Kinwashi Tour Japan Thread

• kinwashi

  31 Jan 14, 22:09

  Japanese Zodiac - The Twelve Zodiac Signs

  Juunishi

  By Namiko Abe

  
  

  
  
  

  The Japanese zodiac is divided into 12 blocks with each block containing a group of years. The years in each block are 12 years apart from the previous or following year (in that block only). Each block is given a name of an animal based on the ancient Chinese concept that all time shifts are based on these twelve units. In Japan, the adoption of the twelve-year cycle, with a different animal representing each block, is fairly common.

  Those individuals born during a particular year were said to inherit some of the personalities of that year's animal. Have a look below to see what year and animal you are.

  Rat (nezumi)

  Born 2008, 1996, 1984, 1972, 1960, 1948, 1936, 1924, 1912. People born in the year of the Rat are charming, honest, ambitious, and have a tremendous capacity for pursing a course to its end. They will work hard for their goals. They are easily angered but maintain an outward show of control.

  Ox (ushi)

  Born 2009, 1997, 1985, 1973, 1961, 1949, 1937, 1925, 1913. People born in the year of the Ox are patient, mentally alert and when required to speak are skillful. They have a gift for inspiring confidence in others. This allows them to achieve a great deal of success.

  Tiger (tora)

  Born 1998, 1986, 1974, 1962, 1950, 1938, 1926, 1914. People born in the year of the Tiger are sensitive, stubborn, short-tempered, courageous, selfish and slightly mean ... yet they are deep thinkers and are capable of great sympathy for those they are close to and love.

  Rabbit (usagi)

  Born 1999, 1987, 1975, 1963, 1951, 1939, 1927, 1915. People born in the year of the Rabbit are the most fortunate. They are smooth talkers, talented, ambitious, virtuous and reserved. They have exceedingly fine taste and regarded with admiration and trust.

  Dragon (tatsu)

  Born 2000, 1988, 1976, 1964, 1952, 1940, 1928, 1916. People born in the year of the Dragonare healthy, energetic, excitable, short-tempered and stubborn. However, they are honest, sensitive, brave and can inspire trust in most anyone. They are the most peculiar of the 12 signs of the Zodiac cycle.

  Snake (hebi)

  Born 2001, 1989, 1977, 1965, 1953, 1941, 1929, 1917. People born in the year of the Snakeare deep thinkers, speak very little and possess tremendous wisdom. They are fortunate in money matters and will always be able to obtain it. They are determined in what they do and hate to fail.

  Horse (uma)

  Born 2002, 1990, 1978, 1966, 1954, 1942, 1930, 1918, 1906. People born in the year of the Horse are skillful in paying compliments and talk too much. They are skillful with money and handle finances well. They are quick thinkers, wise and talented. Horse people anger easily and are very impatient.

  Sheep (hitsuji)

  Born 2003, 1991, 1979, 1967, 1955, 1943, 1931, 1919, 1907. People born in the year of the Sheep are elegant, highly accomplished in the arts, passionate about nature. At first glance, they seem to be better off than the people born in other years. They are deeply religious and passionate in whatever they do and believe in.

  Monkey (saru)

  Born 2004, 1992, 1980, 1968, 1956, 1944, 1932, 1920, 1908. People born in the year of the Monkey are the erratic geniuses of the Zodiac cycle. They are clever and skillful in grand-scale operations and are smart when making financial deals. They are inventive, original and are able to solve the most difficult problems with ease.

  Rooster (tori)

  Born 2005, 1981, 1969, 1957, 1945, 1933, 1921, 1909. People born in the year of the Roosterare deep thinkers and are always busy and devoted to their work. They always want to do more than they are able, and if they undertake a task beyond their abilities, they are disappointed. Rooster people have a habit of speaking out directly whenever they have something on their minds.

  Dog (inu)

  Born 2006, 1982, 1970, 1958, 1946, 1934, 1922, 1910. People born in the year of the Doghave all the fine qualities of human nature. They have a sense of duty and loyalty, they are extremely honest and always do their best in their relationship with other people. Dog people inspire confidence in others and know how to keep secrets.

  Boar (inoshishi)

  Born 2007, 1983, 1971, 1959, 1947, 1935, 1923, 1911. People born in the year of the Boarare brave. They have tremendous inner strength which no one can overcome. They display great honesty. They are short-tempered, yet hate to quarrel or have arguments. They are affectionate and kind to their loved ones.

• kinwashi

  31 Jan 14, 22:17

  Rat (Nezumi)

  People who are born in the year of the Rat are trustworthy and hardworking.

  Ox (Ushi)

  People who are born in the year of the Ox are sharp and talented.

  Tiger (Tora)

  People who are born in the year of the Tiger are brave and dominating.

  Rabbit (Usagi)

  People who are born in the year of the Rabbit are elegant and good communicators.

  Dragon (Tatsu)

  People who are born in the year of the Dragon are enthusiastic and hyperactive.

  Snake (Hebi)

  People who are born in the year of the Snake are wise and shrewd.

  Horse (Uma)

  People who are born in the year of the Horse are skilled and socially active.

  

  Sheep (Hitsuji)

  People who are born in the year of the Sheep are artistic and loving.

  Monkey (Saru)

  People who are born in the year of the Monkey are innovative and brilliant.

  Rooster (Tori)

  People who are born in the year of the Rooster are hardworking and intellectuals.

  Dog (Inu)

  People who are born in the year of the Dog are loyal and honest.

  Boar (Inoshishi)

  People who are born in the year of the Boar are strong and patient.

• kinwashi

  1 Feb 14, 17:00

  
  

  
  

  
  

  Home › 2014 Chinese New Year: Kyushu

  2014 Chinese New Year: Kyushu

  ---

  • 

  • 

    

  ---

  BOOKING & DEPARTURE DETAIL

  • Booking period: Now ~ 20Jan2014
  • Departure Date: 14, 21Feb14

  PRICE

  • $3188 per person
  • Airport taxes estimated at $400-500

  Highlight

  • 3nights onsen experience
  • Ropeway to Mt. Inasayama
  • Ferry to Kumamoto
  • Ibusuki Sand Bath
  • Ferry Ride from Kagoshima to Sakurajima (round trip)
  • Ropeway to Mt Aso
  • Yanagawa River Cruise
• kinwashi

  1 Feb 14, 17:02

  Home › Japan Group › 2014 Chinese New Year: Central Japan

  2014 Chinese New Year: Central Japan

  ---

  • 

  • 

    

  ---

  BOOKING & DEPARTURE DETAIL

  • Booking period: Now ~ 10Jan2014
  • Departure Date: 14, 21,28Feb14 & 07Mar14

  PRICE

  • $2888 per person
  • Airport taxes estimated at $400-500

  Highlight

  • Making your own gold leaf decoration
  • 1.5hr local express train experience 
  • Free flow of crab and seafood dinner
  • 2nights onsen experience
• kinwashi

  1 Feb 14, 17:04

  Home › Japan Group › 2014 Chinese New Year: Hokkaido Ice Breaker

  2014 Chinese New Year: Hokkaido Ice Breaker

  ---

  • 

  • 

    

  ---

  BOOKING & DEPARTURE DETAIL

  • Booking period: Now ~ 20Jan2014
  • Departure Date: 15, 22Feb14 & 01Mar14

   

  PRICE

  • $3188 per person
  • Airport taxes estimated at $400-500

  Highlight

  • 3nights onsen experience
  • Ice breaker cruise
  • Sake Tasting
  • Sunayu
  • Crane watching
• kinwashi

  1 Feb 14, 17:06

  Japan hopes for influx of Lunar New Year tourists from China

  

  Image via japandailypress.com

  
  

  Jan 30, 2014

  TOKYO, Japan - Chinese tourists are expected to troop to Tokyo this weekend in celebration of the Lunar New Year. Also known as the Spring Festival in other Asian countries, this coming Friday is the first day of the New Year celebrations and with a weeklong public holiday following that, throngs of Chinese travelers are expected to take advantage of the celebration.

  With the yen weakening against the yuan, more Chinese are expected to shop when they travel to Japan for items that would usually cost them higher taxes in their own country. China’s anti-corruption campaign that bans legislators and bureaucrats from making leisure travels, which they declare as official business trips, will force legislators to look for less expensive travel destinations compared to US and Europe. The lenient requirements in getting a visa also play a factor in the number of Chinese tourists visiting Japan. The Japanese embassy in Shanghai issued 14,400 tourists visas last month, 260% more than those that they awarded in December.

  Though Chinese visitors in Japan have decreased in the third quarter of 2013 due to increase in political tensions, they still comprised 20% of foreigners who visited the country. Recent months have seen a steady increase in Chinese applying for Japanese visas and Chinese budget airline Juneyao Airlines banked on this trend, offering a direct flight from Shanghai to Naha in Okinawa. Juneyao is already looking at adding another route to Fukuoka and Osaka from Shanghai. Meanwhile, China Eastern Airlines is looking at adding a route from Shanghai to Kumamoto in Kyushu.

  Source: japandailypress.com

  • EAST ASIA
  • 
    
• kinwashi

  1 Feb 14, 17:09

  News on Japan.

   

  video.

  http://youtu.be/NSVl-5iHJds

   

• kinwashi

  2 Feb 14, 12:29

  

• kinwashi

  2 Feb 14, 12:32

   

  Pure water gushing from the sea floor is raised 
  white fish with a taste and elegant sweet

  Castle town sunrise. Rain poured pretend to (Kanagoe) Kanagoe mountain range on the north side of town is filtered over the years, it is spring out around the town. There are places where pure water begins to spring to the sea of Beppu Bay, marbled sole growing up here, " Shiroshita flounder 's ". The origin of the name, æš˜è°·Castle (Hinodeshiro) because had been caught in the sea in front of. It seems to have been called this from the late Edo period. The暘谷Castle near monument of Takahama Kyoshi is also set.

  Te-grow fish clear water aside to the sea-

  So visually, I have a characteristic head is relatively small, tail fin that non-cutting.And, it's characteristic of taste by the force of the fresh water, it has a sweet taste without refined Dorokusaku. You can cook a variety of sashimi, fried, boiled, pickled red pepper, soup, and egg custard but, know best sweet body of sashimi. If available, such as ponzu only, which is to build thin, elegant sweetness spreads to fill the middle of the mouth. In addition, the thing how to eat traditional handed down from ancient times in the sunrise is that have you immersed in a sauce made with vinegar, only that two-stage pull.

  "Shiroshita flounder" was not able to eat only lord in the Edo era. (The leap year, had come in the post horse and ship the raw flounder in the Boys' Festival) that it and had been presented to the Dear Leader dried fish the occasion of Sankinkotai. It's a fish taste delicious so valuable.

• kinwashi

  2 Feb 14, 12:39

  Beppu is blessed with the bounty of the sea and the mountains. Come enjoy the mouth-watering specialties of Kannawa

  Savor delicious fresh seafood from Beppu Bay and the Bungo Straits. Seki-aji (horse mackerel), Seki-saba (chub mackerel), Shiroshita-karei (flounder), and prawns from Himeshima. Also, Oita Prefecture's own Bungo beef must not be missed! Our chef uses the finest local ingredients to create dishes to fit the season. And don't forget to try the specialty of Kannawa, food steamed with hot spring steam. It is called jigoku-mushi. It's not only delicious, it's nutritious, too.

  
  
  

  â– The Specialty of Kannawa: Jigoku-mushi. Rich in history, Kannawa is the oldest of the 8 major hot spring districts in Beppu. Using the hot spring steam, Jigoku-mushi is a traditional method of preparing food in this area. We offer steamed dishes as part of our kaiseki. You are more than welcome to make additional orders as well. We accept orders for 2 or more people, but you are advised to make reservations in advance. (*The photo is just one example of what may be served) 06/07/20

  â– A Meal for Any Season: Japanese kaiseki Using ingredients that are in season, our kaiseki is great for parties and gatherings. Be sure to try the fresh local fish. (*The photo is just one example of what may be served) 05/01/23

  â– The Flavor of Oita: Seki-saba   Famous throughout Japan, Seki-saba (chub mackerel) is in season in fall and winter. Not just any old mackerel, you have to taste Seki-saba to understand just how good it is. You are advised to make reservations in advance. 05/01/14

  
  
  
• kinwashi

  2 Feb 14, 12:42

  [ The History of Oita ] [ Food and local cuisine ]  [ Cultural Assets, Festivals and Traditions ] [ People ] kabosu Local cuisine makes full use of produce grown in unique regional conditions, providing a great relief from the pressures of modern day life. Oita is a veritable culinary paradise, abounding in delicacies from land and sea. The best way to enjoy our produce is in simple dishes which bring out the natural flavor of the ingredients.  The green plum season is the best time to enjoy Shiroshita karei flounder. Shiroshita literally means ‘below the castle’, a name accorded to the fish which were highly prized by the local lord in feudal times. They inhabited the sea below Yokoku castle, the home of the Kinoshita clan, where a freshwater spring flows straight into the sea. The thick, firm flesh of these flounder has a delicate but full flavor. It is often eaten raw, cut thinly like fugu and dipped in a Kabosu lime-based sauce to which the fish’s liver and other condiments can be added. A truly first-class dining experience. The excellence of Shiroshita karei is matched by fugu (pufferfish). Fugu can be eaten in Oita prefecture all year round, but it is at its best in Autumn and Winter. The best quality fugu, said to be caught in the southern waters around Usuki, is very popular in the Tokyo and Kansai areas. Fugu is served in many dishes ranging from sashimi to grilled roe and hotpot. You can even drink warm sake infused with a fin from the fish. The sweet flavor and resilient texture of fugu flesh in season is unmatched.  Seki-aji and seki-saba, mackerel and horse mackerel caught in the strong tidal currents off Oita’s coast, are highly prized by gourmets nationwide. The fish are all caught using traditional pole-and-line fishing techniques to preserve their freshness and quality. Seki-aji and seki-saba are best enjoyed raw as sashimi. Many diners accustomed to eating these varieties of fish marinated in vinegar are delighted and surprised by their mellow, sweet taste. Many unique variations of sushi can be found around the prefecture, including the ‘Matsuoka Sushi’ from Oita city and Yonozu’s ‘Maru Sushi’, both of which use mackerel. Himeshima village’s specialty is a dish of sea bream and noodles called ‘Tai-men’, which is usually served at wedding banquets. In Japanese, taimen can also mean a meeting, in this case the face-off of the bride and groom’s households. The long noodles symbolize the wish for a long and happy marriage. Other well-known dishes include Hiji’s ‘Game-ni’, in which chunks of chicken are stewed together with root vegetables, and Kitsuki’s ‘Ureshino’, rice with raw sea bream covered with hot tea.  Another Oita specialty is ‘Tori-ten’. Marinated chicken pieces are dipped in a tempura-like batter and deep fried, then eaten with a citrus-flavored dipping sauce. This dish provides a welcome variation on regular fried chicken, and is very popular among local residents. An indispensable accompaniment to Oita cuisine is provided by the locally grown Kabosu limes. These fruit are available widely from early autumn, adding a unique aroma to dining tables around the prefecture. They go well with grilled fish, hotpot dishes, and shochu liquor. They are often presented as gifts to delight friends and acquaintances from outside the prefecture.  Food is cooked simply using trusted ingredients produced by locals, according to the principles of local consumption of local produce and employment of local methods in preparation. In culinary terms, Oita is truly a land of abundance. New local specialties have been developed recently, including ‘Yuki-n-ko Sushi’ using local shiitake mushrooms, and ‘Tomato Kanten’ made with agar-agar jelly, thus enriching Oita’s culinary diversity with fresh flavors and ideas. Shiroshita karei (flounder from Hiji town) Fugu (pufferfish) Seki-aji, Seki-saba (mackerel and horse mackerel from Saganoseki) Matsuoka Sushi (Oita city) Tai-men (Himeshima village)

• kinwashi

  2 Feb 14, 22:13

  

  Mr. Tanaka Satoshi-su

  Chef Tanaka Satoshi-su's "Zhuang of cooking Tatewaki" is from Miyazaki. The thing of it and began to desert the "Shiroshita flounder" and adapted to work in Hiji. Was kindly tell me about the features I felt since I came to the sunrise of the "castle flounder".

  "" Shiroshita flounder "I a marbled sole, but is different from the flounder normal again. Some confusing by the appearance, but because there is elasticity, I'll you know immediately if touch their. Of body it was angrily and. it is to be a has led to the taste, it is the refined taste of white fish unique to without Dorokusaku. must be cooked to take advantage of this bland effect is. feeling in most of the taste It is the sashimi. Te is happy with, I have to make it thin and Ponds to add together ".

  Ponzu sauce homemade thing which fit into a soup of kelp soy sauce, Cabos, mirin, and bonito. Every year, I seem he is making are summarized in autumn Cabos is the season. 
  "I do not use in other than the sashimi" Shiroshita flounder ", It is dedicated sashimi" Shiroshita flounder "ponzu sauce secret (laughs)."

  Tighten out of the cages were swimming in the fish preserve the "castle flounder"

  I had to show the place to make sashimi. Was drawn up at the net from the fish preserve "Shiroshita flounder" is, go on a rampage To flap in the net.

  I down to three pieces quickly

  Is allowed to quietly turn off the carotid artery located at the gills, take the scales with steel wool and take the internal organs and drop the head. Then, pull the sashimi in down into three pieces.

  I will continue to thin build in the same way as fugu

  "Because form Hirabettai, and Heide skin. It is a fish that is hard to put down hard, and thin build as blowfish. Because I attach Cabos and lemon, it is delicious and you'll eat it and squeeze.

  To slightly boiled peel it .... for sashimi

  You put it in to be slightly boiled skin. Boil liver also, I am eating in ponzu sauce.In addition, you can use the soup part marked with bone while grated in three pieces. Align the kelp soup, but soup is good also from the bones I leave. Bone is also the bone crackers To give, and it's not where you throw away (laughs). "

  Sweetness of the body that is in the elasticity which was angrily is, further stand out in a good sauce if the balance of acidity and flavor of the soup. Crunchy, which was crunchy is good skin you have slightly boiled. Rich liver's best dish of liquor.

  The fried chicken, I'll give the whole

  Also fried chicken, recipe serving delicious "Shiroshita flounder". 
  "Fried chicken is a hard little part of. Head to fry whole and sprinkled potato starch with salt lightly, but it is eaten whole. When the twice fried you fried once, fry again aside a little, nicely It will be easy to eat to become. we fried fielding put out what you are swimming in the ponds. Because I mean that deep-fried things that you can also sashimi, is "fresh fried chicken" (laughs). "

  Can be eaten without leaving fried nicely with the "castle flounder"

  In ponzu sauce in Tentsuyu, I seen the outside was crisp, the taste of the plump white.

  Other, such as the menu of nigiri sushi and boiled using the "castle flounder" I also certain. 
  "Boiled also, because I use fresh ones, such as can be sashimi, to be able to enjoy the taste (laughs). Of" Shiroshita flounder "It is a" luxury boiled ", seasoning, sugar and soy sauce and sake But I have to thin. only a little. "

  Eaten from spring to autumn "But Shiroshita flounder", taste seems he will gradually increase from spring to summer. 
  The "" Shiroshita flounder ", from April to October, autumn it is the fish of the season from spring. It continues to grow and gradually from spring,'ll be delicious and elegant fat also been riding. The people who have come from outside the prefecture But, the Kudasaru pleased is that I am very happy. Here, it is because the taste that I can not eat only at sunrise. "

  

  

  

  Take the internal organs and is dropped and re-scales, the head Shimete. Then, a thin build and from down to three pieces. Skin was hot water Miki, liver boiled also be accompanied

  

  

  Homemade ponzu sauce that fit into a soup of kelp soy sauce, Cabos, mirin, and bonito. It is ponzu dedicated not want to use in other than the sashimi "Shiroshita flounder"

  

  

  "Fried chicken." Fry whole and sprinkled potato starch with salt lightly.It is easy to eat by being twice fried.The delicious even with ponzu sauce in Tentsuyu

  

  The eating Oita as "Shiroshita flounder" and "blowfish"

  Cuisine with specialty of Oita "Shiroshita flounder" shops of main dishes of Oita production of high reputation "fugu" still the main, winter is from March to October. Able to "Shiroshita flounder set meal" a ¥ 4,200 other living room of 4 rooms to saloon from private room."Shiroshita flounder course" in 8400 yen, I Tsukuseru eat "Shiroshita flounder" soup, sashimi, boiled, fried, or nigiri sushi.

  Sashimi stick to, such as "Shiroshita flounder set meal" and "castle flounder". I can taste the taste and crunchy

  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Sho of cooking Tatewaki

  Address	Hayami-gun Hiji Hidario 3904-5
  Phone	0977-72-6944
  Business	10:00 - reservation as soon as
  Vacation	None
  Seat	40 seats
  Card	Not possible
  Parking	Yes

  

• kinwashi

  2 Feb 14, 22:17

  

   

   

  http://www.visit-oita.jp/sightseeing/oita_history/castletowns.e.html

• kinwashi

  2 Feb 14, 22:31

  

  Noboru Matsumoto

  "Sashimi I Ya most raw, the" castle flounder "in one". The He will talk Oita valve is dashing, shopkeeper Noboru Matsumoto. The shop name "Nora Gen-ka (Norakuro Ya)" and from your father that you have opened liked the "Norakuro of" cartoon. It has been making a dish using "Shiroshita flounder" over more than 60 years.

  Of fish preserve "Shiroshita flounder". Order to protect themselves in the protective coloring, and put some time in the blue basket, it becomes pale color as the right

  Summer from "Spring, Become thick fast, things around 2kg is May do come out, but to say 30cm in length, and do about 800g in weight and" Shiwasugarei "winter. I guess delicacy is, price is half of the time high The Ya going to be much, but Mako is smelt entered towards the belly is no well Tsukaenken half, after all I Ya together (laughs). "

  Take the scales to put a kitchen knife in the part of Ella

  To the kitchen immediately. Tighten to put a kitchen knife at the gills of flounder alive, take the scales. 
  "The only N Nikki was. Slimy or cumbersome, scales up to very Ja" Shiroshita flounder ", is crowded guy."

  Fillet carefully

  Once the surface is clean, you can drop the head, remove the internal organs, fillet. 
  "Also, crowded guy or hard to judge. After Ya~tsu fish common, and cut Sutsu to and judge in three pieces, but, St. opinion to go flipping through. Only regret and regret many times and cut put a kitchen knife. I Ken bone is soft, or Hittsui kitchen knife or caught in the bone ".

  Heide and the skin of the body that became three pieces, if you take the edge, you turn off the thin body carefully. Leave a little part of the below without Shimawa off and you put the knife first. Is disconnected from the fence with a kitchen knife to put next. It's the repetition. Body that was cut is served in a dish so as to spread the wings of a butterfly.

  Leaving a little under is not Shimawa off the kitchen knife one time, cut from the fence with a knife for the second time the two-stage-pulled

  I Ya how to cut the "two-stage pull.'m Also called flounder argument. When Ya this, it is possible to look bigger in a somewhat smaller body, and is (as found in contact with the seabed) more of. Belly Mukenne sauce because Yo I Nikki closed only'll Nikki closed. towards the belly because they always touch the sand edge ".

  pot vinegar entered is aged under the living room

  The body was neatly, and you may be asked to sauce using vinegar to make using the Bungo plum. 
  (Laughs). Every year plum Once you I'll do taught, I'll make about three duty a big bottle. Guy was black Puchi~tsu in the Toco fruit of plum had led to the branch from taking a total hand "how to make I try to do there is a lot of vinegar opinion. now that it does made, but I was not only about vinegar in the old days. It palm about say such as Suites by. plum vinegar that I in oxygen transfer, it was possible to bottle under the. mats that we have laid more than 10 years I'll Nikki put it. temperature I Ken Ya constant cool even in summer. acidity with a corner flying and lay, rounded'll come out to taste there.. acidity white fish with a delicate taste "Shiroshita flounder" if I eat Gatsuee (strong) in the sauce, taste of vinegar not only from the Nde, and yeah acid month with it (laughs). taste become Wakaranku,. Umee seen become Funya~tsu immediately But, the sword Ya how to make traditional from the Edo period, the term make Mendoku I See It But (laughs)., to eat sauce using vinegar only you have the two-stage argument, I Ken Ya how to eat for a long time " .

  The moderately entangled in the body of a soft acidity and flavors of plum is a two-stage pull, sweet body was felt more strongly.

  Dishes to taste "Shiroshita flounder", there is also the non-sashimi. 
  N only not delicious fish is not new, where the weir thing Ren anymore.'ll Do know right away that it "Nikki made ​​with castle flounder" This is even if you boiled. Dense tightness of the body are different, "pottery of the mouth I Ken does not and Funya~tsu to put in. fried chicken to eat everything also'm delicious medium-bone other than. with or served with Flowers ~ azalea and wild plants in season at that time, flowers of hydrangea, the flower of the pumpkin I. soup using only bones and after taking the sashimi, too good. "

  Only the kelp 〆 of "castle flounder"

  And, cuisine of this place is unique, it is "flounder sushi bar." 
  Tighten in kelp that was washed with vinegar, only the judge. To have started from the age nephew of (I) of the "castle flounder", It 's kind of hard to keep aged about the 3rd. And in oxygen transfer, "This is, from the form of bars vinegar rice and wrapped in exposed and put themselves Painted wasabi and liver that was boiled, Place the thin kelp from the top end. this hump Ya do a raw, but I'll do a light brown and seasoned with how to make a secret. sushi dipped such as sauce from Nde, and try to eat as it is what was cut. "

  In a cylindrical rice vinegar, and put himself Painted wasabi and liver that was boiled, to wind in exposed

  And only the taste of kelp also is steeped in the texture was dust unlike the sashimi, taste of kelp vinegar rice, the secret to harmony in the mouth.

  The completion of the "flounder sushi bar" topped with raw kelp flavored. It is served by cutting

  It Matsumoto, who for many years, has continued to dish of "castle flounder" of the harbor also started to fear of hatching. 
  It depends becoming not caught gradually the "" Shiroshita flounder. "Death night every year, or released tens of thousands of animals, but flounder is N only to the move, it's be come back to the sea here Become large I'll do just a little bit . There are also changes in the natural environment, and I'm trying to do is also Catching people. It is regrettable when does protect everyone. "

  

  

  

  When you cut from the fence, leaving a little under with no Shimawa off the first time, to perform a two-stage pull to disconnect from the fence in the second time. The dish out to open it

  

  

  Sauce with vinegar to make with Bungo plum. By lay more than 10 years, vinegar becomes the acidity that I got the corner, to bring out the sweetness of the "castle flounder"

  

  

  "Flounder sushi bar." The article kelp 〆 only was judged the "castle flounder", the winding is placed on vinegar rice that was in a bar, and that place from the top of the kelp with taste

  

  In vinegar secret sashimi that was two-stage pull

  It is possible to see the figure of "castle flounder" in the fish preserve you enter the store. The sashimi, which also get in (those aged more than 10 years vinegar made from Bungo plum) sauce traditional, only that was cut beautifully in the two-stage pull handed down from ancient times. "Castle flounder mini set" 3675 yen such as fried Tang, only sashimi, simmered It offers a 24-hour gym deals. Original of this place and use only that kelp 〆 the "flounder sushi bar."

  (Photo sashimi stick to the "castle flounder mini set") of sashimi "Shiroshita flounder". It's beautiful, elegant taste

  • 
  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Cooking Nora Gen-ka

  Address	Hayami-gun Hiji 2573
  Phone	0977-72-2037
  Business	11:00 ~ OS20: 30
  Vacation	(The business at the time of holidays) Tuesday
  Seat	100 seats
  Card	Not possible
  Parking	Yes

  

• kinwashi

  2 Feb 14, 22:34

  

  Shigeru Hatano

  This one restaurant to stand on a hill 暘谷 Castle (Hinodeshiro) Sannomaru trace. Is Narikiyo philanthropy (Narikiyo Hiroe) who built the wealth (Kitsuki Yamaga town now) horseback Kanayama, originally, but villa, built in 1915 (1915). Luxurious modern Japanese house Japanese style standing in extensive grounds overlooking Beppu Bay is valuable to represent the modern Japanese-style architecture. Japanese garden that you are the scenic backdrop Takasaki and Beppu Bay is also great and the hands are crowded to detail and transom that have been modified to a single plate, such as pullers of sliding doors made of cloisonne.

  It is possible to get a "Shiroshita flounder" in the space with the atmosphere. I was asked to talk to the chef, Shigeru Hatano.

  First, while we show put on the cutting board "Shiroshita flounder", had you tell us about the feature.

  Tail fin's round is one of the characteristics of the "castle flounder"

  "" Shiroshita flounder "is said tail fin head such as small, even such as round, but some do not know much just by looking. However, towards the spring and summer, the size is small example, the thickness of the body paste of fat, also. it quite different from flounder general, without knowing to see, because there is elasticity, and I will tell you if touch their. then, the "castle flounder", between the eye-to-eye It is said that the probability that there is a scale to be high. want you to taste sashimi It is, of course, because it is taste that is plainly in white fish, delicious even if deep-fried, steamed, or boiled it with a thin to some extent taste It is. in the house, depending on the season, cooking and wound with rape blossoms in the kelp 〆, I make the change as well as fried fry wrapped in yuba mi ".

  Immediately, I had to make a sashimi. Accounted "Shiroshita flounder" is cooled for about 30 minutes in an ice-water. 
  "If you leave cooled in ice water, making it easier pull even sashimi body is calm."

  Sashimi is gradually drawn from the beautiful fence

  The skinned to take the scales, was down to three pieces of "castle flounder", cut in half the further side of the body, to create a fence of one beautiful 4.

  Edge is also cut carefully

  Than the "back side, seen and. It is thick towards the ventral fat of the fish will come riding in between the body and skin, but" Shiroshita flounder "is celebrating the season, fat comes riding very Since, skin'm very easy to strip. delicious "Shiroshita flounder" is, it is to be a easy to judgment. "

  Sashimi is served like a flower of chrysanthemum

  Body that was cut is served like a flower of chrysanthemum on top of the dish.Together leek wife of radish, shiso, the spice, and maple wholesale, skin that is boiled and raw edge is also accompanied. 
  "To be a two-tone color, (laughs). Crunchy to you and wrapped round and round the white skin of the belly and black skin is back It is interesting".

  Skin and belly skin of the back rounded with slightly boiled, and add to sashimi

  The sashimi here, together with the dish of ponzu, Cabos and dish containing salt also comes with. 
  The "" Shiroshita flounder ", it has a sweet taste than flounder normal. It is bland, but the taste has been concentrated. Ponzu sauce that you are making to suit Cabos, citron, and orange also is good, but the sweet taste I believe in order to have you feel, only Cabos salt and whether not it. Can I put the salt after you focused Cabos to sashimi, and from such Shiosu like and squeeze Cabos dish of salt to make, I hope even if I have to eat it with sashimi in it. "

  When I eat sashimi, in saltiness and sourness of Cabos, you can feel the subtle sweetness of the "castle flounder" As I have recommended. The book at the top of the hall, (written also chopsticks bag) this character is written. 
  "å¿…æ·¡flat to the taste" 
  the words that are in the Hanshu, "delicious food is always bland taste" it means that.

  If the glue of the fat of "Shiroshita flounder" is not good enough, I asked him also talk that they are a twist in ponzu sauce. 
  "It is also time that such fat is not on, but we impose only a little sesame oil to vinegar Taebaek. You compensate for the missing fat of themselves with this oil."

  Hatano's that they are always the tasting. The point of the tasting? 
  The (laughs). Most, I have to check the oil in the "tasting, I'll eat a piece always the better of Hajikko the rest of the sashimi. Further, such as those taste such as're skinny by fish is strong I'm different. seen to that brittle even after delicious touch. I will those watery or when you skip the water with a deep-fried food, it becomes spoiled so thin. You go bad at a temperature in the hand, and very delicate and food Is not it? It is also the ingredients valuable not caught only in this Hiji. and, because it is what you can not eat only in Hiji, I want I eat fresh "Shiroshita flounder" and have you come by all means. "

  

  

  

  Draw a sashimi thinner down to three pieces, and strip the skin, cut in half further half-length, to create a fence of four. The Serve beautiful like a flower of chrysanthemum

  

  

  Other ponzu sauce to make to suit Cabos, citron, and orange, Chef's picks are those that eat juice Cabos salt and sashimi

  

  Sometimes depending on the season, cooking and wound with rape blossoms in the kelp 〆 only, such as deep-fried instead of deep-fried by winding the Yuba to wear are produced, and line up as a dish of "Shiroshita flounder kaiseki".(Reservation is needed, price, etc. that the query) fry wearing a thin taste in order to take the taste of the body, steamed, boiled and also a menu of pride

  

  Among the historic buildings, the season of Bungo

  Restaurant located on a hill 暘谷 Castle (Hinodeshiro) Sannomaru trace. The original villa, built in 1915 (1915), warts have been exhausted to the small place is Narikiyo benevolence who built a fortune in horse Jinshan, views overlooking the Beppu Bay and Takasaki Mountain is distinguished. I enjoy both the food and atmosphere and spacious. Cuisine, but Japanese style low dining table such as Bungo cattle and seafood of the Bungo Channel, including "Shiroshita flounder", aimed at local production for local consumption.

  "Tonshabu Gozen" 3150 yen

  • 
  • 
  • 
  • 
  • 
  • 
  • 
  • 

  ---

  

  

  

  

  

  

  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Sunrise Machi-teki Sanso

  Address	Hayami-gun Hiji 2663
  Phone	0977-72-2321
  Business	11:30 ~ 14:00 / 17:30 ~ 21:00  ※ lunch also acceptable day visit. Other reservation only
  Vacation	None
  Seat	80 seats
  Card	Yes
  Parking	Yes
  URL	http://www.tekizanso.com/

  

• kinwashi

  2 Feb 14, 22:43

   

   

  

   

  http://en.japantravel.com/view/beppu-specialties-steamed-dishes-from-hell-s-kitchen

• kinwashi

  3 Feb 14, 21:15

   

  Tourist destinations

  47 prefectures' sightseeing spots

  Japan has 47 prefectures.
  Each prefecture has various sightseeing spots and has different local culture.
  Tokyo is the capital city of Japan, but the area is also in one of the prefectures.

  Please check each prefecture, and find your favorite sightseeing spots.
  Over 700 sightseeing spots are in this website.

  Click the characters or numbers on below map.
  Each word is the name of the prefecture.

  

• kinwashi

  3 Feb 14, 21:20

  Currently On Kyushu.

  We already covered somehow or rather.

  Bit by Bit, Little by Little.

  At lease not too bad,  those important ones  already we did.

   

  Fukuoka.

  Saga.

  Nagasaki.

  Kumamoto.

  Oita.

  Miyazaki.

  Kagoshima.

• kinwashi

  4 Feb 14, 22:35

  From this thread as you followed.

  .What you know from SAGA>

   

  Did you remember this special cusine from SAGA.

   

  • • 

    • 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, 9:00PM

    source

  • 08 Jun `13, 6:19PM

    Mutsugoro: mudskipper.

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

    Kyushu.

• kinwashi

  5 Feb 14, 22:30

  From Kagoshima.

  some of the below, that i covered before.

   

  Kibinago

  It is a kind of herring. It has cylindrical form with a silver stripe, and the length is about 7 to 10 centimeters.
  They migrate in the tropical ocean, so many kibinago are caught around the coast of Kagoshima Prefecture.
  It spoils rapidly, so we can eat it only around the landing port.
  It can be prepared in many ways, but sashimi (raw kibinago) is best.

  Kagoshima Berkshire pork

  Kagoshima Berkshire is the best brand of pork in Japan.
  It is called "kurobuta" in Japanese, and the literal translation is "black pig".
  This pig was created by crossing between native pig in Kagoshima region and Berkshire pig from Britain in the late 19th century.
  Of course, it is very tasty.
  Shabu-shabu, tonkatsu (pork cutlet) and many other dishes make my mouth water.

  Satsuma-age

  "Satsuma" is the old name of west part of Kagoshima Prefecture, and "age" means "fry".
  Satsuma-age is a food that fish paste is deep-fried. It is said that this food originated in Satsuma region.
  Satsuma-age has a variety of products. Some added chopped vegitables in the paste, and the others added chopped squid or octopus.
  You can eat it plain. Of course, it is delicios after broiling.

• kinwashi

  5 Feb 14, 22:33

  From Fukuoka.

  some of the below that i covered before.

   

  Hakata Ramen

  Ramen is one of Japanese popular noodles.
  Hakata Ramen was born in the 1940s in Fukuoka city, and has become one of three major ramens in Japan, along with Sapporo and Kitagata.
  It features its milky white soup.
  The broth is made by boiling pork bones at high heat. Gelatinous texture in poke bone makes the broth white, and adds the rich taste. (It is called "Tonkotsu soup".)
  The noodle is thin, and basically only chopped negi (green onion) and a sliced barbecued pork are topped.

  Karashi Mentaiko

  Generally, "mentaiko" in Japanese means "salted walleye pollack roe".
  It has been eaten in Japan and Korea. In Korea, it has been salted with chopped red pepper.
  When Japan governed Korea in the early 20th century, Japanese people who went to Korea knew the method using red pepper first.
  After the World War II, a man who came back from Korea to Fukuoka invented a new mentaiko using red pepper in 1960.
  It was "Karashi mentaiko". "Karashi" means "red pepper".
  He made it by confitting mentaiko in flavored liquid containing red pepper and maturing for a few days.
  Now there are many Karashi mentaiko makers, and they keep a lid on how to make the flavored liquid.

  Mizutaki

  It is a popular local cuisine in Fukuoka Prefecture, and is a kind of one-pot dish cooked at the table.
  Water is boiled in a pot. Then chicken bones and skins are put into the water. No seasoning is used.
  Of course, it gets to tasty soup.
  After that, chicken meats and various vagitables are put into the soup, and we 

• kinwashi

  5 Feb 14, 22:37

  From Kumamoto.

  some of the below i covered before.

   

  Karashi-renkon

  It is a local food in Kumamoto Prefecture.
  "Karashi" means "mustard", and "renkon" means "lotus root".
  The holes of boilded lotus roots are filled with miso and musterd mixture, and they are deep-fried after coating with wheat flour.
  The turmeric is added into the flour, so the surface is yellow. Of course, the fillings of the lotus root are also yellow.

  Taipiien

  It is a local dish around Kumamoto city.
  It looks like ramen using Chinese bean-starch vermicelli instead of Chinese noodle.
  Shrimp, squid, pork, Chinese cabbage, bamboo shoot and so on top the vermicelli and soup, and fried egg is also added.
  The original dish is one of Fujian cuisines in China, and it is said that Chinese people introduced it to Japan in the 19th century.
  It is very popular dish in Kumamoto, so most of them thought it was served throughout the Japan.
  But it has been the very local dish.

  Horse Sashimi

  It is the sashimi of horse meat, literally.
  Raw horse meat is sliced thinly, and we eat it after dip them into shoyu (soy sauce) adding grated ginger or garlic.
  It is one of the famous local cuisine in Kumamoto.
  When Kiyomasa Kato who built Kumamoto Castle was fighting, he had no choice but eating the meat of war-horse beacuse of cutting off the supply route of foods.
  After he came back to Kumamoto in safety, it is said that he spread this taste in this region.

  Ikinari-dango

  It is a local sweets in Kumamoto Prefecture.
  The main ingredient is sweet potato.
  A small amount of red bean jam is applied on a sliced sweet potato, and it is steamed after coating with batter.
  We can get it in Kumamoto Prefecture.
  But it has been one of the traditional sweets which is made in home.

• kinwashi

  5 Feb 14, 22:39

  From Miyazaki.

  some of the below i covered before.

   

  Hiyajiru

  It is a summer local dishes in Miyazaki Prefecture.
  "Hiyajiru" means "cold soup", and the dish is made by pouring cold miso soup onto rice.
  The miso soup is made for Hiyajiru specially.
  First, miso paste and flakes of broiled fish are ground, and they are browned.
  Dashi broth is added to them, then it gets a special miso soup. And broken tofu and some condiments are put in the soup.
  After cooled, this soup is served.

  Chicken-Nanban

  It is a Western-style dish invented by a Japanese cook in Nobeoka city in 1964.
  First, a flour-coated chicken meat is deep-fried. Soon after that, it is soaked in sugared vinegar for a short time.
  After tartar sauce is put on the meat, it is served.
  This dish has been very popular only in Miyazaki Prefecture.
  Recently, Chickin-Nanban has become a popular menu of takeout lunch stands throughout Japan.

• kinwashi

  5 Feb 14, 22:42

  From Nagasaki.

  some of the below i covered before.

   

  Shippoku dish

  It is a type of banquet in Nagasaki.
  The guests sit around a round table, and eat the various dish on large plates freely. It looks like Chinese dish.
  On the plates, Japanese dishes such as sashimi, tempura, boiled dish of various vegitables, and Chinese dishes are served.
  It is said that this style had been born from the dinner with citizens and Chinese people in Nagasaki in the 17th century.

  Chanpon

  It is a noodle dish born in Nagasaki city.
  Pork, Sea foods (squid, shrimp), various vegitables are fried. Then thick Chinese noodle and soup are added and boiled.
  It is completely different from ramen.
  In the early 20th century, a Chinese cook from Fujian in China to Nagasaki invented this as a cheap and nourishing dish for students from China.

  Sara-udon

  "Sara" means "plate", and "udon" is one of popular Japanese noodles.
  But this dish serves no udon. Fried Chinese noodle is used.
  On it, fried and boiled pork, sea foods and varoius vegitables are topped.
  This dish was also invented by the cook who created Chanpon.
  This is the popular dish in Nagasaki, along with Chanpon.

  Castella

  It is a Japanese sponge cake made of sugar, flour, eggs and starch syrup.
  The cake was brought by way of Portuguese merchants in the 16th century.
  The name is derived from Portuguese Pão de Castella, meaning "bread from Castile".
  It is a Western cake using no milk, so it became a popular sweets for Japanese people who had been not the custom to use milk and dairy 

• kinwashi

  5 Feb 14, 22:49

  

   

  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.