Kinwashi Tour Japan Thread

• kinwashi

  11 Nov 13, 22:10

  

  Crab of rich taste that grew up in the Ariake Sea 
  to taste the flavor and sweetness to the Shioyude

  " Takesaki crab , "the crab to be caught in the waters (butterfly Tara) Tara town of Takesaki district facing the Ariake Sea. The type, "blue crab (also known as blue crab)" known in the country, however, that the tidal range is living in the Ariake Sea, which is also 6m at most to have an exceptional taste. The tidal flats caused by tidal range, sunlight pours directly, I want to enrich the delicacy small animals and plankton. Sweetness that feed on their "Takesaki crab" is also a translation of becoming deeply.

  Is Shioyude, cookery to understand well the taste of most "Takesaki crab" originally.Select the crab body is jammed, and thrust the central portion is pierced and perforation in crab alive, to Shioyude it after tighten the moment. If you boil the crab still alive, I would take from all legs. Depending on the state of the crab, and seasoning, cook, bring out the sweetness of the crab by changing the acceleration boiled.

  You eat up while divided by both hands Crabs Yudeaga~tsu in bright red. Taste of the sweetness of Kanimiso and only spreads in the moderate saltiness. Can be eaten all year round with the female male, winter mainly in the summer, but the eggs the female in winter have is a delicacy. The Ariake Sea coast, people prefer male summer seems to many. In Shioyude other than delicious even if sashimi, grilled crab, and tempura.

• kinwashi

  11 Nov 13, 22:13

  Delicacies Saga boasts a variety of delicacies. From seafood caught at the Ariake and the Genkai Seas to meat and vegetables grown at the Sefuri Mountain Range and the Saga Plains, there are plentiful delicacies and dainties that only Saga can offer. [A] Saga Beef (throughout Saga Prefecture) Saga Beef is recognized as one of the best brands in Japan ranking with Matsuzaka Beef and Kobe Beef. It features fine marbled meat where fat meat minutely blends with tender lean meat. The flavorful rich sweet taste of the highest graded Japanese beef is only realized with SagaÂ�fs mild climate, pure water and clean air. Please taste Saga beef, which is grown with utmost care in the blessed natural environment. [B] Squid of Yobuko (Yobuko Town, Karatsu City) The most famous specialty of Yobuko Town, Karatsu City, is fresh sashimi of squid. Squid sliced fresh and decorated on dishes are beautiful in appearance and taste superb.  After enjoying the sashimi the remaining parts are eaten as Tempura. [C] Tofu (throughout Saga Prefecture) Saga is a famous source of soybeans. There are many kinds of tofus made from local soybeans.  Firstly, Â�gHot Spring Tofu (C1)Â�h is a specialty of Ureshino. It is cooked in hot spring water and its mild and healthy tastes are popular amongst people of all ages. Â�gGodofu (C2)Â�h is a specialty of Arita Town that is elaborately made with kudzu vines and starch instead of bittern. It has a glossy surface like pudding and a firmness like rice cake. Then, Â�gZarudofu (C3)Â�h of Karatsu City. This tofu is made without being soaked in water, the natural sweetness of the soybeans melt in your mouth.  Â�gIshiwaridofu (C4)Â�h, a specialty of Kashiwa Island, Karatsu City, is said to have hit a stone and cracked it. This hard type of tofu tastes slightly salty. It is rich in nutritional value as soybeans for eight regular tofus are used for one ishiwaridofu. [D] Takesaki Crab (Tara Town) Takesaki crab is a nickname for a blue crab. Big Takesaki crabs measure more than 30cm across. Male crabs are best in summer and females in winter. There are many ways to enjoy the crab, such as, eating them with your fingers after dipping the crabmeat into soy sauce oil, or with a special sauce unique to each restaurant, or cooking crab in fermented bean soup, in rice porridge or in croquettes. To enjoy its natural flavor, boiling crabs in salt water is recommended. The slight sweetness of the crabmeat is difficult to describe. Kora Sake (sake heated in a crab shell after eating meat) is also recommended. In Tara Town, enjoy crab dishes after taking a hot spring bath.  [E] Kanzaki Somen Noodles (Kanzaki City Kanzaki Town) Noodle manufacturing is thriving in Kanzaki by taking advantage of the clean spring water drawn from the Sefuri Mountain Range, the high quality flour harvested in the Saga Plains and the favorable climate. Kanzaki noodles are famous nationwide for their chewiness (al dente style noodles) and smoothness. They are boiled and served cold in summer or hot in winter. [F] Carp Dish (Ogi City) The water of Kiyomizu Falls is so pure that it was selected as one of the best waters in Japan. Dishes cooked with carp caught in this pure water are known as Ogi specialties, for example, carp sashimi and carp miso soup. The meat of carp grown in pure streams of the Tenzan Mountain Range is firm and its taste is refreshing without the smell typical to river fish. [G] Grilled Turban Shell (Chinzei Town, Karatsu City) The most famous delicacy of Cape Hado is Â�ggrilled turban shellsÂ�h. Local women grill fresh turban shells skillfully on the spot. Its salty taste and burned soy sauce flavor make the best harmony! [Public Inn Cape Hado] Public Inn Cape Hado offers delicious grilled turban shells at reasonable prices as well as various other seafood dishes. [H] Ariake Sea Cuisine (throughout Saga City) With a maximum tidal range of approximately 6 m, the Ariake Sea, where a huge flat land covering 6 km offshore appears, is one of the best sources of delicacies in Japan. There are many kinds of unique fish, unique in appearances and shape. Once you try them, you instantly take to them. A secret of their deliciousness lies in the fact that the mud lands take in so much nutrition from the rivers flowing into the sea. Therefore, in the rich soil of the Ariake Sea, seafood grows abundantly. Ariake Sea cuisine can be tasted mainly in Saga City.

• kinwashi

  11 Nov 13, 22:13

  Delicacies Saga boasts a variety of delicacies. From seafood caught at the Ariake and the Genkai Seas to meat and vegetables grown at the Sefuri Mountain Range and the Saga Plains, there are plentiful delicacies and dainties that only Saga can offer. [A] Saga Beef (throughout Saga Prefecture) Saga Beef is recognized as one of the best brands in Japan ranking with Matsuzaka Beef and Kobe Beef. It features fine marbled meat where fat meat minutely blends with tender lean meat. The flavorful rich sweet taste of the highest graded Japanese beef is only realized with SagaÂ�fs mild climate, pure water and clean air. Please taste Saga beef, which is grown with utmost care in the blessed natural environment. [B] Squid of Yobuko (Yobuko Town, Karatsu City) The most famous specialty of Yobuko Town, Karatsu City, is fresh sashimi of squid. Squid sliced fresh and decorated on dishes are beautiful in appearance and taste superb.  After enjoying the sashimi the remaining parts are eaten as Tempura. [C] Tofu (throughout Saga Prefecture) Saga is a famous source of soybeans. There are many kinds of tofus made from local soybeans.  Firstly, Â�gHot Spring Tofu (C1)Â�h is a specialty of Ureshino. It is cooked in hot spring water and its mild and healthy tastes are popular amongst people of all ages. Â�gGodofu (C2)Â�h is a specialty of Arita Town that is elaborately made with kudzu vines and starch instead of bittern. It has a glossy surface like pudding and a firmness like rice cake. Then, Â�gZarudofu (C3)Â�h of Karatsu City. This tofu is made without being soaked in water, the natural sweetness of the soybeans melt in your mouth.  Â�gIshiwaridofu (C4)Â�h, a specialty of Kashiwa Island, Karatsu City, is said to have hit a stone and cracked it. This hard type of tofu tastes slightly salty. It is rich in nutritional value as soybeans for eight regular tofus are used for one ishiwaridofu. [D] Takesaki Crab (Tara Town) Takesaki crab is a nickname for a blue crab. Big Takesaki crabs measure more than 30cm across. Male crabs are best in summer and females in winter. There are many ways to enjoy the crab, such as, eating them with your fingers after dipping the crabmeat into soy sauce oil, or with a special sauce unique to each restaurant, or cooking crab in fermented bean soup, in rice porridge or in croquettes. To enjoy its natural flavor, boiling crabs in salt water is recommended. The slight sweetness of the crabmeat is difficult to describe. Kora Sake (sake heated in a crab shell after eating meat) is also recommended. In Tara Town, enjoy crab dishes after taking a hot spring bath.  [E] Kanzaki Somen Noodles (Kanzaki City Kanzaki Town) Noodle manufacturing is thriving in Kanzaki by taking advantage of the clean spring water drawn from the Sefuri Mountain Range, the high quality flour harvested in the Saga Plains and the favorable climate. Kanzaki noodles are famous nationwide for their chewiness (al dente style noodles) and smoothness. They are boiled and served cold in summer or hot in winter. [F] Carp Dish (Ogi City) The water of Kiyomizu Falls is so pure that it was selected as one of the best waters in Japan. Dishes cooked with carp caught in this pure water are known as Ogi specialties, for example, carp sashimi and carp miso soup. The meat of carp grown in pure streams of the Tenzan Mountain Range is firm and its taste is refreshing without the smell typical to river fish. [G] Grilled Turban Shell (Chinzei Town, Karatsu City) The most famous delicacy of Cape Hado is Â�ggrilled turban shellsÂ�h. Local women grill fresh turban shells skillfully on the spot. Its salty taste and burned soy sauce flavor make the best harmony! [Public Inn Cape Hado] Public Inn Cape Hado offers delicious grilled turban shells at reasonable prices as well as various other seafood dishes. [H] Ariake Sea Cuisine (throughout Saga City) With a maximum tidal range of approximately 6 m, the Ariake Sea, where a huge flat land covering 6 km offshore appears, is one of the best sources of delicacies in Japan. There are many kinds of unique fish, unique in appearances and shape. Once you try them, you instantly take to them. A secret of their deliciousness lies in the fact that the mud lands take in so much nutrition from the rivers flowing into the sea. Therefore, in the rich soil of the Ariake Sea, seafood grows abundantly. Ariake Sea cuisine can be tasted mainly in Saga City.

• kinwashi

  11 Nov 13, 22:20

  Remember this i talked before.

  From Saga.

  • http://youtu.be/UG1_cjCqj90

  • 07 Jun `13, 8:37PM

    

  • 07 Jun `13, 8:52PM

    the above what about?

    Mutsugurou and it be done and eaten?

    Mutsugurou no Kabayaki (Charcoaled Mudskipper) – This is what it sounds like, charcoaled mudskipper. What’s a mudskipper, you ask? Well, that’s a wetlands fish that is amphibious and can walk on land using its fins. No wonder they eat these. It’d be terrifying if their population got out of control.

  • 07 Jun `13, 8:58PM

    source

  • 08 Jun `13, 6:17PM

    so did you know...Mutsugoro: mudskipper.

    should be from which perfecture?

    So ..Saga,  now you know, so where is Saga?

    Still in Kyushu.

     

• kinwashi

  11 Nov 13, 22:24

  [A] Ariake Sea

  The Ariake Sea, with a maximum tidal range of 6 m, is a shallow sea whose bottom is made of sandy mud and its water is a mixture of seawater flowing from the outer sea and fresh river water. Sandy mud and rich nutrients flow into the sea from the rivers and the bay is shallow for a long distance from the shore. Therefore, on full or new moon nights, a vast flat land can be seen.

• kinwashi

  13 Nov 13, 19:28

   

  Sakaguchi, Shingo's

  And, "to the sea in front of you immediately, the network that can" Takesaki crab "is I'm be mounted summertime. But it is calm, Ariake Sea because it is inland sea" husband Sakaguchi Shingo's. Hot-spring hotel facing the Ariake Sea "sea can". Throughout the years become a main dish it is "Takesaki crab".

  Were divided into each size is in the preserve "Takesaki crab"

  Male is delicious "summer, females with eggs taste better winter. Around here, people who like male summer and there are quite a lot. Better had you seen ... actually is early the difference between male and female It is (laughs) ". With that said, I have been guided by the kitchen.

  Female and "Takesaki crab" male "Takesaki crab" left is female

  Those who are charged with "rounded in females, who hand long are male. Recognizable'll with immediately pattern of belly on the back side because different.'s Yellow can be seen is, because it is a sign that the egg is in, Still, I can see that it is female. You'll also see clogging condition of the egg by the condition of color ". 
  It is a male of a certain female, the gangly bell pattern that there is a bell appeared to have already taken pudgy.

  It can be seen clogging condition of the body by pressing with a finger belly

  When you have a "crab, I is not dangerous if you to have a butt from the back side, scissors because not reach. Hard case with your fingers to press the part of the belly, body is packed roughly, but recessed soft body does not contain that it seems. sort of thing I will or use it to take the soup stock or to fly. I got to the crab boiled only the state the best that body is blocked ".

  And Tighten stabs perforation from mouth

  Crab tighten before you boil. 
  You can occupy an easy to stab the perforation from "At the mouth, and poke a vital point in the middle area of the belly.

  Unplug the evil wash

  After taking the evil immersed in water, it will begin to boil. Juice boiled, containing added coarse salt in soup stock which I took from a crab. Salty much water is basic. Because the state of the crab is different in time and place to be caught, it is changing the time in the water and hot seasoning to match. Simply because it is a simple dish, taste it will change by little ".

  I put people back from the cooking liquid

  The crab was placed from shell to cooking liquid, the color will change to bright red gradually. Time is 10-20 minutes boiled.

  Boil with a lid

  Egg it will become hard and too boiled "female, I have to remain part soft egg. Not finished out of the pot. This is the sense of steam in the residual heat the Kanimiso and only in the shell.

  After being taken out of the pot, 7-8 minutes after a good time to eat

  So, 7-8 minutes after it is ready to eat out of the pot. I mean that is just right when it was taken in front of you ".

  I have you I give boiled ready to eat the "Takesaki crab". Kanimiso body and also in the soft condition as exquisite fire. I felt firmly taste and sweetness of the crab. 
  Taste of "" Takesaki crab "but it is thick. Ate the crab various around the country, but the taste is dark anyway" Takesaki crab ". (Laughs)." Takesaki crab ", that is, fit to shochu blue crab is a crab that is caught in the nation. however, other regions is not exactly a place that lives flats. the Ariake Sea in the sand. bathing in the light of the sun, rich, so flats nutrition as well as plankton and minerals I think I'm delicious rich, feed on it "Takesaki crab" is also dense. also fish that are caught in the Ariake Sea, so only is he sweet. up there because it is not a measure "Takesaki crab", and more I am glad to have you eat, and can feel the effect is ".

  For your audience to eat at its best is the best material to "Takesaki crab", tasting it seems indispensable. 
  I mean that to be boil delicious and the combined knowledge of the past to feel touched and "look, but sometimes I do not know you do not try to eat. And that you cooked yourself think, the answer match the taste of the actual It is necessary. the "sweetness That was less than I thought," It is such as. did not eat too much when I was small, and. has always eat now, I do I need help liking more. If you do not think so , while providing the crab cuisine from old crab, grilled crab, and crab stab (laughs) in. boiled Want to come lose to really like the audience to "Takesaki crab", etc. used in pasta, menu to be eaten at lunch I want to continue to challenge future also ".

  

  

  

  After you select the crabs are full of hard crab = only when you press your finger in the belly, tightening put a perforation from the place of the mouth, to wash in water

  

  

  Use the juice boiled with the addition of salt to the soup stock taken in the crab that is not full of himself, but was determined to salinity of seawater about. After raising from the pot, sense to finish in the residual heat

  

  

  Season of "crab stab" in winter. Body is easy to loose it by lightly blanched.Kanimiso also body and eggs I have a rich taste

  

  Crab boiled to use the soup which I took from a crab

  In the hot spring inn facing the Ariake Sea, it is possible to while looking at the sea in each room, to get this course dish using Takesaki crab all year round. Juice, containing added salt to the soup stock which I took from a crab clogging condition of the body is less boiled to use for crab boiled. Because it'll most delicious boiled state, a crab with a different state every day, shopkeeper Sakaguchi, Shingo's is giving away I feel fine in time and boiled seasoning.

  2,500 yen "crab boiled" one animal. It is also possible to retrieve the this crab boiled. 1 person 5,250 yen course of the day "crab boiled" is also attached (from the two or more). 13,800 yen weekday half-board the crab sticks boiled dinner (15,800 yen before the holiday)

  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Maritime Museum

  Address	Fujitsu-gun Tara town Ourahei 976-12
  Phone	0954-68-3506
  Business	(Meal break) 11:00 to 15:00
  Regular holiday	None
  Seat	15 rooms
  Card	Yes
  Parking	Yes
  URL	http://kaijyoukan.com

  

• kinwashi

  13 Nov 13, 19:38

  

  Mr. Kazunari Akagi

  Grandfather of "of which I was doing and fishermen make mandarin orange. At that time, do not have much of a choice but to come out of a lot of delicious crab". Well, I an inn this was made to be "Let's make a hotel to eat the crab is not in the hot spring. Those who come to visit tangerine making there were many, or I am eating" Takesaki crab "to many people It seems to have. thing "Takesaki crab" is delicious spread from it, tourist bus, I was not coming fast when I was little me. "

  Female delicious in winter "Takesaki crab"

  Third generation Akagi Mr. Kazunari who have spoken so, so I had to help you close the crab from a young age. 
  I think it might be correct is that had made ​​me ". Speed ​​you close (laughs) a. Crab that had received special education occupying crab is not too late now, but when I was a small 6 one I think that was early number. Because not go to play if you do not choke (laughs) a. crab I have won an absolute when there is a "championship choke crab" that time, I was early anyway. eat enough to get sick every day at the time I was not even ".

  It was re-recognized the taste I had eaten so much of "Takesaki crab" is, it was when had been the training of food in Osaka. 
  "Osaka is a lot like snow crab, but the" Takesaki crab ", taste is totally different." Takesaki crab "other than, but., Does not it? Unsatisfactory gives you the opportunity to taste something, if you do not eat it with a sauce, "Takesaki crab" Because it is a heavy taste, I enough just to Shioyude. anywhere in Japan, it will also fly blue crab itself, blue crab to be caught Takesaki, or "Takesaki crab" is'm delicious best. Ariake Sea Takesaki only It is that taste of crab that grows in. I think it's crab delicious in Japan. general of sushi Hokuriku Toyama also also. was said "crab Takesaki," and talk with cook's around Sometimes you have been, and was said to be "? do you do use in the main the blue crab." in other regions, you only need to or put in miso soup, it does not seem to culture that in Maine blue crab. "Takesaki The crab "is. is food gourmet little-known nationally, but that is not busy lesser-known might want. many shops use the Takesaki crab too much or competition of a good crab It becomes then It is because most (laughs) from. anything, I came to this town, and have you eating while watching the sea ".

  I buy in from fishermen of local crab. That choose to assess the "good crab" is important. 
  I can see roughly "look, the weight. Life in about two years" Takesaki crab ", and then molt about 20 times in the meantime. Molting of warm weather is often, but the shell is soft soon after molting It is not possible to crab boiled so ". 
  In the kitchen, I asked him to talk to your father of Akagi's doing the crab to make a daily boiled.

  To close the crab to refer to perforation from the side

  "First, tighten the crabs live. It because I will have taken all the feet and boil alive. I'm caulking he took advantage of the center to put the perforations from the side of the crab.

  I boil about 50 animals at a time

  You boil about 50 animals at a time, by there I think you should boil as soon as I close and tighten at a stretch. It might be better still good blood also does not go out because unlike fish crab. I am wearing a very thin salty soup to boil. There was also be or boiled in water a long time ago, but if there is a bittern components in seawater, there is a matter of taste, but because I will be a little bitter. If you put the crab in the pot, crab will sink once.

  With a lid that can be placed deep inside the pot, and boil with the lid further

  Boiled with a lid that can be placed deep inside the pot, Save the evil boils.

  I carefully scoop accession

  Time strong lye It is the turning point of the season. About 7-8 minutes, female winter is coming up on fire come through in about 15 minutes male summer.Because it is a natural crab, because the state is different at that time at that time, must be also changed the time boiled.

  Become constant attendance before the pot boiled Once you start

  So, it does not move from the front of the pan while the crab is in the pot. I do go this is not centralized. It comes from blowing up at once ".

  I Yudeaga~tsu "Takesaki crab"

  The steam rises from crab Yudeaga~tsu to bright red. 
  "It was boiled today Because it was staring at. Systemic female all, I wonder if reddened to become embarrassed (laughs)".

  The crab freshly boiled in lightly-salted, sweet body and Kanimiso is more attractive. In conjunction with crab boiled it is often eaten for a long time, Mr. Akagi's been recommended recently "Daiginjo steamed". It is cooking sprinkle full Ochoko a large premium sake by the crab meat sliced ​​in earthenware pot, and that steam with a lid. 
  Crab so I use the hot water in the "boiled, taste will run away to some extent. But, because I will be able to confine the full flavor when steaming ".

  Tempura crab, crab, crab stab, such as crab porridge, and try to convey more people a taste of the "crab Takesaki" grilled In addition, Mr. Akagi is standing in the kitchen.

  

  

  

  The stabbing perforation from the side, crab which selected carefully, such as weight and appearance, caulking he took advantage of the center. Boil as soon as you choke

  

  

  I boil in soup boiled with a very thin salty. Lye comes out, I carefully remove it. To confirm the change in the fine situation, boil with constant attendance

  

  

  To crab judged, I'll steamed sprinkled with large premium sake of full Ochoko "crab Daiginjo steamed". It's a heavy taste taste of the crab does not run away

  

  Sweetness of crab that draw in salty minimum

  Figure of fishing boats come and go the Ariake Sea is hot spring inn visible from the room. It's taste and "crab kaiseki" to lunch also had better, and crab Kamameshi sticking to breakfast if you stay, fun crab dish also increases further. The crab, has been boiled in soup boiled thin salty attached boiled recommended shopkeeper Mr. Kazunari Akagi, sweet miso and only becomes more attractive. One article of popular confine completely the taste of the crab also "large crab steamed sake".

  "Grilled crab" 1,575 yen

  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Crane Zhuang

  Address	Fujitsu-gun Tara town Oura road Yue harbor
  Phone	0954-68-2758
  Business	(Meal break) 11:00 to 19:00
  Regular holiday	Irregular
  Seat	15 rooms
  Card	Yes
  Parking	Yes
  URL	http://www.tsurusou.jp/

  

• kinwashi

  13 Nov 13, 19:40

  

  Shingo Kawashima's

  Miso male summer plentiful, female winter with eggs, It is delicious messed up "basin and day out. Course, there is also largely due to the arm of the cook, but the protagonist is crab. Crab" Takesaki crab " I think that's Ki has ingredients cooking. can have skillful cook how much, and why. it because not a delicious thing When it is crab not good, It is important to have or purchase a good crab in what way ".

  Storekeeper Kawashima Shingo's, that until leaving the Tara town from a young age, and had been to help your father a fisherman. Eyes also determine the crab's for sure. 
  Whether crab said, "body is clogged, 7-8 percent will tell you needs to have on hand. And, you know 90% without looking at the inside after it boiled. Although it is fishermen who around here especially , only are called "straw" things lean "type" to reverse the crab body is clogged. This has led to feel when I touch the crab. or touch body is'm packed with more of what you wish to do.

  Female male left and the right

  I can see immediately pattern of ventral side is different from male and female.The male is called "loincloth" in the pattern of elongated mountain type, female and "Heko" seemed like a fan ".

  Kawashima the courtesy of making the story of "Takesaki crab" in front of the cages

  Crabs are put in the cages, and occupy just prior to cooking

  I Close the crab in rice washing through

  Was placed in a lower area of ​​the second joint the "rice washing through, it means to Key points of the middle of. You are not allowed to stab the vital point exactly, that it does not tighten the blow.

  Thing to be in the middle of the body nearly Key points of crab

  Removing the key point, I would take a foot crab struggling. "

  As you begin boiled put in "water, taste of crab'm would all out. Cooking liquid is to say soup stock, but by start boiled put it in (laughs) of. Hot water, and in the crab It is possible to confine the taste to. At this time, if, crab when alive, legs I'm would take again.'s why there is a reason even to boil after closing. juice boiled, groundwater cod Mountains This is because with plenty of hot water. was placed in a boiling water crab, it is based on something close to seawater of Ariake Sea in front of the thing. eye plus natural salt. pan's large and re-boiling more time to short is the only crab Purippuri~tsu. So I use a large pot. males about 7 minutes to 10 minutes and then re-boil, and boil about 12 minutes to 15 minutes female.

  Crab takes the side of the belly "Heko" first boiled female

  For a female, much fire through the body, the egg becomes soft-boiled. As I watched, crab'll me said, "It is now, Raise from the pot" and (laughs) ".

  I remove the shell

  The taste while dismantling the crab freshly boiled. Body and Kanimiso also sweet thick. From that effect is, it becomes quiet again.

  After dividing it as divided into left and right, to eat by dividing to every foot. Orange area is the egg

  I think I can eat gill and non-"shell. Delicious to eat while called Achiachi the crab piping hot. Out is not a big inn too, the distance to the table is short from the kitchen, what was finished You can be served immediately. is not much that happens the staff (laughs). I It might be accommodation of the size of the good to have you eat "Takesaki crab", but Yudeaga~tsu When you are delay in carrying crab, and angry "to have early and regret!" he said. anyway, because it is I want you to eat something hot from the oven ".

  Well, what crab that is not full of only just wonder what happens? 
  You can not put out as crab boiled. those "body is not clogged, because is a natural thing, is that there are variations in the clogging condition of the body is it can not be helped. therefore, of the rice loosen the crab meat such The cell was invented a dish called "glare crab", "Hitsumabushi" untimely! waste does not go out, or not a troublesome conversation proceeds customers so do not M'Sila the crab, the price is up to reasonable. now further is one article that was to break the common sense of crab dish (laughs) ".

  I met to be able to enjoy the taste of "Takesaki crab" easily, "storehouse of the rainbow" places to eat that you have established is crowded with a lot of people always.

  Female with eggs is good even if the baked crab

  Including "glare crab" made ​​up of Kawashima, in the hot spring inn town of Tara, new dish using the "Takesaki crab" is also some emerging. 
  It is interesting if there is uniqueness also "anywhere. I think that by making initiatives such, the town's crowded and would be very good. Is also, in the crab in the same boiled, the day the crabs caught that day do not put in cages Even other than cooking. I'm also done cooking called "crab in the eyebrows" to boil in, who even if they are not doing, I want to go make something nowhere. rooftop open-air bath in the bathtub of one only "ten How to empty "is also so, and now, I'm there is also a plan to make an interesting parking. Please expect (laughs)".

  Tara town is likely to continue to become more and more cheerful town.

  

  

  

  Select the crab stuffed body by touch and put into cages. Just prior to cooking, put the bottom of the second rice washing through the joint, then tighten it stabs Key points of the central

  

  

  In addition to the natural salt water in the basement of the Tara mountain system, juice boiled, have made it close to the water of the Ariake Sea (photo) in front of you. I boil water in a lot of that went into the big pot

  

  

  "The glare crab" to taste with condiments of three put on the rice crab meat that loosened. Without the hassle of pluck crab meat, eaten willingly

  

  I enjoy the open-air bath falling star and crab cuisine

  Boil carefully using the natural salt and ground water of Tara mountain system, including the crab boiled, while the pursuit of crab dishes, husband Kawashima, Shingo's also developed "glare crab" of the original. In dishes placed on the rice crab meat that loosened, it's one article that is easy to eat very much. In the popular open-air bath overlooking 180 degrees Ariake Sea also, along with crab cuisine, you can enjoy the stars while soaking in hot water if you stay.

  Course meal that you can enjoy you crab, and grilled crab boiled the "Takesaki crab" is, one person 4,000 yen to 10,000 yen. Photo courses 6,000 yen.

  • 
  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Yutaka Hiroshi Zhuang

  Address	Fujitsu-gun Tara town Ourahei 1099-5
  Phone	0954-68-3545
  Business	11:30 to 15:00 (meal-break)
  Regular holiday	Irregular
  Seat	65 seats, "storehouse of the rainbow" diet treatment rooms 7 rooms,
  Card	Yes
  Parking	Yes
  URL	http://www.nikani.com

  

• kinwashi

  13 Nov 13, 19:44

  http://www.nikani.com/ryouri1.html

   

  Because already bet on rice and stripping all the crab meat,  and only eat! Hand is not stained by the shell without stripping. "Size and shape on whether not aligned", because you are using a "softly", so advantageous! But taste only in the course delicious! !  Fishermen also rejoice because not all wasted on whether landed.   I can enjoy the taste of three street to glare or.  See below for how to eat! (How to eat There is also extra)   "Steamed crab-chan" rich Western Zhuang original, also the name  and if I eat mix yoke, and delicious more!         Please relax in the (dark rainbow) storehouse of the rainbow.   Glare in any easy way of eating!  Mokumoku ... silence ... of crab dish unique  because there is no, even conversation surely  flower blooms.       If you enjoy I can enjoy the different flavors of three street once to glare or. Over the crab miso (can be changed to special crab vinegar miso crab who is weak) Over whom the glare of secret (since a sauce of dark eye, please call in small portions) Over a special ponzu sauce (Please enjoy the flavor of crab refreshing ~) Over the extra spice, tea ... (The last, and over tea in a while! sake bottle of bowl, please have it without any regret.) Extra edition In addition, you can put the miso on whether over a cup of tea, please enjoy it freely in or apply a small amount of glare to anyone crab miso.       Over 1. Crab miso   Over the glare of whom 2. Secret   Over the 4. Tea Extra edition

  

  The glare in the open air such as falling star  inn rich Western Zhuang  〒 849-1613  Saga Fujitsu-gun, Tara town Oura Nozaki harbor before  TEL0954-68-3545

• kinwashi

  13 Nov 13, 19:44

  http://www.nikani.com/ryouri1.html

• kinwashi

  14 Nov 13, 21:53

  So the below this cuisine, never say you never know, from Okinawa.

  If you don't believe, you can experiment yourself no harm at all, its only vegetable.

  Good new for those who got diabetes,

  try this one or two day before you go for you blood test on sugar level.

   see your result whether eaten or not eaten any difference.

   

  

   

  Taste of the soup stock and bitterness of Goya 
  Stir Fry dish which is indispensable to Okinawa hot

  Words of Okinawa meaningful "Champloo" "mix, to coin mix" of. It is called "CHAMPLOO" even cooking it in turn, combined fried various materials. Goya was using the "Goya Champloo" is, is best "Champloo" known. It is often eaten elsewhere, and those using the bran, as well as those using the somen.

  By the "bitter melon" "Goya" is sometimes referred to as "Goya" In Okinawa often. Be referred to as "bitter gourd" or "bitter gourd" had been called "bitter melon" in place of outside Okinawa has also increased. to the state of the edible green before ripening.

  Cut in half lengthwise, remove the seeds and (especially bitter part) white cotton on the inside, and slice to cut into round slices. And this Goya, pork, pork luncheon meat , island tofu stir together (within = Champloo), and seasoned the material, such as carrots, and entangle to put turn the beaten egg. The seasoning, that in addition to the salt and soy sauce, soup stock of bonito and kelp is used in many cases.

  In the taste of the soup, taste of island tofu and bitterness of Goya spreads, food also go to "Goya Champloo". Vitamin C is abundant, it's regional cuisine is indispensable to hot Okinawa.

• kinwashi

  14 Nov 13, 21:53

  So the below this cuisine, never say you never know, from Okinawa.

  If you don't believe, you can experiment yourself no harm at all, its only vegetable.

  Good new for those who got diabetes,

  try this one or two day before you go for you blood test on sugar level.

   see your result whether eaten or not eaten any difference.

   

   

  

   

  
  

  
  

  
  

   

• kinwashi

  14 Nov 13, 22:00

  Home > Okinawa Products > Goya (Bitter Gourd)

  Goya (Bitter Gourd)

  

  Goya (Momordica charantia) called bitter melon or bitter gourd in English is a tropical and subtropical vine of the Cucurbitaceae family (like cucumber).
  This very bitter fruit is common in Africa, the Caribbean, India, Southeast Asia, China, Taiwan and Okinawa. Goya is not usually used in mainland Japan.
  There are many different species which vary in size.
  The fruit is usually eaten unripe when the skin is green and the seed and flesh white as it becomes more bitter as it ripens.
  When a goya is ripe, the skin is getting yellow and the seeds red.

  This refreshing fruit is widely used for its medicinal properties as it contains a lot of vitamin C.
  China and Taiwan inhabitants use it since ever in their traditional medicine to treat skin problems as well as digestion difficulties or rheumatisms.

  Goya can be used in many different ways: fried, dried, in soup or tea.
  The most famous Okinawa’ dish made from goya is Champuru which include fired goya with pork and eggs. Eggs make the dish less bitter.

  We have different kinds of products made from goya as goya chips, goya chanpuru zuke, goya sanjoand goya tea.

   

• kinwashi

  14 Nov 13, 22:03

  Stories: News

  Browse News Stories: « Previous Story | Next Story »

  Okinawa goya touted as aid against diseases

  Date Posted: 2007-03-02

  Goya is Okinawa’s very popular, but very bitter vegetable.
  
  Goya has always traveled with claims of ‘healthy’ and ‘promotes longevity’, but now its advocates are saying the cucumber-like melon is good for nearly whatever ails you. It is being used in processed foods, mixed in salads and champura dishes, and now is finding a niche in new food products.
  
  The humble goya is billed as having three times more vitamin C than lemon fruits, and five times as much as the tomato, and it protects against heat. Some advocates claim it even battles fat, providing nutrition while keeping fat from forming. Medical researchers are discovering the goya reduces blood sugar levels, a boon to diabetics, and works to lower high blood pressure.
  
  Businesses are targeting retired mainland Japanese for the goya, describing the bitter vegetable’s medicinal values, which they say extends to protecting against internal organ problems. Businesses say older men have time and money, and are wanting to make their bodies more healthy.
  
  Goya’s promotion is expanding to new products such as goya chips, which are said to be not quite so bitter and have a good taste. And the latest? Goya chocolate. Promoters say the goya sweets are available now at supermarkets everywhere.

• kinwashi

  16 Nov 13, 20:09

  News from Japan.

   

  Japanese emperor, empress to be cremated once they die

  Jiji Press -- Nov 15

   

  The bodies of Japanese Emperor Akihito and Empress Michiko will be cremated once they die, a historic change from burial under the earth that has lasted for about 350 years since the early Edo period for the Emperors, Imperial Household Agency chief Noriyuki Kazaoka said Thursday.

   

  The agency also decided to make their mausoleums smaller than those of the previous Japanese Emperors and Empresses, Kazaoka said at a press conference.

  The agency had considered how to change the funeral rites since April last year after the Emperor and Empress expressed their wish that cremation is preferable.

  video.

  http://youtu.be/Q6ZNMUV_jVg

   

  天皇皇å�Žä¸¡é™›ä¸‹ã�®è‘¬å„€ã�®åœ¨ã‚Šæ–¹ã�Œå¤§ã��ã��変ã‚�ã‚‹ã�“ã�¨ã�«ã�ªã‚Šã�¾ã�—ã�Ÿã€‚宮内åº�ã�Œ14æ—¥å�ˆå¾Œã�«­ä¼šè¦‹ã‚’é–‹ã��ã€�陛下ã�®ã�”æ„�å�‘ã‚’å�—ã�‘ã€�ã�“ã‚Œã�¾ã�§ã�®åœŸè‘¬ã�‹ã‚‰ç�«è‘¬ã�¸ã�¨å¤‰æ›´ã�™ã‚‹ã�“ã�¨ã�ªã�©ã�Œç™ºè¡¨­ã�•ã‚Œã�¾ã�—ã�Ÿã€‚

  News sources: Jiji Press, ANNnewsCH
• kinwashi

  16 Nov 13, 20:14

  

   

  Eaten with crunchy to bone 
  fish of tropical Okinawa that went up nicely

  The fishmonger of Okinawa, fish of brilliant colors that will not be quite the eye in Okinawa other than side by side. One of them "Gurukun". Japanese name is "Takasago", " Gurukun "is a dialect of Okinawa. Bright red is impressive, but that he has a color bluish when you are swimming in the sea. It is a fish that inhabit the sea warm south of Amami Island, is also designated as a fish prefecture of Okinawa.

  Because it is a white fish to be caught all year round, sashimi, grilled, Gurukun variety of dishes O boiled salt are arranged in the table in Okinawa. It is "fried Gurukun" how to eat a typical among them are well known in other prefectures. After taking Harawata and gills, instead of frying whole, and to opening a fish unique part of the spine and the body is like split, with or dusted with flour or shake the salt and place in oil. Top be an interesting shape, cook firmly to bone visually. Vestured was crisp, bland white. Bone: they're up to the crisp, I can eat whole from head to tail. Accent of its exquisite taste, a squeeze of citrus-Shikuwasa of Okinawa specialty and lemon.And delicious to eat it with the vinegar.

  I have never taste that was plainly bored, the people of Okinawa, it's the fish dish which is indispensable in the seat to a party at home.

• kinwashi

  16 Nov 13, 20:18

  Kurenzu if fishing boat in Okinawa
  	Marlin trolling, jigging, Tairaba, lure fishing, casting, fishing swim

  Captain mobile phone 090-7440-8711 Fish typical of what you might catch in Okinawa The photograph is the original image taken the fish caught actually! Blue marlin (Marlin blue) Among Sailfish catch in Okinawa, kinds catch most  also called Blue Marlin!  IGFA world record 624kg! Black marlin (Marlin black) Sailfish become a large blue marlin as well.  Feature is Munabire is not fold!  IGFA world record 707kg! Marlin (Marlin striped) 50kg before and after the average size in the country in the Sailfish is not too large! Observed in lean delicious! IGFA world record 224kg! Sailfish (Sailfish) 20 ~ 30kg average size Sailfish living close to the shore  large dorsal fin leaf-like Basho is a characteristic.  IGFA world record 100kg! Bigeye High runs out than yellowfin tuna Features ... Seri Body Type's chunky.  IGFA world record 197kg! Yellowfin tuna Tuna the most popular in the tuna catch in Okinawa  Picture  25kg IGFA world record 176kg! Dolphin (Manbika) The average size is popular target of ... lure casting to grow more than 30kg up to 10kg before and after! Japanese do not eat too much fish that prefer Westerners, but really delicious fish! Bonito (Kachu) The bonito pelagic catch that year in Okinawa waters.  Daibankatsuo of 5kg or more deep delicious oil aboard.  Picture divan of 10kg! ! Peto (Sala) The catch as Gedo marlin trolling! Standard size is more than 10kg to 30kg before and after, and grow! It is prized as proof of the island sushi in Daito Island. Rainbow runner (Yamato Yu Nagai) Cavally resembling a yellowtail that inhabit the warm sea!Delicious fat ride to grow in fame rainbow runner ... 5 kg or more! Fin Naga Amberjack (Ukimuru) Come closer to the front of the eye and you have diving horse mackerel family, fish a very curious! ? Target the best aim in fishing and swim ... jigging to grow to more than 50kg up! ! Amberjack (Ukimuru) Amberjack to catch in Okinawa is often Hirenaga overwhelmingly! How to recognize and respect the shape of the dorsal fin is different? It is the quickest Amberjack the lower tip of the tail fin is's turned white ... Sujiara (Akajin) One of the three major luxury fish of Okinawa! Super delicious ★ ★ ★ The ... jigging inhabit the reef area of about 30 ~ 100m, even if you how to eat what ... aim at fishing swim  photo full length 66cm Shirobuchihata (Mibai) Grouper which is similar to this many fish.  Groupers that live in Okinawa more than 30! !  Mibai delicious fish any.  Picture length 57cm Hamafuefuki (Taman) I come into the shallow waters of about standing tall in the evening! Fish ... important high-quality fish of the extreme popularity angler of Okinawa ... run at once After consuming needle strongly pull! Aprion virescens (Omachi) Grow to about 10kg in what is greater ... that inhabit the reef area Lutjanidae, of 30 ~ 100m! I aim at fishing and jigging swim. Dogtooth tuna (Tokakin) Tuna ... inhabit the reef area  to become more up to 100kg! Target of longing big game anglers! Eastern little tuna Very delicious companions ... sashimi of bonito that live relatively close to the shore!  Photo Full length 64cm / about 3kg Giant Trevally / GT (Gala) I will be the largest in the carangid Hiraaji kind! Do you aim to cast the leaf around the lure of popper, you can aim at fishing swim. Hoshikaiwari (Gala) Types of relatively large ... I am good to eat fun catching Within Hiraaji kind of horse mackerel family! !  Picture length 85cm/7kg · · · Bluefin trevally (Gala) Blue fish to see in the water is very beautiful! It is popular in the fellow Hiraaji but within ... 5 kg should not be large as in plain Giant Trevally. Takasago (Gurukun) The number of fishing way of eating ... enjoy things large is OK fried sashimi is common in fish ... Sabiki that is specified in the prefecture of Okinawa fish! Tengu Hagi beetles (Hireka) It lives in the relatively shallow reef area in Acanthuridae! ... Size catch enough 30cm ~ 40cm as Gedo Gurukun of fishing!Among fresh sashimi is OK! Tenguhagi (Chinuman) It lives in the relatively shallow reef area in Acanthuridae!Size is about 30cm ~ 40cm! Wariness is strong in comparison to Hireka. Sashimi delicious oil unique is to ride in white! ! Fellow Aygo Gedo Gurukun of fishing! Important food fish popular in Okinawa to eat fried and (d salt) boiled Mars ... Amifuefuki (Muru) I enjoy fishing as the target number of troll in Fuefukidai department. Size about 25cm ~ 40cm! How to eat is generally fried butter! Sazanamidai (Amakuchin) Fuefukidai department, and is similar to ... Shirodai that inhabit the sand mainly! ?  Picture length 48cm Hibudai (Agai) The finest fish in the companion parrot fish of Okinawa! I call Irabucha that of parrot fish in Okinawa. 30 kinds such as Nan'youbudai and Aobudai much inhabit.  Picture length 55cm / 2,3 kg Ojirobarahata (Naga Zhu Mibai)) The popular fish in the grouper to catch in Okinawa!  · · · 30cm ~ 40cm is normal size!  And Nagaju it? Meaning tail is long in the dialect Fellow of red mullet Photos will be relatively large companions Ryukyu red mullet length 46cm · · · mullet! I look like carp, but it is delicious fish body is tight! Oh complaint Ishi Chibiki (tike char wait) Fish of pearl pink big beautiful Lutjanidae, the mouth! Fish catch in the deep area somewhat.  The catch number stomach and hit the flock.  The photo above total length 60cm! Umeiro (Shinukuwa) Photo Lutjanidae, top length 40cm.  Fish catch in the deep area somewhat.  The catch number if it is exposed to the flock. Aodai (stew machi) I aim at Sabiki Fish ... large that inhabit the reef area Lutjanidae, the deep area. Seen fish edible luxury ... is firm! ! Kibire red Bondarenko (Fukayamajiku) Sparidae, like endemic species that live Amami, Okinawa in Japan? · Target of deep sea fishing about 180 ~ 300m water depth! !       Okinawa Governor approval, registration comfortable life  Kurenzu Okinawa   [Of a reservation / inquiry] ã€€ã€€ã€€ã€€ã€€ã€€ã€€ã€€â—� E-mail　Cranes-okinawaattonifty.Com ã€€ã€€ã€€ã€€ã€€ã€€ã€€ã€€â—� IP phone　/ FAX 098-988-8088   That is absent from office because there are many during the day, captain (Tsurumaki Mamoru) If you hurry  please feel free to contact us to mobile phones. ã€€ã€€ã€€ã€€ã€€ã€€ã€€ã€€â—� (Tsurumaki) mobile phone captain 　090-7440-8711 ã€€ã€€ã€€ã€€ã€€ã€€ã€€ã€€radio wave condition is bad when you are out to sea, you may want to apologize for the inconvenience. ã€€ã€€ã€€ã€€ã€€ã€€ã€€ã€€It is very sorry to trouble you, if hard to lead, but please do call back at a later time.       Office Location 〒 901-2227 Ginowan City, Okinawa Uchidomari 754-2  boarding location (Ginowan harbor marina) Ginowan City, Okinawa Mashiki 4-4-1

• kinwashi

  16 Nov 13, 20:22

  

  OKUDAIRA Hidemitsu's

  Appearance with the impact fishing boats, such as bite into the building.

  Appearance of unique shops

  The ship is floating in huge cages seawater 100 tons enters Once inside.

  First floor is a big preserve

  If you look at the menu remains continuous surprise, and there does not become how to grill the "steak, how fried Gurukun, as not to hook attention" rare ", the crispy soft bone to soft fluffy? Do we do how small bone" medium " , I was surprised bone body and also character ... this crunchy rice crackers "well-done" ".

  Right out shop name "Gourmet-kun". You can eat Okinawan cuisine and dishes made with seafood, but "fried Gurukun" is a sign of most store menu. It has also experienced Italian and French-Store owners OKUDAIRA Hidemitsu's, "Deep-fried Gurukun" also with the thought of how deep-fried three. OKUDAIRA san had made that recommendation of the most "well-done".

  I will judge from the back side

  "Seasoning is not in particular, cooking itself that fried'm such an easy thing, but with how to put the kitchen knife, taste is different slightly in the store people. The important thing, it is how fried. Fried or whole at home, The fried or put a break on the surface, but a little different. then ... but I put the kitchen knife from the back of Gurukun is a secret (laughs).

  Put the oil and fix the form, fry slowly and carefully

  I'll give it slowly and carefully at a relatively low temperature. It does take about 15 minutes to fry, but the details ... is a secret. It's that easy, but I'm devised (laughs). "Well-done" is'm absolutely to be recommended, but sometimes it Is not "fried too? Those who say "there is also come. So, I now also issue and medium rare. Body is soft and Juwa~tsu is rare and well-done-to-eat rice crackers like bone and crisp, and the medium in between. I can enjoy the taste different to each ".

  "Fried Gurukun" which was fried and nicely

  The "fried Gurukun" you have finished, green onion and grated radish, it Shikuwasa come with ponzu sauce, as condiments. I squeeze the Shikuwasa to fried chicken, have you put in vinegar condiments. When you eat, crunching sound, and Sakusaku~tsu also is fried with fried and nicely. 
  "I do not have to taste anymore, the sound of crispy when you have me eat and I are sure that" he can make delicious fried chicken also "today. Those who come within There is, usually, you can eat one animal alone. (laughs). Oh, is that size delicious and the fried chicken Gurukun It is delicious to eat a whole bunch to have with both hands. it too large or too small It is useless. At the same, it is delicious With fresh Gurukun. those who who came within, so will you please order the "fried Gurukun" you most, if you can not be it, to disappoint all of you It will get. So, I was there that the previous, when a fresh Gurukun can not get the weather is bad, I used the frozen stuff. but, it was worth a damn. So, I would not apologize now, It does not make the fried chicken when there is no good Gurukun. I will or even have caught the Gurukun in his ship. It is absolutely delicious if you use the fresh ones. "

  told me that he Sometimes Gurukun that OKUDAIRA's have been caught are swimming the preserve. If you ask, it is also possible to experience fishing as by boat, go out to Gurukun fishing.

  Gurukun the province fish of Okinawa. I have let also talk surrounding it. 
  Gurukun you are caught a lot, I'm such as you were making fish paste in Gurukun "In the past. Because it does not fly as he is now, do not see rare fish paste. However, ¥ 10,000 is fish paste which I made ​​with Gurukun Have you ever seen to have been sold for much. wedding is not a ceremony, the era was done in such as meeting place such as community center of town, "fried Gurukun" is I was in the Orizume . luck too may "So Takasago" is Japanese name. I ate for the first time the "fried Gurukun" It is about a junior high school student. That was Maruage rather than in a form like now. it was mentioned before the Gurukun the like, and because I have caught a lot much to the material of fish paste, the head is not used to fish paste made ​​I'm was in the hand cheap really. I did not eat boiled salt it all the time. So, with a soft body fried chicken, it was a great treat at the time ".

  Ha long-lived grass of longevity

  To "fried Gurukun", green leaves that are served with them who have recommended. 
  "It is said that this is the food of the longevity of long-lived grass. Dressing can be when I put the olive oil to vinegar that remained, please try to eat over it. To be able to live longer 100 years to eat one piece".

  External appearance of the shop, "fried Gurukun" is also long-lived leaves of grass also surprise ... variety is the charm of the shop here.

  

  

  

  Do not use Gurukun other than fresh.That it would become deliciously easy to eat by putting a kitchen knife from the back of Gurukun, to put a finer kitchen knife

  

  

  I'll give you as it is seasoned without the Gurukun. I squeeze the Shikuwasa to fried chicken, have you in the spice of green onion ponzu sauce, and grated radish

  

  

  I'll give it slowly and carefully at a relatively low temperature. It's about about 15 minutes and is "well-done". It said that it is a twist further as frying and nicely

  

  Store and taste store of Ryukyu unique cuisine

  Shop unique fishing boat surpassed spotted the building, that there is a huge cages in the store. It is "fried Gurukun" three types of menu. Storekeeper, OKUDAIRA Hidemitsu's "rare is soft softly, the fragrant crispy medium, well-done is to the bone crunching" he said. Mainly cuisine made with fresh seafood that is landed directly from the fishing boat stuck in the river in front of, I can enjoy the taste a variety of Okinawa.

  "Fried Gourmet kun (well-done)" 735 yen

  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Gourmet-kun

  Address	Naha, Okinawa 3-20-8 Wakasa
  Phone	098-866-3667
  Business	Weekdays six p.m. ~ 24:00 (LO 11:00 p.m.)  18:00 ~ 23:00 Sun holiday (LO 22:00)
  Rest	(In case business book) Irregular Wednesday
  Seat	100 seats
  Card	Improper
  Parking	Yes
  URL	http://www.gurukunmaru.com/

  

• kinwashi

  16 Nov 13, 20:33

  Teochew Porridge, over here we alway will come along with this,

  over there they are doing the same as what we do,

  this like fermented Tofu wonderful combination with our plain porrridge to go along..

   

  see.

  video.

  http://youtu.be/GCHH8W6y6Wk

• kinwashi

  18 Nov 13, 18:19

  

  Mr. annoying Tokuwa

  If you go into the open in the door, fish of Okinawa colorful Zurari the corner of the counter. Take the internal organs and scales in it, red Gurukun that are preliminary arrangements also are lined up. Order of "fried Gurukun" is turned on, the cooking begins by being transported to the kitchen from here Gurukun.

  The "Gurukun, can be anything sashimi, grilled, and cooked food, but it is fried. Because there is no season much to fish in Okinawa, It is the fish which Gurukun also be eaten all year round. It's a mainstream in Okinawa still While it is always delicious at any time , female prior to lay eggs may be especially delicious. anywhere in the like are caught in Okinawa, if fishing on a boat out into the off a little, I will catch easily ".

  I showed me from where owner-annoying Tokuwa Mr. put a kitchen knife to Gurukun.

  I judge from the back fresh Gurukun

  It is different when you are in "deep-fried, and put a kitchen knife from the back. A's down in three pieces, but it is the feeling that is divided into three parts bone, the body of the tail body, from head to is connected.

  One side of the body leads to the only part of the head, only one other is connected by the tail and head

  The only one, both ends are connected to the head and tail, but the body of the other is connected only with the person of the head. This looks a thing of the image of the shape when baked. I think to be good looking, how to cut is slightly different in person to make ".

  Gurukun was judged is introduced into the oil.

  I sprinkle salt on the entire

  "Seasoning just salt, and fried Shake lightly salt the whole. Then, when you put into the oil, and put slowly while shaping. It is not possible to obtain beautiful shape when you went up not to do so.

  I'll give shape to be clean

  Because it is not good looking and bone body is not open cleanly. In addition, the fire does not pass to the bone fire even through the body Increasing whole.By increasing to let separate the bone and body, I will help fire as also to the bone in the body. Here are carefully over about 10 minutes at 180 degrees. I'm eaten all bone head also to go up to a crisp In this way. It is the completion As you become floating ".

  Completion As you afloat

  Unlike Maruage, "deep-fried Gurukun" which was fried and nicely's an interesting three-dimensional form. I dish is lemon and grated radish is affixed. It is good just to put the juice of lemon moderate salty because with. The drip soy sauce a little grated radish, and delicious to eat. Chopsticks to proceed to the texture of the bone of crunchy and soft body. 
  Gurukun about length 20cm deep-fried "Today is a normal size.'ll Grow more. However, about the size of this'm good just to the fried chicken. Bones too because you tense it to grow . bones from soft, it is not one where the bone is bent and Quruli when it went up. if You Kataka~tsu, and because I will break off in the middle is the part which is connected to the tail. then, the fish of the sea in the south close to the deep-sea fish whether, bone and body and head as well, I softer than fish of the North Sea. So it is easy to eat.'ll eat you please, without leaving anything ".

  The wall of the parlor seat, paper dish name was written closely. Unless you Okinawa, some of them do not know at all even just look at character. "Deep-fried Gurukun" is, no doubt surprising imagination of cookery arrive somehow, although form when it has been carried, and see for the first time. It's the "deep-fried Gurukun" including its shape.

• kinwashi

  18 Nov 13, 18:19

  

  Kakazu Satoshi Yasushi

  Such as the stylish cafe, look striking .... Store is also a bright and cute, but the center of the menu thing using the seafood of Okinawa. Well-established retail fishmonger '50 establishment of "Nakata fresh fish" is, is "kitchen seamounts and fish taste".

  When you Ojama on the second floor, the blackboard is written the name and cooking fish on the wall. It was written as "fish now" is on top of it. I asked him to talk to the store manager, Kakazu Satoshi Yasushi. 
  Pronounced "Yu Imai" and "" now fish "is. It means that fresh fish in the words of Okinawa. Out because it is retail stores fishmonger, stocking the fish freshness excellent at every day, it offers cheap as possible . the person everyone He will come sashimi you please say, "delicious" and I are confident.'m supposed are a lot of fish in the cages, but is empty now and if I sold out .... you purchase immediately ( laughs) ".

  Of course, "Deep-fried Gurukun" is also made ​​with fresh Gurukun. 
  It can be eaten year round "Gurukun. Gurukun that went up from the water is red, but I'm blue in the sea. Because catch a lot of your own, common in Okinawa, such as of eating at home it It is also a fish. fish out, in addition to (d salt) boiled Mars and grilled general, it is served butter grilled, sauce, etc. also herb Panko baked in Okinawa, but Gurukun One is fried It is the Most popular. However, even if I say Gurukun in a word, is there are several different really. It is delicious if you fried any Gurukun, but Gurukun called in the form cheesy as "Hiller" It is the best if you boiled Mars ".

  I have to show how to make a "deep-fried Gurukun" in the kitchen, but it's pretty speedy.

  I drop the scales, to clean and remove the internal organs

  Turn on the kitchen knife from the back of Gurukun to drop the "scales, removing the internal organs.

  I take down part of the bone and body so that the split

  Since divided into bone and body, it's also seems down to three pieces, but unlike three pieces wholesale usual, Gurukun you how to cut a little unusual.This is because the fry to be in shape good looking.

  And whisk in the flour glare shaking salt

  Shake the salt, it spent all it with the flour, and place gently in the oil for about 180 degrees. I put while spread by hand Want to come close together when I put as it is.

  I put the oil gently by hand

  It is ready in 5-6 minutes. How to open or you will differ depending on the depth to cut with a knife. Form it depends on the shop ".

  Completion will be given 5-6 minutes

  The "fried Gurukun" you have finished, have you squeeze the citrus-Shikuwasa of Okinawa specialty that is served. Sweetness and acidity of the Shikuwasa favor the moderate saltiness. 
  You are free as a way of eating ", but from eating the body,. Head and bone or will turn bone, head, tail also, and because I can eat all whole without leaving. Those who eat with both hands. Comes . in Okinawa, Oba~a Oji~i and also I'm eating crunchy ".

  Shops, but there maxi public market close, but a bit confusing place. 
  "Shop grocery store's and similar, there are many around, and you try to directions on the phone, is not it is hard to understand. I go to pick up well in such a case".

  In addition, troublesome little "fried Gurukun", and He will call out the "? Shall We tail docking" to eat separately in some One Animal. Why people of all ages visiting, perhaps from such jealousy that.

• kinwashi

  18 Nov 13, 19:23

   The number of fishing way of eating ... enjoy things large is OK fried sashimi is common in fish ... Sabiki that is specified in the prefecture of Okinawa fish!

• kinwashi

  18 Nov 13, 19:23

   The number of fishing way of eating ... enjoy things large is OK fried sashimi is common in fish ... Sabiki that is specified in the prefecture of Okinawa fish!

• kinwashi

  18 Nov 13, 19:26

  http://www.okinawastory.jp/en/special/okinawa_gourmet_food/food/simple_traditional_dishes.html

• kinwashi

  18 Nov 13, 19:28

  Simple, traditional dishes

  Okinawan cuisine would not exist without pork, and it is said that Okinawans use every part of the pig except its squeal. In fact the use of various parts of the pig is a distinctive feature of the Okinawan diet, exemplified in such dishes as rafute, simmered pork belly with soy sauce or miso; soki, tender, simmered spareribs; mimigaa, shredded ear gristle; and chiragaa, pig’s face. 
  Okinawans eat literally every part of the pig, from head to toe. Pork provides a good source of protein, vitamin B1 and collagen. Cooking pork with ingredients such as konbu or simmering it for a long time removes excess fat from the meat. The innards of the pig are used in soup or are salted and processed into other products. Various parts of the pig are used as toppings for Okinawa soba as well. Tofu is also an essential ingredient in Okinawan cuisine. Champuru dishes such as goya champuru, for example, can be regarded as the essence of Okinawa. Champuru literally means “to mix,” and it can include many different ingredients including shima tofu (local tofu) and a variety of vegetables. Recipes vary by individual.

  

  Goya champuru

  A stir-fry of goya (bitter melon). Goya is a local vegetable with green skin and a bitter taste, and its best season is summer. Typical goya champuru includes goya, tofu, pork, eggs seasoned with salt and soy sauce.

  Tofu champuru

  Another popular type of champuru, a stir-fry with tofu and vegetables as the main ingredients. The tofu used for tofu champuru is shima tofu, a firm, local tofu ideal for stir-fry. It is seasoned with salt and soy sauce.

  Jushi

  Jushi is a rice dish prepared with a choice of ingredients including pork and vegetables and is often served as a side dish to Okinawa soba at local eateries. Fuchiba jushi is a kind of jushi that features fushiba, mugwort leaves in the Okinawan dialect.

  

  Okinawa Soba

  Okinawa soba is made from wheatflour. It is served in a bowl of hot broth (typically bonito or pork) with various toppings such as thick slices of tender pork, shavings of green onion, kamaboko (fish cake) and pickled shredded ginger.

  Rafute

  Another popular type of champuru, a stir-fry with tofu and vegetables as the main ingredients. The tofu used for tofu champuru is shima tofu, a firm, local tofu ideal for stir-fry. It is seasoned with salt and soy sauce.

  Shima rakkyo(Okinawan shallots)

  Pickled shima rakkyo and deep-fried shima rakkyo, commonly served in izakaya, are Okinawan favorites that are perfect accompaniments to awamori. Lightly pickled shima rakkyo is normally eaten with dried bonito flakes and soy sauce.