Kinwashi Tour Japan Thread

• kinwashi

  3 Nov 13, 20:06

  

  Mr. Okada Keiji

  Funny, 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 red

  As 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 eat

  Once 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 flavor

  Salt 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 thick

  And 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 loosened

  Had 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" is

  Extensive 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

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  Oka tea delicious seasonal color

  Address	Miyazaki Tachibanadorinishi 2-7-15 sound building 1F
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• kinwashi

  3 Nov 13, 20:24

  So, dun fooled by those hairy crabs in town, you must eat one male and one female as told a set cost you a bomb. After that you must  drink what ginger tea. Help you the digestive.

  they come like this sizes....small, medium, large.

  each as much as thirty dollars or more.

   

   

  Below.

  What kind of crab is this from Kyushu.

  Its a Frog or a Crab.

   

  video.

  http://youtu.be/NwxWnJgR0mc

• kinwashi

  3 Nov 13, 20:28

  

  Matsudaira's forest

  Mori Matsudaira's familiar with the local cuisine of Miyazaki. Also Asahi crab, I had you start talking about habitat. 
  "Asahi crab, it is a crab that is caught well in the sea Miyazaki, Kagoshima, Yakushima, Tanegashima area, in the south. This is near as caught well in Komoe of Oita. I, is the Makurazaki originally from, Schoolgirl I was touched since I was. because I like this crab, I have and go to see it to examine, but it had seen a Kushimoto of Kii Peninsula, and I saw in the restaurant's Hong Kong. The goggle-eyed goby within I have a thing the teacher who came, but was said, "I'm also Hachijo". I were some in Okinawa. the word as "not only in Okinawa" The person of the shop and eat in Okinawa The break and catches it will be to such less from the "not only in Kochi", will be to your country proud (laughs). this when I eat in Kochi. by some in Australia, import, too has been recently ".

  Then talk of fishing also .... 
  You are sand much 50m depth. "Asahi crab'm diving in the soil weather is bad lasts but, I come out on sunny days will last. To put the net to round Hoop Asahi crab will come to eat it was, but if you soak the food in the center. I mean catch it limbs tangled in the net. If you do not take immediately Asahi crab took, and eaten by loggerhead I'm put away ".

  I boil the Asahi crab of 40 at a time in large pot

  Currently, Mori is provided boiled in simple Asahi crab. 
  Subjected to fire the salt water of the "2%, put the Asahi crab in about to 90 degrees 80 degrees of boiling front. When you put the crab from the state of water, soup is also. I'm would come out in the water all, legs I'm would moge If you put in the place where you are boiling and loose. 0.9% is about 3.5%. seawater about 1%. soup salt. because the human body are you on about two percent of the middle is. taste will run away all when I put in fresh water. So, I am feeling that confined the taste with brine. seen hardens in 10 minutes, but that part of the crab miso does not lump or. crab miso I do boil about 40 minutes to harden. I had boiled for about an hour in the past, but there has been found that about 40 minutes is good to try. Asahi crab raw is vermilion, but vivid and boil It turns red ".

  Asahi Crabs Yudeaga~tsu. In this size, those 500g, boiled will be about 420g of raw ones

  Adding a hand to make it easier to eat Asahi Crabs Yudeaga~tsu.

  I remove the shell

  "Remove the shell and remove the extra part. This is known as Hakama place such tail like, but the female it is big. Leave cut into four as easy to eat".

  After the sound and crunch did, and he has shown for a hand one of them.

  Crab miso is also closely in

  "You know, crab miso will have hardened in good condition. This'm depending on how boiled, but I'm flows through without accumulate freshness such as bad."

  Keep off so easy to eat

  Asahi crab dish was beautifully. I wonder Is there a good way of eating? 
  It is the most good way of eating,'s dig I am not beautiful way of eating the "crab. To eat with dirty hands. There are a lot of things like a small room, crab meat because it in it , only'll'm come off naturally when I put in the mouth. Please eat first as it is nothing without ".

  In the taste of the crab unique, I also felt faint sweetness. Then, had you recommended to eat in Nihaizu. 
  "Asahi crab sounds good to eat in the special Nihaizu. The crab, usually, store to issue a Sanbaizu but many. Sanbaizu The percentage vinegar 3, light soy sauce 1, one sugar. To taste the taste of Asahi crab I think, better not sugar is good. Nihaizu ordinary, only light soy sauce and vinegar, but I have also added Katsuokonbu soup there. vinegar 2, light soy sauce 1, Nihaizu I'm out issues It is a ratio of 3. it is what makes just for eating Asahi crab. this I will be soft taste ".

  When I have you put this special Nihaizu, sweet taste of Asahi crab seems to come more attractive further.

  Mori with a network that is used for Asahi crab fishing

  Cuisine "child of cedar" 8 times course menu change from year to year. The Asahi can eat crab in it is from April to September every year. 
  I think the female time to have eggs of summer especially before "It is delicious. Male becomes delicious after the spawning. I have ordered from the port of Qingdao, the Asahi crab Miyazaki and delicious too. Produced in Australia I think It seems to be different from that of. seafood and seems anything but, taste varies depending on the food you are eating. such as those waters big body is white, and horse mackerel are shining golden But, those of ocean, I think only or you will Kuroppoka~tsu. Asahi crab Miyazaki and I'm delicious because they eat the good stuff such as horse mackerel such as sardines ".

  It is Mori has to offer Asahi crab boiled now, but said that it was also when I was steamed. 
  I've been boiled "Initially, when there, I was delicious When you eat something that steamed in Shanghai. It had steamed from then. It is there was very good and if I eat the Asahi crab boiled in a certain store also, but . As a result of tried than again, if I made ​​both, I'm decided to boil. this will do anything If you think "this is good" he said. It is evolving even now I, (laughs) ".

  It is Mori with a long history of cooking, but is surprised to flexible ideas. 
  "I just want to make good food. I'm I like Asahi crab"

  

  

  

  Boil about 40 minutes to put the fire the salt water of 2%, put the Asahi crab about 80 degrees to 90 degrees of boiling front. You use the salt water, and that in order to confine the taste

  

  

  Special Nihaizu to match at a rate 2 vinegar, light soy sauce 1, of Katsuokonbu soup stock 3. Flavor is refreshing, bring out the taste of the crab Asahi

  

  Sometimes in other than that provided in boiled, rolled in egg Usuyaki only Asahi crab and "Asahi crab tinsel volume", is issued as an appetizer course of cooking

  

  I taste the food seafood, seasonal vegetables ... Miyazaki

  Founded 1970. Food store owner Mori Matsudaira who say "we love you" ingredients to make Miyazaki, center thing using the seasonal ingredients of Miyazaki. It is also possible to have the delicious local cuisine and "Asahi crab" and "cold soup", in that season. Have greatly changed eight times a year cooking course (¥ 4,200 ~), but summer is the only long Miyazaki, and change three times in the summer. I want to enjoy seafood seasonal seasonal, the taste of vegetables in season.

  "Asahi crab" to appear as one article of the (¥ 4,200 ~) course meal of summer. 200g1800 yen When it is one piece of article

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• kinwashi

  4 Nov 13, 19:26

  Another new found CRAB in Japan.

   

  Researchers: New alien crab species calls Tokyo Bay ...

  

  August 28, 2013

  A new non-native species of crab has likely taken root in Tokyo Bay, a research team has discovered, but is not sure if it is an invasive species.

  
  

  
  

  August 28, 2013

  By TOMOYUKI YAMAMOTO/ Staff Writer

  A new non-native species of crab has likely taken root in Tokyo Bay, a research team has discovered, but is not sure if it is an invasive species.

  The crab, whose shell measures around 1.5 centimeters wide, is found in waters around Hawaii, Tahiti, New Zealand and elsewhere.

  The alien species is brownish-red in color and has dark-tipped claws.

  A research team, led by Toshio Furota, a marine ecologist and professor emeritus at Toho University, found three of the crustaceans near Yokohama Port in Tokyo Bay in November last year during a marine species survey.

  Tomoyuki Komai, a senior chief researcher at the Natural History Museum and Institute, Chiba, whose specialty is crustacean taxonomy, examined the characteristics of the three crabs and determined they are a non-native species.

  The researchers have given the species a Japanese name: “Hakuraiogigani” (foreign fan-shaped crab).

  The alien species may have made their way to Japan by attaching themselves to the bottom of a ship, the researchers said. Cargo vessels may also have transported crab larvae to Tokyo Bay in their ballast tanks.

  Whereas the alien crab is believed to eat small shellfish in coastal areas, the potential impact of the species on Japan’s ecosystem remains unclear.

  To date, tuberculate pear crabs, which are native to North America and elsewhere, as well as Mediterranean green crabs, which originated in waters off Europe, also now make Tokyo Bay their home.

  “We found as many as three of the crabs during just one survey, so there is the possibility that they have already spread over broader areas of Tokyo Bay,” Furota said.

  By TOMOYUKI YAMAMOTO/ Staff Write

  
  

  
  
• kinwashi

  4 Nov 13, 19:35

  Source.

  from Malaysia.

  old advertisement.

  

• kinwashi

  5 Nov 13, 18:06

  so take a closer look at this wonderful crab from Kyushu.

  No much people know about this crab from Japan.

   soemthing similar to this from Hawaii below.

  http://www.marinelifephotography.com/marine/arthropods/crabs/ranina-ranina.htm

   

  Kailua-Kona, Hawaii
  Makua, Oahu, 30 feet

• kinwashi

  5 Nov 13, 18:18

  

   

  Good, good after drinking in the hot summer vinegared 
  and rice and Bukkake rustic Miyazaki

  Cold juice, home-cooked food that is eaten in order to survive the hot summer tropical Miyazaki. It seems to have eaten among people who do farm work in Oyodo water system primarily, it is eaten mainly in Miyazaki today. There is also a theory Oita, is also in such Shikoku cuisine similar, Born in Kagoshima, and went transmitted to the West and other places Miyazaki.

  The match that was loosened only fish grilled, such as barracuda and mackerel and miso, to make the source of cold soup with ground in a mortar. It's Easy to handle, multiply the rice is hot to put cucumber when in cold water and a cold soup stock it, it was cut into round slices, tofu crumbled, shiso, and sesame.

  Writing in the mouth, and the flavor of sesame in the aroma of miso cucumbercrunchiness of spreads, go lie in the stomach lightly. On to be able to make easy, rich in nutrition, it is easy to eat even when there is no appetite. That is why you are loved still in hot Miyazaki, and continues to eat.

  Fine ingredients and how to make different by hand making, but soft taste that is common is good after drinking too vinegared. After becoming tipsy in the potato shochu, who gave me Ju Tsu station in Miyazaki (shochu like us) will finish the day by eating a cold juice also ... tonight.

• kinwashi

  5 Nov 13, 18:20

  

  Tsukano Tsugutoshi's

  Tsukano's Citadel born, began work on cooking from the age of 16. 
  I thought when I was going to apprentice in the "culinary arts, It is a taste of the memories of the training period. When you ate for the first time, and whether there is something so delicious cold soup was out in catering. Towards the shop cooked ate together and waitress and his friends Te. juice cold now, I'm making too is based taste at that time ".

  I loosen the only horse mackerel baked

  Well, ... and the taste 
  after you untie herself for baked whole taste is judged, to use to the bone. It is a "flow field mound" is to use the bone that can not normally used. 
  "I'm used to bake brown the only bone".

  I firmly grind the bones of horse mackerel, only

  The grind carefully pestle to put the bone in mortar. Sound that is Gorigori to powdered bone is reduced gradually. The grind to put the barley miso of Citadel and Sun only horse mackerel there.

  The grind in addition miso, tofu also

  It's grind together to put at this stage tofu float in cold juice as ingredients, and "mound field flow". 
  "I asked to make, it is there a way that you had eaten".

  To drill a hole stretched thin on the inside of the mortar When the entire together

  Once the paste-like body and bone taste of One Animal, barley miso, tofu to become acclimated to the entire whole, I go thinly on the inside of the mortar.Drill a hole in the surface with a finger as focaccia, go burn and place it on the gas in an inverted mortar. 
  "This is the finish to the fragrant aroma. Bring baked slowly over low heat. It is the completion surface when it becomes golden brown, but it can be determined with the fragrance wafting". 
  Once baked, Here is a the "ball miso" rounded to the appropriate size it.

  Order from the audience enters, pickpocket Add the miso ball to put a little white sesame seeds in mortar. It will dissolve while putting little by little cold water. 
  "Because taste firmly attached to the miso ball, I use cold water taste to avoid lengthy". 
  Cucumber, shiso leaf, ingredients to put in on the ginger. Keep exposed cucumber with water in order to give the crunchiness, but cut the last large leaf dark flavor to remain. So, it's a sign of completion soon sound of ton ton ton with a kitchen knife to cut the large leaf once been. 
  Put all the ingredients, finished smiling and white sesame ice at the end. Pestle made ​​of the wood of Japanese pepper also out to put the mortar. 
  "Taste because I get (laughs)".

  Bake in a manner covered with a mortar on top of the gas. Source of cold juice is ready if Yakere brown

  Another feature of cold soup of Tsukano's. Cold juice ordinary's the rice burning hot, but that you use cold rice. However, it is not "rice cold". Order from on, it's cool by applying ice water to a bowl of hot rice.

  "Please write over Dobatto". 
  Rice and cold soup cold throat is one article that food goes to summer exactly. In the taste, skill and effort that can not tell just by looking the completion is clogged.

  "From the audience to sit on the counter, the work of cooking is fun but (laughs). It is doing while writing sweat on the back because it seen to work all the time". 
  Tsukano says that he believes that "I want to contribute to local food through the" always. You think I want you to eat breakfast firmly, and he also provides porridge as breakfast in the morning. Thought of such Tsukano's is transmitted securely to those who visit, a nice relationship also seems to be born.

  "Large leaf of cold soup that had you eat just'll'm a thing the audience who have come to eat the morning porridge had done pledged".

  

  

  

  Loosen herself for baked taste, to use the taste of one animal whole bake even bone. After the powder by grinding the bone first, and grind further to put the body and barley miso

  

  

  Taste is listed with firmly to those baked in ground fish, miso, tofu, and dissolve in cold water rather than broth. It will dissolve carefully while adding water little by little

  

  

  Ingredients is large leaf to cut the last to leave cucumber, ginger, the flavor.Rather than put the tear is tofu, it is ground with such as miso and fish

  

  Japanese store to healthy food through the Citadel

  Yu (735 yen), cold soup set meal (¥ 840), lunch rice ball dim sum (¥ 1,050) Other, morning Kuzuan of soy sauce and coarse salt is turned to enjoy the food and the various (4200 yen-course meal) treatment to drink at night . It's cooking alone from morning till night, the shop owner, Tsukano Tsugutoshi's Citadel from. The "I want to contribute to local food through", it provides a taste body friendly for people Citadel.

  "Cold soup set meal" for 840 yen, aiming exquisite cooked also stick

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• kinwashi

  5 Nov 13, 18:25

  

  Matsudaira's forest

  "It has changed eight times a year course menu. 3 times summer, twice autumn, once winter, twice. Miyazaki spring or from the summer half of the year to September to May (laughs)". Mori Matsudaira, who since its inception in 1970, has continued to discover and re-discover the taste of Miyazaki. The bright about any local cuisine of Miyazaki.

  â—� cold soup was born in Kagoshima?

  It is a story actually cold juice is thought It was us to talk first, regional cuisine and of Miyazaki its own, that it might of having its origin in Kagoshima. 
  In the "Satsuma clan, dishes like the cold juice and. Think I've eaten, in the Sadowara was and various county region Citadel, Kobayashi, Ebino, a former Satsuma clan, the branch of Shimadzu home It seems to have been regular diet. It might be the reason generosity of Hinata who operate without regard to Beishoku, climate of Miyazaki hot and humid even spread. and transmitted to the town with a harbor Oita, Okayama, Hiroshima, Ehime and Kagawa seemed, in the city of them, the taste I'm still in the name of "Satsuma". untie herself and unglazed the white fish of the Seto Inland Sea, in the soup cold in conjunction with grilled miso in this area will continue to grow ".

  Kagoshima Prefecture Makurazaki Mori (Makurazaki) thinks. It seems he was eating "cold soup" well when I was small. 
  It would have been also say that Hiyamizu "in rice N", "wheat. Performance, I was not eating" Satsuma "until 1955 in the Satsuma Peninsula, which is also Makurazaki. You think if you are using only Marumugi, it was a simple diet in Kagoshima trout ". 
  That when I went Miyazaki Sadowara is home to his wife (Sadowara), that he was surprised that the "cold soup" was eaten in Sadowara. 
  I've been eating for only Marumugi is "Kagoshima, but it was Oshimugi in Miyazaki. To white wall, such as a mansion that of tofu food culture even in Kagoshima. Would have been transmitted Sadowara because it was ground jump of Satsuma In analogy, referred to as (Okabe) your wall, but it says the same way in Sadowara ".

  Ingredients, which is based on the tofu and cucumbers and enters the cold soup.It's different for each family, but that he is also regional characteristics. 
  Even "Miyazaki Prefecture, such as peanut seems often used eggplant baked in Sadowara, shredded radish in (Ikime) raw eye, in Takanabe. Mackerel, Quirico D', fish that are essential to the cold juice, and barracuda in Miyazaki It is often, but only in Thailand it has been often used in Uwajima and Tsushima ".

  I go to clean each one plays the Quirico D'. Mori says "hand is the best cooking tools" and

  â—� the child of cedar "cold soup"

  While based on how to make traditional Miyazaki, cold soup "child of cedar" is made ​​in a way that very elaborate. 
  Use this if you have a. Time to remove the cotton head and Quirico D'carefully, I'll do in the 7-8 person on each one animal first ". (Laughs). Then, I grind it because I will miss that it is one person, but the food still It is useless like the cutter. If you grind in mortar and pestle by hand, those fluffy includes the air I'm completed. taste changes in how to make even the same material. Japanese restaurant is strained and how to handle the mortar I can see the arm in the manner ".

  I go to powder in a mortar and pestle Quirico D'. Pestle is because you are made of wood pepper of Nishimera

  When you become a powdery Quirico D'has softly, and mix well to put the barley miso, and bake in a convection steam oven and stretched to bat. Browning so no idea, I go slowly and carefully baked at a temperature of about 100 degrees. It is the basis of miso soup cold = this is baked. "Miso in barley miso is made from (the highest) Saito City, has grown rice, wheat, soy in-house farm. The company wheat was aged more than one year to barley miso was aged about six months and blend for about 20% the miso. has taste, sweetness is the young miso, I'm have a good body to miso aging proceeded ".

  Quirico D'you became a powder. Per wrapped in fragrant aroma

  Tofu crumbled shredded large leaf, of myoga, cucumber, sesame cut, by hand, ingredients that go into the soup, only loosening Barracuda-baked. It should be like a dried overnight before you bake barracuda. 
  It dried on the roof and from dipped in salt water 8% open. When dry it down on the (more open rather than more of the skin) the better to cut, "Barracuda is good in 3-4 hours a day and good weather It will be the condition "

  Is strained and I dissolve well in broth of dried bonito and kelp that had been chilled, the grilled miso made ​​with barley miso and Quirico D'. 
  "I put the soup stock of 150ml for grilled miso 30g. It is a rather deep rather than miso soup. Subjected to rice, and because water out of the vegetables, I'm better just now."

  Completion if multiplied by the hot rice to put the ingredients Once pureed, and cooked white rice at a rate of 7 Oshimugi 3. 
  It seems hard to mix it's cold "rice. Is not it easy to eat Become a temperature much human skin when applied to cold juice in hot boiled barley and rice. Now, it is becoming white rice, but wheat rice wheat 100 percent in the past I'm was ".

  Vessel entering the barley rice bowl of wood made ​​of zelkova. Feel to touch the hand also soft. 
  It is said that spirits dwells so make it hollowed out tree "wood bowl. It has been said that people of old likes to eat in wood bowl, bowl of zelkova and was preferred as that promises to live longer, especially trout ".

  The cold soup that took the trouble to all, the taste is also soft. 
  "Simply because it is rustic cuisine, cold soup I'm difficult. (Laughs) Do you. How effort it will take quite? Delicious thing will come riding on the tongue?" 
  It has become a taste of one flavor Quirico D', miso, barracuda ... each together.

  Mori was a "child of cedar" in the store's name that we want to be someday "forest". And would not it have become a big forest ingredients with more from Miyazaki, a lot of people from across the country gather. However, continues to move forward Mori 
  You can have fun to cook and find a good "material, and there are many things I do not know, something is'm sure to find if you go somewhere. It is still (laughs ) ".

  

  

  

  Fish to be used on the basis of cold juice Quirico D'. To until powder in mortar and remove the cotton head.Miso is a blend of barley miso two

  

  

  The solve the grilled miso made with barley miso and Quirico D'you, soup stock of dried bonito and kelp that has been chilled. To further strained (Photo strained after)

  

  

  Shall be in addition cucumber, shiso leaf, tofu, to myoga, was Gushi pot only barracuda burned enters.Barracuda is something that you have to dried fish on the roof of the store by judge

  

  I taste the food seafood, seasonal vegetables ... Miyazaki

  Founded 1970. Food store owner Mori Matsudaira who say "we love you" ingredients to make Miyazaki, center thing using the seasonal ingredients of Miyazaki. And can be "cold soup" and "Asahi crab", also to have the delicious local cuisine in the season. Have greatly changed eight times a year cooking course (¥ 4,200 ~), but summer is the only long Miyazaki, and change three times in the summer. I want to enjoy seafood seasonal seasonal, the taste of vegetables in season.

  "Asahi crab" and 200g1800 yen to enjoy the taste of the material itself and steamed, "seared bonito" 1200 yen. Summer one article of the season both

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  Child of home cooking cedar

  Address	Miyazaki Tachibanadorinishi 2-1-4
  Phone	0985-22-5798
  Business	11:30 ~ 14:00 / 4 p.m. ~ OS 22: 30  ※ daytime appointment
  Rest	Indefinite
  Seat	120 seat
  Card	Yes
  Parking	Yes
  URL	http://www.miyazaki-suginoko.net/

  

• kinwashi

  5 Nov 13, 18:28

  MIYAZAKI  fruit.

   

  Miyazaki ripe mango

  
  Miyazaki souvenir of Matsumoto Jun's, "ripe mango". Miyazaki ripe mango, mango luxury to be ¥ 10,000 one. The very sweet, it is so delicious. Ken had been completed at an early food tremendously speed. By the way, because it was introduced as "mango favorite" in the program, it is unknown whether mango of this photo actually. (However, the price Miyazaki produced in 10,000 yen also) I'd like to eat once
• kinwashi

  6 Nov 13, 21:45

  

   

  Chicken thigh meat that is baked smoked in flames 
  a soft and crunchy Puri~tsu and incense smoke

  Raise the flame to put the fat of chicken charcoal fire, in which, bake at once smoked chicken thigh multiplied by salt. Origin is not clear, but it is recipe that follows for a long time in Miyazaki. There is a method to burn how to burn remains of bone-in chicken thigh (Do cut after baked in some cases) and, after setting the chunk.

  That the device is applied to how to grill seasoning and, of course, that the cook feelings to the material, it is carefully selected course. Currently,'s earned the trust of the cook of Miyazaki, " lord of a manor Miyazaki chicken (come smelt Ji) ". In the chicken people who were breeding lived in Kagoshima and Miyazaki "lord of a manor chicken", grow further was born with a twist, fleshy with soft and elastic is the feature.

  If you put in the mouth of the thing just baked "Puri~tsu! ". Never, to hear that chicken which tends to associate is not a "Kori~tsu". There is elasticity, such as bouncy, soft, juicy. In order to complement the sweetness of the meat is in the moderate incense with its texture, seasoned salt only. Yuzu pepper spice spicy tangy name supporting role. And if Kajire occasionally cucumber that is always served, it is also well meat is next. It is a dish of potato shochu lock of 20 degrees to be loved in Miyazaki is very fit.

  Miyazaki estate steward chicken (come smelt Ji)

  It asked the lord of a manor Miyazaki chicken business cooperative, was asked to talk about "lord of a manor Miyazaki chicken" management sales chief editor Mr. Takahiro Nishimoto.

  I read more

• kinwashi

  7 Nov 13, 17:51

  

  Mitsuru Ueda's good

  Downtown-Nishitachi in Miyazaki (Nishitachibana street). Huge steam locomotive in the street to show the daily bustle is the mark of "steam ya". "Thigh baked" and "shabu", a menu with chicken are lined up to sign in front of the shop, but being used to the all is "lord of a manor Miyazaki chicken".

  Right counter immediately into the shop. It's good Mitsuru Ueda, who cook the thigh baked in a corner of the kitchen in the inside, every day's wrestling with a big flame. It is cooked wearing a stylish hat always. 
  "Hair is that do not burnt in the flame with some shells, I'm sometimes fat is falling from heaven (laughs)".

  The sprinkling salt and pepper salt and koji in the leg chopped

  The mise en place first before you raise the flame. Salt and pepper salt and koji is dusted in chicken thigh that have been chopped. 
  "With salt malt, richness it appears in the flesh. Much difference immediately apparent appears Compared to eat".

  Raise the flame to put the fat of chicken in a charcoal fire, burning in the thigh

  Large flame goes up when I put the fat of chicken in the coal, in the kitchen become hot at once. You can put the leg that was on top of the right conditions (like there are a number of holes in the bottom of the wok) cut oil use in Chinese, is placed in the flame. It's rolling the leg in the tongue, but the pattern of the oil cut and tongs It is no longer. 
  "Hand'm very hot, but I'm not work like a fish out of water very much pattern and too long. Was no something gas (laughs). Once upon a time I then get used even to hot if you are doing a long time, over charcoal course was baked. Besides the old days, Well, because of that reason had a pet chicken at home, grilled chicken had been eaten and. it is perhaps natural flow, this how to grill is'm the most delicious! I also I was eating from a young age. in a manner not too baked, I bake at about rare little inside. fat is also a taste, but it is heavy and too large. By burn in flames, extra fat It will be skipped. gravy but are you still firmly ".

  The baked turns completely black

  Leg that was baked is piled on top of the iron plate, special miso is placed instead of citron pepper there. 
  I think thigh grilled chicken "Miyazaki, delicious and where to eat. I think that there are feelings by store, but one of the feelings of which is that it is not a yuzu pepper, and add a special miso. How to make a secret, but (laughs) ".

  Special miso of feelings can be served

  Food and feeling of the angrily, taste full-bodied estate steward of Miyazaki chicken originally spread when I put in the mouth. It has a refreshing scent, special miso piquant also fit well. 
  "I lock goes well 20 of the potato shochu. Winter I also assign hot water (laughs)".

  "Feelings" of this place of using the special miso grilled peach. In addition, that there is a "feelings" to be used in-house production, the more fresh "lord of a manor Miyazaki chicken". 
  It has grown in estate steward chicken ranch "and" shrimp in the "Kobayashi city.'m Doing natural breeding in Kirishima piedmont blessed naturally. Do not give any and hormones and antibiotics, only chemical-free vegetables and barley center Because it is a natural breeding with a feed, about 500 feather month only is produced. taste of chicken that was brought up well, I'll know as soon as you eat. the store, and the first flight of a chicken that was dismantled Te vinegared, I arrive to fit the opening. then, every few hours, you can reach it in three times the second flight, and a third flight.'m such because I want you to eat something good freshness more. it will be a sold out many Should I received a reservation so is good ".

  Miyazaki Prefecture in Aya (Aya), cucumber which is indispensable to a thigh baked, those grown without chemical fertilizers and pesticide-free. At first glance, the back of the dish that looks simple, attentive various's have been made.

  

  

  

  In Kirishima piedmont blessed naturally, use the feed and the only chemical-free vegetables of barley around the "lord of a manor Miyazaki chicken". I chopped into bite-size

  

  

  In the leg chopped, and dust with salt and malt salt and pepper. Body enters the taste of meat as you use the salt malt. It is not a yuzu pepper, and add a special miso

  

  

  In (like having a number of holes in the bottom of the wok) oil cut to increase the big flame to put the fat of chicken in the charcoal, is used in Chinese cuisine, and roll the leg

  

  It reaches three times a day fresh "chicken Miyazaki estate steward"

  Was brought up in-house farm "lord of a manor Miyazaki chicken", freshness that was judged that day, that reach three times a day at intervals of time are proud of. By in addition to salt and pepper, and mix the salt malt, and bake to taste with the rich more "grilled specialties thigh". Shabu using the "lord of a manor Miyazaki chicken" is also a popular article.

  "Thigh grilled specialties" 1,290 yen special miso you and Piriri is served

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  Steam shop

  Address	First floor Miyazaki Chuo-dori 1-16 ABC building
  Phone	0985-20-8755
  Business	17:00 to 2:00
  Regular holiday	None
  Seat	100 seats
  Card	Yes
  Parking	None
  URL	http://www.jyoukiya.com

• kinwashi

  7 Nov 13, 21:18

  

  Mr. Kenji Kuroki

  "Military system" owner Mr. Kenji Kuroki's first met "Miyazaki chicken" is in 1989, when 52-year-old. 
  "At the time, there was also Miyazaki that began to focus on" Miyazaki chicken ", but it is the number one reason I thought because I thought it was very tasty and you try to eat, we want to offer in store. Beef Miyazaki and because I was already famous, and I thought he would want to do ground chicken. genuine want to do this chicken. performance, I was not thinking I is I'll make best in Japan, "Miyazaki chicken" (laughs ) ".

  Thus, "military system" was opened as a dealer in the first issue of "Miyazaki chicken". 
  There were times when the audience that one person in the "one day, I felt daily audience who know the taste is going to increase. So," It is challenging enough, you can aim the in Japan at a certain meeting I did say "but, at that time I did not everyone seriously (laughs)".

  "Thigh grilled Miyazaki chicken" which went to increase the fan gradually. "Lord of a manor Miyazaki chicken" and began to use the "lord of a manor Miyazaki chicken" but "military system" and is further improved, "Miyazaki chicken" in 2004. "Military system" is also the "No. 1 lord of a manor Miyazaki chicken specified store".

  The sprinkling the salt roasted specialty in chicken thigh sliced

  I have to show how to make a grilled thigh of the most popular of the "lord of a manor Miyazaki chicken" unchanged from ancient times. 
  The thigh grilled chicken of "Miyazaki, There are ways to burn bone still attached, a way to burn to turn off in advance, but I burn to turn off. Cut into about 1 pc 12g, of which shake the salt let you be familiar ".

  Seasoned thigh baked only this salt. It's something special that Kuroki is handmade. 
  I am all made ​​with salt roasted. Dissolve put the natural salt in soup stock of shiitake mushrooms and kelp, I raise roasted and boiled down. Makes a big wok, but you make at one time because it is heavy lifting "salt You've made ​​it several times. weeks 5kg ".

  I tried to lick the salt only, but it's taste and taste sweet, with a bulge not only hotness.

  In the kitchen, there is a stand of grilled peaches grilled only. 
  Because it was also working at the Iron Works before starting the "store, in (laughs). Now, where you use a spatula when you burn also has increased the experience I was alive, but it does a way I thought It is. how to bake and burn units We feel it has been every year evolution ".

  Was placed in a charcoal fire the fat of chicken, to create a flame in on the network further

  Before you put the ham on top of the net, the adjustment of the condition of fire is performed. 
  You can increase or decrease the amount of charcoal to see the status of the "charcoal, you can adjust the condition of fire. It and. It is no choice but to learn to feel in the body, this will put the fat of chicken in the coal, although the amount also, I'll change, such as glue condition of the fat of thigh, it is sense. It is no choice but to learn the body ".

  I bake in flames

  Flame goes up when I put the fat of chicken in the corner. Place the fat of chicken also on the net, is placed on the thigh to it, and bake at once in flames using a spatula.

  It is possible that the original firing units, put on top of the iron plate meat burned from gap to match the width of the spatula

  Place on top of the iron plate is taken out in the place where the burnt making sure to look at the "eye, fire has passed Warikata 6-7. Was placed on top of the net to the iron plate, if Soere yuzu pepper Nishimera produced by heating a while It is finished. Fetching before cook completely, It is to to keep up best when you eat ".

  By heating iron dish each, Serve with yuzu pepper

  Strong movement in a large flame, it is also interesting to see. 
  I've been burned by using the tongs on the charcoal "In the past. It, there is a peaceful but it also is said." Because up to (wants to stand out) "it is not cool too much, and should I baked cool loudly is good It is. image is also important to do now that (laughs) ".

  When I have you bite, exquisite and salty flavor of charcoal. Texture was soft and angrily spreads in the mouth. 
  "This? Would be" crunchy and bouncy to soft "is the word that I have for the" lord of a manor Miyazaki chicken ", has been saying forever".

  The secret to this effect difference, is also a feature of the "lord of a manor Miyazaki chicken", but largely due to passion for chicken Kuroki also have our own farm is also large. 
  Although breeding for up to 2 wings per square meter is limited or the. Regulations are imposed 120 days male, and 150 days females number of days until the ship, "" Miyazaki estate steward chicken "is, 40 units including out farmers has more than kept, but where is also varied upbringing. quality of food are different, and the way rice affection It is different. farm of which shall be made ​​by multiplying the money of 10 times the houses of ordinary It is. was thinking I place chicken and feeding grounds and drinking fountains so pleased, and it has given a formula feed additive-free food. you would like to grow a chicken now that sell chicken dishes but is triggered, I'm thought to be I want to make chicken like rejoice, the paradise of chicken. I thought After what with the intention of it was to chicken or happy. If you look at the face of a chicken farm out I have been smiling ( laughs). I have grown even species grandfather chicken "Miyazaki estate steward chicken" and "lord of a manor chicken", but rally around it and call out, and there is 3kg ~ 4kg, but I will come riding on the arm. chickens I think love is also transmitted, and communication is also can do. chickens that were raised over the affection in a good environment after all, no stress, and meat also will be better than ".

  In addition, chemicals are not used at all in the mineral disinfection and disinfection farm. Use of fertilizer in rice fields in the compost chicken manure, rice for use in "military system" is an organic pesticide-free rice to be harvested in the rice fields. Straw has been used as a rug laid on the poultry house. The word "circulation" what now is closed up, but Kuroki is likely aims to complete circulation from long ago. 
  "I think scale may be less, but the world-class"

  Kuroki was the pioneer of grilled "Miyazaki chicken", "lord of a manor Miyazaki chicken". But do not forget to also thank our predecessors Miyazaki. 
  I do not mean that start from scratch. Grilled "chicken is something our seniors is simply because had cooked the food culture" thigh burn "= the" charcoal ". Now to" Miyazaki estate steward chicken " store to take out was also increased, but the business I am is more fun that there are a lot of competitors. I I believe in working hard together, and you want to best in Japan, "Miyazaki estate steward chicken!" ".

  

  

  

  Using the leg was brought up to give a formula feed additive-free in-house farm "Miyazaki estate steward chicken". I should cut to the size of one 12g

  

  

  Dissolve put the natural salt in soup stock of shiitake mushrooms and kelp, salt roasted raise roasted and boiled down. It is a taste that taste and sweetness, with a bulge not only hotness

  

  

  After raising the flame to put the fat of chicken charcoal fire, put the fat of chicken also on the net. Put the ham, and bake at once in flames using a special spatula

  

  Thigh baked salt draws the taste homemade roasted

  Store that was built around a thick pillar three-story maze-like. Guests can dine while watching and babble using the spring water, the flames go up in the kitchen on the first floor, 2.3 floor can enjoy the retreat feeling. Was brought up in our own farms, "Miyazaki estate steward chicken" and "premium baked peach", and bake at once in large flame burn units use the original. Salt enhances the taste of homemade roasted leg with a faint sweetness.

  "Premium thigh baked" large 400g2, 730 yen. In addition, I can choose the amount 300g2, 100 円 in, and Shaw 200g1, 470 円

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  Built hidden Miyazaki estate steward chicken shop army Kei head office

  Address	Miyazaki 8-12 Chuo-dori
  Phone	0985-28-4365
  Business	17:00 ~ 24:00 (OS23: 20)
  Regular holiday	Indefinite
  Seat	96 seat
  Card	Yes
  Parking	None
  URL	http://www.gunkei.jp

  

• kinwashi

  7 Nov 13, 21:21

  

  Kuroki Koichi

  Mark blue lanterns were hung in front of the store. 
  The "that's red lanterns, was a blue lantern that one person that women hard to enter. I made ​​it yourself without anywhere but (laughs)".

  Storekeeper Kuroki Koichi Opened "Madji and cozy shop" in 2001. From the beginning, thigh grilled chicken is a popular menu. 
  Thigh baked general "at the time hard, and in the past., I was not unlike the chicken of today, the idea, such as farmers, such like" chicken place "'s kept on the ground also because I was there. I myself I was not good hard meat, but I eat chicken in the "military system"'s, I was surprised to taste. and I thought and want to use this meat so I also if you do the store. then , I became more delicious "lord of a manor Miyazaki chicken" and improvement be ".

  In the cousin of the owner Kenji Kuroki's "military system", where Mr. Kuroki said he also trained.

  Currently, Kuroki is using "Miyazaki estate steward chicken". Kuroki believes personality of producers who are growing a chicken's important. 
  In the "chicken, even in crops, to cultivate what is life, I think personality of those who grow is very important. Once, when you use the chicken of a certain producer, color and smell worse, the sashimi very It did not work. chicken meat of those who are raised with care I'm a thing delicious. personality comes out again. now, I use the chicken grown Tano, in Kiyotake. we eatery It is kind of pipe like to deliver to people how He will eat, what grown producers put great deal of effort. Sometimes you put out as it is, a great material, it may or issued through the device. thigh grilled also, more delicious It is one article that was completed by ingenuity would like to eat ".

  I have you tell me how to make the "thigh grilled chicken Miyazaki estate steward," but, under preparation before burning also fine.

  And stir in the salt roasted chicken thigh in special

  You can disconnect the lines, remove the hard surface, and cut into a size of about 1 pc 15g, and sprinkled with salt in a bowl. Salt is a secret how to make more salt. Roasted but, "thigh further dried shiitake those dried to a powder or contains, umami kelp and bonito is condensed. when dusting the meat salt roasted this salt to mix uniformly, and mix to put some water. themselves This is to avoid salt enters between the skin and, only there to become salty. Want to come feel lump of salt is left, when the whole salty to when I had it in my mouth there. "

  In a bowl of chicken thigh crusted salt enters, fat chicken that has been cut to about the size of a sugar cube is placed.

  Stir to put the fat of chicken and place on top of the net

  It is the one that is hardening the fat of chicken, I cut it frozen. "This is a basic peach grilled Miyazaki, put the fat of chicken charcoal fire, and bake at a higher flame. I, and that's it I felt to be too black a little. taste of ham much trouble will be weakened and become black too. I burn by way of burn So, from mix fat and chicken thighs. course, flavor that is smoke does not Since not a thigh grilled Miyazaki and, we have devised exiting moderately ".

  Bake rolled with a spatula fire to pass through to 1pc

  work of baked a large flame goes up looks exciting, but this is also a delicate still work. Leg is burned on the net while looking at the condition of the charcoal fire and the condition of the meat. 
  I baked roll with a spatula, so that the entire fall apart "beginning.

  Finally, burn so as to be lumped whole

  As you become burnt gradually, in the feeling to round like dumpling a single whole, we will burn it to drop only fat on the surface. Fat of chicken you mix is ​​melting nearly, but Remove any lumps remain.

  Was placed on top of the iron plate with chicken thigh, to heat the iron plate garnished with yuzu pepper

  You can put on the iron plate, it is the completion served with homemade citron pepper by heating iron plate for each ".

  That said do not put the fat in a charcoal fire, a large flame goes up again, the kitchen is hot. Kuroki is also a work that I covered with a towel head. 
  It is such a style because that hair is burning in the "flame. Because there is glass between the counter seat (laughs) and. Yakiba I sometimes eyelashes burned, counter seat does not become hot up there , It is said, "I hot" big flame rises. It said, "It is there Mezzanine. my face and then look," but (laughs) ".

  I had an "thigh grilled chicken Miyazaki estate steward" burning hot. Taste of meat spread in the incense is a taste of what if there is a moderate saltiness.Texture with the elasticity is soft as well, something different from the "image of the hard ground chicken" so-called. 
  The soft "but I think you are crunchy.'s Not too soft is is a good place. Thigh baked and there are quite a lot of some people must be ordered to popular menu. Beginning of the best. Feeling such like" from eating this first " . charcoal grill because I is delicious without being tense even cold. the cuisine of Miyazaki estate steward chicken, I make cheese baked in addition to the charcoal grill simple, plus pizza sauce, as well as butter pepper grilled. cheese baked You received the Senior Men surprisingly ".

  Now, store listed in the billboard "lord of a manor Miyazaki chicken" often, but it was not of only a few hotels shop to issue a "lord of a manor Miyazaki chicken" When I Kuroki began to shop. 
  You have exceeded the 100 hotels "Now, but it was 3-4 hotels at the time. Nowadays I started, because were thought to be" hard chicken = "," this soft chicken and "What a lot It was angry. But local towards. prefecture I felt the person who tells willing more and more is I was gone more. fan is increased towards the Miyazaki prefecture outside earlier, and then also as its spread in the prefecture If you could not make myself accept the thing, It was also nice because it is sad. towards the tourist and local people have is about half and half. it I want you to eat all means to the person who ever been to Miyazaki. now, 20 degrees together I also recommended potato shochu! "

  

  

  

  Use producers who shop owner is trusted grow carefully the "lord of a manor Miyazaki chicken". After pretreatment, cut to about the size of a 1 pc 15g

  

  

  Salts roast homemade or those powdered and dried further dried shiitake, umami kelp and bonito are condensed

  

  

  Fat chicken in a way that is not placed in a charcoal fire, and burn mix in chicken thigh, and not too black, but the burn to feel the smoke flavor moderately

  

  Thigh baked to bake in a fine technique

  Landmark store "Blue Lantern" does not become red lanterns. Storekeeper Kuroki Koichi you said that "I think the taste of meat, and is affected by the personality of the people of the producer" is, use was brought up carefully the only "lord of a manor Miyazaki chicken". Thigh baked vigilant about how to make salt, of course, and the glare how roasted homemade, how to raise the flame, even how to grill is also salty smell of charcoal is also moderate. Butter pepper grilled cheese and baked using the "lord of a manor Miyazaki chicken" is also delicious.

  Use the breast meat, "cheese grilled chicken Miyazaki estate steward" of Italian taste plenty large 300g1, 530 yen special pizza sauce and cheese. Some other, 200g1, 120 円 in the small circle 100g820

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  Madji Miyazaki head office and cozy shop

  Address	First floor Miyazaki Chuo-dori 8-28 Ebisubiru
  Phone	0985-38-6567
  Business	18:00 to 1:00 next
  Regular holiday	Sunday
  Seat	36 seat
  Card	Yes
  Parking	None
  URL	http://www.yamadi.jp

  

• kinwashi

  7 Nov 13, 21:26

  The World’s Most Expensive Mangoes
• .