, wasabi, sweet potatoes and soybeans. They add value by utilizing by-products, for example, by using ginger that is not suitable for processing to shoga to make a shoga paste in a tube. Sales Manager Shodo Tsukagoshi said that to spur exports the company has been taking part in overseas exhibitions. Their yuzu-flavored miso was one of MAFF’s 40 selected processed food products.
Ryutsu Service Co.
The company, located at the foot of Mt. Fuji in Shizuoka Prefecture, has been cultivating Japanese green tea for six years, but has just recently installed facilities to process and package it themselves. They are now offering an English-labeled export package. Their sales point is that their tea is organic. Organic tea is difficult to produce, says owner Takeshi Shinba. While the formality of the Japanese tea ceremony is well known, Fuji-Matcha can also be enjoyed conveniently by shaking it with hot water in a vacuum thermos bottle. The company exports to Thailand through a business partner there, and has begun introducing the product to Europe through a distributor the company first met at Agrifood Expo and now has a business relationship with.
Hokkaido Wine Corp.
Hokkaido Wine Corporation makes a line of excellent German-style wines. At first, the cold, snowy climate of Hokkaido presented challenges in grape culture, said Tokyo Sales Manager Naoki Imamura. The exposed vines froze and withered. Now, the vines are grown at an angle to keep their height below the snow level. Under a blanket of snow, the grape vines are protected from cold drying winds. The choice of a sweet German-style wine was natural, since their vintner had been recruited from Germany. As it turns out, a sweeter dessert-wine is very suitable for the palettes of customers in China, Hong Kong, Taiwan and Korea, who may not be used to drinking dry wines.
Kotsuzumi Sake Brewery
Yoshiro Inagami of Kotsuzumi Sake Brewery produces Nishiyama brand sake. Last year, Chinese sightseers in Japan tried his sake at their hotel and later ordered more sent to them in China. This led him to develop mail order sales into the US and Singapore as well. He believes his decorative bottles are appealing and memorable for overseas customers. From now, he intends to focus his marketing efforts on China.
Okunomatsu Sake Brewery Co., Ltd.
http://www.okunomatsu.co.jp/english/english.htm
Okunomatsu Sake was among MAFF’S 40 selected processed food products. The company also was awarded gold medals for every one of its five entries in the US National Sake Appraisal in Honolulu in 2008. Though sake is not as popular among Japanese these days, it is enjoying a boom in the USA, along with rising interest in Japanese cuisine. The company’s sparkling sakes are especially popular.
- 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.
Copyright:2007 Ministry of Agriculture, Forestry and Fisheries
1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100�8950,Japan.
-
ONE Good Lobang.
Keep some of this new products from NISSIN at home. No regret for sure.
Just enjoy yourself at home without any outing to those Ramen shops here.
Too good to believe, 5 packet only below S$5.00.
cook yourself no hussle.
available at Giant supermarkets or Cold Storage supermarkets.
Currently only two kind available TOKYO shoyu and KYUSHU black.
Let you know the stocks are going fast at any outlets.
-
-
Country of Origin: SingaporeTokyo Shoyu
Packing Size: 12 X 5'S X 127GM Ingredients Noodles: Wheat flour (69%), palm oil (antioxidants [306, 320, 321]), tapioca starch, salt, acidity regulators (501, 450, 451), colour (160a), stabiliser (414), emulsifier (471). Seasoning Powder: Flavour enhancers (621, 635), soya sauce powder (soya, wheat, salt), salt, flavouring powder (chicken meat, egg, yeast extract), spices, sugar, hydrolysed plant protein (soya, stabiliser [1400]), spring onion, colour (150c). Seasoning Oil: Palm oil, spices, chicken flavor (chicken fat, antioxidant [310]), sesame oil. Garnish: Seaweed. This product contains wheat, egg, soya, sesame. Cooking Direction: - Add noodles into 600 ml of boiling water and cook for 4 minutes. Stir occasionally.
- Remove from heat. Add in seasoning powder and seasoning paste.
- Stir well and serve.
Nutritional Information Servings per package: 1 Serving size: 86g Average Quantity Per Serving Average Quantity Per 100g Energy 570 kcal* 450 kcal* 2,410kJ 1,890kJ Protein 11.7g 9.2g Total fat 24.5g 19.3g - saturated fat 10.0g 7.9g - trans fat 0g 0g Cholesterol 0mg 0mg Carbohydrate 76.3g 60.1g - sugars 4.3g 3.4g Sodium 2,500mg 1,970mg
*1 kcal = 4.2 kJ -
Kuro Kin Japanese Dining
at Turf City, good lobang over here. go check-it yourself.
-
You have been in Japan for two-three years?
-
News from Japan
Foreign visitors to Japan hit record for SeptemberNHK -- Oct 24
The number of foreign visitors to Japan in September hit a record high for the month.The Japan National Tourism Organization said on Wednesday that an estimated 867,100 people visited the country in September. The figure is up 31.7 percent from a year earlier.Officials attribute the rise to easing of visa requirements in July for visitors from 5 Southeast Asian nations, along with the yen's continued weakness.
-
-
Homemade taste which is indispensable to the New Year dish
simmered dish of many ingredients loved by HakatakkoIn simmered dish of rustic flavor, regional cuisine is often eaten in Fukuoka Prefecture, with a focus on Hakata "boiled Aquarius". The basic go stew and clickety-click in the broth and stir-fried in oil, the material chicken cut into bite-sized pieces, burdock, carrot, taro, lotus root, such as konjac, or the like is added sugar and soy sauce in kelp broth and bonito soup stock How to make. Where you fry in oil at the beginning is a different place from the "cooked food" so-called. Originally it was a dish of winter to use the vegetables to welcome the season in winter, because material is aligned at any time now, and is eaten all year round. In Fukuoka than that called chikuzen often.
(Not that you use the turtle to use the chicken is now) and theory and that was "boiled turtle" and "boiled Aquarius" from the fact that at the time of the role of the statement Lu, soldiers were troops in Korea was eating stews a soft-shelled turtle, is said to be the origin of the name "Komu is turning" is in the sense of "put together" in Hakata valve. Vegetables are used generously, dietary fiber is also a rich nourishing, root vegetables because it contains many ingredients lot.
Is indispensable to the New Year cuisine at Hakata, "boiled Aquarius" a gentle taste you do not get tired of eating to eat every day, have snuggled up to the table every day. Seasoning ingredients and is slightly different in the houses, it's the "homemade taste" exactly.
-
Shingo Yoshida'sIf you open the door, people cheerful staff greets from the counter. There is also a live-box next to the counter. Can enjoy regional cuisine of Kyushu to start fresh seafood, I made the arrangement and is "Kyushu cuisine Zenzai".
"Speaking of popular menu within, pot boiled Aquarius, with, cooked in water, fish cake, your chub mackerel, and so forth squid. It is" boiled "Aquarius Speaking of taste of Fukuoka in the".
And, staff Yoshida Shingo's had done carefully taught how to make "boiled Aquarius".
"Chicken, burdock, lotus root, carrot, shiitake mushrooms, is konjac. Bamboo shoots, taro, a staple of the ingredients, it is such as snow peas as a thing of the season".
Carrot, lotus root, burdock is boiled down to the RangiriIt's the "boiled Aquarius" if elm and fry the ingredients of these In a nutshell, the ingredients for a single one, delicate under preparation have been made.
Here is from the hot water boiled from the water by Rangiri, After boiling. Burdock and lotus root soaked in vinegar water to the Rangiri, leave boiled together. Turn off the only part of the bulk, raw shiitake leave boiled from water "carrot . to boil down from the water rub with salt to tearing with a spoon to put the cut, to take smell. taste It is easy to soak about form is collapsed konjac ".
Shiitake mushrooms boil turn off the only part of the umbrellaKonjac and vegetables' s are boiled down one by one article.
The "in order to delicious, time because of the different ingredients boiled in each, I is do I need to boil down separately".
After you turn on the cut, and boiled under Way Beyond a spoon konjacPreparing for the vegetables when you are ready for work, which may damage, work that is performed cook.
"Chicken I use the leg, the thigh bone with. Good taste it because I get from the bone. Stir the chicken first, fry the vegetables. Then, sake, sugar, horse soup stock most of kelp Put the mouth soy sauce, we are crowded boiled to put together also kelp to flavor pickles. It also put soy sauce and tamari further, while taking in the beautiful evil, and simmer for about 15 minutes over medium heat. taste of the broth is steeped gradually to ingredients out went the color of the broth is I will become rich. it is the completion When you issue a shine to put Mirin to finish. taste makes it easy penetration by rapid cooling. Makes about once every 2 to 3, but I finished than immediately, Tsu was about 1-2 Nikkei It is delicious ".
Saute cut into bite-sized pieces chickenWhile it is boiled, Yoshida seems to be "tasting" well.
I fry the ingredients of allKonnyaku and chicken It is the best in particular (laughs). I'm delicious also. Konjac is located in a position a sub-basis in the dish called "boiled" Aquarius, but it is konnyaku you stain of taste and nibble here and there when we are in a stew " I like the most. seasoned sweetness and flavor of soy sauce is on firmly,. root vegetables taste on behalf of Hakata because there are many, more of the taste of dark eyes it because it is delicious. fragrance you feel nostalgic always, color, I taste ... It is a feeling that homemade taste for me ".
I will add the seasoning and soupAs decoration, those of seasonal Rapeseed, green beans, and green onions is served when it is piled on a plate. Taste, of course, to say texture of ingredients is something of there polite still under preparation.
Stewed end in about 15 minutesIt also has television and radio stations in the vicinity, residents and visitors from outside the province as well with many.
And We have prepared a lot of delicious food "Kyushu, I hope and able to know the taste to many people. For those who ever been in one, I can also be a smaller amount for one person." You can also half "boiled Aquarius (laughs)".The "taste of Kyushu", that none match the potato shochu is likely to be confirmed.
Classic, chicken, burdock, lotus root, carrot, shiitake mushrooms, konnyaku. Bamboo shoots, taro, and snow peas also use depending on the season
Most of kelp soup stock, sake, sugar, soy sauce horse mouth (photo), I seasoned with soy sauce tamari. Put the shine and flavor to put mirin when finish
Vegetables are under preparation with boiled down separately. After stir-fried ingredients of all, go stew. Instill a taste by rapid cooling stew When you have finished
Local cuisine of Kyushu was also added their own arrangementsIf you look at the menu, and place names on top of the dish names of all, the dish is often eaten, locality name of material used has also been written. It is a tavern where you can enjoy regional cuisine of Kyushu, including the taste of pot boiled Turtles, to have, Ureshino hot spring tofu, mustard lotus root, of Satsuma-age ... Fukuoka, plus the arrangement. It is also possible to ask for a half-size to one person but, "Kyushu specialties course" 3000 yen is advantageous.
"Boiled Aquarius" 500 yen.Topping the photo is snap pea, but I change in the seasonal
Kyushu cuisine Zenzai
Address Chuo-ku, Fukuoka 1-11-8 Kiyokawa Phone 092-522-0101 Business 17:30 ~ OS24: 30 Rest Indefinite Seat 70 seat Card Yes Parking None URL http://www.shikisaiya.com/ 
-
Atsuko Mori'sYou passed in '25 I started to live in Hakata, but I really like boiled Aquarius. Now along with the liquor (laughs). If you get along with the hot water percentage of distilled spirits within "boiled Aquarius", you will be able to feel very happy (laughs) ".
Are building a two-Aquarius that would love himself is owner Mori Atsuko's "play or hermitage Hakata horse" is, Shimojo Fumio's chef. which was reconstituted with water chicken, burdock, taro, carrot, lotus root, bamboo shoots, and dried shiitake mushroom, materials you are ready to use them, konjac. Seasoning is white, and liquor, sugar, Mirin, light soy sauce, soy sauce is strong soy.
Saute cut the chickenTurn off and crunch is "material. Quantity is rule of thumb, but is based on amount of condition balance is good. Poultry is smaller than the ingredients of the other and cut slightly smaller than bite-sized pieces. The thigh of chicken in Inner I use the. towards the leg is because it is tasteful. Stir chicken, fry together in a strong fire and then put all the remaining ingredients.
Saute also put other ingredientsIt is a seasoned starting color of taro When changing. Mix it with sugar first, then, of shiitake soaking liquid, is white, and we will put liquor, and Mirin.
Put the juice back of shiitake mushrooms, put a white soupTurn on the two types of soy sauce in the place where you can add a soup, take the evil After Nitachi one, I boil again. Color will become black to be just strong soy. We want to show the color of vegetables, I also uses light-seasoned soy sauce. Stew about 20 minutes over medium heat with a lid that can be placed deep inside the pot, it is the finish with the battery let Nitachi one to put the red wine is a cooking sake of Kumamoto and Mirin at the end. Soup is good I will be indicated from chicken. Rather than with cooking craftsman make, If I explain the image of homemade taste is "boiled Aquarius". I now think I did not eat too much when I was small, but delicious and adult ".
I seasoned with soy sauceon top of the ingredients that good smell drifts, the completion of green beans boiled is surmounted. Moderate sweetness and flavor of soy sauce is steeped firmly in the ingredients. I enjoy taro soggy, such as lotus root and burdock good crunchy, also difference in texture.
I take the evil carefullyIn the Komondo town close to hit the winning goal festival on behalf of Hakata "Hakata Gion shade" and "anti-rotation" shops here.
Season (laughs) of. Yamakasa are stopping a lot, of course, for those outside the prefecture It is the feeling 's crowded noisily when the "mountain shade. Of whether woven a man so much in this town. When it asked me, "I want to eat taste like Hakata", boiled Aquarius, I recommend you first southern mackerel, your old capital. later, wonder if roe fried egg ".
The stew for a while with a lid that can be placed deep inside the pot, the tastingHow, then, means "boiled Aquarius" I wonder is described?
And and. Want to tell you that it is boiled food in what is called when you are asked about boiled "Turtles, first, and chikuzen in general," is crowded turning "to capture ~ Hakata valve, and Karaki - to gather information about the origin of the name I would like to talk to have. chicken also enter, and (laughs) boiled. Aquarius is full of root vegetables and then ... you are greedy, and we'll also flip is, such as New Year, with local dishes to eat well Once the winter especially, of Hakata It is a taste orthodox is everywhere. taste different depending on the person to make at home in the shop, but I recommend to have (laughs) a. confidence It is delicious infield! "
Completion When you have made a good colorPaper that says "! Mmm I smile" was put each other on the back side of the counter.
"My motto is, is funny fun daily whatsoever to those who can (laughs) come., I hope I have fun eat something delicious."Mori bright Genki, must have communicated to many people, means "boiled Aquarius", that of "Hakata".
That was back in the water leg of chicken, burdock, taro, carrot, lotus root, bamboo shoots and dried shiitake mushroom, to be used as ingredients konjac, the green beans
Soaking liquid sugar, shiitake, I simmer kombu dashi (photo), Koikuchi soy sauce, light soy sauce, sake. I also added red wine is a cooking sake of Kumamoto and Mirin at the end
Stir the chicken first, and fry together over high heat and then put all the remaining ingredients. Then simmer for 20 minutes over medium heat to put the seasoning and soup
Taste and Hakata, a cuisine full of playfulWas the seasoning of sweet such as "athletic meet fried egg", the fried egg ... four.Storekeeper Mori's "base is Japanese you use the fish, is served also food or there is also Western-style, I played a little bit with the various ingredients (laughs)" he said. Seeking and healthy cuisine is "boiled Aquarius" with other vegetables, a gentle taste, male customers and female customers also are many. "Gozen exchange day" 800 yen number of articles also rich is popular for lunch.
"Boiled Aquarius" served in a platter. One person is 630 yen
Play hermitage or Hakata horse
Address Hakata-ku, Fukuoka Komondo town 2-8 Phone 092-282-8716 Business 11:30 ~ OS13: 30/17: 30 ~ OS22: 20 Rest Day holiday Seat 45 seat Card Yes Parking None -
Yonezawa YumikoElongated counter 10 seats. Platter is row arranged there. At the same time as the opening of 17:00, one person is male customers, two people, counter becomes fully booked immediately.
"I opened it and think I want to store One Woman even can come, but (laughs). Everyone, whether I come to eat, do I come to talk men I'll thank you for coming (laughs)"Landlady Yonezawa, Yumiko's, cook's apron appearance on work clothes. From the goodness of the ethos and atmosphere of a "five Leung's Hakata", but, in fact, those of Kitakyushu. 1986, I opened a store in Nakasu.
Platter is lined up on the counterThe line up on top of the platter, what a homely atmosphere boiled, and Shiraae.Some favorite meat and potatoes, as well as potato croquettes and potato salad for men as a la carte other. Meanwhile, the thing with the popular article also "boiled Aquarius".
"(Laughs) in. Shops or because rustic taste, I often asked are you coming made ​​with" home with? ", Monday, Wednesday, I make about three times a week and Friday".
After you fried the chicken and fry Put ingredients otherThe inside of the kitchen counter. It is also cooked "boiled Aquarius" in the gas stove in the back most.
Thereby Nitachi one to put the soup"Ingredients is what was returned chicken, burdock, taro, carrot, konjac, a dried mushroom. First, fry the Yotsumi of chicken with diced., And equipment of the other which had been boiled under You fry all the material. Under boiled, only taro and konnyaku'll do separately, but it boiled together is something else. When you fry lightly, and put the shiitake mushrooms and soaking liquid and dried shiitake mushrooms in a pan, then, Put enough become lapping the soup stock most of bonito and kelp. And then, to put light soy sauce, sake, Mirin, the soft brown sugar, just cook over medium heat broth until about 1/3. konjac It is I think you should cook enough crunchy remain a little. when to make with. house - I simmer without the lid, I can without issues if they have dried shiitake mushroom and chicken. I thicken too much I'll I think that it is good to cook slowly and without ".
I put light soy sauce, Mirin, and soft brown sugarWhile making the Shiraae, stewed end in 20 minutes or scoop lye on the way, or while fueling the pot. I finished with scattered green beans that Yugai to last.
"Better the next day made ​​it a delicious taste is not stain".
Remove scum while stewThe "But boiled Aquarius" can be eaten all year round, it was a dish of winter root vegetables are aligned originally now.
I'm cooking of the winter, "root vegetable is delicious. lotus root also because it is hard to come by in the summer, I do not make the summer. I think it's food from getting cold after all. many things can get one I I think I am in the dish, and body also warm up, and it's cuisine that balances very. It is ideal for those of lack of vegetables. But you know, in January I'm not out much boiled Aquarius. everyone , because eating at home New Year, and (laughs) I wonder why it does not want for a while ".
Completion broth when it becomes about 1/3And is asked as "something like Hakata" a person outside the prefecture, Yonezawa's that have you eat "boiled Aquarius" first.
There is also a long history boiled "Aquarius, and I think that it is cooking most of Hakata. Pot with ramen and I thing it is from after the war. I am Kitakyushu from, but then was called with the name" boiled "Aquarius , I was eating well. Roots I make of "boiled Aquarius" is a taste of grandma had cooked.'s a bland little too taste of grandma. However, I'm not eat too much recently. I wonder because I've made ​​a two turtles life more minutes (laughs) ".
Steam are two Aquarius and freshly rising!Taste the taste of the broth and taste of the ingredients is overlap, gentle taste to miss the cold season. Grab someone by the collar a lot of people.
Which was returned Yotsumi chicken, burdock, taro, carrot, konjac, a dried mushroom. It used to attach color is green beans you have Yugai
Kelp and soaking liquid of dried shiitake mushroom soup stock most of bonito (photo) base. In addition mirin and sake and light soy sauce in there, put the soft brown sugar further
Saute put all the ingredients of other fried chicken, it had been boiled down.Put enough to be lapping the soup, and simmer over medium heat and put the seasoning
Koryori ya platter of gentle taste linedKoryori shop proprietress Yonezawa, Yumiko began to be "wanted to create a store of Japanese One Woman even easy to enter to feel free". Platter of rich about 20 types of color lined up in the counter, none of 400 yen serving. Thing using the vegetables of the season is the center, but it's a classic dish, which is located in the summer other than "boiled Aquarius" in that. Potato croquettes and potato salad is very popular in the male customers.
"Boiled Aquarius" popular high standard. 1 dish 400 yen
Eloquent hand kitchen knife
Address Hakata-ku, Fukuoka Nakasu 4-5-2 Phone 092-291-1402 Business 17:00 ~ OS22: 30 (Saturday ~ OS21: 30) Rest Day holiday Seat 30 seats Card Improper Parking None -
good that you wanted to know.
You have been in Japan for two-three years?
Published on Aug 25, 2012
Kagoshima Highway driven by Singaporean drivers on Holiday.
Free and easy. Kinwashi and his kakis.video.
Published on Aug 26, 2012
Singaporean drivers self-driven in Kagoshima Highway.
Kinwashi and his kakis. on convoy..video.
-
Not sure where to stay when you are at Kagoshima.
I, recommed you this not wrong staying here.
video.
Published on Aug 17, 2012
http://go.asianhotelsearch.com/Hotel/... The Chisun Inn Kagoshima is 18 miles from the Kagoshima Airport and less than a mile from the city center, Kagoshima City Museum of Art, Kagoshima Prefectural Museum of Culture, Tsurumaru Castle, and Kagoshima City Aquarium.
-
News from Japan.
Pufferfish behind mystery undersea circular artYomiuri -- Aug 17
The mystery of the beautiful circular designs that sometimes appear on the sandy sea floor near Amami-Oshima island in Kagoshima Prefecture has been solved by a researcher and local divers.It turns out pufferfish have been creating the designs, called "mystery circles" by local residents.The team recently reported in the British journal Scientific Reports that marine pufferfish make geometric circles about two meters in diameter for reproduction purposes.
video
Published on Sep 20, 2012
Watch this Fish in action here: http://www.youtube.com/watch?v=kj-K_p...
Yoji Ookata who obtained his scuba license at the age of 21 and has since spent the last 50 years exploring and documenting his discoveries off the coast of Japan. Recently while on a dive near Amami Oshima at the southern tip of the country, Ookata spotted something he had never encountered before: rippling geometric sand patterns nearly six feet in diameter almost 80 feet below sea level. He soon returned with colleagues and a television crew from the nature program NHK to document the origins what he dubbed the "mystery circle."
Underwater cameras showed that the artist was a small puffer fish who, using only his flapping fin, tirelessly worked day and night to carve the circular ridges. The unlikely artist -- best known in Japan as a delicacy, albeit a potentially poisonous one -- even takes small shells, cracks them, and lines the inner grooves of his sculpture as if decorating his piece. Further observation revealed that this "mysterious circle" was not just there to make the ocean floor look pretty. Attracted by the grooves and ridges, female puffer fish would find their way along the dark seabed to the male puffer fish where they would mate and lay eggs in the center of the circle. In fact, the scientists observed that the more ridges the circle contained, the more likely it was that the female would mate with the male. The little sea shells weren't just in vain either. The observers believe that they serve as vital nutrients to the eggs as they hatch, and to the newborns.
What was fascinating was that the fish's sculpture played another role. Through experiments back at their lab, the scientists showed that the grooves and ridges of the sculpture helped neutralize currents, protecting the eggs from being tossed around and potentially exposing them to predators.
Image credits: Yoji Ookata -
-
Amami-Oshima (Islands)In this article: Amami Park, Amami's Coastline, Mangrove Forest, Amami Rabbit, Other Amami Animals, Getting Around,Getting There
The Amami Islands (奄美群島) are a group of tropical islands in Kagoshima Prefecture about 300 km north of Okinawa and about 380 km south of Kyushu. Amami-Oshima (奄美大島) is the third largest (715 sq. km) of all offshore islands in Japan and is the most populous of the 8 inhabited islands in the group.
The island's climate is tropical with an average year-round temperature is 21°C. Sugar cane, bananas, rice, sweet potato, guava and mangos are all cultivated on the island. The island marks the northern most point in Japan where mangos can be cultivated. Compared to Okinawa or even Yakushima, the island is overlooked by most tourists and undiscovered by the Japanese public.
The islands like Okinawa were part of the Ryukyu Kingdom until virtual annexation by the Daimyo of Satsuma in 1624 and formal annexation of the entire Ryuku Islands in 1879. The island is closer culturally to Okinawa then mainland Japan but has many of its own traditions. The Oshima Pongee (woven silk fabric) is noted for its distinct somber woven patterns and is a famous export.
Amami Park
Amami Park overlooks the ocean nearby Amami Airport. This cultural center is usually one of first places visitors come to. Displays show the area's unique wildlife, culture and environment. Video walls display life size videos of local dances and local songs are introduced in another section. Free admission.
The Tanaka Isson Memorial Museum of Art is located on the grounds of Amami Park. TANAKA Isson (ç”°ä¸ã€€ä¸€æ�‘ 1908-1977) was a talented Japanese painter who moved to Amami Oshima after finding inspiration in the beauty of the island at the age of 50. Sadly, distance and unfortunate circumstances meant few learned of the masterworks he created while supporting himself working in the pongee factories. The museum showcases the stages of life of one of Japan's greatest artists.
Amami's Coastline
Amami is famed for the creamy soft sand called "star sand." The sand is actually the remains of shells of billions upon billions of tiny living forams (Foraminifera). South of Amami Airport is a popular beach (10-15 minutes by car), restaurant and tourist shop that many people go to but the coast has a large number of good clear swimming beaches. Traveling the entire coastline by car will take at least a full day.
Mangrove Forest
Nowhere is the diversity of life on Amami more apparent than at Mangrove Park. Hour long guided tours (Japanese only) by kayak of the mangroves for a reasonable 1,500 Yen leave from behind the park center. The round trip down the river shows off many of the unique fish, plants and crabs of the area. Sandals for wading in the mud are provided. The mangroves are around the middle of route 58 and over an hour and a half from Amami Airport by car.
Amami Rabbit
The endangered Amami Rabbit is a nocturnal rabbit that is part of a group of animals termed "living fossils". This compact dark brown furred rabbit was once common across Asia but today only remain on Amami-Oshima and nearby Tokushima. Hunting, forestry, introduced animals and small litter size (1 or 2 babies) all have played a role in their near extinction.
Other Amami Animals
The poisonous Habu Snake is located on many of the Amami Islands and should be avoided.
Getting Around
Major hotels on the island are quite eager to provide free transportation to and from the airport. Buses are available in some areas but the service is no replacement for a car. Renting is not cheap but the few number of traffic lights and the slower pace of most island drivers make driving very relaxing. Traveling the length of the island by car takes well over two hours on route 58.
Beware of the few drivers who clearly think your bumper is something they should be attached to until they can pass.
Getting There
The islands around Amami-Oshima are serviced by Amami Airport in the north of the island. JAL flies direct from Kagoshima Airport. Much slower passage on ferries can also be bought at Kagoshima Port.
Submitted by mbystedt on Sat, 04/09/2011 - 10:38
-
Amami-Oshima (Islands)In this article: Amami Park, Amami's Coastline, Mangrove Forest, Amami Rabbit, Other Amami Animals, Getting Around,Getting There
The Amami Islands (奄美群島) are a group of tropical islands in Kagoshima Prefecture about 300 km north of Okinawa and about 380 km south of Kyushu. Amami-Oshima (奄美大島) is the third largest (715 sq. km) of all offshore islands in Japan and is the most populous of the 8 inhabited islands in the group.
The island's climate is tropical with an average year-round temperature is 21°C. Sugar cane, bananas, rice, sweet potato, guava and mangos are all cultivated on the island. The island marks the northern most point in Japan where mangos can be cultivated. Compared to Okinawa or even Yakushima, the island is overlooked by most tourists and undiscovered by the Japanese public.
The islands like Okinawa were part of the Ryukyu Kingdom until virtual annexation by the Daimyo of Satsuma in 1624 and formal annexation of the entire Ryuku Islands in 1879. The island is closer culturally to Okinawa then mainland Japan but has many of its own traditions. The Oshima Pongee (woven silk fabric) is noted for its distinct somber woven patterns and is a famous export.
Amami Park
Amami Park overlooks the ocean nearby Amami Airport. This cultural center is usually one of first places visitors come to. Displays show the area's unique wildlife, culture and environment. Video walls display life size videos of local dances and local songs are introduced in another section. Free admission.
The Tanaka Isson Memorial Museum of Art is located on the grounds of Amami Park. TANAKA Isson (ç”°ä¸ã€€ä¸€æ�‘ 1908-1977) was a talented Japanese painter who moved to Amami Oshima after finding inspiration in the beauty of the island at the age of 50. Sadly, distance and unfortunate circumstances meant few learned of the masterworks he created while supporting himself working in the pongee factories. The museum showcases the stages of life of one of Japan's greatest artists.
Amami's Coastline
Amami is famed for the creamy soft sand called "star sand." The sand is actually the remains of shells of billions upon billions of tiny living forams (Foraminifera). South of Amami Airport is a popular beach (10-15 minutes by car), restaurant and tourist shop that many people go to but the coast has a large number of good clear swimming beaches. Traveling the entire coastline by car will take at least a full day.
Mangrove Forest
Nowhere is the diversity of life on Amami more apparent than at Mangrove Park. Hour long guided tours (Japanese only) by kayak of the mangroves for a reasonable 1,500 Yen leave from behind the park center. The round trip down the river shows off many of the unique fish, plants and crabs of the area. Sandals for wading in the mud are provided. The mangroves are around the middle of route 58 and over an hour and a half from Amami Airport by car.
Amami Rabbit
The endangered Amami Rabbit is a nocturnal rabbit that is part of a group of animals termed "living fossils". This compact dark brown furred rabbit was once common across Asia but today only remain on Amami-Oshima and nearby Tokushima. Hunting, forestry, introduced animals and small litter size (1 or 2 babies) all have played a role in their near extinction.
Other Amami Animals
The poisonous Habu Snake is located on many of the Amami Islands and should be avoided.
Getting Around
Major hotels on the island are quite eager to provide free transportation to and from the airport. Buses are available in some areas but the service is no replacement for a car. Renting is not cheap but the few number of traffic lights and the slower pace of most island drivers make driving very relaxing. Traveling the length of the island by car takes well over two hours on route 58.
Beware of the few drivers who clearly think your bumper is something they should be attached to until they can pass.
Getting There
The islands around Amami-Oshima are serviced by Amami Airport in the north of the island. JAL flies direct from Kagoshima Airport. Much slower passage on ferries can also be bought at Kagoshima Port.
Submitted by mbystedt on Sat, 04/09/2011 - 10:38
-
Chicken soup piping hot ingredients in a lot of
chicken dishes tropical transmitted to Amami OshimaI put the ingredients piled next to the dish to the rice bowl that comes to your chests.Shiitake mushrooms that were cooked Amakaraku, shredded egg, chives, ingredients are papaya pickles, and I laver, but the center is a chicken Ripped thinner boil. When you put on your preference ingredients, have you over with plenty of chicken soup piping hot which was in the iron pot. Soup you use a whole chicken, made ​​over time slowly golden clear. Rich taste of chicken will spread in it and refreshing.
Cuisine is said to be "chicken rice" is, and was made ​​in order to entertain the officials ruled the Amami in the Edo era Satsuma han (Shimazu clan). It is said that is like a rice cooked chicken at the time, it was something far from common people, but after the war, and became the form, such as rice with green tea soup current. From the time the story and his wife Crown Prince at the time visited the Amami in 1968, that is your place to the taste was transmitted, I came to be widely known. Currently Amami Oshima in the local cuisine on behalf of, and have been popular enough to appear served in school meals menu in Kagoshima Prefecture.
Amami is a specialty ingredients to the " Tankan such as dry skin of "is also entered, the added flavor of citrus also feature. Gorgeous fragrance and go up, I feel more strongly that I am cooking "Amami-tropical".
-
Rickets HiromiAnd it was a very good mother, "I will make a soup of chicken. There is a custom to eat the cuisine of three Sao called (Sao) in the New Year in Amami. It the soup. Chicken rice cake, and sashimi, soup'm was very delicious. sometimes that was a special dish that you can not eat only if you happen to have a cold or. New Year that had been refill absolutely base of chicken rice of (laughs). I grandmother I think it is a taste that has been made, but the soup and I have been making the taste of the mother ".
Rickets Hiromi's "restaurant Serina relaxation" has been making the taste of chicken soup favorite since I was little. It is also the life of cooking that chicken rice.
Basically, "material only salt and chicken. Has ordered from Kasari of the island chicken. Anyone who south san, fermentation" Amami red chicken "is. Bait that was brought up stuck feeding period, feed, to breeding method meat too is does not smell bad and raised in healthy food. it is not suitable is a soup of chicken rice was brought up two years. If you want to eat or bake meat chicken, but fat is not wound in the flesh, it is good I'm take the soup. you stew 8 hours with blood pulling it to judge the whole chicken. condition of chicken are different in winter and summer and then I'll do while acceleration. when you cook, soup cloudy and do simmer with a strong fire I'm coming. wonder if feeling here and there over low heat. within that, a beautiful bubble of "(It's gold) denomination" is I'm coming up with trickle down "Seasoned chicken soup would be created to do so will only add salt.
"Mother because I am particular about the salt, natural salt Sekiguchi's Yoron is made ​​from seawater is" Ninen Ji ".'re Using. I also thought the stamens minutes, golden color that does not use any chemical seasoning It is the collagen soup! ".
Go ripping by hand chickenAnd, important thing another is applied to the soup. It, "Royalty fat".
Stored'm such that oil hand to "direct, but it is the meaning of love. I'm in some words, such like" delicious "Royalty fat is not hear. Chicken rice that was delicious have left I think, my mother and grandmother to be because he has cooked the chicken rice "Royalty fat" plentiful. I'm aiming for it. "
I chop finely pickled papayaChicken rice and have you over the soup topped with ingredients on top of the rice piping hot. Will be issued separately rice went to your chests, soup, and ingredients, but the dish was riding ingredients is busy.
The dish is colorful ingredients are dishI think chicken rice "My,'s modern colorful the color. Thing which tore the chicken, (often pickled ginger usually) real shiitake, Usuyaki egg, wolfberry, sea lettuce, seaweed, green onion, papaya pickles, raw ingredient materials. 7 different'm a basic chicken rice which chopped the skin of citrus, but you can use the fruit of wolfberry instead (laughs)? wonder if too many of. pickled ginger, mine is putting sea lettuce , fragrance to stand more, the place to use the raw, citrus peel Could it be that my features. I use the citron peel today, ".
Finish of soupChicken tore to topping is something different from the chicken you used to make soup.
You put it in a pot to put in something basket like, the thigh meat and "breast meat to soup making. Pull up if you'd cooked together for about an hour, I fence by hand to cool a little. Little red It is thigh meat's tinged with taste ".
The papaya pickles homemade, and outright wash things before ripening, put the rice miso.
Parents had to stuff prefixed to ripen. You choose to put them until it matures, it seems there was also eaten by birds. "Papaya tree papaya and banana trees and trees of pineapple, nor hen house because I was in the garden of the house, it was homemade everything. I think of where house also was true ".
It's episode shows that the chicken rice has been made ​​in each home.
Completion by pouring plenty of soupI have you over the soup and put plenty of ingredients to the rice. Elegant chicken soup tasted deep delicacy. In the taste of the ingredients of each flavor of citron peel is also a refreshing.
"The Oshima pongee. Would not than a area that has attracted attention gradually, it came with the island song, Amami I wonder if not a number of chicken rice next (laughs)" Kuru's called. Currently, it's writing a book about chicken rice called "Roots and future, of chicken rice".
It has been said that roots of chicken that was in livestock to improve the birds I'm think "Japan though it is a culture of soup, chicken rice because it is chicken soup, its roots and Is not China and Asia. Flying with Laos you, but it is, or would not was transmitted along with the cuisine China, to the Ryukyu. the Ryukyu Dynasty, there is a dish called tanning (Sefan) similar to chicken rice as court cuisine. This broth on top of the rice out to put the vegetables boiled, it is only how the soup stock. it and. sounds like it was one article of the palace cuisine of vinegared, when the Ryukyu Kingdom came crowded cement in Amami, it encamped in Kasari on the north side of the island It is are you. original form of chicken rice also Would not than was introduced at that time. when placed under the rule of the Satsuma clan soon, magistrate who Satsuma came, I learned from "Ryukyu, and we can do and or not than issued a chicken rice in that dish "best, I'm think. Satsuma clan have come is in 1609, but considering that it's from the era of the Ryukyu government, history of chicken rice in Amami It is beyond light and 500 years. It seems to say that multiplied from the top in the Ryukyu because it is soup, chicken rice of Amami using the soup of chicken and close to the cuisine of China and Asia more. Incidentally, the chicken goes in Okinawa There is also a (Kefan) chicken rice, which multiplied by the soup stock to (rice cooked) juicy, and if there is cooking pig rice using pork instead of chicken that (To~unfan), I have been eating now. "2009, and to win second place in the Ministry of Agriculture was selected in the "local cuisine Hyakusen", has become increasingly popular in recent years even chicken rice. In addition, also issued on the menu of meals in Kagoshima Prefecture, that is popular along with hamburger and curry. Why, will be popular're growing? Why would is liked by children?
And that anyone that is easy to eat without the habit soup "chicken, interesting things topping is rich's liked by children of the next generation. Would not the reason is I am glad. Now from times, while protecting the basic, I do not would be nice even if there is a twist. We even think you also made ​​a chicken rice in the rice grains rice rather than the white rice. "Kuru's that wants to disseminate, even for the world, the chicken rice which is loved by many people.
Body friendly, soup of "chicken is a good soup. When I went to Europe, to some mother, when asked," When a child is a cold, what with? "Do you make, the answer is a" quality chicken soup I it was a ". I was also asked to make the mother at the time of the cold and then it is the same. soup. chicken to become the fatigue a nutrient-rich ones you are eaten in the world Asia, of course, leads to the world It is there I think. I want to continue to spread and to disseminate more chicken rice ".
I ordered from Kasari of the island "Amami red chicken" chicken soup dedicated raised two years. It's a clear soup golden color stew over low heat, seasoned with only salt
It is not in the pot that is making the soup, the thigh meat and breast meat of chicken that was placed in a basket, and simmer for about an hour. After pulled from pot, we will tear by hand
Shall be in addition chicken, shiitake mushrooms, shredded egg, seaweed, green onion, papaya pickles in, and chopped sea lettuce of this place unique, wolfberry fruit, the citrus peel raw also enter
Cafe and restaurant can eat chicken rice willinglyOpen 1974. While the cafe menu and Western lined, I can eat chicken rice also serious.Chicken soup to make the stew 8 hours the chicken grown in the soup only a very refined taste. Ulva of this place unique, such as wolfberry also joined the ingredients, Deep delicacy further. Sister store that provides Amami cuisine located in Kagoshima city "But Nibo flower Dolphin port store", I can eat the same chicken rice.
"Amami chicken rice" 1100 yen. In small bowl, "fried pork miso of bitter melon" to use a special pig miso also stick
Restaurant Serina relaxation
Address Amami Naze Suehiro-cho, Chuo-dori arcade 1-11 Phone 0997-52-1034 Business 9:00 ~ OS20: 00 Rest None Seat 38 seat Card Improper Parking None URL http://www.amami-keihan.jp/ 
-
Hisa's storehouse YuichiroLunch of "every Saturday had been angry if you apply something miso soup (laughs) to. Rice It was chicken rice that her mother would make, but chicken rice is a dish that can be dignified and it It was also nice (laughs ) ".
Storekeeper, Hisashi hold Yuichiro's look back on the childhood of "Keihan Hisa storehouse". Your father was a craftsman of Oshima pongee is attitude change, to open a store of chicken rice in 1993. It's to now.
It is a "homemade taste" "For me, but the general public began to eat came here to stay especially as local cuisine. Amami from the post-war seems about 20 years. Any chicken rice For those who do not know, we are told that "A dish like boiled rice in tea to eat over the soup and put the ingredients in rice. '"Hisashi storehouse Sun "I think that's a bad little mother, but the chicken rice now you are making in the shop is delicious by far, and delicious (laughs)" and.
Rather than the cooking skills of the mother never, because most of the chicken rice ... of the shop that was delicious is due to chicken to use for soup.
Chicken who thrive in the mountains which was in about five minutes by car from the storeIt has grown in-house poultry farm is "chicken. Usually,'m a chicken about 60 to 90 days of age when you eat as meat, chicken to use for soup of chicken rice is okay prefer adult more. Our soup I think bird that is used for I have brought up two years. flesh of such chickens bone Because not sold in normal, and was not able to put out at home the taste of soup, such as now. chickens, other It is surrounded by a network birds to avoid is coming into, but is shepherd flat. running down to one's heart's content, eat a lot of grass, the taste of chicken, too, the better. delicious soon soup when it becomes'll be able to afford , is caught in a kind of insect takes net big assess the it. I do rally around to have the bait, but in the hands dismantled I will Nigemawari as soon as had a net Once caught (laughs). Open, that is divided thigh, breast meat, white meat, and bone, it'll bring the kitchen. approach creates a delicious soup, does not it? such that we either grow the chicken nice and how. chickens because it is source of soup I ".
I spend a large amount of chicken to make soupHisa storehouse Sun that "it is not able to do much (laughs) In the kitchen" if it is possible to grow a good chicken. That said, I have spent a trouble time firmly to make soup.
The soup clear by removing excess fat and evilAnd 32 feather minute whole chicken, we are cooked put the chicken of 15 feather minutes cutting in round slices pan "One. Boiling starts in about an hour for the first time from the water, then, 4-5 hours while taking the fat and lye If you simmer over us, you will be soup and clean transparent. or using young chicken, I will be cloudy time to stew is too long. you take the soup about 120 servings in cutting in round slices pan of one, the 1st Sometimes you cook three times. chicken soup because it is important to freshness, and I try to use up as soon as possible. orders since the beginning of the seasoning of the soup, with the addition of soy sauce and salt, in a pot each to be served to the audience I do do. Over time in the state that I seasoned, taste because the change will be ".
I will continue to seasoning the pot eachFurthermore, the ingredients that are used in the topping effort is applied in the same way.
â—� chicken tore
The leg you use when you make a soup, a new breast meat boiled short time plus. Both will tear by hand
â—� shredded egg
One by one to the Usuyaki homemade egg, I will hand-cut
â—� papaya pickles
Thing with a book about 50 trees of papaya on top of the house poultry farm.After you have used the salt in about two years to harvest, to miso with desalted.Apart from the topping of chicken rice, tea as uke, it is served with soy sauce and pickled
â—� flour dried skin of the Tankan
Thereby dried drying outside with chopped skin of Tankan was harvested in February. To the powder in a food processor what you dry. In an attempt to Deliver all year round flavor of Tankan, and the thing that your father after a long storehouse Sun thought, fragrant stand and make a soup. In addition, Guinea pepper with seven tastes using a dry powder of Tankan is also placed on the table. "Sunshine time is short Amami in winter, for drying nicely It is difficult. Trade secret is detailed way (laughs)"
â—� green onion
Leek cultivation also in the field of the store back
In addition to this, shiitake mushrooms that were boiled, pickled ginger, seaweed attached to the ingredients of the topping.
"Ingredients are also might change depending on the person to make, but everywhere seems unchanged chicken, shredded egg and shiitake mushrooms. It is like Amami. Dried powder of Tankan and papaya pickles Drying of the Tankan and" papaya soaked in visitor It is often said, "Please divide the powder".
After a long absence storehouse Sun recommended "soup plenty of chicken rice"Put the ingredients in rice was Yoso~tsu from your chests, and get over the chicken soup.
Are you put in your chests the "rice, it is because the audience, you will get made ​​with their hands. Afterward, please! Chicken rice is to meals in Kagoshima Prefecture put it as much as you like the ingredients to come out as well, popular so on, so there than curry. Perhaps than that because there is fun to eat to make as you like on your own. how to eat My recommendation, ingredients rice to the rather less It is to put a, put plenty of soup. It is delicious rice and ingredients also to eat to write with. soup with feeling much at the bottom of the soup all. chicken rice is it because it is cooking to taste the soup " .When I heard the story in the parlor, bright birds flew too Azure.
It is Rurikakesu of "natural monument. I've been making a nest on top of the duct of the house. Amami because I is a rich natural island. Actually Amami, is there a place with a lot of rain sunshine time is very little. Water There is also a forest because it is abundant, and there are also rare animal. water of this Tatsugo town I'm a water very good ground water is abundant. Because I use the water also. chicken soup water supply because it is underground water, nature of Amami I do can make a delicious soup, thanks to ".
Again, "chicken rice real" seems to not be able to eat only in Amami Oshima.
To make a clear soup stew over 4 to 5 hours a chicken that was domesticated flat for two years house poultry farm. I seasoned with soy sauce and salt one by one pot orders since the beginning of
The leg you use when you make a soup, a new breast meat boiled short time plus, to ingredients Both shredded by hand
Powder dried skin chicken, shredded egg, pickled papaya, the Tankan, green onion, pickled ginger, seaweed.Eggs to use for shredded egg, papaya, Tankan is also a homemade
Chicken rice and chicken dish using chicken shepherd flatStore of chicken rice tourists often is a 5-minute drive along Route 58, from Amami Airport. The breeding chickens shepherd flat, make a soup of chicken rice over five hours every day, you are loosened by hand chicken after taking the soup. Dry powder of Tankan and papaya pickles that are essential to topping is also a homemade. Chicken because it is self-breeding, and sashimi "chicken thigh baked" 700 yen, "fried egg" 700 yen also delicious.
"Chicken rice" 950 yen. If you visit in the group, if the number of people order, rice and soup free refills
Keihan Hisa warehouse
Address Oshima-gun, Kagoshima Prefecture Tatsugo town Yanyu 511 Phone 0997-62-2988 Business 9:30 ~ OS20: 30 Rest None Seat 134 seat Card Improper Parking Yes URL http://www4.synapse.ne.jp/hisakura/ -
Jisan Kimiko'sEstablishment of "Minatoya" is 1946. It is a store called "original", was provided for the first time in the form of soup, such as rice with green tea that is now well known the chicken rice.
Also image of chicken at the entrance"Chicken rice has been said about 400 years ago, around the time of under the control of the Satsuma clan, Amami said it was very luxurious cuisine are made ​​to entertain officials in Akagi name here from now. Thing at the time, with rice cooked in chicken seems to have been fine dining you can not speak of the common people. 1946, was the inn at the time Upon "Minatoya" opening, first Kanshu-Iwaki Quinet studies of home cooking revival the end of one article of food, which was developed by the addition of arrangement is, was a new chicken rice to put the ingredients in the rice, and eat over the chicken soup. April 1968, Crown Prince (then Emperor and Empress of current Fold your arrivals, chicken rice the hotel is provided as dining options, you will be representing the Amami is His Royal Highness, Princess), two people have been made ​​to get instead of "delicious, bowl of rice the other," and I had great popularity. Chicken rice came to be well known in the machine this, vivid face as chicken rice original. This is where you are surprised the first time the spread of the then ".
Jisan Kimiko's landlady has continued to protect the taste of chicken rice which does not change from the time of the first.
Vessel that was used at the time of your visit, Her Royal Highness Crown PrinceWhen I asked how to make a soup as a base of chicken rice ....
I Some people come after you've cooked a whole chicken in "local, out flesh and bone, just completed. It of soup by adding soy sauce and salt in there. Want to practice, but I do not even have anything to training It is (laughs) ".
However, if you ask detail, it is found that overlapped a number of time.
I make the soup cooked a whole chicken in order to give a taste of "chicken. Because not take only about five minutes from one bird, I'm using a lot of chicken. Every day, we are charged from five o'clock in the morning I. in order to soup clear, It is important that you use fresh chicken just Crush, that simmer slowly and carefully on low heat while taking extra fat and evil ".
The first, Iwaki Quinet's, from the Imperial Household Agency, it was referred to as "Please tell me how to make taste ate in Amami because not come out absolutely" also seems certain.
"Things like distribution of soy sauce chicken Amami growing in nature, condition of fire when it simmer, salt and might be difficult".
Put out to the store, only fresh chicken soup that I made ​​that day. Soup when you no longer operating the day's end. It is also called 's promise important that follow from Sendai.
Fat of rich chicken floats on the surface of the soupChicken that was taken prior to seasoned soup, a ingredients of topping spare me all.
I use it without leaving "breast, thigh, the white meat ... chicken. It is split by hand with staff people. Since become hard if you do not split out warm, after cooling a little by raising from the soup, I have torn while watching TV (laughs) "
In addition to the chicken, the ingredients of the topping for what you have to powder shiitake shredded egg, green onion, seaweed, was boiled, pickled radish, the skin of oranges dried.
Powder Skin "mandarin orange, create and dried Kikai mandarin orange, Tankan, and reticulata, the peel of citrus take on the season. Thing which dried the skin of citrus ripe is fine, which is called a (Pi Chin) Chen skin It is a herbal medicine such. on good, fragrance and is good even on the body ".
Those of chicken type in here and there in the storeIngredients served in a dish will be issued into Ohitsu volume perfect score! Rice also. Thing and the free refills also more when it is no longer enough if.
"I put the ingredients then (laughs) a. Rice is a feeling that all one's might please, please help yourself over plenty of chicken soup".
Amount of plentiful's the "hospitality" of this shop.Steam is not visible to the pot containing the soup, because the surface is covered with a film of fat chicken it. It is necessary to be careful in so very hot.Mix well with soup ladle, to bowl the ingredients were riding on top of the rice. It is a thick soup, but you plainly, a gentle taste to have a punch, the affinity with shiitake mushrooms and shredded egg also very good. And firmness of that crunchy pickled radish, citrus scent is refreshing. Homemade pickled papaya, which is served in a separate dish also makes us the frank your mouth.
Paper was written delicious way of eating is placed on each table.
Good (6-tenth) so lightly the rice first 1 /
put your favorite tool on top of the 2 / rice
smother 3 / soup
to eat along with the soup while precocious lightly and rice 4 / tool
and 5 /, top-up
is one another cup, another cup two, three cups ... chicken rice is,'s the food you'll want to refill anything full.
Season with soy sauce and salt and boiled a whole chicken local. In order to soup clear, and simmer on low heat slowly and carefully while taking extra fat and lye
The chicken stewed to make the soup, pull up prior to seasoning, meat and use it without leaving. To the ingredients of topping spare me all by hand
In other than chicken, I put the thing which broke up the skin (other Tankan citrus, seasonal) tangerine shiitake shredded egg, green onion, seaweed, was boiled, pickled radish, dried
Taste of chicken rice which does not change from its inception in 1946Founded 1946. It is said Iwaki Kine's first generation, and created a style of today to arrange the chicken rice was like rice cooked, and eat over the chicken soup topped with ingredients to rice. Soup to boil a whole chicken local and seasoned with soy sauce and salt, only use those that made that day. Rice instead get free. Ingredients served in a chicken dish, such as pickled homemade hearty.
"Chicken rice" 1000 yen. It's free and rice soup instead get
Minatoya
Address Kagoshima Prefecture Amami Kasari town Sotoganeku 82 Phone 0997-63-0023 Business 11:00 - material until there are no Rest Indefinite Seat 80 seats Card Yes Parking Yes -
Papaya
Place of origin is Mexico, but it has been growing wild in the Nansei Islands and Okinawa, it is native to the garden in the Amami Oshima.be a pickle there are many in Amami Oshima blue papaya before ripening. Cooking also things Stir papaya that was shredded and peeled and also it is
-
http://www.nizaemon.jp/top_e/amami_taiken/sizen.html
Experience the flowers, plants and other natural features of the Amami Islands.
This picture is of Cyathea spinulosa wall, which grows naturally in Naze-city, Amami Oshima.â– Climate
The Amami Islands has an oceanic, sub-tropical climate. The temperature is around 20 Celsius throughout the year.
â– The Sea and Coral Reefs
The Amami Islands are surrounded by numbers of coral reefs. These play a role as natural breakwaters. When the tide is ebbing, the coral reefs appear, and many kinds of colorful tropical fish can be seen in the water inside the reefs.
BashoA bush of Japanese banana plants, calledBasho, and wild banana fruit. Fiber taken from Basho leaves was traditionally used to make abaca cloth. Even now, abaca cloth is sold in some shops in the Amami Islands.â– Animals and Plants
The Amami Islands are sometimes called the Galapagos of the East. There are many kinds of unusual animals and plants on the Islands.
Animals
â—� Designated Japan's National Natural Creatures
â—�Lidth's jay
â—�Ryukyu robin
â—�White's ground thrush
â—�Japanese wood pigeon
â—�Great spotted woodpecker
â—�Coenobita cavipes
â—�Ryukyu spiny rat
â—�Rattus legata
BougainvilleaBougainvillea and hibiscus plants flower throughout the year in the Amami Islands.
â—� Designated Japan's National Special Natural Creatures
・Amami rabbit (Pentalagus)
â—� Habu
Poisonous snakes
DeigoAround May, the flowers of Deigo trees come out. The bright-red color of the flowers is magnificent.
Plants
â—�Screw-pines
â—�Hibiscus
â—�Seaside morning glory (Ipomoea pescapraeL.)
â—�Japanese sago palm
â—�Cyathea spinulosa wall
â—�Mangrove thicket
â—�Laurel forest
Japonica MiqJaponica Miq is a typical sub-tropical tree. The tree can be seen everywhere in the Amami Islands.
GokurakuchokaStrelitzia is called Gokurakuchoka in Japan. This name comes from the notion that the strelitzia looks like Gokurakucho, which is a type of bird usually called the bird of paradise.
PapayaThe fruit of papaya trees is often harvested while still green in the Amami Islands. This green papaya-fruit is used to make pickles. The pickles are unique to the Amami Islands.
Shell Flower
(Shell Ginger)In the Amami Islands, the shell floweris called Sanenn-bana. Its leaves are used to wrap and steam rice-cake, calledKasha-mochi. The leaves have a pleasant sweet smell, and they are often used for decorating food. Recently, fiber extracted from the leaves has been used to make paper, which is then used for high-quality name-cards, post-cards and other products.
Gold-showerThis flower is called Gold-shower in Japan. When the flowers are fully in bloom, they look as if a gold shower is coming out from the tree.
Gladiolus
HibiscusHibiscus flowers are seen everywhere in the Amami Islands. They are often grown as trees, lining streets or hedges. Various kinds of hibiscus grow on the Islands.
Screw-pinesThese are typical seaside plants in the Amami Islands. The fruit looks a lot like a pineapple.
Sugar CaneSugar cane is grown in many places on the Amami Islands. It is used to make a form of raw sugar called Kurozato, which is rich in minerals. An Amami-Island version of a sake-like alcohol, called Shochu, is made with thisKurozato, along with rice Koji (a fermentation agent) and pure water. This special Shochu is called Kokuto Shochu.
MangrovesA huge, primeval forest of mangrovescan be found in the sea off Sumiyou-village, in the south of Amami Oshima. There, you can enjoy exploring themangrove-forest by canoe.
Ohama BeachThis is one of many beaches in the Amami Islands. The far-left building in this photo is the Marine Museum.
Marine SportsThere are many places in the Amami Islands where you can enjoy fishing, diving, surfing and other marine sports.
The Scenic Beauty
of the Sea CoastRia coasts are common in the Amami Islands. The sea coasts are surrounded by coral reefs and are famous for their beauty.
Japanese Sago Palm(Sotetsu)This is one of the typical plants of the Amami Islands. After World War II, when food was difficult to obtain, the trunks and fruit of the Japanese sago palm were used as a food-source by people on the Islands. A Japanese sago-palm forest can be seen at Tatsugo-cho, in the middle of the Amami Islands. -
Japan - UNESCO Heritage Sites.
Tell me how many of this you know?
Remember, Yakushima is one of them.
Over here now you know all about this island, by coming to this thread.
but very fortunate, i already set foot there.
video.
video,
http://youtu.be/YWtmSoimhcM