Kinwashi Tour Japan Thread

• kinwashi

  18 Jan 14, 21:36

  video.

   

  http://youtu.be/h0WneB1AFbc

• kinwashi

  19 Jan 14, 22:38

  Example if you been to Hokkaido.

  Than you may tell us.

  have you try the Sapporo Ramen?

   Ramen that is famous over here.

   

  http://www.junren.co.jp/

• kinwashi

  19 Jan 14, 22:44

  Fukuoka, yes they got Ramen.

   

  

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

  Sep 9th, 2009 

  by kaeru.

  

  Ittadakimasu!

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

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

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

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

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

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

  

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

  

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

  

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

  

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

  

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

  

  7. Calmly wait for your meal to be served.

  

  8. Go from here…

  

   

  9. To here…

  

  10.  Go home and plan your next visit.

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

  Tenjin Branch:

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

  Canal City Branch

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

   

  - See more at: http://www.fukuokadreaming.com/?p=462#sthash.thjhzE2O.dpuf

• kinwashi

  19 Jan 14, 22:49

  So never ever say you been to Beppu or Oita.

  You had tried their Ramens.

  over there it may be cold Somen and not Ramen,

  I,  think they mistaken between cold Somen and hot Ramen.

  As told by those for green horn Singaporean that i encounted during that conversation,

  Sorry about that.

• kinwashi

  19 Jan 14, 22:53

  Yes, Kumamoto got Ramen.

   

  [Japan] Kumamoto Ramen

  Posted in film photography, Food & Drinks, Japan by sleepwalkingintokyo on September 21, 2012

  Photo taken on 16th February, 2011.
  Canon EOS300 camera.

  #

  Kumamoto Kokuryuko Ramen (熊本 黒�紅 ラーメン)
  Kumamoto prefecture (熊本県）, Japan

  

  

  ��ャーシュー麺（ピリ辛）/ Spicy Ryu Char Siu Ramen, 900Yen
  This is one of the best ramens I had in Japan.
  I like Tonkotsu base ramen and Kumamoto prefecture’s ramen is tonkotsu base similar to Hakata style.
  You can choose the spicy level from the scale of 1-5.
  I can’t remember which level I choose…it was more than 1 year ago..
  Gosh! Am drooling while writing this post.

  Btw. Kokuryuko Ramen restaurant is just around 5-10 mins walk from Kumamoto station.
  There’s a few ramen shops near the station, go to the tourist information center at Kumamoto Station for recommendations.
  They will provide you with a ramen restaurant map :)
  The staff are really friendly and helpful!

  Sigh. I’m really ramen deprived nowadays!
  I actually had ramen for lunch & dinner in a day during my short visit to Singapore last week.
  Eating ramen twice in a day didn’t cure my craving at all, it only made me crave for more. lol

• kinwashi

  19 Jan 14, 22:56

  

• kinwashi

  19 Jan 14, 23:02

  The above,

  may, i ask you all over here,

  this bowl of Ramen represent which Prefecture of Japan?

  I, sure know from where.

  Only they are not the same with one ingredient on it with an

  identity represented.

  Stayed tune....

• kinwashi

  20 Jan 14, 21:20

  What so special about the bowl of Ramen from this prefecture and their identity,

  Ha, they just added a piece of this. but in a sakura shape.

  

• kinwashi

  20 Jan 14, 21:39

  And now Wakayama  prefecture got Ramen.

  The above.

  Ramen is a very popular food in Japan.
  There are many kinds of ramen in Japan which differ depending on the area.
  Here in Wakayama, "Wakayama Ramen" is called "Chuka-soba"by the locals.
  There are 2 main kinds of soup commonly served in Wakayama.
  ã€�1】Shoyu (Soysauce) 
  Shoyu style ramen originaly began to be eaten in Wakayama around the old streetcar stations that were located in central Wakayama.
  The soup is dark brown but tastes light and simple.
  This flavor is the predominant flavor of Wakayama Chuka-soba.
  �2】Tonkotsu Shoyu (Pork bone and Soy broth) . Tonkotsu Shoyu style soup has a rich and smooth taste, intertwined with the flavor of pork and soysauce.
  Wakayama is well known throughout Japan for its speciality, Tonkotsu Shoyu Ramen.
  Both kinds of ramen have thin and straight noodles.
  Usual toppings include : pickled bamboo shoots (Menma), green onions,fish cake (Kamaboko), hard-boiled eggs (Nitamago) and slices of roasted pork (Chashu).
  Recently, In addition to these two main flavors, one can now find many other unique and unusual kinds of Ramen here in Wakayama.
  Each restaurant specializes in a particular kind of ramen, so give it a try !

• kinwashi

  20 Jan 14, 21:47

  News from Japan.

   

  video.

  ドイツ�和食紹介イベント「OMOTENASHI��行�れ���。

  http://youtu.be/CS5l2tRIQcU

   

  2013, "Japanese" was added to our catalog on intangible cultural heritage of UNESCO. 
  Taking this opportunity, and trying to expand the export of agricultural products in Japan, the Japanese government has been making efforts. 
  The 17th, an event sponsored by the Agriculture, Forestry and Fisheries of Hayashi phase took place in the German capital. "Everyone,! To" OMOTENASHI "Welcome," said Lin agricultural phase. Japanese introduction event held the Japanese government sponsored "OMOTENASHI". Cuisine to guests more than 1,000 people and Agriculture Minister around the world, buyers of food, with lots of sake and Japanese, the Japanese food was served. "It tastes like basil", guests ate the chocolate cake was served with the sorbet using perilla is, "there be sushi.'m Delicious I ate very exotic tastes, but for the first time this Suites" I spoke with such. Japan is going to want to expand to 1 trillion yen export scale, such as agricultural products. Hayashi agricultural phase was said, "where there is a popular Japanese food, it became tailwind in the Intangible Cultural Heritage of UNESCO" he said.Currently, Berlin there is a Japanese restaurant of 60 or more stores. In a familiar presence citizens, sushi, Japanese food, has become a lunch menu of classic anymore. Berlin citizens, said, "I love sushi!", "Become full stomach even in small quantity, and taste the best, too!" Or. The home of the subway, there was fast food of Japan, also dealer of rice balls. When I traveled to Japan, men are obsessed with the charm of rice balls, which opened three years ago. Also food "plum celery" and "pumpkin shiitake", in Germany, that is thin yet familiar, the menu incorporates to arrange as easy to eat. Rice ball shop owner said, "is not a traditional Japanese food, but I put the celery and sesame" he said. The customer said, "It 's very tasty, can be eaten while moving, and I hope" he said.Tailwind to the Intangible Cultural Heritage of Japanese, Japanese to where I go to penetrate, it has attracted attention from abroad.
• kinwashi

  20 Jan 14, 21:53

  Japanese cuisine promoted in Germany

  NHK -- Jan 19

   

  Japan's government has promoted Japanese food at a reception in Berlin, Germany.

   

  The event on Friday follows the listing of Japanese cuisine and food culture as a UNESCO Intangible Cultural Heritage last month.

  About 1,000 people, including government officials and cultural figures, attended the event.

  Japanese agriculture minister Yoshimasa Hayashi said in a speech that he hopes participants will deepen exchanges while enjoying traditional Japanese food.

  Long lines formed for dishes using Japanese produce, including hand-rolled sushi, sweets, and buckwheat noodles.

• kinwashi

  21 Jan 14, 21:18

  

  Itaya shopkeeper's Yoshifumi

  The "upstream Itaya", shop eel Kawa-gyo cuisine was founded in the Edo period.'re Currently protect the goodwill of the store with a history of 160 years, it's the fifth generation, Itaya Mr. Yoshifumi. 
  The "In the past, ayu, carp, eel seems to have been caught a lot Mikumagawa. First generation I started a shop to handle its rich Kawa-gyo. I am away from the sea Hita, and river fish valuable It probably was also a source of protein such. I do not know that it was clear because there is no record that the opening original "slightly boiled eel," but there is no doubt that the third generation is my grandfather was making. it a lot It is like cooking was born thought What whether I get to eat as sashimi, eel to be caught. "

  After applying the boiling water, take a knife skills what the slime of the surface

  Now, "the slightly boiled eel" of this place. It takes three days before being served in a bowl and from the judge. 
  You open the judge from the back to the "Kanto style. Now that you put hot water in order to take the slime of the surface, shrank a little color of the entire becomes pale and wash it with water. And black lies between the skin and the slime and surface further and and. wash off some parts, I lay for three days with the salt. umami increases in doing so, and it will be a good seasoning. So, I is do I need to prepare in anticipation that after 3 days (laughs) ". 
  In the state of being rounded round and round like a snake to coil up the taste of eel will continue to mature.

  Order enters, eel inside has increased redness ripening end is cut diagonally thinly. And will be passed through the water. 
  Put the hot water in the "ball, and wait for it to cool a little. Where it reached 70 to 80 degrees,. Color turns white and I have the feeling that you put a fillet. Could shut down the salt of the surface is immersed in hot water, only when warped little and tighten with ice water by pulling up from the hot water. It is where the timing of the raise is difficult. body becomes too soft and too slow, unique texture is I disappear, but the harsh Mi is do remain on the too early Desuyo ".

  Eel, which is the salt is aged for three days rounded

  The "slightly boiled eel" served in a bowl, I get in citron pepper and customized homemade ponzu sauce using Cabos Oita specialty. The soft but only you and Kori~tsu soft sweet. seasoning the body itself has also a good Suites by. 
  "Rather than to be combined with rice, It is a dish of sake. And eaten out of interest in the beginning, one that fits. Comes. It is you really like the person you know the taste."

  Timing out of the hot water is most important. I cool in ice water immediately thereafter

  Broiled bake sauce that was topped shirttail, steamed to bring steamed with rice It's a taste that is loved all the way from the old days, eating (plus 800 yen) thing using the natural eel in June-October some days it is possible. 
  "Natural eel until you enter, you overhang the table. You are refreshing fat even though riding, It is a completely different taste and eel farming." 
  In, would enjoy the taste different "slightly boiled eel" is also, and use natural eel? 
  "Yes, it is. Well, it is not eaten immediately, do not that it is not imperative to come back after three days (laughs)." 
  Heck, would become what taste. Interest does not run out ....

  

  

  

  I use the Kyushu eel topped fat. After judged, taste increases by lay three days by the salt, it is reasonable salty.Before slightly boiled, I cut diagonally thinly

  

  

  Rather than boiling water fillets, and put into the hot water of 70-80 degrees allowing to cool a little and put it in a bowl. Pull up the color of the body is white, when only a little warped in an ice-water Ru 〆

  

  

  And ponzu sauce using Cabos Oita specialty, I have you in citron pepper custom. Refreshing acidity favor, a sweet and salty taste better body itself has

  

  Shop eel cuisine followed 160 years Tenryou-Hita

  Long-established river fish eel cuisine followed since the Edo period. In Rice and grilled, Kyushu eel topped with butter, natural Ayu Mikumagawa production eaten or broiled bake sauce that was topped shirttail, in steamed with steamed with rice it. "After the slightly boiled eel" was judged, to cook from aged 3 days and the salt. It has a unique texture, and fit well with homemade ponzu sauce.

  "Slightly boiled eel" 850 yen. I want to taste the unique texture that was angrily crunchy

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  Itaya head family

  Address	Hita, Oita Prefecture port town 3-29
  Phone	0973-22-1182
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• kinwashi

  21 Jan 14, 21:19

  OITA PREFECTURE

  Oita Prefecture is located on the north eastern coastline of the southern main island of Kyushu. Oita Prefecture is most famous for the many onsen (hot spas), many of which are located in Beppu.

  Oita Prefecture is located on the north eastern coastline of Kyushu island. The capital of Oita Prefecture is Oita City. Oita Prefecture attractions include no less than seven Japanese Castles, the Umi-tamago aquarium, Mount Takasaki Monkey Park and Harmonyland (Hello Kitty - Sanrio theme park). Oita Prefecture is most famous for the many onsen (hot spas), many of which are located inBeppu.

   

  

   

  Skin crunchy and only angrily 
  eel dish that came out of the grace of Mikumagawa

  Hita, Oita Prefecture Edo era, flourished as Tenryo of the shogunate. Flowing in the heart Mikumagawa with give a quiet taste in town, is also a river of grace eel and ayu swim still.

  That number had decreased by now, once that he had caught a lot of eel in Mikumagawa. That "salting it (salted)" in order to eat a long period of time to save the eel is caught in large numbers in the fall, especially to have been performed. "Slightly boiled eel" seems to have born as how to eat delicious eel was "salted" this. Seems there was also wish that you "want to eat as described sashimi" is there, there is also a shop called "sashimi eel" is not referred to as a "slightly boiled." Now, use the "slightly boiled eel" is a fresh eel course.

  Passed through a hot water only eel taken to the preliminary arrangements, and tightens the body chilled with ice water, citron pepper have you with vinegared miso and ponzu sauce that was served. It is one article in a unique texture with the skin was crunchy and the body that was angrily, taste of eel and refreshing fat domestic spread, I want to match with shochu rather than rice.

  "The slightly boiled eel" was born from the culture of Hita. Shopkeeper we say about the taste unique. "If I like the person you like" ...

• kinwashi

  21 Jan 14, 21:21

  

  Nagatomo's owner Takayuki

  When I opened the door, the window of the front landscape. 're Baked eel on the other side of the window it's Takayuki Nagatomo's second generation owner. 
  Sometimes referred to as "Take a good look at the face of the audience" is it was a teaching of the father. The window was left when I was renovated in 2008. "Nagatomo's, seem's the joy of the best to see the face of "delicious" in the audience from this window. Fan the eel alive orders since the beginning, grilled Bake carefully over charcoal. While the menu of grilled related audience of almost eat lined, also the letter "slightly boiled eel" in a corner. Be ordered a lot at a time but not likely, but it's because this also want to see the happy faces of the audience. 
  "Taste of Yu引that match the wine,'m like who you like. People willing to eat without fail every time you come because you also interrupted Ira~tsu".

  I judge the eel was swimming a little while ago

  Also "(in the case of single) slightly boiled eel", I start making orders since the beginning in the same way as grilled. Eel, he seems to have ordered what color the overall bluish. 
  "When you broiling over an open fire in a charcoal fire, person of those bluish than the entire dark seem to be facing. Seen it because it is soft." 
  The (fixed head) perforation First, the judgment in the eel knife, such as a knife cut, it is under processing. 
  "It's not necessarily give a taste, but there are under preparation for the delicious. Here is a secret, but (laughs)." 
  After cutting to size, into the boiling water plus salt. Simmer lightly strengthen the fire further. Cool in ice water will be given to the colander part of the body is white, and if it becomes something like rolled flipping.

  Eel kitchen knife. Is used when you judge eel mainly

  Piled on a dish, sprinkle the completion of vinegared miso mother work. It is also served with soy sauce and ginger to make it soaking in soy sauce ginger grated.Texture of the eel some unique body that was angrily, skin that was crunchy, between the skin and body. And if alternately vinegared miso, soy sauce and ginger, shochu likely proceed.

  When I was a child, and I remember well the time when I ate very first a "slightly boiled in" eel "My father made me. At that time, it is there is no good so much impression but (laughs)., It is now I think by overlapping age as "delicious". taste and texture that nobody knows, because goes well with soju. wanted me to eat for those who do not know this taste still, and multi-course meals is, I have been a little worn also "slightly boiled eel. '"

  Cooked well, I cool in ice water relatively

  In addition to grilled classic, slightly boiled It was a taste that people know from the old days each know, Nagatomo, who is providing the eel dishes you do not see much in other fly further, such as tempura. In addition, different from the image of "eel shop old-fashioned", create atmosphere of the store is also dish of cuisine, sophisticated ones. All, in many ways, it's because I try to convey to people more than the charm of eel dishes.

  

  

  

  Body is soft, color is using the eel bluish overall. I judge orders since the beginning of the case of a single item.After the judge, is also performed under processing to more delicious

  

  

  After cutting the eel, put into boiling water with added salt, simmer lightly strengthen the fire. Cool in ice water will be given to the colander part of the body is white, and if it becomes something like rolled flipping

  

  

  On top of the hot water argument served in a dish, homemade vinegared miso is applied. It is served to make it soaking in soy sauce ginger grated, also ginger soy sauce homemade

  

  Eel dishes have you in the refined space

  '20 In opened on the banks of the Oita River. Also a stylish space that was renovated in then, you can enjoy a taste of the second generation, Mr. Takayuki Nagatomo takes over from its predecessor. The grilled judgment orders since the beginning, dish to bake slowly and carefully over charcoal while applying the secret sauce. I have you in ginger soy sauce and homemade vinegared miso is "slightly boiled eel". There is also a multi-course and to be able to taste the eel variety of dishes.

  "Slightly boiled eel" 1250 yen.Besides slightly boiled, even unusual menu tempura, the other fly

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• kinwashi

  21 Jan 14, 21:23

  

  店長 井上�彦�ん

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  日田��� �屋

  �所	大分県日田市豆田町4-14
  電話	0973-22-3130
  営業	11:00〜20:00
  休�	��
  席	92席
  カード	�
  �車場	��

  

• kinwashi

  21 Jan 14, 21:32

  So now you know It's Oita Prefecture  and   Beppu.

  So if you are at Beppu you are also at Oita Prefecture.

   

  • • cities / city portraits
      © JAPAN-PHOTO-ARCHIV
      
      Beppu åˆ¥åºœ

      
      

      
      J 229 127a
      
      

      
      bird´s eye views
      
       J 229 117 seaside + cherry blossoms + cityscape Beppu City
       J 229 119 seaside + cherry blossoms + cityscape  (2)
      Beppu City
       J 229 126 seaside + cityscape  (3)
      Beppu City  J 229 134seaside + cherry blossoms + cityscape  (4)
      Beppu City
       J 229 132 seaside + cherry blossoms + cityscape  (5) Beppu City  J 229 136 seaside + cityscape  (6) Stadt Beppu  J 229 135 seaside + cherry blossoms + cityscape  (7) Beppu City
       J 229 138 seaside + cityscape  (8)
      Beppu City  J 229 115seaside + cityscape  (9)
      Beppu City
      cityscape + port
      
       J 229 140 Beppu Station - local train
      Beppu City  J 229 106"Welcome to Beppu" - port
      Beppu City
       J 229 101 cityscape + harbour at dawn
      Beppu City  J 229 104fishing trawler - harbour
      Beppu City
       J 229 110 arriving in Beppu harbour
      Beppu City  J 229 111ferry boat: Hiroshima - Beppu / arrival in Beppu Beppu City  J 229 114 castle - traffic
      Beppu City
       J 229 112 city centre early in the morning
      Beppu City  J 229 113city centre early in the morning  (2)
      Beppu City
       J 229 127 hotels and thermal spas Beppu City  J 229 116 hotels and thermal spas  (2)
      Beppu City
       J 229 137 cityscape - hotels and thermal spas  (3)
      Beppu City  J 229 139hotels and thermal spas  (4) Beppu City
       J 229 144 thermal spa + cherry blossoms
      Beppu City  J 229 179 thermal spa = onsen - "Welcome to Hell" Beppu City  J 229 150 "blood pond" = chi no ike
      Beppu City

    • 05 Mar `13, 10:36PM
      

      

      Video by Kinwashi.

       

      http://youtu.be/HYo1CF2J5nc

      Edited by kinwashi 05 Mar `13, 10:39PM
    • 05 Mar `13, 10:42PM
      

      Hells (Jigoku) # 2   of 4 most visited
      sights in Beppu

       

      

       

      Pudding, made by hot spring steam, are sold at some hells

      The "hells" (地ç�„, jigoku) of Beppu are eight spectacular hot springs for viewing rather than bathing. They are presented to visitors in a rather touristy fashion, which might not appeal to everybody. Six of the hells are located in the Kannawa district and two in the more remote Shibaseki district.

      Kannawa District

       

       Umi Jigoku One of the more beautiful hells, the "sea hell" features a pond of boiling, blue water. In its spacious gardens, there are a few secondary, orange colored hells and a large, clear water pond with lotus flowers whose large leaves are strong enough to carry small children.

       

       Oniishibozu Jigoku This hell is named after the mud bubbles, which emerge from boiling mud pools and look like the shaven heads of monks. Besides the mud pools, it features a foot bath with clear water. Adjacent to the hell is a public bath with multiple pools that costs an additional 600 yen.

       

       Shiraike Jigoku True to its name, the "white pond hell" features a pond of hot, milky water. The pond is surrounded by a nice garden and a small, run-down aquarium that has seen better days.

       

       Kamado Jigoku The "cooking pot hell" features several boiling ponds and a flashy demon statue as cook. On the grounds, visitors can drink the hot spring water, enjoy hand and foot baths, inhale the hot spring steam and try various snacks cooked or steamed by the hot spring.

       

       Oniyama Jigoku A large number of crocodiles are bred and kept on the grounds of the "monster mountain hell".

       

       Yama Jigoku The "mountain hell" features small ponds of steaming hot water and a run-down zoo with large animals in small cages.

      Shibaseki District

       

       Chinoike Jigoku The "blood pond hell" features a pond of hot, red water and a large souvenir shop. It is one of the more photogenic of the eight hells.

       

       Tatsumaki Jigoku The "spout hell" features a boiling hot geyser, which erupts every 30-40 minutes for about 6-10 minutes. A stone plate above the geyser hinders it to reach its full height. A short walking trail leads up the forested slope in the back of the hell grounds.

       

      Edited by kinwashi 05 Mar `13, 10:45PM
    • 06 Mar `13, 10:32PM
      

      For Kirishima, there are a few more attractions, that i forgot to cover,

      no probelm. will go back after my Beppu talks.

       

      Here.

       

       

       

      Kirishima Shrine  # 2   of 4 most visited
      sights in Kirishima

       

      jump to:   access  -  ratings  -  links

       

      

      The mountains of Kirishima are an important site in the creation mythology of Japan. It was in this area that the god Ninigi no Mikoto, grandson of the sun goddess Amaterasu, is said to have descended from heaven to rule over the earth.

      Ninigi no Mikoto landed on nearby Mt. Takachiho-no-mine bringing with him the three imperial regalia: the sword, the mirror and the gem; symbols of the imperial family. He eventually married a local princess, becoming mortal in the process, and established the lineage of Japanese Emperors.

      Devoted to Ninigi no Mikoto, Kirishima Shrine was built during the Muromachi Period on a different site from where it stands today. Since then it has been destroyed numerous times by volcanic eruptions, but always rebuilt. The current shrine was constructed in 1715 where it survives to this day. Its large, beautiful buildings are surrounded by forest and have been declared important cultural property.

       

      Edited by kinwashi 06 Mar `13, 10:35PM
    • 06 Mar `13, 10:37PM
      

      Yes, we did this already.

       

      Kareigawa Station

      

      Ranked #2 of 30 attractions in Kirishima

      14 reviews

      • "ä¹�州最å�¤ã�®æœ¨é€ å»ºç¯‰é§…舎　嘉例å·�駅" 02/25/2013
      • "サービス精神満点ï¼�" 02/17/2013

      Category: Landmarks/ Points of Interest

      Map | Visitor photos (16)
    • 06 Mar `13, 10:42PM
      
      Barrel Valley Praha&Gen

      

      Ranked #10 of 30 attractions in Kirishima

      5 reviews

      • "Sake tasting, delicious lunch" 02/23/2013
      • "麹メーカーã�Œè‡ªã‚‰ä½œã‚‹ãƒ“ール・焼酎ã�ªã�©ã‚’味ã‚�ã�ˆã�¾ã�™"12/15/2012

      Category: Amusement/ Theme Parks

      Map | Visitor photos (9)
    • 06 Mar `13, 10:51PM
      

      Honeymoon site,

      First Samurai Ryoma Sakamoto.

       

      http://www.city-kirishima.jp.e.bj.hp.transer.com/modules/page059/index.php?id=9

       

      

      Edited by kinwashi 06 Mar `13, 10:52PM
    • 06 Mar `13, 10:53PM
      

      

    • 06 Mar `13, 10:54PM
      

      

    • 07 Mar `13, 8:57PM
      

      Yes

       

      this is the destination we covering  from now.

       

      Beppu.

       

      

    • 07 Mar `13, 9:03PM
      

       

       

      Please

      In Beppu.

      no Ramen.

       We went to look see look see, nothing at all.

      Asked the locals no, not famous here or any.

       

      some here.

      http://kumadesu.blogspot.sg/2011/02/beppu-food.html

      Edited by kinwashi 07 Mar `13, 9:08PM
    • 08 Mar `13, 10:31PM
      

      

    • 08 Mar `13, 10:31PM
      

      

      Edited by kinwashi 08 Mar `13, 10:33PM
    • 08 Mar `13, 10:37PM
      

      http://www.travbuddy.com/travel-blogs/50073/visiting-8-hells-Beppu-5

       

      Join TravBuddy to leave comments, meet new friends and share travel tips!

      

      breakfast at the ryokan

      

      a fugu fish hanging in the hallwa…

      

      a lotus pond at the entrance to t…

      

      

      dad taking a picture of mom at th…

      

      mom and dad

      

      the nice blue water of Sea Hell, …

      

      

      

      beautiful sea hell hot springs

      

      a shrine next to the hot springs …

      

      Sea Hell sign

      

      another view of Sea Hell

      

      a description of Sea Hell on a sign

      

      this one is reddish mud, in the s…

      

      this is the 2nd hell, where the g…

      

      a big buble in the grey mud

      

      Sign to the 2nd hell

      

      reading the sign

      

      steam rising from the rocks at th…

      

      

      flamingos

      

      who are you?

      

      monkey getting a treat from someone

      

      hippo with potatoes in its mouth

      

      look at those teeth!

      

      This is the "mountain hell"

      

      Mountain Hell

      

      Mountain Hell

      

      Mountain Hell, rocks and steam

      

      mountain hell again

      

      

      

      

      the fourth cooking hell

      

      cooking eggs at the hot springs o…

      

      

      they drank the water, but I didn't

      

      eggs cooking

      

      

      inhaling for healing powers

      

      rocks and minerals

      

      at the cooking hell

      

      

      eggs

      

      soaking our feet

      

      soaking my feet

      

      this is the 5th hell, green water…

      
• kinwashi

  21 Jan 14, 21:41

  Sincerely i loved our version from Singapore the shark meat here.

  its about the same, but eel are not as good  as compare to shark my opinion.

  If you got a chance taste it an let us know here if you are at Oita Prefecture.

  

  source.

  below article.

  Steamed shark's meat

  Steamed shark’s meat is not a common item served in restaurants as this was previously cheap item and usually associated with street food. However it is getting difficult to find and expensive. The reason they don’t do it everyday. It looks simple to cook but the preparation can be tedious. The meat does not taste fish-y associated usually with shark’s meat but is fresh, clean tasting and texture gritty, almost like eating fish roe. The sweet and sour plum sauce only act to enhance and not distract.

   

   

• kinwashi

  22 Jan 14, 20:50

  

   

  One time ... seasoned, Agekata, also sauce 
  tempura of chicken that wraps taste in clothes

  Things "tempura of chicken" as its name is "bird heaven." Regional cuisine in store at home, is well known in Oita Prefecture. Its origin is said to be 1955, I have often eaten around Beppu and Oita in particular. It's about being treated normally also the superclass or lunch box.

  Give seasoned by the addition of garlic and soy sauce and the chicken was cut into 1-2 large neck to remove the bone, and with a batter, ready to eat To give an oil. At first glance, it seems to be a simple dish, but the width of the taste is wide. under way and processing site of chicken to use, time to marinate and seasoning to use for seasoned, devised for Agekata and clothing to give a texture and soft and crunchy ....Unlike fellow tempura fried, to use a little too much egg in robe, seems to be the secret to issue a soft feel of heaven only take.

  Piping hot "bird heaven" is, how to eat common with such as mustard, which is served as a condiment, it's get it after dipped in sauce ~ ~ vinegar soy sauce, vinegar, and heavenly soup. Ingenuity of the hand is put to make this sauce.

  It is a cuisine with a sense of volume in juicy, but by the power of the taste of the sauce and refreshing, it is delicious to eat until the end. It Cabos Oita specialty is accompanied Many, scent of refreshing Cabos also piqued me the appetite.

• kinwashi

  22 Jan 14, 20:56

  

  Otsu's stone

  (Laughs). "Bird heaven" is made may be a. Household food of the common people for humans of Beppu home I will be the competitor to, since we are also sold in supermarkets in the "Beppu. I also eat from a young age I was. when even now, was wondering into the diner's, it because is no doubt you can order in the feeling "What Nope bird heaven" is (laughs). it. "

  Shopkeeper Otsu stone's "bird heaven" of such like, have taken over the taste that your father was making. 
  "My father had been working in the restaurant of Beppu in 1955, taste was making at the time of the" bird heaven "is it is the base of the taste of out of" bird heaven. '"

  Is expected by hand to put salt and pepper, and garlic in chicken breast meat were under treatment

  Keita son (Keita) who had done taught in the kitchen how to make. 
  It has in Bungo red, chicken Miyazaki, in the domestic chicken, I use the breast meat of Bungo red take the "bird heaven." This chicken, chicken that you are using the "of which, raised in Kijima Kogen Oita Prefecture If you are, there is the size and weight of about 1.5 times the chicken normal, body and I'm thick. fleshy with the elasticity there is no smell is that is characteristic. you can be thinking, "this is? whether breast meat" and when you ate be the right conditions to be soft enough is the point. Wear the seasoned and cut into bite-sized pieces (laughs) meat this. It is a secret. the method so bored that he only taste of put anyone, even chicken itself more there is taste is good. It is a good because there is also a taste of other vegetables that it is tempura assorted, but take heaven I because only chicken. one person is an estimate is about 10 U ".

  Is expected by hand in addition ginger with salt and pepper, and grated garlic, soy sauce and light soy. And, it's a feature different from the deep-fried "bird heaven" and the fry as soon as you put the seasoned.

  I put plenty of clothes

  Cold water, flour, material of "clothing is the egg. Unlike the clothing of tempura general, the quantity of eggs is a little too much. It is because it is raised to feel that you Sakutto fluffy. Rise condition is sound and if you put in the oil to determine the color. overall I will have puffy fluffy ".

  Pay attention to not too fried

  Color, if not a golden brown, fried softly From the look of it "bird heaven" is, but softly whitish hue. Mr. Stone tells us a strong desire for fried condition. 
  Color and become darker too fried ", it will end up in deep-fried." Bird heaven "is, because it is tempura to the last, and I have to fried white to avoid dark. Besides, feeling, or an absolute softly because tempura It is necessary to ".

  Volume is a perfect score piled high To thickly piled dish "bird heaven." Special ponzu, Cabos, what is accompanied's mustard. 
  The "it because it is there is no impact in the dish that jerky. (laughs). ponzu sauce is homemade which I made ​​soy sauce, sugar, mirin, or vinegar by woods exciting, content that delicate".

  Heaven, crispy fluffy is get it from squeeze Cabos. Juicy soft. It is well suited to the taste of chicken taste of vinegar, is also seasoned with. 
  It is hoped that out? Would fit with the soft texture of chicken and have to make a delicious be subjected to Pride of a chicken shop. Chicken specialty stores smell of ginger and garlic spread when chewed in the "mouth. I, chicken is born in the year (laughs). "

  Fried white "bird heaven."

  Only chicken shop, I can eat fried chicken that is eaten mainly in Nakatsu grilled chicken or grilled, Oita Prefecture of chicken, as well as local cuisine chicken Nanban Miyazaki. I had an talk also about chicken dish east of Kyushu. 
  Beppu northern limit, southern limit now? Either would be much, I feel like became famous suddenly from B-1 Grand Prix I will. Are you out in the store, fried from heaven VS is taken in Oita Prefecture "" bird heaven. " There is also a composition that, but it does not do it and not Ika Good luck (laughs) as well. "bird heaven" I'm a losing ground in some fried chicken (laughs). "

  

  

  

  Breast meat of Bungo up red raised in Kijima plateau of Oita Prefecture. Is expected by hand in addition ginger grated and garlic, soy sauce and light soy

  

  

  Cold water, flour, eggs, amount of eggs a little too much than tempura batter. Be mentioned white so as not to be black, that to have a feeling softly points

  

  

  Homemade ponzu sauce which I made soy sauce, sugar, mirin, vinegar and the like. It becomes more delicious sprinkled and squeeze Cabos, when I have you with mustard

  

  Chicken galore! Take heaven, fried chicken, chicken Nanban ...

  Including "grilled chicken thigh of" baking in charcoal, chicken dish menu "bird heaven", "fried" and "chicken Nanban" is in a row. The 〆 like a chicken dish specialty store in a bowl of rice topped with chicken and eggs (790 yen). So some 18 different thing using the raw meat, such as those using the assault, about eight types are arranged in the menu every season them.Shopkeeper Otsu's stories as "I want you to taste the chicken slowly".

  "Beppu specialty take heaven" 819 yen. Lunchtime "Beppu specialties take heaven set meal" is 924 yen

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  KUSHIBISTRO flavor bird

  Address	Beppu Ishigakinishi 10-5-2
  Phone	0977-22-9192
  Business	11:30 ~ OS14: 30/17: 30 ~ OS22: 30
  Vacation	Thursday
  Seat	48 seats
  Card	Not possible
  Parking	Yes
  URL	http://www3.ocn.ne.jp/ ~ gipsy /

  

• kinwashi

  22 Jan 14, 21:01

  

  Hiroshi Nagamatsu

  Located in a fashionable city of Funai area boutique at most "creative Japanese Izakaya night story". Sashimi made ​​with fresh seafood of Oita, of course, creative Japanese menu that is a twist lined Zurarito. Meanwhile, "bird heaven" also is one of the important menu. 
  "" Bird heaven "because it is cooking on behalf of Oita. Besides, people of Oita's chicken love to I like also" bird heaven. "It's what is everywhere to the pub from the lunch box, and I also.'m Like" 
  and, Executive Director Nagamatsu Hiroshi's. I was guided to the kitchen, I had to show how to make this one of the "bird heaven."

  The thigh into bite-sized pieces, I want to chop finely skipper

  The only shop claiming to "creative Japanese", and a twist of this place unique to "bird heaven." I use the two types of chicken.

  The basics of seasoned, garlic and soy sauce garlic

  "We take with the chicken of two types of skipper and leg. Cut into bite-sized pieces thigh and cut finely skipper. Part of the neck of the chicken skipper, crunchy unique is good body is not closed . put the ball separate and give seasoned with garlic soy sauce and garlic. order to give a change in the taste, you may want to also salt and pepper only thigh. and I should lay a few moments to elaborate fir ".

  The toss and put the garlic soy sauce and garlic

  The chicken with a seasoned, chicken-fry. 
  "Clothing will fry in the state with plenty. Skipper is fried in the manner of scraping together lightly. Flavor of garlic, so would fly if it is too fried, timing withdraw from oil oil. Important to do It is the completion when turning well. "

  Fry it with plenty to clothing

  And get it with a mustard sauce and fried to "bird heaven." Food also proceed juicy texture of the thigh, crunchy skipper, sauce Simple and refreshing. 
  "The sauce is simple of light soy sauce 1-one with vinegar. Anyone vinegar is often called us".

  Others use the chicken of two types, but this one is unique, seasoning 's very simple. 
  "Garlic, soy sauce, salt and pepper is It is a basic seasoning. Of which not put ginger to seasoned to. Secret that and subsequently loved for decades is" bird heaven "is, and or not than mean it 's delicious seasoning simple and I think. So, of which also are you simple ".

  Completion turn off the oil well

  

  

  

  I use chicken of two types of skipper and leg. Cut into bite-sized pieces thigh, skipper minced, put seasoned with garlic soy sauce and garlic

  

  

  Batter fried in a state with a lot.Skipper makes it as lightly fried together. Take care to flavor of garlic is not fly by too fried

  

  

  Simple things that were combined in a light soy sauce one-to-one with vinegar. In the shops of this place, anyone with vinegar is called. Mustard is also accompanied

  

  Creative Japanese having you in private space

  All rooms have a private room seats at the bar except for sofa loose is placed. Enjoy private space, the creative Japanese multiplied by the small effort to seasonal ingredients that and other seafood fried in the nearby harbor. As that fried as fried small with chopped finely the "skipper", fried leg but two types served in a dish, are compared the difference between the taste of each "bird heaven."

  "Oita specialty take heaven.Yoruhanashi-ryu "650 yen. Those fried leg is three, those fried skipper is on three

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  Night story creative Japanese Izakaya

  Address	Second floor Oita Funai-machi 2-4-11 Kanamori building
  Phone	097-573-4523
  Business	17:00 to 1:00
  Vacation	None
  Seat	60 seats
  Card	Yes
  Parking	None

  

• kinwashi

  22 Jan 14, 21:03

  

  Naka Emiko

  "Take heaven of news gathering was Iiyori by Netsu To~tsucho Kana. To think you are just fine (laughs)."

  Was kindly welcomed us to say so, Naka Emiko. I He will meet true husband (Makoto)'s also smiling at the side. 1971, founded the "delicious good friend" has celebrated its 40th anniversary in 2011.

  Menu that is listed in-store only three "bird heaven set meal", "day instead set meal" and "heaven set to take a daily". So, because it was something that was a mix of daily "daily take heaven set" and Hatori heaven, it's that two real. 
  There was a lot of menu at the time that I started to "shop, but the. Daily it is now only daily as" bird heaven ", and'm Nikki are available such as simmered mackerel such as tonkatsu such as basil roll of white meat." Daily is What people? today to hear a lot, but people (laughs). "bird heaven" Ya I ask is 80% and I tell you is "please bird heaven" eventually ".

  Taste of "delicious good friend" 's are loved so much. 
  "Inukai-born husband'll taste that I learned from Tsukumi. I came to Oita. ~ I taste how to make too is not changed."

  Heide and the skin of chicken thighs, cut into bite-sized pieces

  "I - I'm sorry, but a little small." I who have guided to the kitchen. 
  The Ya do use chicken thighs, but you can strip the skin clean. I would rather wear a skin is hug skin. It what texture is good, but only'm juicy. Give seasoned when turning into bite-sized pieces. Garlic, sugar is "out a little, mix lightly to put the chicken and the combined soy sauce, let soak for about 1-2 hours. Komu fir firm to put the material of seasoned it's fried, but I mix Toriten and Sakkuri. dipped in sauce Because Te eat, taste I'll do become persistent it is too pickled ".

  After mixing the Sakkuri Put sugar, soy sauce chicken, and lay

  Clothing is worn on the chicken is seasoned with moderately. 
  "Flour. My eggs and water because it is rough rule of thumb anything material of clothes, but (laughs)., But egg It is a little too much."

  The beaten eggs to make clothing in addition to the flour and water

  pot oil enters's what went seasoned has been used from the beginning opening. 
  It is the completion which sank to put in the "oil has emerged, sound and foam when it becomes a good feeling. Agekata is it important. And I mean become hard and too deep-fried, taste I lost. It a little early much Kana is it just right. it myself from a feeling heat is good through in the residual heat. Raise the chicken of 6-7 servings at a time by using the pot of two when busy. I do good when frying clanging, but one person Or maybe more of the kana difficult (laughs). "

  To go fried with a batter to chicken. Pot is what you are using from the initial opening

  Cabbage plentiful and cucumber are served with the chicken fried. It is one that is hand cut every morning. 
  It'll also cut in silence ". I while looking at the appearance of the person who is commuting through the front of the store. I while I think that" this is really through, That person is such as - "Na slow today (laughs) ".

  And so he seen that the condition is fried in color and sound

  Bite dipped in sauce take the freshly-fried heaven. Spicy sauce and Piriri twines around chicken and juicy Juwa~tsu, there is acidity and refreshing. 
  had arranged a sauce of dumplings that if there a time when "my husband was doing a ramen shop in the state highway, it was making at that time'm a sauce out. (laughs) and the amount material to. audience it secret before issuing, add sesame seeds and red pepper a little bit. "

  Well, that mustard is served to take heaven of Oita's often, mustard has not been accompanied to take heaven here. 
  Is the reason for the original flavor of mustard is not good at, "I am, and did not put. It to's sauce was Piriri even without mustard. It is, everyone in it that different from other stores I would like to have received (laughs). "

  Mrs. Naka's golden wedding also of "good friend", but I hear was greeted already

  Told me that he serve 11 basic co, chicken bite-sized take heaven of this volume, which is also, in the dish. 
  I was was 10 co initially "most, but I was in the 11 co-wound one command in bonus. It has continued as it is. We're doing counted roughly, but - it is also be a 12 call when busy (laughs) ".

  By the amount thereof, is not performed only once (2011.11.09 now) raise far. 
  And to bring his wife soon, and to bring children child (laughs) was He 'came I was little. It was ¥ 500 "before, but I'm to have to 600 yen when the consumption tax is raised. Has been working hard is, ... 2 I am glad to Some audience generation, three generations. "

  Once it was meant only Oita "bird heaven" is also national constituency now.Naka-san and his wife busy every day. 
  "Boom came, I am thankful. Those outside the prefecture even came Hiroshi yo get to come each and Ren sit during the day. Those outside the prefecture sit there seat if one is available, but people of Oita share a table Can you come to eat (laughs). kiddle hate everyone is like, but we'll do eat so much. It Ken every night fried enough to see the unpleasant (laughs). "

  

  

  

  I strip to clean the skin of the chicken thigh. Cut into bite-sized pieces, mix Sakkuri to suit garlic, sugar, and soy sauce, and soak for about 1-2 hours

  

  

  Clothes, eggs and flour and water. I put a little too much egg. Because it becomes hard and too deep-fried, and out of the oil as soon as possible, to finish soft through the heat in waste heat

  

  

  It has a moderate acidity and sweetness, pepper and sesame is added a little bit to finish. The sauce here, mustard is not accompanied also one of the features

  

  Happy eleven unchanged since opening

  Menu is only three "bird heaven set meal", "day instead set meal" and "heaven set to take a daily". Naka Emiko friendly smile make the "bird heaven", since opening number, called "one dish 11 co" and taste has not changed. Because I removed all for trouble time the skin of chicken thigh, refreshing and juicy. Special red pepper sauce was in a little bit and sesame fit well with the taste of the thigh. I always crowded with local people.

  "Bird heaven set meal" 600 yen.Small bowl of rice, miso soup, of the day is attached. Other, "day instead set meal" (choose the meat or fish) 600 yen, "heaven set to take a daily" 800 yen

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  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Delicious good friend

  Address	Oita Higashikasuga cho 10-1
  Phone	097-534-2234
  Business	11:30 to 14:00 / 17:00 to 20:00
  Vacation	Saturday and Sunday holiday
  Seat	21 seats
  Card	Not possible
  Parking	None

  

• kinwashi

  22 Jan 14, 21:06

  Oita Prefecture

  Oita is a sightseeing area that can be highly recommended to international travelers, because it has typical Japanese history, culture and nature all in one place, and that makes it possible to enjoy places to see, things to do, places to eat and traditional Japanese hospitality within a short period of time.

  

  The people of Oita are known for their flexible ways of thinking. As such, they welcome travelers from various different areas. Oita is a very mountainous area with rich nature, and famous hot springs are dispersed throughout the mountain regions. Oita is proud of having the largest annual yield of hot springs and the largest number of springheads in Japan, and this rich resource allows visitors to enjoy high-quality hot springs in various locations in the prefecture.  Among them, Yufuin and Beppu are famous around the world, attracting over 10 million visitors a year from Japan and abroad. There are many inns and hotels in which to enjoy hot springs, and each accommodation competes in providing a unique ambience for its baths. You can select from a rich variety of baths, including an outdoor hot bath surrounded by trees, an ocean-view bath, a hot spring mixed with mineral mud and hot water, a bath with cobalt-blue water, etc.
  In addition to the hot springs, Oita is known for its great food culture. You simply must try the seafood. Not to mention the horse mackerel and mackerel known as their famous brand names, Seki Aji and Seki Saba, the flounder and tiger puffer are really tasty. You can enjoy them in any seaside town. Particularly, the sushi made from fresh seafood in Saiki City is said to be the most delicious sushi in Japan. There is also a variety of local cuisine using chicken meat.  In fact, Oita’s per capita consumption of chicken is the largest in Japan. Chicken is often served as tempura or karaage in the local Oita style. Oita’s seafood and chicken cuisines, along with tender Bungo beef, are not to be missed
  The historical landscape is still preserved in Oita Prefecture. Usuki and Kitsuki in the eastern region of the prefecture, facing the Pacific Ocean, are known for their historical landscapes, which preserve the ambience of old Japan. At Kitsuki, there is a platform from where you can enjoy a panoramic view of Usuki Castle and the urban Usuki area. We recommend taking a picture with the beautiful landscape as a background. Old samurai residences are still preserved near Kitsuki Castle, which is one of the few places in Japan where you can feel the atmosphere of the Edo period (the seventeenth to mid-nineteenth centuries). Because Kitsuki is a coastal city, you can taste great seafood such as tempura donburi (rice with tempura) with huge deep-fried shrimp on top at a very reasonable price. You can travel from Kitsuki to Usuki in about an hour, either by bus or by train. At Usuki, you’ll want to take a casual walk, since the city cherishes its old Edo castle-town landscape. Additionally, we recommend a visit to the stone Buddhas of Usuki in the vicinity, which are designated as national treasures.
  When you visit Oita Prefecture, please enjoy its great nature, hot springs and regional delicacies as well as the landscapes reminiscent of the Edo period. Seeing is believing. Once you visit Oita, you’ll discover that this region is full of enchanting elements that will make your trip a memorable one.

• kinwashi

  22 Jan 14, 21:11

  Over here, Chicken is a must.

   as the below and many, over here.

  No Ramen... Please!

  

   

  http://www.oita-karaage.com/tairyou-chumon/

• kinwashi

  22 Jan 14, 21:17

  Like this you can also consider.

   

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• kinwashi

  23 Jan 14, 20:54

  

   

  Flavor of sesame seeds ... and the smell of the sea of Saeki 
  Udontsuyu taste of friendly

  Home cooking, which is said in Oita Prefecture Saiki facing the Bungo Channel blessed to marine resources, and has a history of more than 100 years "to Udon Gomada". Of white fish that are caught in abundance throughout the year lizard was born use preserved food using the "death Gomada", to be as easy-to-eat at any time.

  After removing the internal organs and the head of the lizard, and peeled off the skin to burn well, to loosen the body by removing carefully ossicles. The completion of the "death Gomada" if Mazeawasere seasoning grinding sesame, soy sauce, mirin and sake roasted. Combination of seasoning, of course, the hand is aiming to make its own taste and proportion of the amount of sesame and only lizard, how to pickpocket in sesame. In the souvenir shop supermarkets and Saeki city, and are sold producers various produce is "to Gomada". Among them, there is also such as those using dried sardine or thing using the tie, it's eat Comparing taste is different in each also interesting.

  I have you in addition to "the Gomada" to put the noodles boiled in a bowl and pour the soup stock or hot water "noodles and Gomada". Flavor and fragrant sesame, smell of faint sea spreads in the mouth. It's taste feel the sea of ​​Saeki also people eating for the first time. Summer is delicious even if I use the noodles chilled.Delicious is not only noodles, even with the "death Gomada" cooking and cold tofu and vegetables with dressing. Ochazuke using the "death Gomada" also seems to have eaten well.