News on Japan.
video.
A new boss has taken the helm at a nature park in southern Japan where more than 1,300 wild monkeys are living.
Mayor Ban Kugimiya presented the monkey with fruits.
Zorome was the number two leader of a troop of monkeys until his former boss, Benz, disappeared in December. Benz was aged over 100 in human years. Park operators declared him dead last month.
1. Mentaiko – This marinated roe of pollock. This originally came from Korea, though apparently the Japanese version is a little different. It actually was nominated as Japan’s number one side dish in the Shuukan Bushun back in the day, apparently.
2. Motsu Nabe – This nabe dish is made from beef or pork offal, which is usually beef intestines.
3. Tori no Mizutaki – This is another nabe dis, this time vegetables and chicken.
1. Yobiko no Ika Ryouri (Yobiko Squid Cooking) – Yobiko is a town in Saga Prefecture. They apparently make good squid. Eat said squid and enjoy.
2. 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.
3. Dagojiru – this is a soup that has noodles, chicken, and many kinds of vegetables in it. A good, healthy energy boosting dish, especially in winter, I’d imagine.
1. Sara Udon / Chanpon – Literally “plate” udon, this is when you put a base of noodles on a plate, then cover them with cabbage, bean sprouts, other vegetables, squid, prawns, pork, and other things. If you use thicker noodles it’s called Chanpon, but they’re very similar besides that.
2. Shippoku Ryori – This is a type of cooking that comes from traditional formal banquets in ancient China. Circular tables are arranged with Japanese and Chinese delicacies, as well as foods introduced by European traders. Remember, Nagasaki was the only contact Japan had with the outside world for a long time, so it has lots of international influence!
3. Sasebo Burger – This is a handmade burger from Sasebo. This recipe came from the American navy and was handed down to Japan where it eventually became famous. Apparently these burgers are very good though I have yet to try one. Even though you’d think there’s no reason to eat hamburgers in Japan, this may be one situation where the rules don’t apply.
1. Basashi – Sliced horse. Yes, you can eat horse sashimi in Japan.
2. Ikinari Dango – Steamed bun with chunks of sweet potato in the dough. Inside is anko (red bean paste).
3. Karashirenkon (Mustard Lotus Root) - Karashi is a type of spicy mustard. Renkon is lotus root. Put them together and… you have karashirenkon! Make sure you slice it up before eating it. Don’t eat it like a hotdog.
1. Buri no Atsumeshi – Slices of raw yellowtail that have been marinated in a soy sauce / sugar / vinegar / sake mixture are served over hot rice. Also included are things like green onion, nori, and sesame seeds.
2. Gomadashi Udon – This is fish that is grilled the crushed and mixed with soy sauce and sesame seeds. It’s then put over udon.
3. Tenobe Dango Jiru – These are hand stretched dumpling noodles served in a savory soup.
1. Miyazaki no Sumibiyaki – This is chicken meat that’s cut up and grilled over charcoal until black. The charred taste is what makes this one good. It also probably gives you stomach cancer.
2. Hiyajiru – Small fish are grilled and crushed then blended with sesame seeds and miso. It’s then put in a soup with cucumber and cucumber.
3. Chicken Nanban – This is a Kyushu style fried chicken that’s been briefly marinated in a sweet-sour-salty-spicy sauce called nanban sauce (thus the nanban).
1. Tori Meshi – This is chicken rice with various things on top of it.
2. Kibinago Ryouri – This is a small silver fish that lives off of Kagoshima. There are many ways to eat it, but the most common looks to be as sashimi along with a miso dip. Other ways include grilled, simmered, deep-fried, and in soups.
3. Tonkotsu Ryouri – Tonkotsu is pork that is cooked very slowly so it can be soft. It’s pretty much delicious in everything as Kagoshima has also figured out.
1. Soki Soba – This is a soba that is served with stewed pork spare ribs with the cartilage attached.
2. Goya Chanpuru – This consists of tofu combined with vegetables, meat, or fish (and sometimes spam!). Bittermelon seems to be a very common vegetable here.
3. Rafutee - Pork belly that’s tender, succulent, and a lot like bacon… but better. It’s seasoned with a ginger broth, awamori, and water. Basically, it’s delicious, and like bacon, kind of.
Someya's constant lightRound ball diameter of about 4cm, which is placed on top of the noodles which was in the bowl. A sushi bar of "Tsunesan" It's special "to Gomada".
Riding the "dumpling Marui" made with Gomadashi and "noodles and Gomada""The Yaro do not know even said than done (laughs) is in effect. Eat It 'early to to take it' s not delicious photographer's, Upon cooling. It 's early. I do not know the Taben (laughs)."
Voice dashing owner of constant light-Someya's echoed in the store.
There "udon" The "Gomada is, kana has been fixed to the Saeki in about 10 years. In 2006's that championship," Udon "The Gomada, 15 store much Ya did participate, but where the house" "Udon Gomada and took a gold medal!".
The pluck herself by wearing a skin of lizard fish bakedHow to make certain that you take the time the secret of its taste.
Fish to use "the Ya lizard, but I take the head, taking internal organs, I'll bake 30 minutes in an oven at about 200 degrees as it is without removing the scales. If you bake, Mi. Scales I Ken and plump as a whole If you leave baked while wearing, towards the Gin-san is skin, I take with them scales. and in oxygen transfer, you Mushiri only while taking the ossicles. The Ya do good to ground over the machine ossicles also still attached, but Then, gangrene The Tchuu power'll do no more. I'll do less likely to be in the shape of a dumpling, such as we saw a little while ago. Iya Ken, you Mushiri everyone. bones remained in the Gomadashi (laughs) to. Tama - that you Mushiri quietly Sometimes it is, but (laughs). lizard I a cheap fish, I'll Dotta is Hottarakasa to Hen that area a long time ago I a good thing. someone who hits the bone that you've come up with a fish of lizard fish other than It is also but the taste fishy little, Thailand wonder if bland too. fat while having the lizard fish, fish without the habit in the white, so I Ya good to "to Gomada" and to make. is also the material of kamaboko now to take, and was really hard to come by a little. "
Someya's that sesame large mortarA laborer how roasted sesame, also how pickpocket.
Do not Shimawa grinding completely pointTo be fragrant sesame roasted ", and roasted further. Then you rub the sesame seeds. But grain is much remain a little in order to get a flavor of. Sesame Yaranyo, to Toko you would ground completely kiddle just right . when Nikki available to do, I'll snuggle about 1kg at a time in the mortar and pestle. too Ya this very hard. "
Then added the seasoning to only lizard, and stir.
The "seasoning. Light soy sauce a little bit I Ken becomes painful little strong soy soy sauce, mirin, sake, miso. I have a sweet taste and prefer strong soy. It depends on use the soy sauce of Usuki. Oita Prefecture combined seasoning Stir in food processor only to those lizard was, but if I become Yawaku Become a. mushy Senyo is a paste, I Ken does make a dumpling like after all. "
The sesame to it that the finishedIt's completed by kneading with sesame seeds at the end.
In addition the ground sesame to only lizard that became minced with "seasoning, and kneaded while subjected to fire. The infield, I'll put a lizard of 2kg to ground sesame 1kg. Much one-to-one, even I can be, I'll do want to give the flavor of the fish. I'll keep lying in the refrigerator for about three days After it cools. taste I'll do fit sesame smoked soy sauce. taste And then also increases. "
Boil the noodles, make dumplings "to Gomada"If there is a "death Gomada", the dish that can be immediately "to Udon Gomada". Boiled noodles, turn off the hot water, put the noodles in a bowl. It's ready to put the condiments, such as green onions and "to Gomada" on it, Once you pour the hot water gently. When the shooting was also done safely, I get an "udon and Gomada". It looks it seems a little spicy color is dark, but there is no such a thing. I felt firmly flavor of sesame and lizard fish.
It 's kind of hard to dissolve in hot water basically "and" "Gomada. I'll eat after dissolving well dumplings" and "Gomada. Eaten even when there is no appetite, and easy to make, and it Ya wisdom of the past I. eating (laughs) and. Moro old and I think the "instant noodles original", N only there long before I Nikki also similar to cold juice of Miyazaki. instant noodles can be, and I can also be used in noodles such as udon is cooled in the summer. later Hey, it's spicy sesame E Kwawa miso, garlic, pepper fish Misoya you make miso, sugar, fish in "to Gomada" and "to Gomada" or the Nikki made as well as source of pot ".
Where I wonder roots Someya's make the "noodles and Gomada"?
I'll do Dotta lived along the river, rather than 's ocean and childhood ". I was drunk chasing carp in rice fields, using only the crucian carp, parents create something silky like cold soup Yara rice planting time. It I Ya first. then, after becoming a student, began to eat at the store so-called "noodles and Gomada", but I'm depended called "crucian carp Satsuma". ate the noodles with it, at that time I wonder if I did about 100 yen a cup is. "
Sales have also been in the bottling "and Gomada". It ought to be eaten taste the same as the shop if they have it ....
People should I eat in the "store that delicious is it often. After say what why, Because it is milder (laughs). Infield I'll do think Nikki charily the amount put everyone" and "Gomada when you make at home , I followed. and I do put a lot, no more of it while listening to my sharp tongue is in Ii~tsu? (laughs). "
Someya's that wanted to be a sushi chef from a young age. Material is greater any sushi that is made ​​here.
The "It's normal. It Ken Ya those of Saeki all. puffer fish also Hamo also are caught are many fish, and fish Saeki I think is peerless? story and Yaro can eat in one bite."
Eat sashimi, to enjoy the taste of fresh seafood to eat sushi people Saeki.However, those who occupy the "Udon and Gomada" has told me that he often last.
After taking the head and internal organs of the lizard fish, baked in the oven, (can be taken together also scales) peel. To go Mushi~tsu yourself carefully while taking the ossicles
I use a little bit strong soy soy sauce, mirin, sake, miso. You use a strong soy sauce, because there is a sweetness and flavor
After stirring the seasoning only lizard fish, and mix while adding fire to put sesame seeds smoked to say. lizard fish and sesame seeds together in 1:2, the ratio of the pixel is greater
Sushi shop can eat fresh seafood SaekiI enjoy shopkeeper constant light-Someya, who say, "fish of Saeki I think the peerless" and grips, a large sushi neta. The only placed on the Shari is not a warship winding using the nori sea urchin. It's from the thought of wanting to taste as it is a taste of the material. Thing using homemade to use plenty of carefully loosen the gangrene burned "to Gomada" and "Udon and Gomada". Flavor of the fish is condensed into it and refreshing.
(Night 900 yen) "horse mackerel sushi udon set" 790 yen for horse mackerel sushi is attached to the "noodles and Gomada". Single item "noodles and Gomada" is 520 yen
| Address | Saeki city cho 6-4 |
|---|---|
| Phone | 0972-23-7645 |
| Business | About 11:30 to 14:00 / 17:00 to 10:00 p.m. |
| Vacation | Sunday |
| Seat | 40 seats |
| Card | Not possible |
| Parking | Yes (2 units) |
| URL | http://www.saiki.tv/ ~ tunesan / |
Mr. Kaneda Terumasa, Machiko'sSaeki from the south about 30 minutes by car Yonozu (Yonozu). Here is also known as the Port of seafood rises to wealth. Mrs. Kaneda Terumasa Ms. Machiko-san was opened up shop in 2009 in the land. Fishermen, Terumasa's is the name of the ship of Terumasa's trade name of the store "YutakaHiroshimaru".
It had been used as a workshop to make a Gomadashi the "beginning, letting me bring such as wood to the table towards the neighborhood, and" Try to be eating "udon" The Gomada even "here ... now this shop (laughs). "
Dried sardine that fabricators of local produceThat way, community relations is a strong port town. I used to Kaneda and his wife's make even "the Gomada", it was not born if there are no ties in the region.
Is there is "udon" The "Gomada, I was eating with my family since I was a child. Place of about 3km,'s called Koura district from here, but everyone in the women's society there was making "the Gomada" is I was delicious. January 15 every year there is a festival of Awashima shrine, I was sold only once a year, but it was so popular sold out immediately. to tell how to make the people who the The'm gotten. So, the base of the taste we make of "the Gomada" is, it is the taste of the women's association. "
I remove the head of the dried sardine, intestine, boneStarted making doing so "to Gomada", and those that are well made Saeki area, there is a place where very different. Rather than a lizard, I're using dried sardine.
Dried sardine which became the only body"In this neighborhood, more of using dried sardine is I often. Dried sardine is caught well before the summer. Anchovy what was then allow to boil the anchovy, but you have to slug the anchovy I've been caught The I. takes the head of the dried sardine, intestine, bone. For those of larger size, and the only body to take even skin. If you do not have to clean here, you feel that you Zaratto when beaten with hot water I'm still remains is. You are doing work to loosen only the dried sardine can, in silence while listening to the radio, such as a rainy day that is not out fishing. was bottled it "and Gomada" 10 duty was (Gomada After you have finished the work. Would take about 2 hours to loosen the dried sardine of about 50 cups) noodles, powder of dried sardine because would inside the claw, cat comes closer Submit your hand ( laughs). "
To the powdery from roasted in a frying panHand is added further to the body of the dried sardine disentangled carefully, Gomadashi is made. Above,'s what Machiko's from here.
Sesame seeds smoked and roastedAnd then to powder in a food processor and from roasted to Caracalla is only dried sardine that loosened ". Powder only this, even I will to sprinkle.
And mix and put powder of dried sardine, sesame seeds, seasoningMix in addition sesame seeds smoked to say there, mirin and soy sauce. I soy sauce is what is made in Oita.
The completion of the "death Gomada"Of of which "the Gomada" It is close to the free-flowing liquid rather than mushy. "
Boil the noodles, to increase from hot waterWith it to sesame of dried sardine, I had to make a "udon and Gomada".
Put a "death Gomada" udon which was placed in a bowlPlace of tempura surimi was placed in a bowl with boiled "noodles, in the bottom of the 3 tbsp and" to "Gomada, made with ground fish such as lizard, green onion, sesame, seaweed.
I put minced fish, green onion, sesame, seaweedIt is the completion by pouring hot water quietly at the end. "Udon and Gomada" is, it is more delicious soft noodles is at stake in the well "and Gomada" ".
The completion of the "noodles and Gomada" by pouring the hot water at the endFlavor of the fish is not strong, fragrant and refreshing taste is very easy to eat.
So does not smell bad fish "is dried sardine" and "Gomada, people hate fish too you please and say delicious and" - "I'll have to eat." Udon "The Gomada is often also a favorite children. You or me come to eat well. I because I get to lunch around here. because it is something important in the region, children are also or create together "noodles and Gomada" and people of women's association It sounds like ".
Seafood bowl of hearty is a popular menu of this place. It is used is "to Gomada" also tofu that comes with together.
It also rice with green tea with deliciousOver the "to" Gomada on top of the "tofu, topped with Silas, and put even sesame and green onion ... and also.'m Delicious, ochazuke because delicious, I recommend as a way to eat" and "Gomada . the'm delicious easy. plum with Yo goes well. not put anything when their eat, it is rice with green tea only "to Gomada" (laughs) is. later, and soy sauce to be applied to rice and over eggs It is good to be in place. is "to Gomada" I'll take the nutrition and eaten easily It is a great food. also eldest son of college students are away from home, always rice and to "to Gomada" It'll also send. popular it is like to be friends (laughs). "
And clean sea, gentle taste born of the effort "to Gomada". It's hazards is transmitted securely to friends son to eat for the first time.
Use dried sardine obtained by processing the anchovy. The roasted in a frying pan things after taking head, intestines, bone like a photograph, it is powdered smoked
I use to the combined mirin and soy sauce production of Oita. By the seasoning simple flavors of dried sardine is drawn
Completion by mixed with seasoning to those smoked dried sardine that was powdered, the sesame seeds roasted. It is close to the free-flowing liquid of this place "to Gomada"
Born from dried sardine and "noodles and Gomada"Shops wife, Machiko and Mr. Kaneda Terumasa's fisherman. The "death Gomada", you can use the dried sardine obtained by processing the anchovy Kaneda's come caught. The roasted by removing the head, intestines, bone of dried sardine and combined with seasonings and sesame. Used it "to Udon Gomada" is, but refreshing taste that is easy to eat even a person who does not like fish. I used the seafood coming Kaneda-san and I caught "seafood bowl", "Silas bowl" is also popular.
"Udon and Gomada" 400 yen. "It's cool to Bukkake sesame somen" 400 yen is also a popular summer
| Address | Saiki Yonozu Urashiroura 680 |
|---|---|
| Phone | 0972-35-6959 |
| Business | 18:00 to 21:00 business also evening 11:00 to 14:00 Saturday |
| Vacation | Day, month (Saturday night reservation) |
| Seat | 8 seats |
| Card | Not possible |
| Parking | Yes |
Isogai's current yieldWhat joyful "good gangrene!'m Glad I entered the hand today," said owner, Isogai's current yield.
Fresh lizard fish. About one animal in this 500g sizeIt's a person who is eager to continue research explores the possibility and gangrene "and Gomada".
Only becomes soft body and wither away but. Angrily in the white fish is "lizard fish, in this fresh gangrene eaten even when. Sashimi angrily and I know right away to the touch whether good lizard. Today of the" Gomada Make a tooth. "It can also be frozen from baked lizard, but I do not make only one that caught that day."
Take the scales, it is rolling down the two by taking the head and internal organsAnd who have a story of lizard while judgment.
Dangerous Once bitten "teeth from sharp, blood I is not stop. Taking the scales first, and take the internal organs and drop the head. It fresh gangrene, I do not have a place to throw away most of the time. Eggs in excellent, You eat baked. Divide in half, or to grilled, we are introduced as "swallow" to resemble the shape of the bird part of the fin head. Lizard is down to two and a half-length of the spine is on, with half of the body that is not attached. Ossicles've got a lot, but without the bone part of the back from the anus, It is a place that can be only sashimi. Lizard fish is the fish that enters the hand through the year, but during the summer months before is delicious you have a egg. It is delicious even when much fat in November came on board. So hard to cuisine, it is the fish that was back fishing customers also abandoned, but the price it has become higher now. "
Bake in the oven only to be gratedI bake in the oven gangrene that down to two.
Bake from normal skin fish "sea, but we will burn him out of of the body is lizard. Only gangrene baked is delicious, but it is hard to eat very bone at most. It's not skinned the grilled fish .
Flay as soon as you burnOnce baked, take the skin immediately. Better when hot is it is easy to take. "
I keep folded throwing away skinIt is preferably designed to fold the skin, and use later.
And I use the "udon" The Gomada also this "skin. Good soup'll appears when I put on when you boil the noodles. Smell of fish skin is I replace the effect is. Also marine collagen that is stuck to the skin Because it is too good (laughs). "
I pluck yourself carefullyMother of Isogai's also going Mushi~tsu himself together.
And I go Mushi~tsu themselves while taking the "bone. Because seen roughly ribbed place, we will take it thinking it. You may become delicious from multiplying the hand. I mon love is in a lot ( laughs). "
Grinding only the lizard fish and sesame seeds smoked to say, put the seasoningThe "death Gomada", what was loosened only lizard fish, sesame seeds roasted, made to fit the mirin and soy sauce.
Fit pickpocket until smoothPut at a ratio of 1:1 only lizard and "sesame, put the mirin and soy sauce. Soy sauce is quite special and special soy sauce to make and cook the soy sauce and bone in the lizard. So extract of lizard It is also plentiful. This I tried bone or not to bone crackers like in after making the soy sauce, but I did not work this (laughs). "
From the thought that "I want to use up without wasting any gangrene", such a thing was even good being tested.
Was completed and "the Gomada"The usual "death Gomada", when keying material for all work out with heating, but it provides Isogai's not also heated "to it raw sesame".
It will be preserved food to Long shelf life and put the fire when you knead ", but there does not put the fire is" or was "raw sesame. It 'has been put out at the shop only Saturday and Sunday I made ​​on Friday. And not applying heat no minute, the "raw sesame to it", the smell of sesame it stands out more with the flavor of the fish. "
A bowl of hot water and noodles entered, caliber "to Gomada" was in is accompanied separately, of this place "Udon and Gomada" is issued to the customer.
I thought "and" "Gomada, You're who came much trouble. Please in Enter the amount of your choice, and I want you to eat as much as you like. However, this vessel is thinks that it has encountered one person, all people that eat will come very rarely. It is too much it (laughs). "
There is a taste that is full-bodied, which is aged in Gomadashi normal, and I can feel the deep flavor of sesame in the "raw sesame seeds to it." Skin that was removed after it is baked has also been accompanied by only a little in the bowl.
The addition of skin just when you boil the noodles, good soup is out of the skinAnd I think the fat of "skin is plugged udon and the" to "Gomada. However, Is there also udon chilled" and "Gomada, but I do not skinned this skin to cold noodles. To become Namagusaku You would. "
Besides cold "noodles and Gomada", you can experience how to eat a variety that uses a "death Gomada". Original noodle, and over, (eat painted Gomadashi) rice ball, rice with green tea .... And if you ask the "set meal noodles and Gomada", it is possible to taste everything.
The "who He will eat, do not know or get to like which one, can be enjoyed in various ways."
In this way, Isogai, who are also various attempts for the "to Gomada". When will I wonder was started?
There also influence such as "B-1 Grand Prix, for granted, was beginning to attract attention to the locals." What would be good again ", and re-examine from around called" Will delicious "Why . fisherman who Te, began a new attempt such as or research I'm being referred to as "lizard is the most delicious" he said. you do such thing taste even that many bones from many., which are using sesame is of, is not it interesting to go doing that way. What a flow from Kyoto. and I'd like to continue to explore the possibilities and gangrene "and Gomada" still ".
I have gotten to talk about the past, present and future Isogai Mr. started to feel at the end of "Udon and Gomada".
The "then" "Gomada, and are sold in supermarkets now, but was not something super by the time a child of us. So," Udon "The Gomada, it was eating bazaar and cultural festival I think It is taste. In terms of the day everyday and red-letter day, it was a dish that was in close contact with the. daily life dishes everyday before that. Will it place taste of B-grade gourmet, that taste of economic development projects in the area of Oita now . can now be eaten in the shop, but not udon shop, I have been issued at a diner's basis. classic lives on with the times, but the specialty is also going to be continued to eat with the times I think things, and they are universal. in conjunction with cold juice of Miyazaki, "Udon and Gomada" is, I think It is the cooking that it is easy to eat, even when the food is not progress. it's cooking you cared that people who eat . delicious thing, of course, I have been attracted to such a place of "Udon and Gomada" (laughs). "
I use a fresh lizard fish that was caught that day. Baked in the oven from taking the scales, after it wearing skin, pluck herself while taking a small bone
Seasoned soy sauce and mirin. Soy sauce, with "soy sauce lizard" a special to make the soy sauce and cook the bones of lizard fish baked, extract of lizard fish is plentiful, too
And mix while adding fire to put together a pickpocket and seasonings only lizard fish, sesame shaved to say there. It is not added to the fire also "to it raw sesame"
Greasy spoon that can meet the cooking "and Gomada""To" and "Gomada, I Ya no deception (laughs)," said a cheerful general, Isogai's current yield.Bone of lizard fish, such as gangrene make soy sauce and cooked with soy sauce, you have a handmade "and Gomada" over a period of time. other noodles, can taste the taste of "the Gomada" noodles to eat on credit anyone, noodles, boiled rice in tea and chilled, with a varied menu and over. The appearance of sesame flavor stands out also "to it raw sesame" for Saturday and Sunday every week!
"Rice with green tea and Gomada" 420 yen. Affinity with pickled plum and "to Gomada" is distinguished
| Address | Saiki Nakamuraminami cho 7-25 |
|---|---|
| Phone | 0972-23-7240 |
| Business | 11:00 to 22:00 |
| Vacation | Tuesday |
| Seat | 18 seats |
| Card | Not possible |
| Parking | Yes |
| URL | http://www.gomadashi.com/ |
Asia will be the next part of the world that I plan on focusing on. Today’s track is located inside Oita Stadium, in Oita, Japan. It is part of the Oita sports complex. As you can see in the photo, there is a second warm-up track outside the stadium. The stadium has a retractable roof, that slides off to each side, hence it’s nickname the “Big Eye”.
Burn charcoal raw shiitake fleshy
taste sets off in Los Cabos and salt
Oita Prefecture producer of shiitake eminent in Japan. Percentage of raw wood cultivation to make shiitake by inoculating shiitake fungus to raw wood, such as oak is higher than in other provinces. Shiitake cultivation of raw wood fragrance is also high in the wall thickness, is delicious to eat and burn. That is why "grilled shiitake" is often eaten in Oita. It is also the dish menu of tavern, and it has been popular as there is also a shop that put out as one article of the local cuisine course.
Food is fairly simple and the only burn a charcoal fire with the salt to mushrooms.Reason alone, it's cuisine taste of shiitake mushrooms which is the material is transmitted to the straight. Origin, size, shape, and color, making hand day-to-day review of shiitake suitable for charcoal-grilled.
and it is not too baked, point when bake, water droplets appear on the back of the umbrella there is a fold. Burning after water droplets appear different by hand to make, but that "a drop of water to prevent falling under" does not change. Flavor component of shiitake also because on.
taste adds further shiitake you baked scent rise, and squeeze the Cabos Oita specialty. Crunchy and resilient sense of smell is of fresh Oita shiitake production only. For those who eat for the first time, the thing about the concept of shiitake up to it may change.
JA to Kusu Kokonoe raw shiitake Subcommittee Chairman, Mr. Yoshiaki Wakasugi, I was asked to talk about the cultivation of raw wood raw shiitake.
Wakasugi, who tells us the shiitake making
After cutting and tree of "oak, I pulled the water for about two months and cut the length of about 1m. Was poured a hole in the tree, inoculation and then (piece out) shiitake fungus. March every year its work done enough, you have aged about two months a year from it. shiitake fungus spreads in the whole of the tree, so that 's wait to aging. This is called Hoda tree that this tree.
aging When you are finished and give a stimulus to the tree and putting in water, by tapping. you can harvest in about the 3rd Then shiitake occurs. has shiitake again by giving a stimulus Hoda tree also, to rest for a while Occurs.
Hoda one tree I can use 8-9 times. The Hoda tree that no longer take the mushrooms, I use without waste in or on fertilizer or as fuel. "
things and must be harvested before the umbrella open Kiru
The "shiitake cultivation, flow of air, temperature, and humidity is important. Shiitake I be just fine in about minus 5 degrees, but because you will die to be more than 40 degrees, and.'s Pay attention to another's needs where
and tree When you are rested Hoda and trees when you are rested, and I or watering, but it is hard to know just by looking at it or are you well water. To determine whether a poor job, Hodaki I do not know shiitake to occur by the addition of stimulus to. It is that you have failed if you do not occur.
, such as vegetables, it because you know what kind of state if you look at the state of the leaves. timber cultivation It can not be determined simply by looking at the are many. It is not only experience ".
like a plastic string black called "Furara" is attached to the upper Hoda trees are stacked. This is what the temperature is not over rising sun is too hit. There is also an effect because it sway in the wind, that is closer to natural sunlight through trees
There are about altitude 600m "This hit, but there is a temperature difference of night and morning is where important. Shiitake crunchy is good that I can only be closed. Autumn and spring mushrooms natural can be the most delicious I'll I think that it is time. Shiitake Spring "Haruko", it is also Designation of "Akiko" The shiitake of autumn ".
For shiitake cultivation of Oita Prefecture, I was asked to speak in Oita Prefecture Agriculture, Forestry and Fisheries Department forestry promotion room.
It is said that shiitake cultivation in Japan, circa 1670, people called Samurai's source of origin (Oita Tsukumi current) Country of Bungo is, and started in the town of Ume now.
In charcoal craftsman, one day, Mr. Genbe found shiitake is of growing in the rest of the wood charcoal. It's was something that grew up spores of shiitake flew adheres to the tree.So Genbe's says that his idea was to wait and put a break in the hatchet (machete) in oak and oak, spores from adhering to there "鉈目expression shiitake cultivation method".
Some grow by inoculating shiitake fungus hardwood as "raw wood cultivation" The cultures are inoculated with shiitake fungus in medium hardened sawdust and water and "mushroom bed cultivation". While there is also a province the proportion of the "mushroom bed cultivation" is more than 90% of the raw shiitake production, "wood cultivation" 35%, "a fungal bed cultivation" and 65%, the proportion of "raw wood cultivation" is quite high in Oita Prefecture .
're Facing in charcoal grill is it's raw shiitake scent of the high of "raw wood cultivation". Varieties of dozens are made ​​in Oita Prefecture.
source Rakuten.
Shiitake have been grown in both Japan and China since prehistoric times.
They have been cultivated for over 1,000 years.
Japanese food is very healthy.
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Cities, Towns, Villages
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Items
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Quantity of the Items
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| Oita City | leek, strawberry, parsley, beefsteak plant, fig, yuzu (aromatic citron), loquat | 8 | |
| Beppu City | bamboo work, boxwood work, Yunohana (crystallized form of hot spring minerals), preserved pomelo, flowering plant |
5 | |
| Nakatsu City | Chinese cabbage, broccoli, Oita Ajiichi-negi (leek), pear, hamaguri shiruko (sweet red bean soup), makigaki (dried and rolled persimmon), kabosu noodle (citrus flavor noodle), conger pike dishes, small round cookie | 9 | |
| Hita City | wooden craft, Onta Pottery, geta (wooden clogs), lacquer ware, pear, watermelon, Chinese cabbage, Bungo Beef, milk, charcoal・mokusakueki (concentrated liquid made from charcoal smoke) | 10 | |
| Saiki City | strawberry, iriko (dried baby sardines), chirimen (boiled and dried baby sardines), pearl, rose, Toyo-no Iki Buri (fresh yellowtail), ponkan orange, leek | 7 | |
| Usuki City | kabosu citrus, pearl, hamo-no-kawamaki (rolled conger pike), winter and spring tomato, selective breeding Usuki pork, branded Bung Beef, Usuki “Shinsen-kun” fresh egg, yolk oil, Usuki senbei cookie, Usuki puffy fish | 7 | |
| Tsukumi City | Sun Queen orange, Kiyomi orange, Sorin hirame (fluke), wild chrysanthemum, tuna, eustoma flower, “Shin Aji” and“ Shin Saba” (branded horse mackerel and mackerel) | 7 | |
| Taketa City | kabosu citrus, saffron, Bungo Beef, Green Love lettuce, sweet corn, shiitake mushroom, sanguisorba flower | 7 | |
| Bungotakada City | shiro-negi leek, watermelon, deep fried local fish of Takata Fish Market, Bungo Beef, honey, “Takada-fumi”icakes | 6 | |
| Kitsuki City | greenhouse planted orange, greenhouse planted Encore orange, Kitsuki tea, Bungo Beef, strawberry, Bungo Beppu Bay chirimen (boiled and dried baby sardines), flowering plant | 7 | |
| Usa City | onion, cucumber, strawberry, Bungo Beef, kyoho grape, distilled liquor made from barley, distilled liquor made from adley, wine, melon, thin wheat noodles, Oita Ajiichi-negi (leek), shiro-negi leek, miso (fermented soybean paste), wheat noodle | 14 | |
| Nishikunisaki District |
Ota Village | Bungo Beef, mugwort tea, plum | 3 |
| Matama Town | shiro-negi leek, melon, watermelon, fresh shiitake mushroom, Matamazuke radish pickles, ark shell | 6 | |
| Kakaji Town | iyokan orange, pork, fresh shiitake mushroom, ukokkei chicken, ginkgo nut | 5 | |
| Higashikuni- saki District |
Kunimi Town | melon, frozen vegetable, Japanese orange, prawn, yolk oil, strawberry | 6 |
| Himeshima Village |
Himeshima prawn, Himeshima flatfish | 2 | |
| Kunisaki Town | kiwi fruit, strawberry, flowering plant, Kunisaki Gin-Tachi (cutlass fish),Nishi-no Seki refined sake | 5 | |
| Musashi Town | Musashi-negi (leek), Musashi dried fish, Musashi-age (grinded and deep fried fish), Tengu-negi (leek) | 3 | |
| Aki Town | cherry tomato | 1 | |
| Hayami District |
Hiji Town |
Shiroshita Karei (flatfish), cucumber, red hassaku orange, greenhouse planted orange, Nikaido Shochu (distilled liquor made from barley), Bungo Beppu Bay chirimen (boiled and dried baby sardines) | 6 |
| Yamaga Town |
summer and autumn cucumber, Bungo Beef, new Easter lily, strawberry, milk, yuzu (aromatic citron) processed food, Chinese lantern plant | 7 | |
| Oita District | Notsuharu Town |
strawberry, leek, Bungo Beef, fresh shiitake mushroom, Toyo-no Nanase Kaki (persimmon), dairy products, asparagus | 7 |
| Hazama Town |
strawberry, Kaori Murasaki (eggplant) | 2 | |
| Shonai Town |
Bungo Beef, pear, strawberry, shiitake mushroom, leek, summer and autumn tomato, pure mineral water | 7 | |
| Yufuin Town |
Bungo Beef, spinach | 2 | |
| Kitaamabe District |
Saganoseki Town |
sweet summer orange, kiwi fruits, ponkan orange, “Seki Aji”and“Seki Saba”(branded horse mackerel and mackerel) | 5 |
| Minamiamabe District |
Kamiura Town | Miyauchi Iyokan orange, Takutaku dishes (seafood barbecue dishes), abalone, turban shell | 3 |
| Yayoi Town |
chrysanthemum, barbecued ayu (sweet fish), shiitake mushroom, kabosu citrus, strawberry, greenhouse planted orange, leek | 7 | |
| Honjo Village | shiitake mushroom, tea, barbecued ayu (sweet fish), distilled liquor made from barley, chrysanthemum grown outdoors, tea, canned Inbi Tea, Yukinko Sushi | 8 | |
| Ume Town | dried shiitake mushroom, chestnut, tea, Chinese lantern plant, eggplant, sweet pea, Shishi Ramen (Chinese noodle with wild boar meat) | 7 | |
| Naokawa Village |
strawberry, Rikuchi Miso (fermented soybean paste), homemade jam, fried dough cakes, village made ice cream, “Mugyu” distilled liquor | 6 | |
| Tsurumi Town | dried fish, fresh fish, marine lemon, Tai Hamu (sea bream ham), Toyo-no Iki Buri (fresh yellowtail), Tsurumi salt | 6 | |
| Yonozu Village |
Sun Queen orange, fish dried whole,Toyo-no Iki Buri (fresh yelloetail) | 3 | |
| Kamae Town | dried fish, red shellfish, pearl, Toyo-no Iki Buri (fresh yellowtail),fluke, pork, chrysanthemum grown in lighting, tokobushi (snail), strawberry, greenhouse planted orange, greenhouse planted loquat, asparagus | 12 | |
| Ohno District | Notsu Town | Kicchomu green pepper, balsam pear, melon, sweet potato, pork, leaf tobacco, leek, Tenjoyaki Pottery | 8 |
| Mie Town | sweet potato, asparagus, kabosu citrus, shiitake mushroom, eggplant, Bungo Beef | 6 | |
| Kiyokawa Village |
Clean Peach, Ondake mamushi pit viper, Bungo Beef, chrysanthemum | 4 | |
| Ogata Town | taro, kabosu citrus, Bungo Beef, Kaori Gobo (burdock) | 4 | |
| Asaji Town | Bungo Asaji Beef, shiitake mushroom, green pepper | 3 | |
| Ohno Town | sweet potato, green pepper, Bungo Beef, sweet pea, taro, Eboshi Miso (fermented soybean paste), Yoro noodle, bamboo charcoal | 8 | |
| Chitose Village |
adley, Chitose tea, Bungo Beef | 3 | |
| Inukai Town | sweet potato, Bungo Beef | 2 | |
| Naoiri District | Ogi Town | tomato, sweet corn, flowering plant, green pepper, strawberry | 5 |
| Kuju Town | summer and autumn tomato, gentian, Kuju Highland miso (fermented soybean paste), Bungo Beef, shiitake mushroom, fresh ham | 6 | |
| Naoiri Town | spinach, shiitake mushroom, pond smelt, Bungo Beef, Naoiri labeled wine imported from German | 5 | |
| Kusu District | Kokonoe Town |
fresh shiitake mushroom, cabbage, tomato, pear, Bungo Beef, flowering plant | 6 |
| Kusu Town | Bungo Beef, Kicchomuzuke vegetable pickles, dried shiitake mushroom, rose | 5 | |
| Hita District | Maetsue Village |
Bungo Beef, wasabi (Japanese horseradish), shiitake mushroom, cherry tomato | 4 |
| Nakatsue Village |
tea, bamboo sprout, wasabi (Japanese horseradish), timber for log house, konnyaku (gelatinous starch food), wasabi (Japanese horseradish) processed food | 5 | |
| Kamitsue Village |
log house (small sized log), summer and autumn cucumber, fresh shiitake mushroom, wasabi (Japanese horseradish), tofu, konnyaku (gelatinous starch food), Bungo Beef, Mori-no hirame (fluke farmed in forest), wood tray | 9 | |
| Oyama Town | ume plum, plum, mushroom, watercress, herb, ume plum pickles | 6 | |
| Amagase Town |
fresh shiitake mushroom, Japanese ginger, Jpanese parsley, original fried dough cake, rose, alstroemeria, konnyaku (gelatinous starch food)・konnyaku noodle | 7 | |
| Shimoge District |
Sanko Village | Yayama miso (fermented soybean paste), strawberry, Oita Ajiichi-negi (leek), Sanko peach, Sanko bread, eustoma flower | 6 |
| Honyabakei Town |
Yabakei tea, summer and autumn cucumber, fresh shiitake mushroom, strawberry, leek, buckwheat processed food | 6 | |
| Yabakei Town |
milk, Yabakei tea, eutoma flower | 3 | |
| Yamakuni Town |
summer and autumn cucumber, Bungo Beef, woodwork, pear, vine handicraft | 5 | |
| Usa District | Innai Town | yuzu (aromatic citron), yuzu processed food, strawberry, hybrid statice, alstroemeria | 5 |
| Ajimu Town | grape, soft-shelled turtle, soft-shelled turtle processed food, Nokyo soybean souse, alstroemeria, wine | ||
Just on Oita Prefecture see how many kinds they got.
From Shitake Mushroom, and thing you mentioned they got it.
what about soft-shelled turtle
why i know?, cause i eaten before.
Nutrient-rich soft-shelled turtles for bargain prices
It is said that almost every part of the soft-shelled turtle is full of nutrition that can prevent illness and strengthen one’s body. Collagen is found in high levels, making the skin soft and smooth, making this dish one of the more popular ones among female visitors in recent years. For high-quality cuisine, locally raised soft-shelled turtle can also be used for fried turtle and rice porridge turtle at a reasonable cost.
Come to Japan, you must know what to eat what not to eat.
So, let me tell you this you must eat.
Winter is nabe season in Japan and there is nothing like a bubbling nabe hot pot to warm the body with a rich and hearty meal. Suppon, or soft shell turtle, is considered to be the most elegant fare fornabe. Suppon was the favorite of imperial courts through out Asia and of course was enjoyed by emperors at the Kyoto Imperial Palace for centuries. I was invited to photograph a mid-wintersuppon nabe. I got to take some photos in the kitchen of the preparation and and then sample somesuppon meat, liver and eggs in a rich broth with roasted mochi and leeks.
Suppon Cuisine History
According to archeological evidence, soft-shelled snapping turtles have been eaten in Japan since at least the 1st century and the cuisine has a history in China going back some 5000 years.
Since ancient times the Chinese considered suppon to be equivalent to medicine and the Japanese adopted this belief as well. Therefore, even today in Japan, turtle is considered very high-quality food. The nutritional value of turtle is undisputed, today Japanese doctors recommend turtle stew for late stage cancer patients. The cuisine is also considered to promote sexual potency in men, all the collagen and gelatinous stuff becomes sexual stamina. Turtle is not considered to be an aphrodisiac though, it just gives you the power. In Japan you probably wouldn’t want to invite a woman out for suppon on the first date!
Turtle has very few parts that cannot be eaten; the hard part of the shell, nails, leg bones and bladder are discarded. Little or no waste is another point that appeals to Japanese.
Suppon Nabe Served
How did it taste?
The broth is rich, but surprisingly light. I expected turtle to taste more ‘wild’ or ‘gamey’, but it was not so. The broth is made with the classic Japanese broth ingredients: sake, mirin, shoyu, kombu andkatsuo-bushi. The suppon has quite a lot of fat and this adds the hearty richness to the broth.
I got corrected for saying that it tastes quite similar to the dark meat of chicken. Correctly, it tastes like suppon, not anything else. The comparison is valid I think, in the sense that if you can eat the dark meat of chicken, you can surely handle suppon. Also, everything is cooked, well cooked, in fact.
Suppon Cuisine: Egg, Liver and Intestine
Suppon Cuisine: Egg Detail
Suppon Cuisine: Liver Detail
Suppon Cuisine: Intestine Detail
Suppon Nabe Served
Suppon Nabe Served
Suppon Nabe Served – Turtle Liver and Eggs
The egg and liver was very good, the mochi and leek was a subtle contrast to the
Bones – This is all that remains
All that remain are just a few bones! Everything else is edible.
Cooking Suppon Stew
Simmering Turtle Stew
Simmering Turtle Stew
The yellow parts here are fat, not eggs. The white pieces are the soft and edible part of the shell.
http://yamasa-suppon.com/products/nabe/
OITA Prefecture.
There is a shop Ajimu basin that is blessed with spring water and rich nature of Oita Prefecture Usa City. As prompted politicians Kinoshita Mr. Kenjiro prominent Taisho era as gourmets, Yamagami Sakutaro of first generation, is beginning's open the soft-shelled turtle restaurant in 1920.
In his book became a best-seller at the time of "delicious Motomeshin", Kenjiro Mr. raise the best soft-shelled turtle is what peace of mind Institute as "Ya not riverside district of ideal to complete the conditions of all as a high producer of Anikore turtles" We have marked the land of the best.
Now, soft-shelled turtle cuisine became the specialties of Ajimu, but the history of the soft-shelled turtle in Ajimu is began with the birth of our very.
I use only the finest turtle to stick to food in the ponds of our dedicated minus the clear stream of Oita, and over the course of about two years, accumulated a plenty nutrition.
In addition, it is said quality is low fat thing is yellow common in pigs and cattle, soft-shelled turtle is different. The stored fat of good quality by repeating the hibernation and slowly over time, fat I turn yellow as the proof. Our soft-shelled turtle has a fat, such as in high-quality fish and meat that was plainly close to the chicken, the taste is deep delicacy, so far we have been captivated many customers.
I will "cut off food of soft-shelled turtle" in pens on site from about a month before cooking in our store. It allows you to provide a soft-shelled turtle meat has almost no smell and habit by this.
How to make a special soup to simmer for 4 hours or more (Koura) shell has been handed down from generation to generation only shopkeeper. Soft-shelled turtle pot using the special soup of collagen plenty of elegant full-bodied taste. You can enjoy the exquisite taste sour is added to the depth of the delicacy by putting in our homemade ponzu sauce.
Reasons, such as stocking system, delivery of pan order it seems to be frozen, but the mainstream, our commitment to you refrigerated delivery. I send it by refrigerated fielding "freshness life soft-shelled turtle" just before shipping.
※ Ajimu soft-shelled turtle pot of our taste of the material
will enjoy the most of the "cooked in water."
![Masa soft-shelled turtle pot set and gastronomic restaurant in the quest ♪ plump collagen and nourishing effect [taste of the well-established restaurant in the nine-year history Taisho]](http://yamasa-suppon.com/images/products/stew/item01_bh.gif)
[Dish the ultimate foodie to take to go]
Please enjoy the taste of "founded in 1920" specialty store.
Product Name: 2 servings turtle pot set (200g)
Item No.: na01
Shells (15g) / shell liquor for (2-3 pieces), restaurant Yamasa special ponzu sauce (180ml) /, homemade citron and slightly boiled fillet of soft-shelled turtle (200g), soup soup turtle pot only (350ml), the emperor: Product contents pepper (5g)
Refrigeration the 5th, the 30th Frozen from date of shipment expiration date:
Preservation method: Avoid direct sunlight, high temperature and humidity, please save in refrigeration
Please see the above "how to make": If you enjoy
[# 1] shop rankings "Taberogu" Oita Prefecture
at home taste of the well-established restaurant founded in 1991.
Product Name: Soft-shelled turtle pot set 3-4 servings (350g)
Item No.: na02
Shells (20g) / shell liquor for (3-4 pieces), restaurant Yamasa special ponzu sauce (350ml) /, homemade citron and slightly boiled fillet of soft-shelled turtle (350g), soup soup turtle pot only (350ml), the emperor: Product contents pepper (10g)
Refrigeration the 5th, the 30th Frozen from date of shipment expiration date:
Preservation method: Avoid direct sunlight, high temperature and humidity, please save in refrigeration
Please see the above "how to make": If you enjoy
Soft-shelled turtle pot Matsumoto Seicho also loved
at home a taste of "founded in 1920" soft-shelled turtle specialty store.
Product name: 4-5 servings turtle pot set (500g)
Item No.: na03
Shells (35g) / shell liquor for (5-6 pieces), restaurant Yamasa special ponzu sauce (350ml) /, homemade citron and slightly boiled fillet of soft-shelled turtle (500g), soup soup turtle pot only (350ml), the emperor: Product contents pepper (15g)
Refrigeration the 5th, the 30th Frozen from date of shipment expiration date:
Preservation method: Avoid direct sunlight, high temperature and humidity, please save in refrigeration
Please see the above "how to make": If you enjoy
Please purchase in conjunction with soft-shelled turtle pot set.
Product Name: Soft-shelled turtle meat _ pot for an additional (250g)
Item No.: na99
Product contents: fillet of soft-shelled turtle (250g)
Refrigeration the 5th, the 30th Frozen from date of shipment expiration date:
Preservation method: Avoid direct sunlight, high temperature and humidity, please save in refrigeration
Please enjoy and add to pot turtle: If you enjoy.
It is a citron pepper of our homemade with plenty of citron is a specialty of Oita Prefecture. Also of interest to the Chinese as well as Japanese cooking pot, boiled, and grilled.
Product Name: Yuzu pepper (70g)
Item No.: y01
Product contents: citron peel, red pepper (raw), do not use the salt ※ preservative
1 year from date of manufacture expiration date:
Please save it in a cool and dark space: How to Save
※ I will deliver normal service (room temperature) in the case of an order in the one piece of article
Another million air TD
Stayed tune.
If you Love Kyushu. No regret as a follower,
Like this kind of destination, if never share how you know.
This destination. Over here those tour agencies never cover.
you must go by your own them you can experience this.
End of August through December
A luxurious overnight stay night at a local inn accompanied by a gourmet dinner including fresh boiled lobster and lobster sashimi.
Tel: 0969-73-2111:
Amakusa Treasure Island Association, Ushibuka
October ～December
Enjoy the popular donburi fair of original recipes served in ceramic dishes provided by local potters. During the fair, all the restaurants in Hondo take part in a Stamp Rally.
Tel: 0969-23-1111:
Amakusa Treasure Island Association, Hondo
November～March
In the Goshoura dialect, "Bukkin" refers to the pufferfish, blowfish, or globefish. Enjoy boiled, fried, and fresh bukkin sashimi!
Tel: 0969-67-1080:
Amakusa Treasure Island Association, Goshoura
End of August through December
Twelve or more dishes are served using fresh seafood including lobsters. Room and dinner plan offer a great deal!
Tel: 0969-42-3239:
Shimoda Hot-spring Inn Association
Amakusa Treasure Island Association, Ushibuka
September ～December
The One-Night Stay Campaign offers an excellent sashimi selection including such treats as fresh plump abalone and sea urchin. All inns and tourist homes offer a set dinner of two abalones and sea urchins.
Tel: 0969-33-0276:
Amakusa City Chamber of Commerce and Industry, Itsuwa-machi
All year round
A popular menu of Ariake octopus dishes: Try the octopus steak and seven other octopus recipes!
Tel: 0969-53-1111:
Amakusa Tre
![[iChef][e-TICKET] Japan Strawberry (1pk)(300g)](http://gd.image-gmkt.com/mi/892/809/432809892.jpg)
※Click image to enlarge
Around May from December is the season of strawberry picking on a national basis. It started in earnest from December in Kyushu, you can enjoy up to around July in Hokkaido.
In House rolls in the sweet smell, a luxury time to taste the strawberries ripe fresh of Tore-tate is, mind and stomach also makes me happy. The favorite strawberry hunting, everyone will climax to be carried out between friends and be carried out in the family.
Asobi~yuï½°! Now, introduce the strawberry picking spots across the country. Enjoy also contact with animals and hot springs to suit not only strawberry picking, please spend a holiday full.
Forget of those currently on market here, those from another country dumping here, are they Starwberry.
No, that is the answer.
You may like to see what is Strawberry.
If you love Strawberry look for those from Japan.
Tourist Farm Yoshiji Garden is located at about 25 minutes by car north of Kumamoto city tourist farm is.
Among the landscape good view, quiet and surrounded by vast mandarin orange field grape picking, apple picking, mandarin orange, pear hunting hunting strawberry hunting can be enjoyed.
(Kumamoto Tabaruzaka along the line), 31 line along the prefectural road Yoshiji Garden direct sale place
is opposite florist (Garden House Ueda).
-Grape (December to May) Strawberry, (October-mid July) mandarin
Third Sunday monthly
Kumamoto Ueki Town Cultural Center (front of the main entrance plaza)
Yoshiji Garden was introduced newspaper, in TV!
Playback Pause
Kyushu got many here. Strawberry Fam.
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| The seasonal business, the amount of strawberries is rather less, but the taste and finished very well. |
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Maeda strawberry garden strawberry picking and co-op direct marketing 　　Copyright © 2007 Maeda strawberry garden. All Right Reserved.
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Latest information over there Heavy snow.
Mt Aso.
Customers of Groupon sequence general, February 15 ( Saturday ) the 16th ( day ) to those who are planning a next garden to.
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 â– strawberry picking fee　 (strawberry one varieties unlimited time and all-you-can-eat) course all-you-can-eat- Adult (junior high school or more) ¥ 1,300 children (elementary school or more) ¥ 900 (preschool children older than 3 years) Infant 600 yen and adults * December ¥ 1,500, ¥ 1,100 children, and 800 yen infant 　　　　　　　　　　course than eat- 　　　　　　　　　　　(strawberry nationwide 15 varieties unlimited time and all-you-can-eat) 　　　　　　　　　　　Adult (junior high school or more) ¥ 1,800 　　　　　　　　　　　children (elementary school or more) ¥ 1,200 　　　　　　　　　　　(preschool children over 3 years old) Infant ¥ 800 ¥ 2,000 for adults, ¥ 1,400 children, infant ¥ 1,000 * December |
Kagoshima.
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Fukuoka.
I will begin from January 4 to strawberry picking. It is closed on Mondays, Thursdays until 9:30 to 16:00. |
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Saga.
![Multi-stage high-set cultivation to be able to enjoy the strawberry picking [Tosu Berry Forest] standing of the Kyushu Expressway Tosu IC close to're going to strawberry picking from Fukuoka, have you very popular to children from our elderly.](http://img12.shop-pro.jp/PA01067/978/etc/top_moji_02.gif?20680236)
■★ from January 3, 2014, will be opening of the park.
■★ strawberry varieties this year, -red cheeks, of Kaori or Yumeno is C Berry nephew faintly, is five varieties.
■★ from January 2013, two rooms, two rooms unisex, men-only toilet renewal women-only, I was wheelchair Rest rooms.
â– I have memories 2012.04.24 album Add a Photo!
Good time ... with a family and the friend, and strawberry and hunting experience , making jam please read the photos.
â– I started 2012.02.15 impressive experience plan!
★ email member benefits like February your one off fee 200 yen all-you-can-eat one set like, signature strawberry jam one bottle gift
State-of-the-art facilities
Strawberry sweets a lot!
↓ I can view large Click
gw
