The beef here is of high enough quality to merit its receiving the prize for the Prime Minister’s Prize in the National Japanese Beef Ability Expo, sometimes called the “Olympics of Japanese Beef.” Of all that, meat that is to be sold under the brand name “Miyazaki-Gyu” must be ranked at at least the fourth level of the five-level ranking system. This beef is available at eateries, bars, hotels, and other establishments all over Miyazaki Prefecture.
Kinwashi Tour Japan Thread
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Regional cuisine feel the island- chicken rice, oil image plane, Shima Uta ~
: author Shirahama Yumiko (: November 8, 2012 Date of renovation)
Color and beautifully tasteful, yet nourishing. Chicken rice that can not be removed in the gourmet of Amami [offer / Amami Islands regional office union]
Anyway, chicken rice first
9 years emigrated to Amami Oshima. Or partly curiosity is not in Okinawa, and the South Island with less information, friends you come to play every year from Hobo thankfully. Amami for the first time outside the body. (Female early 30s) M-chan came to play from Oita in September.While listening to the likes to play and whether what you have, to go with his leg of a journey to Nari me. Picking up shells "or show love and hub" canoe, on the coast in the mangrove, etc. ‥ hanging around the village.There killingly, to think "what to eat and where" and above all, it's fun work. In a short schedule, and ask to taste as much as possible the delicious things of Amami, I want you to take in the Amami. I think is a fun journey, that when you travel a strange city, to taste something of the land only by, and whether it is the best way to feel closer to town. Through food, it is because you can glimpse life and culture, the history.
You can enjoy the difference in equipment and soup of feelings in store each offer [/ Amami Resort Bashayamamura]
M-chan has arrived in Amami still regional cuisine important first meal eyes, "chicken rice (Keihan)". On top of the rice, and put and skin Tankan the pickled chicken, shredded egg, shiitake, papaya shredded, dried, and eat over the burning hot soup taken in chicken chicken rice. The trick rather less rice, soup eat plenty of delicious. Soup of chicken shine beautifully golden crystal clear, full of flavor, nutritious. Chopsticks because advances in texture it did quickly, such as boiled rice in tea, M-chan was also said two cups of rice lightly to be! "Delicious". I ‥ 3 cups. The chicken rice, is said to entertain the officials of Satsuma clan during the Edo period, the cuisine was born in the northern part of Amami Kasari. Because it says that there is also that it has become number one in popularity also issued in school meals in Kagoshima Prefecture, and might have been known more and more in the Kagoshima mainland, but I want you to taste Amami all means.Amami Kasari town "Minatoya", Tatsugo town's famous specialty store "Hisa storehouse". Where you put the chicken rice in the tavern also has increased in recent years, and compared to eating the soup taste different because each is also interesting.
Amami is a treasure trove of ingredients blessings of nature were jam-packed. In the texture and thickness of the many fans of Amami Mozuku that grew up in the pure sea, [shooting / Inuzuka Masashi]
Plenty of material island of seasonal home cooking of Amami
Chicken rice is, would it be to a local cuisine of hospitality, want to know the taste of the people of Amami is eating normally. Amami Naze where it was who took M-chan at night, "local cuisine Kazumi". There is also a grand prize award-winning Amami folk grand prize tournament, west Kazumi of wolf, representative existence of an island song that out also CD. Is called "sister Kazumi tut (Hey)" and to affectionately by everyone, this store field (play) song Ashibi Shimatchu of the song like gather. It is attractive for listen to Shimauta raw Kazumi, of course, is the taste home cooking using with plenty of material on the island, such as fish and vegetables in season above all. The menu entrust course meal, one of the pleasure to come across any food that day. Simmered island vegetables stir-fried sweet potato vine (the thick mozuku of the island!) Sashimi Sibi of (yellowfin tuna), vinegared Mozuku, crunchy texture is unbearable, and crested leopard and pork, fried grain miso pork and bitter melon, Tang fish fried, such as tempura of sea lettuce crispy. Come out one after another and about that! "Not eat anymore," always. None are using the material of the rustic island, and taste is made to feel nostalgic for some reason.
Classic, oil the image plane of the Amami home cooking [provide / Amami Islands regional office union]
M-chan's me particularly like it's "oil image plane". I also love one article. Put simply, oil elephant somen noodles stir-fried. Ingredients are also seasonal vegetables is added leek, cabbage, carrot, and pork. You are using a homemade salt pork, it becomes soup soup nice together with the moisture out of the vegetables this is fried, Kazumi is delicious at stake well somen.
Oil elephant noodles, cooking that has been made when a person such as Yuiwaku and farming (collaboration), and festival gather from the old days. Keep in always ready somen even now, people of the island, make a Papa~tsu vegetables in the refrigerator in an unexpected visitor. Oil image plane precisely, may taste of home on the island. Ingredients and soup because different in each as miso soup, taste comes different. It's the oil image plane Speaking of noodles, to eat all year round on the island.
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Taste of Yamataro crab floats gently
soup of miso-Telling fall Kitago" Maki crab soup regional cuisine transmitted to Kitago town (Kitago town) in Miyazaki Prefecture southern ". "Yamataro crab" (official name comrades Mokuzugani. Shanghai crab and pepper in Kitago town) a dish you used to be caught during the fall and winter months in Hirotogawa and (Sakatanigawa) Sakatanigawa flowing through the Kitago town. After I was born in the sea, you grow up the river, "Yamataro crab" down the river to spawn in the ocean. Just eyeing it, I do fishing.
After washing well alive "Yamataro crab", remove the shell, blender or pestle and mortar, crush finely crushed. There, and mix in addition to miso and water, in a colander and place in pot with strainer clean. As you add heat slowly over low heat, such as a component of miso and protein contained in the crab reacts, it will harden as hazy tofu. Was placed in a vessel it, and completed with the addition of green onions and grated ginger. Floating in a soup of miso-clear, Some of the texture did light, taste of crab has been condensed. Through the whole grind without wasting any, the crab also delicious eaten boiled, rich taste is a translation of born.
is said that miso is wrapping up a taste of the crab, since it is wind, the name also with "crab maki soup". Taste of the unique, something that you are looking forward people in the region and in autumn.
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Tanaka's beauty chrysanthemumKyushu, especially in Miyazaki, known for such as grilled meat sauce original "Tomura group". One of the company store "Tomura group" is the shop boasts roast to eat with homemade sauce, "village and village of maple", the beef raised in-house ranch. It's a meal while feeling the wind in the outdoor seating also is good feeling.
River that flows through the side, fall becomes deep, the mountain behind and stained crimson foliage like a shop name. And, just like autumn leaves, people of local's been looking forward to fall is "crab maki soup".
I put the paper that "began" crab maki soup "crab maki soup". Every year, when you are ready and winter "fall, it is to create using down the river to spawn the" Yamataro crab " you, but the phone of a query that? "Do you eat the other crab maki juice" is also incoming If you become cool. It is a dish that people Kitago is Irassharu looking forward to. "crab maki soup" Those who come to eat only, too'm come ".Of this place "crab maki juice" is made in our own factory. The crushed the "Yamataro crab" fresh, and strain carefully by the addition of miso and water.Taste to prevent escape, frozen immediately, what hurts is to bagging.
The warm over high heat Unzip been frozen "crab maki soup"In the "village and village of maple", I mean that is warm and unzip it. In how warm, there is a little trick.
When warm with the addition of ginger grated, masses were fluffy comes to mindAs you boil over high heat and put in a pot which was "thawing, mass and trickle down will come floating. And, with the addition of ginger grated, you let Hitonitachi with low heat. The larger mass is integrated with gradually will continue, but the mass that comes floating gently this is a point of taste. lump but it is can not do it and warm over high heat until the end. requires careful not up blowing.
Pour the vessel in a manner not to break as much as possible, the mass that was fluffyAnd, lump as not collapse as much as possible, it is the completion poured into vessel gently, when multiplied by the green onion.
Completion When you put the green onionWell, everyone, although I do is eat it while destroying the mass when you eat ".
Mass with fluffy is also a mass of taste of the crab. Taste of the crab spread in full of mouth.
It is delicious and shredded "ginger, even if I put a somen. Better (located in the northern part than Kitago) of Tano'll seems to put a leaf of radish. It made ​​with each household" crab maki soup " You also can. amount of crab that is used for material also amount of miso also so different, taste it varies from person to make. of out "crab maki juice" so delicious, I will be better without having to create your own thing which made ​​a lot at a time directly below. then I is delicious ".Kitago is not a native, Tanaka told me that he had eaten the "crab maki juice" for the first time to come to this land.
When I ate for the first time ", in a strange texture fluffy, taste of crab is dark ... It was a feeling What" This is that! ". Has a unique taste, but those who get into the habit to eat once It seems to be greater. When you have to be communicated to those who do not know, if there is a flavor of the crab, in miso taste, I do not know if you do not have yours eat me ... in a strange texture ".Miso soup with the meal type, but if you 200 yen plus, it is possible to make crab soup sowing. In doing so, set meal is, looks to be something of a luxury and more.
I make in our own factory. The crushed the "Yamataro crab" fresh, and strain carefully by the addition of miso and water. And frozen immediately, what hurts is to bagging
Turn down the heat to warm over high heat to put in a pot that you extracted, mass and trickle down when you have floating. Mass becomes greater in doing so
added ginger on the way to warm, after pouring in vessels, applying a leek. It is not a spice, but with delicious even if I put the noodles
The Wagyu their ranch and breeding crab maki juiceThe shop is known for grilled meat sauce of "Tomura group" in Kyushu. Such as rice bowl dishes and meal type, which is also a reasonable volume perfect score. Autumn, may be while watching the foliage spreading mountain behind and enjoy roast Wagyu bred in our own farm."Maki crab soup" (limited edition autumn-winter), which is made in our factory that is warmed carefully, to create taste of the crab was condensed, the mass of fluffy.
"Maki crab soup" 350 yen. Frozen takeaway "crab maki juice" is 2 servings 525 yen
Village and village of maple
Address Nichinan Kitago town Kitagawachi 6565 Phone 0987-56-1129 Business 9:00 ~ OS16: 00 (Bussan sold to 17:00) Rest Tuesday Seat 48 seats + 64 seats outdoor room Card Improper Parking Yes URL http://www.tomura.com/nakami/momidi.html 
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Ino NorikoKitago village that close, also known in the beauty hot water also Obi castle town, surrounded by mountains and green. The "spot sale OTOH plants Sakura Chaya", is located close to this hot spring village. Places to eat are also features in conjunction with the sale of local products and local vegetables. In Miyazaki Prefecture, "Chicken Nanban set meal" and "hormone table d'hote" menu of affordable hearty lined with rice being used.
"Maki crab soup" is a seasonal product to be eaten in September to around December every year. I asked him to talk to Ino Noriko staff.
"Since I am born in (town of Seaside in the Nichinan) Aburatsu rather than Kitago, I did not know the" crab maki soup "originally. When I heard only words for the first time, to arrange the" egg , demonstration. thought like wound crab is? "wonder if already on, I was something a lot different from the image".
How to make the ....
I take the shell of the crab WashAfter washing clean "" Yamataro crab ", turn off the claws and remove the shell. Leave wash better.
First, apply to the mixer which was combined with water crab, add miso thenWas applied to the mixer and water crab that was falling apart, put the miso in a little, then turn the mixer further. Miso miso combination of rice and wheat. There is also putting a little salt, but the seasoning I only miso basically.
I strain in a colander turns completely shatteredLoud sound graunch from the mixer will be the beginning. I turn the mixer each grain until finely. Everyone seemed to crush the crab in a mortar and pestle in the past, but I will be quite heavy lifting ".
I strain in a colander in the careful eyes what has become mushy in the mixer.
The strain four times until smooth"I have strained four times to put a sense. Also hair that is attached debris and shell, scissors male, texture when it is possible to remove firmly, it was eat'm better." Crab maki soup " I think the thing to wash clean the crab, tips to make delicious is a thing strain carefully. then, I can also be saved if I freeze what hurts ".
To warm to put in a pot that was strainedIt's ready if Atatamere the rest, but there seems to be a knack to how warm.
When the outer bubbled, passing through a fire repeatedly applying inward juice hot outwardly ladleI warm to put a pot soup that hurts ", but should not be agitated in any way. Began, and the low heat with the slightly stronger fire, towards the edge of the pot when you have foamy., And outside in the ladle Repeat applying inward to scoop hot soup, I go through the fire to the whole ".
Juice and gradually it becomes increasingly transparent, taste of crab was condensed, what did light comes floating on top of the soup.
When you are mass you have and fluffy, and poured into vessel so as not broken downThe "Once completed, you can scoop in the ladle and do not break as much as possible what was hardened, and pour it as turn over to vessel. please try to put in your choice because I put the green onion and ginger in small dish, and grated".
Though it is miso, taste of crab soup to visit that very clear, along with the texture that I did and fluffy. Is a delicacy, it's easy taste.
I think you have a favorite because there is a taste of "unique, but, like everyone of you folks Kitago. Person who is referred to as a" crab maki "things" crab maki soup "at most, and only the tray in the region Contact a "Are you Do you have sown to do" also increases from the time was. I do Irassharu waiting for you ".
"Maki crab soup" 's a taste that is indispensable to the fall of everyone in Kitago.
I will shatter blender crab took the shell, water, miso. To smooth it four times with strainer colander fine eye
The cook repeatedly that you low heat to high heat from the edge of the pot when you have foamy, put inside the soup hot on the outside in the ladle. I do not stir never
Green onion and ginger grated is spice. Is placed on small plates, so be served, eat in addition the amount of preference
Maki juice taste on whether the melt in the mouthPlaces to eat that are attached to a spot sale office that sells the processed products and local vegetables. Menu of hearty and "Chicken Nanban set meal" and "hormone meal" lined. Limited menu of September to 12 every year around the "crab maki soup". It is made while paying attention that you strain to clean, to wash clean the crab, those combined miso and water crab ground, decided to warm slowly.
"Maki crab soup" 350 yen. Rice, and small bowl is attached "crab maki soup set meal" is 650 yen. ¥ 550 2 servings, "Maki juice or frozen" that can take away the 3 servings 800 yen
OTOH sale office Sakura Chaya
Address Nichinan Kitago town OTOH former 803-2 Phone 0987-55-2935 Business 8:30 to 7:00 Rest None Seat 34 seat Card Improper Parking Yes -
Kono's TsumaeEaten was handmade every morning, and udon, soba "black load field Chaya".The "black load field", it's places in the region where the shops. Dishes arrive in small bowl, such as a set-menu, those with seasonal vegetables in the region.And,'s been fun local people is the fall every year is "crab maki soup".
"It was not built by the time I started the shop in 1995 the" crab maki soup, "but, So I started making from the demand of the audience. Can you eat to 12 around from September" .Storekeeper Kono Tsumae's, are making "crab maki juice" in a way that use the mortar and stone mill old-fashioned. Our crew was also allowed to experience the "crab maki juice" to make this time.
Yamataro crab you are still alive"Yamataro crab", miso, crab sowing material of juice, water.
Fold in half and remove the shellThe Heide the shell of a crab living ", it is yes the place stiff back, divide it to fold into two. Put the millstone to wash well with water, will follow you with pestle. Crab to use within the male and I will mix female. female September-October because you have an egg, and I think it will more delicious than the male. prices are high, too, but when you peel (laughs) a. shell, and set aside with them crab miso You. I do use it later ".
Crab go along with the sound broken to say Innovation crunch, but so hard, not finer immediately.
The grind with pestle to put crab in millstoneIn addition, when swinging down from the high position the punch, because it would splash around, it is necessary to crush carefully.
The "I'll have a look alive, and crush you I will sink marks curious. It is doing while I'm sorry", and "I'm sorry".Occasionally, in the manner replace the up and down in the millstone, go crush further.
It is still. We will ground form until there are no more. Form branches (foot) that remains the beginning of the "fall seems to be a time the hardest. When you are on, the sound of bubble wrap is the , only thing that still remains inside. That's because it is a waste.'m a dish to use without leaving the "Yamataro crab" and "crab maki soup". ".
Stickiness comes out graduallyAfter grinding enough, Surimazeru to put together the miso. Mix further put the water, strain in a colander.
The grind to put misoTaste changes amount amount of "crab, miso, in the amount of water. More dark than light after all is it is delicious.
Mix with the addition of water, strain in a colanderIn mountain spring water, water added is the same as the water that nurtures crab. It becomes more delicious ".
Next moved to the kitchen, I warm what hurts.
When warm ", and also added crab miso that had been taken earlier.
Add the crab miso to put in a pot that was strainedThis flavor of crab It becomes deeper. In shatters when boil at a stretch, and I do not become a mass that was fluffy. So I will continue to warm slowly. Pour into bowl, put the ginger grated, it is the completion over the leek ".
Gradually, the mass of fluffy can, juice becomes transparentFrom the juice, from the mass of fluffy, taste of the crab comes through firmly.That to the delicious crab soup to eat it boiled, it's a luxury dish.
It is delicious even if I put the juice of "Cabos. In the region, is what is eaten from the old" crab maki soup. "If there is a small mortar in the old days, mother, 2-3 play the crab Crush, I was also making or only minutes to eat that day. "I was allowed to than eating made our crew is to help the "crab maki juice", Kono-san made a "crab maki soup", but we made it taste good enough. I do not think so difficult process, subtleties such as how to crush the crab might be different.Profound regional cuisine is local people are made for many years.
Grind down with pestle to put in stone washed by removing the shell, such as the "mountain Taro crab". The strain put the mountain spring water and miso together
Because the taste of the crab is condensed and heat at once, mass you have fluffy is not possible, warm up slowly over low heat. Juice go live in gradually
The spice, green onion and ginger grated. on the way to warm, add the crab miso that had been taken together when you remove the shell
Maki juice or made in the old-fashioned wayWas handmade every day, and udon, soba, set meal, such as a small bowl gets on their popularity. It is made by labor-intensive methods to be applied to the menu in September to around December every year in the "crab maki juice" is to use a mortar and stone mill old-fashioned. Before you warm those strained to match the crab, water, miso mashed, since turning on the crab miso that had been removed in advance, taste of the crab stands out more.
"Maki crab soup" 500 yen, "Maki crab soup set meal" 800 yen a small bowl or rice sticks. 500 yen two portions, 1kg (4 ~ 5 servings) Frozen on page return for "crab maki soup" 1,000 yen
Black load field Chaya
Address Nichinan Kitago town Kitagawachi 5383 Phone 0987-56-1281 Business 10:00 to 14:00 Rest None Seat 30 seats Card Improper Parking Yes -
http://www.pref.kagoshima.jp/miryoku/isan.html
Yakushima is an island of about 130 km around the steep mountains towering to the beginning of Kyushu Miyanoura highest peak (elevation 1,936 meters) in the warm Kuroshio of about 60 kilometers south-southwest of Cape Sata main island of Kyushu, the southernmost. With having a variety of biota, including plants and animals endangered or Yakusugi of thousands of years old rare in the world, and many endemic species, Yakushima World Heritage Area, the summit area from the warm-temperate zone of coastal vertical distribution typical of vegetation ranging from cool-temperate zone of and seen, is evaluated that it has a natural landscape and excellent specific ecosystem, December 5, 2010, Shirokami span in Aomori, Akita Prefecture along with the mountains, I was registered as a World Natural Heritage Site for the first time in our country.
Amami archipelago, inhabited island of Amami Oshima eight that is continuous between the Okinawa Islands and Tokara Islands that dot the south of Kyushu mainland, Kakeroma, Ukejima, Yokojima, Kikai Island, Tokunoshima, Okinoerabujima, of Yoron The islands are made of, and beautiful coral reefs and forests of subtropical rare wild animals and plants, such as the Amami rabbit is habitat has Ryoshi a lot of people.
For the World Natural Heritage of Amami-Ryukyu Islands, as "Amami, Ryukyu", and has been described as a World Heritage Site tentative list of the country on January 31, 2013.
As a province, we have asked the country so as to aim the World Natural Heritage of June 28, 2010, protection of rare wildlife by alien species measures such as Noinu, feral cats and measures extermination of feral goats, and brochures meeting to explain to local residents I'm working on, such as building of momentum of residents by creating, etc..
In that since the introduction of Western technology in the Edo period, it has made ​​rapid progress in a short period of time and very, for the first time in non-Western areas, modernization of our country is something that should be noted also in world history. It is the Kyushu-Yamaguchi region by geographic characteristics's was a major driving force of the development by leaps and bounds, being close to the Asian continent, has been developed as a window between Japan and the old.
It is an asset group to transfer and Western technology steel, iron and steel, shipbuilding, the heavy industry sector of the coal industry, to prove the modernization process of Japan unique successful, modernized industrial heritage group centered on the region, non-Western region It is a very important cultural heritage suite over to visit the origin of the economic power of Japan made ​​a pioneer of modernization in, do Kataritsui.
It was listed by UNESCO in "World Heritage tentative list" in January 2009. -
The "real thing. Kagoshima Prefecture" to PR high-quality hot spring and nature untouched, safe and secure food, such as residents of full of human touch, that it is full of real material to healthy people in Kagoshima Prefecture It is a catch-up copy of the image.
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It was raised in a hygienic environment of nature, fine texture, meat Shou Anne Watanabe beautiful Berkshire black pig ranch full-bodied. There is Rokkasho vitiligo before the bridge of the nose, ankle-tail is "Roppaku" black pig. Please appreciate a taste of the real thing.
Watanabe pure black Berkshire pig is a pure British Berkshire 100%. It is a superb black pig which can enjoy the texture of delicate unique texture and subtle sweetness.
Many sticky, in the texture that the Mochimochi~tsu, there is a feature there is a luster, taste that stands out and when it is cold. Isa City, located in the border of Miyazaki Prefecture Kumamoto Prefecture "Isa basin". Difference of heat and cold is very intense throughout the year, we are blessed with a natural environment that is suitable for rice making. Raise cook slowly and carefully stove boasts such Isa rice, was to maximize the taste. -
※ Lunch 15:00 last order
[Photo is lunch Shabu salt]
- Small fish pepper rice
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I am available at your booking entrust cuisine. It is determined to cook the contents according to your budget. Please consult engaging.
Multi-course meals which form off at the ingredients and seasonal black pig shabu of our finest
Vegetables and seasonal black pig that is steamed in a special steamer. It is one article that sweetness becomes more attractive.
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And ... put on the burning hot rice pickled bonito of the (association)
Ochazuke cuisine you have created is our fishermenNichinan coast of Miyazaki Prefecture, southern fishing grounds natural that take advantage of the natural terrain is dotted. It is said that had flourished since the Heian era old. Skipjack tuna landings and is particularly well-known, Miyazaki Prefecture Nichinan is also a town in Japan is high pole-and-line catch bonito. "Get rice and" is a regional cuisine in Nichinan here bonito fishing was prosperous for a long time, are well known.
Dip in sauce which is based on soy sauce, and those in the fillet by fielding fresh bonito. Was placed on top of the rice piping hot fillets taste steeped moderately, and a questionnaire ochazuke wind over the hot soup stock. Originally so food fishermen of local was eating on the ship, recipe is something simple. That fishermen dipped in soy sauce too much of sashimi, and with had eaten over a cup of tea. However, it is to be eaten at home, you can devise a taste of the sauce using also seasoning of soy sauce other than, and hang the soup instead of tea, began to evolve more delicious.
And there is no smell of your unique, because it is fresh. The sauce that take advantage of the taste of bonito soy sauce of sweet Nichinan unique indeed if any. Only bonito which I marinated in sauce even become a knob of shochu. And, he's a dish that if you eat over the soup, it is also a dish for tightening.
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Between Seta Naomi(Let Buratsuko any) Aburatsu harbor boasts a high catch of tuna and bonito of Japan's leading. Aburatsu overlooking the harbor in "Ya Bibin fish cuisine", menu made ​​with fresh tuna and bonito lined. The thing of what if there is a fresh bonito also "get rice and".
"Bonito is important freshness. In out, usually, I use the bonito for day fishing. Is there a rank also bonito as grade of beef, but the bonito of which It is ranked at the top. bonito used to "get rice and" also, it is the same as the bonito that can be sashimi. least 5kg or more, and use back home I use the bonito of 8kg more than most. freshness is it because it is hard to fall a large bonito ".Storekeeper Ma Seta Naomi I want you to know as many people as the delicious fish of Aburatsu, to want you to eat. The thing of fish in the dialect of the region is used to store name and "Bibi".
Originally "get rice and" the fishermen had eaten on the ship. How to make itself is not complicated.
On the ship, your fishermen because getting tired even if you eat sashimi and, originated your rice "and" 'I have heard even the thing was eating in a different taste to the pickles. Can make even on the ship It it was a dish. When you are asked? "What is your rice and," I will answer as "dish to eat boiled rice in tea-like the ones that did to immerse sashimi of bonito". I'll be there or when you walk rice night. How to make is simple, and that you get from the bonito fishermen also because it is more ".
Cut into thick pieces only of bonito that had been on fenceIn the same way as on the ship, cooking in "Ya Bibin" is also simple and fast.However, small twist restaurant only have been made ​​there.
Turn order since the beginning, the bonito that had been on the state of the enclosure while judge Shimete ". Bonito your rice" for and "is Sogigiri thicker.
Let me dip to anyone specialBody which I cut in the extent to dip in the sauce special, it does not make it pickled firmly. When to quickly dip in sauce taste of dark eyes, then I can quickly ".
Detailed how to make anyone's special secret, soy sauce Nichinan you told me that he is indispensable.
"It is the sweet soy sauce Nichinan can indeed if there is soy sauce this base.. Sauce of sweet eyes'm very compatible to arrive. Specialty sagging, I also used tuna bowl This sauce".
Put the fillet of bonito on top of the rice, put the soy sauce not sweetOn top of the rice piping hot, and put the fillet the taste of the sauce is entwined, put the soy sauce at the end.
"It is not sweet soy sauce, unlike the sauce. It is ready to put large leaf, sesame, seaweed and increments at the end. Please help yourself over the hot soup there this soy sauce".
Large leaf, sesame seeds and place and laver incrementsSoup is also a dedicated "get rice and".
I also use in other dishes in bonito soup stock is "basis, but are you rice" and dedicated ". Example, seasoning, seasoned soup stock to last even heavy" seared "Nichinan pole-and-line skipjack to eat from grilled bonito you have to pickled I get to eat it over, but it has made ​​to weaken than its soup stock. then eat over a cup of tea at home, but of which is soup elegantly (laughs). initially as rice and fillet It is delicious to eat, to eat over the soup after that. "
And have you over the soup of your baseSoup stock and special sagging, bring out the taste of bonito. Heart seems to melt in the mouth rare.
To cut thick only the "bonito, I also because the fire so that does not pass through the whole you choose to bet hot soup stock. When it is thin body, body will become stiff fire would pass through quickly . it turned into dried out fire enters the whole, I think there not taste good ".Taste and texture while also fun, subsided to stomach and smoothly.
Is eaten, regardless of the "season, and lightly even when hot, and It is popular among women. Towards the outside the prefecture'll be eaten particularly well. At all rice" and ", the freshness of fish, sauce, soup important to do the ".Bonito are landed throughout the year almost, fall to be caught spring to be caught towards the north is "up Gatsuo", towards the south is "return Gatsuo" is that bonito would become more delicious.
"In particular, when in October of" return Gatsuo "is it is delicious. Has a sweet fat is not riding. Further, Is there also bonito delicious specially enters the hand. It to hundreds of book be of such proportions that one, I do not know if you do not take a cut. such bonito, too is served normally. we (laughs) "get rice and"., it has not been asked to be snitch food the Hajikko is , I myself, I did not eat much in the past, but I now love now. It is best to tighten after drinking ".
Cut orders since the beginning, the bonito that had been on the state of the enclosure while judge Shimete. I want to thick in Sogigiri the fillets for "your rice and"
Sweet soy sauce Nichinan the base.That sauce is sweet and very compatible to arrive. I make this sauce to dip the fillet of bonito
Also be used for other dishes in bonito soup stock base, but the seasoning, seasoned only "get rice and". It is a soup of taste slightly thin
Overlooking the harbor Aburatsu, store fresh fishIt is possible to center the fish frying in Aburatsu harbor, including tuna and bonito, taste the fresh fish of Kyushu. The "get rice and" you use the bonito to be eaten in the sashimi and marinated in sweet soy sauce Nichinan fillet, have you over the soup and put on top of the rice.The only bonito grilled, delicious also "seared bonito" to have you over a sauce of sour and bitter orange sauce and sweet Nichinan are in harmony.
1,500 yen separately "seared bonito". At lunchtime on Tuesday to Friday, I can eat "sushi set meal and mackerel seared bonito" is also 840 yen
Ya Bibin fish dish
Address Miyazaki Prefecture Nichinan west town 2-6-3 Phone 0987-23-5888 Business 11:00 ~ 15:00 / 17:00 ~ OS21: 30 Rest (The following day if a public holiday) Monday Seat 80 seats Card Yes Parking Yes -
Suzuki's safety officerWas opened in 1940s where sighted well Tsu harbor "inn house Noriyuki bell".Currently, lunch is open as places to eat.
"I did a sea until the front of the store in the past. Ports now'm landfill has resulted from the sea".Storekeeper Suzuki safety officer's third generation of '22 was born in Showa.First, who have let the story of sweet soy sauce that is well known in the neighborhood Nichinan.
Rather than eating in the sashimi bonito,. Ship that had been in dried bonito Most wooden boat, and ice also were always valuable. To eat raw fish was caught in the waters, and not a fresh abuses bonito "In the past I'm was not possible. a raw I was not eating very little. there is a smell a little Nde, so it will not to be worried about, I had eaten entwined soy sauce as a whole in the sashimi. whose soy sauce When it is dry, you can not eat hot and. So, soy sauce around here I'm Buds sweet for a long time. Kagoshima also soy sauce It is sweet in the same way. fresh as the era has changed, can not hold a candle to the old days fish can now be eaten, but the taste of soy sauce is the reason did not change ".I had an interesting talk also "get rice and".
For fishermen who came to "bonito fishing, the bonito immediately, I had eaten the raw fish as a side dish of rice is caught., And sashimi you stop anyone in the sashimi left (evening drink). The ice storage it with the soy sauce at night The point, put, I was eating as rice morning. to put on top of the rice, I over tea which was in a big kettle. for fishermen, breakfast'm where it is necessary to eat quickly is poured. bonito fishing Because you will not catch it if you hit the herd, starting from that moment, and miss at that time. Because it does not know when to happen, I have to Finished eat as soon as possible when you eat. eat quickly "get rice and" it is possible, but I was was breakfast optimal. came to be eaten fresh bonito Various techniques have progressed, it began to be eaten at home "get rice and" is, 1975 I have been doing I wonder if from around the end of the. or brought as souvenirs to home fish caught, or to Osusowake in the neighborhood fishermen are from the "soup divided", I began to spread also "get rice and" . Around this time, bonito raw I was allowing them to be located in the address entered. then, from 60, Showa, I now put out as a menu in the restaurant's ".
Front and back of the body of bonitoI had to show the make a 'get rice and "in the kitchen.
You cook bonito went up on the day ". Bonito is to be used within, the lowest 5kg or more, I'll there or some of 15kg or more.
Go off to thin bonitoWe will sliced ​​with a knife blade pale that you want down to three pieces, to be used for sashimi, such as puffer fish. I cut into thick pieces by saying such as sashimi and tuna sashimi of bonito, "lean teeth clogs," but, "your rice and" I have sliced ​​a little. By the way, elasticity is strong, I'm hard to cut so only fresh bonito alive ".
Side by side on a plate fillet, and sprinkle green onions and ginger sliced ​​thin, and sprinkle the special sauce here.
The circumstance of bonito were arranged on a plate, I sprinkle the green onions and ginger and"This sauce had been also say that percentage soy sauce. Soy sauce of sweet Nichinan is the base, align sake, mirin, sugar, and sesame there. By that you laid down overnight without immediately taste it settles down. multiply the percentage soy sauce fillet is last. because want to know the taste of itself and. I'm would smoked percent soy sauce unexpectedly fillet, so as not to put too much, the audience I can write just before you issue ".
I put the sauce on the fillet of bonito served in a dishFillet, which is arranged on a plate 9 out. I had also teaches how to eat delicious.
Please try to eat three out as sashimi as it is first ". Then, please try to eat it as a bowl and put three out of the rice. Finally, ochazuke over the soup from the top to put Three slices on top of the rice Please try to eat in the manner described. it'm a 9 out to enjoy three times. rice is based on free refill Nde, those who eat one by one filled with how to eat each, too will come ".Taste of only bonito sauce of moderate sweetness entangled is, those in this town only still. I fit well with shochu. You get a smooth over the dashi It 's good to tighten.
Barefoot of kelp and bonito, It is the rice "and dedicated". Bringing charges, as we have not yet received, please, drinking a lot, please eat your rice "and" to tighten. "Barefoot and in sashimi bonito out People willing to say, I felt it does not smell bad also eaten here for the first time, and delicious, too are many ".
The main "get rice and" and "meal home Noriyuki tin"The main "meal home Noriyuki bell", "get rice and" is hearty sashimi of bonito, Two Ri gong, shellfish juice Mozuku, beforehand soup with. Spirit of Suzuki's called "with plenty of delicious food" seems comes through.
I use the largest possible bonito went up on the day. The down to three pieces, go sliced ​​using a thin blade knife that is used for sashimi, such as puffer fish
Soy sauce of sweet Nichinan It is based on, I fit sake, mirin, sugar, and sesame there. That it and keep aged overnight without immediately
Barefoot of kelp and bonito, dashi dedicated "get rice and". Refined taste is complemented more taste of bonito
Seafood Bae of Copperas (heaping) saidAt the inn is right next to the eye well Tsu harbor, lunch time is acceptable use of diet alone.Such as seafood bowl using with plenty of fresh seafood are popular. Specialties "set meal home Noriyuki bell" is also on a hearty sashimi of bonito, (which boiled the internal organs of tuna) boiled Ri gong, shellfish juice Mozuku, beforehand soup with the main "get rice and", I can also get instead of rice. Accommodation is 7,000 yen per night half board.
Focusing on "get rice and", "set meal home Noriyuki tin" 1,000 yen to sashimi of bonito, Two Ri gong, such as shellfish juice mozuku, beforehand juice sticks
Ryokan Zhi tin
Address Nichinan Nango town Nakamuraotsu 4898 Phone 0987-64-0015 Business 11:30 ~ OS13: 30 Rest 2nd and 4th Thursday Seat 24 seat Card Improper Parking Yes -
Kyoko Hamada"Mates station of the harbor," it is in the front of the eye well Tsu harbor. Opened in 2005 in a shop that Nango fishery cooperatives run. The hotel has a restaurant and shop, seafood. Valid's fresh proven. It's enough to crowded with a lot of people in search of hearty cuisine using the delicious seafood, it can be long queues on holidays.
Is the hassle to prepare in the morning, I asked him about "your meal and" to Kyoko Hamada.
Contact rice "and" 'It is a popular menu. And eaten year round, it is delicious at any time, but it'll be delicious May when only in particular. It then there is also a clause Aoba, mountain Shiki, and Hatsugatsuo "and" eye (laughs) The "get rice and"., originally I am rice fishermen. flock of bonito when he comes, so as not to miss it, must begin to work immediately. So fisherman's, rice I mean should have been eaten as soon as. the "get rice and" you have eaten on the ship, you can now eat at home before long. uncle also my father also because it was fisherman, eat at home often I was. when you made ​​a sashimi of bonito in the evening drink, while drinking the knob. sashimi You have been put in a sauce made ​​with soy sauce the minute you do not make sashimi, tagged with is necessarily completed. it I ate over the hot water crowded buried in rice. sashimi when left, we were also eating the next day to leave this soy sauce turn it on. Oh yeah, after eating sashimi, the dish When the blood of bonito were left a little on, it put the hot water, I was also drinking drip a little soy sauce. seen of course, I was eating and not come and leave. bonito component good on the body It then contains plenty of ".
I cut thicker than sashimi only bonitoNow, how to make in the "station of the harbor Mates" is ....
Because I use what you've been up to the middle of the night and that was fried morning in the harbor, freshness is distinguished. "Bonito, bonito of 8kg units in (laughs). Out because it has been carried in haste from the port of side Use. s actually not even smell is larger. because it is fresh bonito, smell It is not at all. Tighten the fresh bonito, then Sogigiri what judged. be the same as when you want to sushi, thicker than sashimi It is.
The dust over the special anyone to fillet of bonitoPut the vessel only the bonito cut, you dusted with anyone special. Anyone special is what made soy sauce, mirin, etc.. It is to also pickled over long time when you eat at home, but does not that take advantage of someone long time when you make here. If you soak a long time, I'm become stiff body is closed ".
Wasabi condiments are also rounded by hand one by oneWhen you order "and get rice", fillet of bonito crusted anyone special, piping hot rice, condiments (wasabi, green onion, sesame), soup comes carried. It's eaten as you like on your own.
And I will prepare your soupEat only only skipjack as sashimi as well It is good. Then put the fillets of bonito in rice, is multiplied by the sauce left in the bowl, and put the soup stock, please eat to put the spice. Served with the "first soup is is kelp soup stock. fisherman and his friends seems to have eaten over a cup of tea, but it was missing the hot water in my house. hot water is more delicious tea, and from hot water It is delicious even barefoot ( laughs) ".
I put the spice and bonito fillets on top of the riceOnly bonito taste with moderately as eating bonito bowl delicious right out of the box. After that, you can enjoy the taste that different again when I have you over the soup stock. There are no such smell of bonito.
I have you over plenty of soup"It will please eat also, it was me eat once bonito within. We are hard handmade! Wasabi, too are rounded by hand one by one (laughs)".
Seeking such Hamada and his friends make "handmade taste", and he crowded with many audience always noon.
Their employees We have just lunch opener busy with "Thanks. When you are making your rice" and ", you may want to eat the Hajikko most of fence of bonito, a small body of the cusp. (Laughs ) ".
Tighten the fresh bonito frying eyes well Tsu port right next to the Sogigiri those judged. It is thicker than the same as sashimi sushi
Special thing anyone based on soy sauce, made in addition as well as mirin. Put the vessel fillet of bonito, and dust over the special anyone from above
Soup that is served with fillet rice, bonito and kelp soup spice. It is possible to get over as much as you like
Fishery operated restaurant serving fresh seafoodFishery operated restaurant facing the eye well Tsu harbor. I used the fresh seafood, "Kuroshio sashimi set meal" 980 yen, "big catch nigiri sushi set meal" 1,280 yen, "bowl of rice topped with sashimi set meal" and 980 yen are popular menu, but "get rice and" The Restaurant "Ri gong" ( I can eat food of tuna internal organs), and "boiled centerpiece of tuna", and cuisine rich in regional flavor. Sale corner souvenirs, such as processed products marine products line also features.
, Simmered of Ri gong, "your rice set meal and" 980 yen with miso soup, egg custard is attached (part of Toro If say in. Part of tuna belly) Haraji of bonito. Single item "get rice and" is 800 yen
Mates station in the harbor
Address Nichinan Nango town Nakamuraotsu 4862-9 Phone 0987-64-1581 Business 10:30 ~ OS14: 40 Rest (Next day if public holiday), third Tuesday Monday Seat 50 seats Card Improper Parking Yes -
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Miyazaki Beef
Taste the best beef in Japan
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Miyazaki Beef
Miyazaki reared with a proud taste
Bringing you quality, carefully selected Miyazaki beef that has been nurtured in the warm climate of southern Miyazaki.
Miyazaki beef is processed hygienically and is exported to countries such as the US and Hong Kong. It holds a high reputation for being delicious and safe beef.
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Bright red shining like a rising sun
of summer crab to get in southern MiyazakiFire has passed and is steamed or boiled or Asahi crab . It is a little different form the image is said to be the "crab" figure is riding a dish. Scissors like spanner small thin and foot short. In nearby exist, and that's moving in a vertical rather than horizontal but also in kind, "hermit crab", but some in the crab.
(South of Wakayama prefecture south of Osumi Peninsula) sea of ​​West along the Kuroshio, Asahi crab inhabit the southern Kyushu mainly. To live in the sand of about 10 ~ 50m water depth, and wither away To give the land in relation to water pressure, and is vulnerable to high temperature, area to be eaten would have been limited.Miyazaki's a place precious to be eaten the delicious Asahi crab because it is close to the fishing grounds.
Asahi taste of crab and know how to eat is to eat as it is steamed or boiled well most with the simple. Fiber of body slimming, there is a soft sweetness. Crab miso thick.Minute body is less and legs scissors, body and crab miso also seems to be packed into the shell. Be good even if I have to put crab vinegar with acidity which is based on the vinegar and soy sauce. Before the winter is also delicious, but the season of most summer. The taste is also rich eggs if female early summer entering the spawning season. Finally I think you should suck each shell while careful not to hurt your mouth.
The origin of the name, is said to be because the color, such as red morning sun even when you are live, but the red will be more vivid fire enters. It is a crab and say grace of the sea just south of the bright.
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What hairy Crabs currently invaded our shore.
source
Those restaurants over here are promoting. those fresh water from ahtiong country.
Dont get fooled, a small tiny creature can cost a bomb here.
Reason given by the vendors, what low production the weather factor just gimmick...lah.
Come.
Do you know in Miyazaki? Japan.
One of this crab called Asahi crab.
Stayed tune fro more.
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http://zukan-bouz.com/detail.php?id=347
Short Oshita eye Asahigani superfamily Asahigani family Asahigani genus Decapoda Animalia Arthropoda Crustacea
Asahigani (fame / Spanner crab, Red frog crab)
General classification
Fellow "crab"
It is 15 centimeters in length. Loincloth is not collapsed completely in the form of an intermediate of crab and shrimp.
Foreign name Fame / Spanner crab, Red frog crab Scientific name Ranina ranina (Linnaeus, 1758) Kanji-derived Kanji / Asahi crab, crab Asahi.
Since it is red but not boiled Juraj etymology /.Local name and market name In Tanegashima, Kagoshima Prefecture horseshoe crab (crab helmet).
Yoroigani.Know-it-all of the fish shellfish ★ ★ ★ ★
Master class and if you knowImportance of marine products as ★ ★
Regional marine products, luxury goods ones basisEvaluation of the taste ★ ★ ★ ★
AmbrosialHabitat Raw seawater. Sagami Bay Kyushu, Okinawa, Hachijo Island. Africa east coast, Hawaii, New Zealand, Australia.
Sand of 50 m 20 m - depth.Ecology Over Basic information Crustaceans changed to and crab, hermit crab to shrimp from.
Is in an intermediate position and crab Hermit crabs Asahigani.
I move back and forth against the crab to walk beside you for that.
West, Kyushu, go up in the Sagami Bay, such as, but is rare, it's taken together, such as Okinawa.
Ingredients for the local somewhat.
It is also one of the tourism resources in Okinawa Prefecture and Kagoshima Prefecture.
It was unusual, but would value decreases imports from Australia and is increasing, it is easy to demand. .Fisheries basic information Imports are from Australia and the center in the evaluation / Kanto in the market. The price is high stability.
Fishing / fishing basket, gill net fishing
Origin / Australia, Okinawa Prefecture, Miyazaki Prefecture, Kagoshima PrefectureHow to choose Those living in principle. Something heavy to have a good. Taste Unknown season.
The carapace slightly rather hard.
Yield a good body is clogged.
Miso is rather less, but good.Nutrition Over Parasite Over How to make, legal cuisine, how to eat Boil recipe /
basic it's boil there is thickness, so clogged.
The only large enough to crack the shell is split open.
When you eat, moderately fibrous.
The pleasantly come undone when I put in the mouth.
Sweet very strong, have great skill.Sushi item Story. Regions and specialties to eat willingly Over Processing products and specialties Over Fishing information Over Such as history, proverbs Over References and cooperation "â… primary Nippon large crustaceans picture book, â…¡" (Miyake Sada Xiang childcare companies), "Encyclopedia of fish and shellfish" (Kenji Mochizuki Kashiwashobo) The picture book is to sushi as sushi!Photo
Boiled
It is imported alive from Australia. Domestic valuables.
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Mr. Okada KeijiFunny, is not it? Crab. Can not walk only straight though it is a crab, and shell and soft compared to crab other "Asahi crab then. There twice and autumn and the time you have the eggs of summer, also season. Rather than crab winter Te, I a crab of summer. seems to come out of Kagoshima and Miyazaki, in Wakayama. Speaking of eating crab in Miyazaki, and crab winding juice to make with Yamataro crab is in the center, Asahi crab come to be known It was you, I would say recently.
When steaming Asahi crab, become bright redAs a way of eating simple Asahi crab, it's eat Yugai quickly to put in the water alive it is also delicious, but steamed in the house. The prime in the salt part of the stomach, and steamed about 15 minutes by steamer shaking sake.
Remove the shell once to make it easier to eatOnce steamed up, and then served on the dish after removing the Paka~tsu once the shell.
Aroma when it was steamed up is very nice fragrance. Wonder if "wind of Provence" Sashizume. (Laughs) ... I mean smell you "crab" and fragrant with Amaku~tsu ... To be more specific ".The courtesy of making a story lightly Store owners Okada Keiji's. I was allowed to relax completely and crew to bubbly personality. However, once, then training in store tea kaiseki in Kyoto, Okada, who opened the "Oka tea" in 2005. Cuisine is a delicate polite.
Is not necessarily the lid of the pot, a colander and Makisu is put in the steamer.
And not taken or the smell of pot in the "material, put on It is a colander and Makisu. Once off the heat, and and. Because you are carrying the Asahi crab as it is in the colander, so cook in in the residual heat It is there. It is an experience rather than intuition. You can see in the fragrance. When you're training in Kyoto, to discern the timing, I was said strictly "guy that does not know the scent caught cold go home" he said. I did not return, but (laughs) ".
Look in the back of the belly of crab miso rich flavorSalt that is used for cooking three. Salt to use when steaming Asahi crab in it has also been decided.
"I am using sea salt when steaming Asahi crab. Minute? Mineral would be salt that Motchiri to the eye is full. This is not blend in condition good for the body of the crab".Asahi crab steamed and Asahi crab boiled, that it is eaten it with a crab vinegar is often, but in this place, I have you as it is.
Uchiko is only to female delicacy. A thickAnd have you eat it as it is? Would be clean "body, I can see the most effect of Asahi crab. The Great It will also turn off in 4 equal parts, but the Asahi crab easily unlike crab other I can cut and crunch., of course, the Asahi crab female, in addition to the crab miso, smell good Uchiko also (Uchiko), and I'm delicious. body's Asahi crab It is not good for you too? how? and, fragrance'm not good. identify as in the raw state, Asahi crab heavy heavily is good ".
The kind of lever and crab miso, that ovarian and Uchiko. It's that sweet scent and this not to be able to taste only Asahi crab.
Body is jammed in the stomach "Asahi crab, but it is hard to eat a little body is hard to away body is shrinking cartilage so many. Course, I will eat the legs and claws, but the Miyazaki generous person or many, I do not have much better to eat finely far ".
Delicate dish is created using only the crab loosenedHad you made ​​a dish using Asahi crab among other things, it's from none of the time-consuming.
And then. It is combined and rice only Asahi crab "Asahi crab rice" loosened. This is stir to put the sea urchin to Uchiko and only Asahi crab loosened, Yu Yu hermitage center "here (Yu implied :... It is the one that over the sauce) of soy sauce base, topped with quail eggs with grilled a little both of pluck themselves it is hard, but it is Ningbo preparation is over 90% of labor effort because it is worth cooking ".Asahi taste of crab, but a thing as an exceptional material for cooking. However, said that it does not always have the same cuisine.
"By My major is not always the same thing, cooking, too'm soon change. Cooking because it is inspiration, I create a new one is inspired."So, how steamed crab Asahi also, I wonder born from experience and inspiration?
"My father is also a cook,. Father was taught from father's hate, but it sounds like there such god for me."Finally, I had an talk about shochu and Asahi crab.
Only "Asahi crab Because I refreshed, white Kichisuke is kana recommended. First, lick a little Kichisuke, eating Asahi crab, drinking Kichisuke a little too much this time ..., I exit from nose at that time I think smell is unbearable ".
The prime in the salt part of the stomach, and steam about 15 minutes by steamer shaking sake. Is then passed through the fire up in the residual heat will be given colander
Crab vinegar without, I get as it is.Seasoned, but only liquor and sea salt to use when steaming, but it's draw sweetness of Asahi crab
The hassle, variety of dishes are made. Queries a new born, so always.Picture "Asahi crab rice"
Japanese store creed "labor-value" isExtensive menu with things Miyazaki prices and never not high, as tavern to be able to enjoy easy cheerful personality of the owner Okada Keishi acid. However, cooking Okada, who apprenticed in the shop of tea kaiseki in Kyoto make, beautifully piled on a plate of porcelain, the taste is delicate and profound. Sweetness of the body stands out Asahi crab to put salt on belly, have you steamed. Other, there is also a dish to make it loosen the crab meat carefully.
One article that combined sea urchin and Asahi crab steamed, to those loosened only the Asahi crab (photo left back). About 3000 yen in this one dish
Oka tea delicious seasonal color
Address Miyazaki Tachibanadorinishi 2-7-15 sound building 1F Phone 0985-22-8400 Business 17:00 - 24:00 Rest Indefinite Seat 25 seat Card Yes Parking None URL None 
