Kinwashi Tour Japan Thread

• kinwashi

  17 Feb 14, 22:11

   

  

  
  

  Opening period	Mid 3rd to May January
  Opening Hours	(: 16:00 final acceptance) 10:00 to 17:00
  Regular holiday	(The following day if a public holiday) every Monday  by the training status of strawberry ※, there is a case of temporary closure.

  
  
  
  

  

  
  

  Will be held the "Festival satiety strawberry" from January 3, 2014 stick waffle and ice cream to jam making experience plan stick waffle and one bottle of jam with strawberries Dzukushi plan now available Save more was 
  
  
  
  

  
  
  

  

  
  

  

  
  

  Course all-you-can-eat 40 minutes

  
  

  Age / date	January to May
  Adult	1,600 yen
  Primary school children	1,300 yen
  Infant (3 to 6 years of age)  person of 70 years of age or older	¥ 1,000

   

  
  

  ※ It is free under 3 years old 
  , please contact us ※ In the case of night game
  

  
  
  

  Takeaway course

  
  

   

  Entrance fee	200 yen

   

  
  

  ※ strawberries direct sales charge, (with members like price) 200 yen per 100g (tax included)

  
  
  
  

  

  
  

  Strawberry Picking + jam making course

  
  

   

  Content	One 30 minutes for soft-serve ice cream + waffle stick strawberry picking + making jam  and topped with jam made
  Fee	Strawberry Picking fee + 1500 yen
  Capacity	Up to 10 pairs one rotation set 2 to 4 people
  Period of use	Until mid-January to May (reservation required)
  Utilization time	· 10:00 to 11:00  from 12:30 - 11:30  14:00 - 13:00 from  15:30, from 14:30

   

  
  

  

  
  

  ※ Reservation required 
  (negotiable) for up to 80 people maximum ※ 
  ※ 2 years from age 
  because there is that I do not attach it to hope in capacity depending on harvest conditions and ※, Please note

  
  
  
  

  

  
  

  Souvenirs strawberry parfait and also deals in the set! !

  
  

   

  Content	One strawberry picking strawberry parfait + + souvenir for one pack + strawberry jam 1 bottle + stick waffle
  Fee	Strawberry Picking fee + 1500 yen
  Period of use	Until mid-January to May (reservation required)
  Utilization time	10:00 to 16:00 accepted on

   

  
  

  ※ harvest time of souvenir for strawberries also includes the time of strawberry hunting 
  because there is that I do not attach it to hope in capacity depending on harvest conditions and ※, Please note
  

  
  
  
  

  

  
  

  In Tosu Berry Forest, where he manages a thorough state of cultivation of strawberries in order to provide state of the strawberry best customers. 
  But, if the next garden plan or more of overlap, there is that a large strawberries grew well is gone, only a small strawberries that are not grown up enough yet still remains. 
  In order to enjoy the maximum strawberry picking to all our customers, so we provide a number of garden come to match the state of cultivation, we ask that you make a reservation whenever you are next garden.
  
  
  

  

  
  

  Is for groups of 10 people or more, are available at 100 yen discount per person per than the above rates.

  
  
  
  

  

  
  

  Cultivars, all five types of enhancement. Please enjoy the texture and acidity, sweetness and each with a different.

  ↓ If you click the photo, such as the feature appears ↓

  
  

    
    

  
  
  
  

  

  
  

  Attire

  I think the temperature in the house because it is easy to change the weather, looking for easy to wear off is good or.

  Please be careful not to catch a cold at a temperature difference between the inside and outside of the house.

  Note at the time of picking strawberries

  Please do not take to pull bunch since become damaged.

  For how to take, please feel free to ask employees.

  Recommended way of eating

  It is delicious to eat from the downstream side red ones close to the calyx.

  I think the first I know the sweetness of strawberries original when you can eat anything without.

  About Bees

  For pollination, bee-san has willing to work in house.

  It is not dangerous to humans, but it bothered or when you jump into restricted area, like being close to bees, please do not make noise Dari.

• kinwashi

  17 Feb 14, 22:19

  Or maybe you can try on-line today so convenient,

  try ths Kumamoto strawberry.

  Now available.

  If you got the extra cash airflown in.

  And you can compare those dumped strawberry available on our market here from another country. 

  Are they the same or not.

  And what are Kumamoto Strawberry from Japan.

   

  

   

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• kinwashi

  18 Feb 14, 22:37

  source Rakuten.

  Almost gone are known as flavor!

  Kumamoto yokoshima from Shimamura's morning picking strawberries （ red cheek! pettanko ） Strawberry | Strawberry | eat most boobs pettanko

  

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  Strawberry (red cheeks getting pettanko) yokoshima from Kumamoto

  Almost gone are known as flavor!
  The beauty of eating the fruit, rich aroma
  Combines the triple time popular varieties ' red cheeks! pettanko '
  More strawberry of Kumamoto Prefecture yokoshima, direct from the farm!
  
  

  Large sweet chapter Princess of aroma and rich taste multiplying "Sachi?', was born" red cheek was pettanko '. Sweetness of the strawberries and sour mix well balanced, " cheek was flavor are known as " that from ' red cheeks! pettanko ' and was named. Made to taste good, smell height, steadfast in coloration with bright red and firm flesh is in raw food, of course, such as cake decoration suitable for !

  Yokoshima, from strawberries this time into three fingers Strawberry Marathon even famous nationwide for Kumamoto Shimamura, picking fresh strawberries bring you the direct from the farm! And yokoshima, a polder, strawberries grown in soil containing plenty of minerals is little bit different taste. With the five senses come enjoy this taste!

  Are brought up to cherish with all my heart!
  In greenhouse polytunnel has been fostered.	Into strawberry fields and AMA-no wafting scent of strawberry.	This is the strawberry flowers. Not many seen for the first time?
  The natural pollination bees you is a big success!	Colored in bright red cheek was pettanko!	Shimamura's couple of Strawberry make a ray.

  
  

  	Blend well balanced acidity and sweetness of the strawberry flavor! Good taste, spicy aroma, red flesh Centre is a BlackBerry equipped with bright hues and triple time! Saline of course, too, such as cake decoration is highly recommended.
  Regular deals 4 packs (32-60 balls) with. Will deliver in farm-fresh strawberries in yokoshima, Kumamoto, Kumamoto Prefecture, strawberry one of Japan's most famous tenderly Shimamura-San! Please enjoy the fresh taste!

• kinwashi

  19 Feb 14, 21:57

  News on Japan.

   

  video.

  2014西大寺���祭り・�木��手�9000人雄��

   

  http://youtu.be/7z08E5JMXns

• kinwashi

  19 Feb 14, 22:11

  Oita Prefecture.

  

  Shingo Kawashima's

  Miso is male summer of plenty, female winter which had eggs also, I is delicious messed up "tray is opened. Course, there is also largely due to the arm of the cook, but the protagonist crab. Crab" Takesaki crab " I think that's Ki there food dishes. can have skillful cook how much, and why. it because not a thing delicious When it is crab not good, It is important to either purchase a good crab in what way. "

  Shopkeeper Kawashima Shingo's, until it leaves the Tara-cho, from a young age, and had been the help of your father the fisherman. Eyes determine the crab also is certain. 
  Whether crab said, "body is clogged, 7-8 percent will tell you if I stand in the hand. And, you know 90% without looking at the medium after it was boiled. Although it is a fisherman and his friends around here especially , only has called "straw" things lean "type", on the contrary that the crab body is clogged. This has led to feel when I touched the crab. either touch I only have clogged prefer those want.

  Female male left, right

  I can see immediately ventral pattern because of the different female and male.The male is called "loincloth" in the pattern of elongated mountain type, female as "a waist" in the pattern, such as a fan. "

  Kawashima Kudasaru talking about "Takesaki crab" in front of the cages

  Crab has been put into the cages, tighten just prior to cooking

  I close the crab in rice washing through

  Put under per second joint "rice washing through, it means to Key points in the middle per. Should not to refer to Key points exactly, and not strangled with a single blow.

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

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

  As you begin boiled put in "water, taste of crab I would all out. Cooking water will be a good soup stock, but by start boiled put in (laughs) of. Hot water, and in the crab It is possible to confine the taste to. At this time, if, crab when alive, feet'm would take again. is why there is a reason even to boil from close. juice boiled, groundwater cod Mountains It is because with plenty of hot water. was placed in a boiling water crabs, we have to be close to sea water of the Ariake Sea in front of the thing. eyes plus the natural salt. pot The large and re-boiling more time to short will only crab Purippuri~tsu. So I use a large pot. males about 7 minutes to 10 minutes and then re-boil, and boil about 12 minutes to 15 minutes female.

  Crab take the belly side "a waist" first boiled female

  In the case of female, about the fire through the body, the egg becomes soft-boiled. As I watched, I crab us said, "It is now, Come on from the pot" and (laughs). "

  I remove the shell

  Taste while dismantling the crab freshly boiled. Kanimiso body and also sweet thick. Also from the fact is, it becomes quiet again.

  After divided so as divided into left and right, to eat by dividing in each leg. Part of the orange's egg

  I think it'll eat gills and non-"shell. Delicious to eat while called the Achiachi crab piping hot. Out, rather than the large inn too, the distance to the table is short from the kitchen, what you finished You can be served immediately. There is not much to get upset staff (laughs). me I might inn of the magnitude of the good to have you eat "Takesaki crab", but Yudeaga~tsu When you are delay in carrying crab, I am angry "to have early To regret!" he said. anyway, because I want I eat something hot from the oven. "

  Well, if crab that is not full of only just wonder be? 
  You can not put out as crab boiled. those "body is not clogged, because is a natural thing, is that there is variation in the clogged condition of the body is there is no way. Accordingly, the rice loosen the crab meat such It's not troublesome to conversation proceed has been devised to, the cuisine of "glare crab", "Hitsumabushi" Naranu! waste does not come out, and our customers, so do not need M'Sila the crab, the price is up to reasonable. now further is one article that was to break down the common sense of the crab dishes (laughs). "

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

  Females with eggs delicious even if baked crab

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

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

  

  

  

  Select the crab full of body by touch, and placed in cages. Just prior to cooking, put the bottom of the second rice washing through the joint, tighten to refer to the center of Key points

  

  

  Was added to the natural salt in groundwater of Tara Mountains, cooking liquid makes it close to sea water of the Ariake Sea (photo) in front of you. I boil in plenty of hot water which was in the large pot

  

  

  "The glare crab" taste in condiments three put on the rice only crab loosened. There is no hassle of pluck crab meat, eaten willingly

  

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

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

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

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  Map Data

  Terms of Use

  

  

  

  

  

  Map

  YutakaHiroshisho

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

  

• kinwashi

  19 Feb 14, 22:16

  This destination no local tour agency will cover here.

  • 

    Amakusa Champon Noodles

    With its close relations with neighboring Nagasaki (famous for Champon noodles), Amakusa borrowed then developed its own Amakusa Champon noodle dish. National Routes 324 and 389 are known as the Champon Highway boasting the nation's Top 3 Champon Noodles.

    Tel: 0969-22-2243:
    Amakusa Treasure Island Association

  • 

    Sendago Soup with Dumplings

    Sendago is a family-style dish of potato dumplings introduced by missionaries. In recent years, sweet potatoes dumplings have gained popularity among locals.

    Tel: 0969-42-3375
    Shimoda Hot-spring Center 
    Shirasagi-kan

  • 

    Reihoku Lettuce

    Little-known Reihoku-machi is one of the great lettuce producers of the region. Peaking in winter, this crisp refreshing lettuce is popular fresh, and is also delicious when cooked with fish.

    Tel: 0969-35-2174
    Reihoku-machi Ag. Co-op

  • 

    Amakusa Salt

    Salt from the open sea of Amakusa contains high levels of naturally occurring calcium, magnesium, and potassium. This mild salt goes well with any cooking.

    • Tel: 0969-42-5477 Amakusa Salt Association
    • Tel: 0969-33-0610 Natural Foods Kenkyukai
    • Tel:0969-73-4525 Salt Workshop Treasure Island
    • Tel: 0969-33-1834 Salt Farm
    • Tel: 0969-33-1135 Dolphin Salt
    • Tel: 0969-23-7253 Amakusa Way of Salt
    • Tel: 0969-79-0400 Rosario Salt
    • Tel: 0969-64-3500 Kuratake Co.
  • 

    Kuruma-Ebi Prawns

    These are large sweet prawns with a meaty texture. Amakusa Prawns are one of the top-brands in Japan both in quality and marine-farming production.

    Tel: 0969-27-7371
    Amakusa Fishery Co-op

  • 

    Amakusa Black Wagyu Beef

    The production of Black Wagyu beef has a long and active history in Amakusa. Its excellence in flavor, tenderness, and juiciness justifies its fame.

    Tel: 0969-32-6888
    JA Direct Store " Amakusa Toretate Market"

  • 

    Shimon Potatoes

    Shimon potatoes - an excellent source of both fiber and magnesium ? are drawing increased attention as a health-food. Kuratake-machi is a famous producer.

    Tel: 0969-64-2405
    Ebisu Chaya

  • 

    Noble Scallops

    The beautiful Noble Scallop, prized by collectors for its ornamental shell, is wonderful as sashimi, saute-ed in butter, or steamed in sake.

    Tel: 0969-79-0012
    Amakusa Fishery Co-op, Sakitsu

  • 

    Shochu 'Amakusa'

    The only distillery in Amakusa proudly offers a mild shochu - 'Amakusa' - made from carefully selected rice and pure water.

    Tel: 0969-46-2013
    Amakusa shuzo

  • 

    Amakusa Daio Chickens

    After years of effort, the Amakusa Daio chicken ? the largest species in Japan - was successfully revived.
    This heritage species is renowned for its tender meat and fine flavor.

    Tel: 0969-32-6888
    JA Direct Store " Amakusa Toretate Market

  • 

    Koppa-mochi

    Koppa-mochi was traditionally made by Amakusa farm-families as a preserved food or gift.
    Boiled potatoes are dried and processed with pounded rice and malt syrup.

    Tel: 0969-22-2243
    Amakusa Treasure Island Tourism Association

  • 

    Dekopon Oranges

    This sweet and juicy citrus with the cute plump head is popular throughout Japan. Amakusa's mild climate is the original home of this delicious fruit.

    Tel: 0969-32-6888
    JA Direct Store " Amakusa Toretate Market

  • 

    Amakusa Bankan Oranges

    A refreshingly tart flavor mixed with sweetness is the trademark of this orange so suited to the warm, mild climate of Amakusa.
    Some 90% of the prefecture's bankan crop is grown here.

    Tel: 0969-32-6888: JA Direct Store " Amakusa Toretate Market"

  • 

    Amakusa Green Bamboo Shoots

    A hint of sweetness in the delicate flavor is a special character of Amakusa bamboo shoots.
    So mild that they can be eaten without processing gives them the title King of Bamboo.

    Tel: 0969-24-4770: Amakusa Green Bamboo Shoot Producers Coop

• kinwashi

  19 Feb 14, 22:19

  Amakusa islands

  Amakusa is a group of islands to the southwest of Kumamoto Prefecture.
  Relatively-large three islands and the mainland surround Yatsushiro Sea, and many other small islands are around there.
  Also Uto Peninsula in Kumamoto Prefecture and Shimabara Peninsula in Nagasaki Prefecture are close to this islands.

  The large three islands are Kamishima, Shimoshima and Nagashima.
  Between Kamishima and Shimoshima, there is a narrow channel like a canal. It is about 3 km long and only about 100 meters wide.

  Uto Peninsula, Kamishima and Shimoshima are connected with national roads.
  Especially, the section from Misumi at the tip of Uto Peninsula through Ooyano Island to Kamishima is called "Amakusa Pearl Line".
  It has five bridges across the sea, and they are called "Amakusa Gokyo" (Five Bridges of Amakusa).

  Christianity was first introduced to Japan in 1549 by Saint Francis Xavier, a Catholic missionary belonging to the Society of Jesus.
  Then eager missionary works were done based in Hirado or Nagasaki in Nagasaki Prefecture.
  Christianity was also introduced in Shimoshima in 1566, and it got many believers.
  In the late 16th century, many churches and a seminary were built in this islands.

  But Christianity was banned in 1587, and the lords around this area suppressed the Christians.
  In the result, the people in Amakusa and Shimabara revolted against the tyranny of the lords in 1637 in conspiracy.
  But many of them were killed out at an old castle in Shimabara where they took refuge.

  Since that, remaining Christians had hidden in this islands until the lifting of the ban of Christianity in 1873.
  Even now, about 30 percent of Amakusa people are Christians.

  To visit Amakusa, it is convenient to use route bus from Kumamoto city.
  And there is Amakusa Airtport near Hondo district, and it has the flights from Fukuoka and Kumamoto.

• kinwashi

  21 Feb 14, 21:36

  News on Japan.

   

  see who are coming?

   

  over here report shown,  they also told many came, who are the ones who came.

   

  See Japan.

  This are real.

   

  Foreign Visitor to Japan at record high in January

  NHK -- Feb 20

   

  A record number of international travelers visited Japan last month, thanks to a sharp increase in visitors from Asian countries.

   

  The Japan National Tourism Organization estimates 943,900 foreign tourists and businesspeople visited Japan in January. That's up more than 41 percent from the same month of last year.

  The figure sets a record for January. It is also the second largest number of foreign visitors in a single month. The busiest month was last July, when more than one million traveled to the country.

  The agency says the main reason for the increase is the Lunar New Year beginning in January, rather than February as was the case last year. Visitors from Hong Kong and mainland China more than doubled as a result.

• kinwashi

  21 Feb 14, 21:38

   

  Foreign visitors to Japan spending record amounts

   

  http://youtu.be/5N0Zvt4hH1w

• kinwashi

  24 Feb 14, 20:48

  

   

  Eat up the fish of valuable sea 
  delicacy to enjoy the texture and unique flavor

  There is also a city with a taste, is also called "Little Kyoto of Oita" and Taketa (to cruncher). Regional cuisine with is said to be handed down from the Edo period to the Takeda, the fish of the sea's "head" cuisine.

  Enclosed in angle around, Takeda far from the sea, the fish of the sea was something very valuable in the old days. "Head cuisine" was born from the desire to try to use without leaving, the fish that has been carried put on horseback from Saeki (Saiki) and (Usuki) Usuki. Cook without eating normally, head and internal organs, to the gills of fish. Small fish, so will damaged immediately, fish that have been used to fish croaker, Ala, grouper, and Que, a large white meat. It is also followed now.

  The judge 10 ~ 60kg thing fish, is divided into sites ranging flesh and bones, Seimi, Omi, liver, bladder, stomach, intestine, milt, Mako, cheek meat, even lips ... a dozen, or boiled with salt, boil in salt water . Order to moderate modestly boiled, it's necessary to change the time boiled in each region. After cooling with cold water as it boiled, and dish out and cut into bite-size. To suit and green onions, also condiments maple wholesale, to eat Sanbaizu. It Cabos Takeda specialty is accompanied in many cases.

  Crunchy, Punyu, such as trolley, texture different in each part is interesting. Taste and unique aroma also joined there, it's the best dish on the knob of shochu.

• kinwashi

  24 Feb 14, 20:50

  

  Mr. Ueda Shin-ro

  Close to the JR Bungo Takeda Station "Onjuku cooking Ichitake", founded in 1962. I was asked to talk to the chef, Mr. Ueda Shin-ro.

  "" Ichitake "is, it was a fish shop before. Shape now, I'm making of" head cuisine "is a thing that before last generation of" Ichitake "was made. Come here for the first time I" It is to cook and fielding white fish. croaker that I learned that the head cooking ", Ara, grouper, and Que, a large living in the seabed near, but does not have anything special in any way. The framework is cooking there a way of cutting procedures and desert to match the like, but is divided into sites for each fish, and boil. However, when you use not only the body but also the skin and internal organs and head of the fish, the fish of other It is a different place. not eat it is about scales and bone. Takeda that was surrounded by mountains, a long time ago that transportation is not well developed, the fish of the sea it was a feast. Edo era, from the port of Usuki and Saeki to carry the fish, it is, I took about two full days to put on the horseback. small fish will damaged immediately. So I'm was using fish of large. was also part to be eaten raw ginger, it is a small amount, it does not spread over the mouth of the common people very much. So, if you try to eat without leaving even the site normally do not eat, our predecessors is I guess was devised. It was born as the "wisdom" of life But It is a "head" cuisine ".

  The condemned already in the kitchen, I had to show what was divided into each part.

  Sometimes clean a fish of "30kg or more, but does not mean there is a special tool. The'm desert with one knife for home use. It is familiar. Although we judge croaker much 20kg today, We will boiled (laughs) to. every site I'm do not know what makes any dish even just look at this.

  After tightening with salt, and boil After removing the salt by exposure to water is only part of the body. Boil order than from the white stuff, I boil the liver at the end.

  Only that the salt from a salt opener, and placed in cold water and boil

  You boil the site flesh and bones, skin, reed (Ella), bladder, liver, lips, Birabira (throat), stomach, edge, skirt steak, Omi (Divinity), Seimi of (net) ... a dozen, but the time you boil it I is different for each site. For example, liver is fishy If you do not pass through the fire firmly to the inside, and such as bladder is too cooked, because it will be too soft. Mako so as not to play, in Makisu, and also boiled or wrapped. In addition, the thickness of the body is different by fish, and glue condition of fat also different depending on the season. You must always have to see the condition as fire. Acceleration boiled, it is the important place that affect the taste and texture of the "head" cuisine.

  I boil the gills called another name "eyelashes"

  You exposed to running water after you have boiled, but there is work every part here. site scales are on takes scales, and I will wash well visceral. The exposure to running water in the center to cool down, then I lay overnight in the refrigerator. In doing so, I taste tense ".

  those scales are on take the scales while exposed to running water and boiled

  The next day, to the kitchen again. Each site that has been boiled last night had been carved.

  Each site which I cut it after I lay in the refrigerator overnight

  It's ready if Moritsukere them.

  I dish out to the caliber of the black

  Lined the various sites "head cuisine"

  The only way people cut "too different for each region. Attached to the bone that is called a flesh and bones, are loosened by hand. Requires from the day before preparation, and because sometimes the fish does not fall into the hands well, 2 weeks The. sprouts It is delicious and I will be saved and enjoy the book at least long ago. It 'I make it from any one person. even squeeze Cabos. Takeda specialty please with Sanbaizu specially made to fit well in the "head" cuisine, spinach, ginger needle, such as cucumber, vegetables, side dishes also put up a lot. "

  Mouthfeel and taste that I can not imagine from an appearance. It's just delicacy.

  "Sheng with the taste I also varies from creators. Please also enjoy the texture of the part you do not usually eat." I think bladder "is particularly interesting."

  As Punyupunyu, initially Torokechau in the mouth eventually "swim bladder". It's a very strange texture. Other sites also have texture and aroma, the taste unique to each. None fit well with the flavor of soy sauce and sour Sanbaizu, shochu proceed.

  I asked him to talk to Miho Goto's landlady.

  It 's delicious without using the "Sanbaizu, even over only juice Cabos." Head cuisine "so boil, fat content has also fallen, and I'm also a healthy dishes are low in calories. And Takeda in the mountains So, it was not a thing eaten quite. But, the fish of the sea I was carrying fish the hard way. road connecting the Usuki ~ Saeki - Takeda, I was also called "the way of the fish". . fish horse-drawn carriages from the beginning to run, and also made regular flights of horse-drawn carriage, the end point was the Takeda also carried, fish shop can also be, seems to have come to buy fish to Takeda from Aso. "head cuisine" is, It is the cooking was born precisely because Takeda in the mountains, and I'm still remains. because some habits early man was eating well at the time of celebrations. and that New Year's Eve while eating together on New Year's Eve in Takeda I am doing Delivery of "head" cuisine only New Year's Eve in house ".

  

  

  

  White fish croaker, Ala, grouper, and Que, a large living in the seabed nearby. I cook of course only, and internal organs such as the bladder and liver, gills, even skin

  

  

  I cook every part of the fish. Boil only the portion of the body from salt and pulling it to the salt once. Was cooled under running water after boiled, cut it after I lay in the refrigerator overnight

  

  

  Along with spices such as ginger and maple needle wholesale, I eat at a special Sanbaizu. The delicious if you add juice of Cabos is accompanied

  

  Cooking inn eaten also "head cuisine"

  Founded in 1962. It's cooking (B & B), such as multi-course meals, enjoy the authentic Japanese cuisine. Sometimes it was a fishmonger before you begin the inn, one article of pride "head cuisine" also (not reservation required, Yotoigo) that had been made for a long time.The cooled Boil moderately, various portions of large fish such as croaker, to eat a special Sanbaizu those aged overnight in the refrigerator further. There is also a single room, business use is also possible.

  There are five rooms in total private room that can be a meal slowly

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  Onyado cooking Ichitake

  Address	Oita Prefecture Taketa meeting people 2266-4
  Phone	0974-63-2138
  Business	11:00 to 14:00 / 17:00 to 8:00 p.m. restaurant "season"
  Vacation	None
  Seat	355 seats
  Card	Yes
  Parking	Yes

  

• kinwashi

  24 Feb 14, 20:53

  

  Mr. Shuji Tomonaga

  In the castle town of Takeda, "won shelf", this "per was also called" Uomachi "then. It is quiet now, but I tell you were as lively a fish shop-lined. Out of times of Oka clan He started from the trade, we engage in fish shop, but I'm a third generation in my era grandmother, from getting to. cafeteria that is now the cafeteria. "

  Go back to Takeda in 1996 with training in Osaka, Kyoto, storekeeper, Mr. Shuji Tomonaga, are protected goodwill of "TomoOsamu". I asked him about the "head" cuisine.

  to Takeda in the mountains, fish "In the past, it was caught in the sea has been carried by horse-drawn carriage and horses. small fish will damaged immediately as it is. those days, speaking of fish, and had a salt and tightly It is. It because much was called "unsalted (Buen)" and that of sashimi. it is hard to hurt, but there was also a portion to be eaten. production was very valuable fish of large reach without the salt , there is also a part that can not be eaten raw, or do you eat how a place that can not be eaten in the raw "So. too good to throw away any part of the body other than. Was born by the fact they "Do you eat how the parts of the body other than is the" head "cuisine what. Also part of stomach, bladder, liver, intestine, and lips, usually do not eat, to eat, etc. Sanbaizu Boil It became. It is the feeling that I would eat all the scales except the bone. It is also the cuisine of the main body skin on the inside of the jaw, only around the mouth, under the chin, the "head", and lips. and the "head" cuisine, originally I tell you a thing fishmonger was making. until about the age of my grandmother, cooking was a feast so, but eating less so than I used to be also low. now , people who make the "head" cuisine in the city of Takeda and all ages. Perhaps in about as many as ten people, I use the (fish that are on the ocean floor near) fish at the bottom of the large, but each part is how to give away It is different to, and technology that let the cat out the bag is required. time to cook every part still too different. fish that can be used in the "head" cuisine, a la, Que, grouper, Kyoumasu, or croaker, which is also white fish. Now, I am croaker. Incidentally, those of fish big of 10kg more than it is easy to work. effort because it is the same to be larger even if small. small fish small part of all to. most relationship of stocking of fish It is sure to be there, at least 3 days before, it's get a reservation until about a week before if possible. "

  In the kitchen, I asked him and each site, also talk about how to boil.

  Looking at the only thing which only ... dismantling of belly meat and under bladder, stomach, milt, Mako, the meat of the jaw, gills, jaw, or become what imagine I'm not turned on (laughs). The boiled and the previously sites scales is on, from the site where it is divided into sites which are not on, scales does not stick. site scales is equipped with, because consequent floating around in the pot scales come off while you're boiled.

  You boiled to cut the part of the body, and then the salt, but it boiled in salt water the other portions.

  I cut earlier part of the body

  Only that you cut, to the salt

  Others, Mako, so which I can play it as it is a boil, and boil by winding the Makisu, and Ella boil while it is put on the net. In each, how boiled'm different. "

  Further, the time Boil also different for each region.

  About 10 minutes, skin, since this will tend to muddy it is too boiled, "Mako I is about boil quickly. Because it will melt bladder is too boil, and boil moderately until much became clear. Fire completely It is necessary to pass through, but I have a reasonable way of boiled any site.

  After you have boiled, is exposed to water, and cool in cold water.

  Boiled only that the salt and tighten with ice water

  I will remove the scales in the water thing at this time, scales are on.

  After boiled, site scales is equipped with, take the scales while exposed to running water

  And off it after refrigeration for about 30 minutes. It's hard to cut stuff soon as it boiled. "

  Cut after being cooled

  "Head" cuisine. Texture variety is also a important element of taste

  I ate it with a ponzu sauce and a special attached Sheng dish in the "head" cuisine. Kori~tsu, chewy, Punyu ... none Strange texture.

  "Head" cuisine is, I seem to have is called "your three articles of the (Gosanpin)" things. Sanbaizu was eaten by Sanbaizu to make soy sauce, vinegar, with mirin. I returned to this place from the "old days from coming, I served with ponzu sauce using Cabos is a special product of Takeda and citron. hundreds kg also purchase in the fall, and squeeze on their own, and green onions, maple wholesale also throttle! Cabos please together It has frozen juice. Unzip just before use, we are together with soy sauce marinated seaweed and bonito. So, the fragrance is good more. every part the "head" cuisine, you can enjoy the texture different cooking.

  Ella, also referred to as "eyelashes". Ella told me that he is soft, large fish of the bottoms

  To the Kori~tsu is swim bladder, but texture was crunchy part of Ella is said no longer will melt while you are chewing, and part of the skin is also a gelatinous, "eyelashes" I'm also very interesting. Sites such as the skin on the inside of the jaw, taste and unique flavor is also, it is the best in the knob. I did not eat much when a child looks not good at, but only Mako I liked. It is now I think Na's a good dish to first come to drink is shochu, become a knob. "

  

  

  

  The give away large fish such as croaker bottoms, use any part of the body such as the stomach and only under bladder, stomach, milt, Mako, the meat of the jaw, gills, jaw

  

  

  After boiled moderately each part, and refrigerated by exposure to ice water, and dish out the cut. Boil with the salt body, but boil in salt water other

  

  

  I eat our special ponzu using Cabos citron, Takeda specialty, and soy sauce. And green onion, spices wholesale Maple also stick

  

  Japanese shop-eat taste Local Takeda

  Japanese food that was used to center the food of local's shop-based, it can be used with ease there is also a business lunch. Grilled-back over-fried Enoha popular menu, (630 yen each). I used the buckwheat flour which selected carefully with clean water Takeda, it's delicious homemade soba (¥ 630 ~). The "head" cuisine to eat in a special ponzu tailored citron, Cabos, and soy sauce (not reservation required, Yotoigo).

  "Head cuisine" 3,000 yen (about 3 servings). â€» Reservation required.There is also a site where I can not eat with the seasons, such as Mako

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  TomoOsamu

  Address	Oita Prefecture Taketa Takeda town 284
  Phone	0974-63-2254
  Business	11:30 ~ 14:00 / 17:00 ~ OS21: 00
  Vacation	(It is often of Tuesday or Monday) Undefined
  Seat	101 seats
  Card	Not possible
  Parking	Yes
  URL	http://www.tomosyu.jp

• kinwashi

  24 Feb 14, 20:55

  

  Abe's Toyoki

  The "hotel Iwaki-ya", decorated in the lobby and guest rooms and 50 or so prints of work printmaker Akiyama Iwao Taketa from "inn of woodcut". It's a quiet inn, which is also bamboo forest is just around the corner. It is possible that in this quiet atmosphere, eat traditional cuisine transmitted to Takeda the "head" cuisine.

  I was asked to talk to the chef Abe Toyoki's in the kitchen. Fish cooked in each region is gradually served in a bowl.

  Ara which is provided for each region

  The "" head cuisine "is a dish that used up without leaving ingredients. One cuisine to eat all. Internal organs as well as body and I eat. Fish out even're using basically the place to eat the large fish, such as a la divide each region by judge it is a coarse. Because it is a large fish is the heavy lifting is quite good.'ll sometimes clean a fish of 90kg class. further, you will also need a small preliminary arrangements. example, the blood that is in the part of Ella I I also did that take little egret with a kitchen knife, a.'re handed down from ancient times, those that eat boiled moderately every part. while leaving even the traditional methods, I am twist a little . those obtained by the assault by tightening burn the surface, we have or the fried chicken one that is not good to be a form of remains boiled because come the gills. "

  Seaweed and vegetables to be served with plenty of

  In the pot going attached Sheng becoming gorgeous gradually.

  I go served by One Product

  Color is so sober "," head "cuisine, we have put a lot of vegetables. Carrot, white onion, cucumber, radish, shiso, radish sprouts, lettuce, seaweed, bean sprouts ... color will also be clean and to eat salad sense I Can Te. to boil each site, "head" cuisine itself, is a healthy fat to their smaller, but it also. I will be healthier in the vegetables plentiful, you can enjoy more color also including as, sashimi also Ashirae Some of the bowl. this bowl, it is positioned as a "vinegar" and "sashimi", given in the kaiseki ".

  Was well served color "head" cuisine. It is the time of the season of Kavos, Kavos also be accompanied with

  The finished "head" cuisine, I eat at a special ponzu sauce.

  "I is delicious even if I add the spices, the maple wholesale. When I have you eat vegetables in between,. Meals feeling can enjoy more taste of fish It is also interesting".

  There is a crunchy feeling in stomach to skin, but they are not the same thing.Fried gills there is a strange crunchy in the surface that is crisp and the thing is like no other. "I see" and "Heh", conversation seems momentum enclosing terms pots fellow. 
  "Because it is hard to make the one person the" head "cuisine, I is because about five servings a minimum. Sometimes the stocking of fish, and time and effort it takes to prepare, thank you as soon as possible reservation".

  Abe that they encounter "head cuisine" since it was become a cook. 
  The "" head cuisine ", so as not to waste even a little fish, it will eat all scales except the bone. I eat is not used in cooking normal, to internal organs and head. I Become a cook I think that I came to make it, and eat "head cuisine" for the first time from, but it's food that is the really important ingredients. to age the fish of the sea was valuable in the mountains, and the wisdom of life, a waste It was a dish that was always when there is a deviation or per seat of celebration in the old days. It is something that was born from the idea, and seems to have some people that had been made ​​at home. But what to eat has become rich So now, demand seems to be getting less. I guess to is delicious to eat while drinking shochu.'ll also think you should not unless Ika continue as important cuisine of Oita "head" cuisine ".

  

  

  

  Use basically the rough of large fish, I also use various parts of the body other than. Color is to use with plenty of beautiful vegetables this shop unique

  

  

  Some thing and in addition to the traditional method of boiling every part, was as seared by tightening the baked surface, even cuisine twist, such as fried chicken

  

  

  I eat at a special ponzu sauce.Delicious The addition of condiments, the maple wholesale. The more enjoyable the taste of fish and eat the vegetables in between

  

  In a quiet inn, surrounded by bamboo forest the "head cuisine"

  Places to eat in "Iwaki-ya hotel" and "restaurant forest". I can eat Japanese food, Western dishes using "Oka-han lord bowl Gozen" and 3,500 "Takeda lunch" or 800 yen, the ingredients of Takeda. "Head cuisine" is (not-Yotoigo reservation required), in addition to the traditional ones which is transmitted from the old days, that was arranged and easy to eat sashimi and also offer to match. Vegetables accompanied with plenty, and it is served to the nines.

  "Head" cuisine 10,000 yen (5-6 servings). â€» Reservation required.You may contact by telephone

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  Hotel Iwaki-ya "restaurant forest"

  Address	Oita Prefecture Taketa Haitabaru 161
  Phone	0974-62-2211
  Business	7:00 ~ 9:00 / 11:30 ~ 14:00 / 17:30 ~ OS20: 00
  Vacation	None
  Seat	40 seats
  Card	Yes
  Parking	Yes
  URL	http://www.hotel-iwakiya.com/

  

• kinwashi

  24 Feb 14, 21:00

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  Home  Kyushu-Guide  Oita

  

  Oita Prefecture

  Oita is located in the eastern part of Kyushu. It is situated close to both the sea and mountains, thus each season, Oita offers natural scenic beauty and super fresh seafood.

  In terms of gush volume and the number of hot spring sources, Oita is blessed with an abundance of them.

  Main cities and towns: Fukuoka, Dazaifu, Kita-kyushu, Kurume

  Things to do in Oita

  Yufuin

  Yufuin is a lovely hot spring town (hot springs are also known as Onsens) located in a small valley surrounded by mountains and easy access by express train or a bus from Fukuoka. For so many years Yufuin has always been ranked as one of the best Onsen destinations in Japan. The main street is lined with cafes, souvenir shops and small museums. It has become a popular tourist attraction especially for woman, as the atmosphere is more like a trendy shopping area than a traditional hot spring town.

  
  

  A "must-do" when you are in Yufuin is to try Rotenburo (open air bath) with the great view of Yufuin’s beautiful nature. You can immerse in yourself Yufuin and experience its rich nature in this timeless environment.

  A rental bicycles service is available at the tourist office in JR Yufuin Station for a small charge.

  
  

  
  • Access: 2hours by express train or bus from Hakata (Fukuoka)

  Yunotsubo Street
  It’s a main street lined with many small shops, cafes, museums etc…

  Kinrinko Lake
  Kinrinko Lake is one of the landmarks of Yufuin located at the end of the main street. There is a hot-spring source which wells up in the bottom of the lake. In the cold early morning, particularly from fall to winter, the lake is shrouded in morning mist and creates a haunting atmosphere.

  Tenso Shrine
  A small shrine which stands along Kinrinko Lake.

  Bussanji Temple
  A small temple close to Lake Kinrinko, with a view of Mt. Yufu and surrounded by the great nature of Yufuin. There is a Buddhist temple treasured by the local people in Yufuin.

  Ogo sha Shrine
  The great cedar tree of this shrine was designated as a National important cultural asset in 1934. It measures 13.5m around the base and 35m high and is more than 1000 years old. The tree has a cavity of 5m² (3 tatami mat!). On the new year's eve of 1897, a fire got into its cavity and it continued to burn for 2 years 2 months and 2 days. People say they saw smokes gashing out from the top of the tree 30m up in the sky. Everybody thought the fire would kill the tree; however, it didn’t and it gained a power after this incident.

  Usuki

  

  Usuki is a former castle town and Samurai district and famous for its Usuki Sekibutsu (Stone Buddha). Usuki is located in the centre of Usuki City. It is highly recommended to take a stroll through the stone pavement called "Nioza Historical Road"

  Free rental bicycles service available at JR Usuki station or for a small charge at the Tourist Information.

  Usuki Sekibutsu (Stone Buddha)

  It is said that the Stone Buddha statues were carved out of cliff rocks around the 12th century. There are over 60 statues and 59 of them were designated as national treasures in 1995. The statues each have their own different and unique face. The site is surrounded by bamboo trees making it very peaceful atmosphere.

  
  • Access: 
    20mins from JR Usuki by Bus. ¥300/per way
    1hour from JR Oita station by Bus. ¥990/per way
  • Opening Hours: 
    06:00am – 07:00pm (April – September)
    06:00am – 06:00pm (October – March)
  • Admission fee: JPY530

  The Nioza Historical Road

  

  The old castle town keeps the Edo period atmosphere with its stone-paved streets lined with white walls, old samurai residences and temples.

  
  • Access: 10mins walk from JR Usuki Station

  Seasonal event in Usuki:
  Takeyoi festival 
  The beautiful bamboo lantern festival is held annually on the first weekend in November to welcome the soul of the Princess ‘Hannya-hime’

  
  

  Beppu

  Beppu is one of the oldest and most famous hot spring towns in Japan and is located in the Oita region. The town is surrounded by mountains and Beppu Bay and its gush volume is first ranking in Japan.

  The Beppu hot springs consists of eight areas including Beppu, Myoban, Kannawa, Kankaiji and Hamawaki which are collectively called "Beppu Hatto"

  Things to do in Beppu
  ‘Jiguku Meguri’, The Hell Tour along a path in the Kannawa area and it is the sightseeing highlight of Beppu. A ‘hell’ is basically a hot spring that you only look at rather than get in, unless you feel like you could brace temperatures up to 100°C. The three major spots are Umi jigoku (sea hell), Chino ike jigoku (blood pond hell) and Tatsumaki jigoku (tornado hell).

  Umi Jigoku 
  The ‘sea hell’ features a pond of hot, cobalt blue water. It is one of the most beautiful hells.

  Chinoike Jigoku 
  The ‘blood pond hell’ containing red melted clay gushes out red hot water. It is the most photogenic hell out of the nine hells.

  Tatsumaki Jigoku 
  The ‘spout hell’ features a boiling hot geyser, which erupts every 25-30 minutes for about five minutes.

  Oniishi bozu Jigoku 
  This hell is named after the mud bubbles, which emerge from boiling mud pools and look like the shaven heads of monks.

  Shiraike Jigoku 
  According to its name, the ‘white pond hell’ features a pond of milky white water.

  Kamado Jigoku 
  The ‘cooking pot hell’ features 6 unique boiling ponds and a demon coloured an angry red on the cooking pot.

  Oniyama Jigoku 
  Also known as ‘crocodiles’ hell’ as around 70 crocodiles are bred here.

  Yama Jigoku 
  The ‘mountain hell’ features small ponds of steaming hot water and a small zoo.

  
  • The Hell Tour English brochure: 
    http://www.beppu-jigoku.com/images/English.pdf

  What to eat in Oita

  Seki Aji (Seki horse mackerel)
  Seki saba (Seki mackerel)
  A mackerel caught by single-hook fishing from the Bungo Channel in Oita. Seki-Aji are widely known for their high quality and standard. The best season for Seki Aji is from March to October and for Seki Saba from September to
  December.

  Shiroshita Karei
  a marbled sole from the sea below the Hiji castle ruins. The best season for Shiroshita Karei is from the end of May to September

  Tora Fugu 
  (Tiger Blowfish): is one of the most prestigious edible Puffer Fish and it’s a local specialty of Usuki city. The most popular dish from the tora fugu is a sashimi called fugu-sashi. Fugu Nabe (hot pot) is also a popular style of fugu dish. The best season for tora fugu is from the end of September to the end of March

  Tori ten
  Chicken tempura, Oita’s most popular specialty.

  
  

  

  •  Mount Yufu
  • Beepu Onsen, Hell Tours
  • Beepu Onsen, Hell Tours
  • Beepu Onsen, Hell Tours
  • Beepu Onsen, Hell Tours
  • Beepu Onsen, Hell Tours
  • Beepu Onsen, Hell Tours
• kinwashi

  25 Feb 14, 21:53

  Oita Prefecture

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

  

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

• kinwashi

  25 Feb 14, 21:55

   

  
  

   

  Tile ViewList View

   

  Fukuoka Prefecture

  The population of Fukuoka Prefecture is the largest in Kyushu, with about 5.07 million people. Many commercial facilities that attract domestic and foreign shoppers are found in Fukuoka City, the center of the prefecture.

  

  Areas, Discover, Fukuoka, The seven prefectures

  

  Saga Prefecture

  Saga Prefecture is known in Japan, and worldwide, as a famous porcelain production site.

  

  Areas, Discover, Saga, The seven prefectures

  

  Nagasaki Prefecture

  Nagasaki Prefecture was the only gateway to the world when the feudal government of Japan restricted interactions and trading with foreign nations during the Edo period (from the seventeenth through mid-nineteenth centuries).

  

  Areas, Discover, Nagasaki, The seven prefectures

  

  Kumamoto Prefecture

  Kumamoto Prefecture, with a population of about 1.82 million, is the second-largest prefecture in Kyushu, after Fukuok

  

  Oita Prefecture

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

  

  Areas, Discover, Oita, The seven prefectures

  

  Miyazaki Prefecture

  Miyazaki Prefecture faces the Pacific Ocean and is known for its mild climate. The land is fertile, and it’s rich in farmland. The local residents are generous and kind-hearted. If a foreign traveler would ask a way, any Miyazaki resident would kindly guide the traveler in the great spirit of Japanese hospitality. There are many […]

  

  Areas, Discover, Miyazaki, The seven prefectures

  

  Kagoshima Prefecture

  Kagoshima is blessed with a diverse array of rich natural environments, including Yakushima Island, the first site in Japan to be registered as a World Natural Heritage; unique islands such as the Amami islands, which boasts coral reefs and rare wild animals; active volcanoes like Mount Sakurajima, Kirishima, etc., lush green forests, and varying coastlines.

  

  
  

   

• kinwashi

  28 Feb 14, 20:30

  

  Mr. Hasegawa HiroshiOsamu

  Was opened in 1969 "Kappa-tei". The store and the wall of the shop, objects in the shape of a fish of the Ariake Sea is decorated. 
  . Outside of Desuyo to have been made ​​with "all my poly plate made, the store's are given for color in hardening in the clay like blender chopping newspaper. Appearance because Kawa~tsutoru little seafood of the Ariake Sea, familiarity There is also a reason that trying to easy. Nikki looks changed, but if I eat Ken delicious (laughs). "

  Cooking, of course, what is all handmade signs, to full menu of gorgeous shops in illumination is it's owner Mr. Hasegawa HiroshiOsamu. 
  I Ken is more fun funny anything ". Speaking is interesting, when you see people (laughs) of. Elsewhere you will condemn him alive look and face, too mon funny, face palm purple Ya grotesque skin" Warasubo " The die. But a long time ago. I'm funny is I did goggle-eyed goby Speaking of the Ariake Sea is it delicious, but recently "Warasubo" popular I came out (laughs). "

  Was air it was to show us to say so "Warasubo". This is also a handmade. 
  I Nikki love a number of burrows and go to the "tidal flats. I do not know the amateur it is whether the holes in the goggle-eyed goby, and whether the holes in the crab action, or more holes in the" Warasubo ", but fishermen and his friends I'll do understand. you're gonna hook the "Warasubo" by pierce the tool tip of "Subokaki" was crooked on him in the hole.

  Hasegawa, who was in hand "Subokaki"

  Once upon a time is not only fishermen, farmers I was by eating have a "Subokaki" Everyone, I caught myself. Of which, I make a "dry Warasubo" The purchase was living "Warasubo". I burn only dry by issuing the (internal organs) Gigot turn off the cousin of the neck. "Warasubo" Ya can do is often caught early spring and summer, but I do Hosa is the rainy season. Moisture or from large, and are dried, only bone I'll do is remain only fallen to all. I also say to the "flow" this thing. If you do Hosa in a sunny day Ikanne (laughs). "

  I had to make recommendations Hasegawa, a "roast of Warasubo".

  Anoint the surface by tapping the hammer to "Dried Warasubo"

  And. Huh got to soft and crushed the bone by hitting bone in. Strike hammer the "airing Warasubo" is hard, a "First, you burn do sprinkle a special seasoning combined salt, and spices and pepper , were not we do stick together at all, even as it is sprinkled surface from Nikki dry. You sprinkle So from oiled lightly on the surface.

  After sprinkled with special seasoning on one side, dropping the extra seasoning by tapping the break even

  Taste is too darker and sprinkle the whole, and sprinkle with special seasonings kiddle only one side. After sprinkled further, I drop the extra seasoning by tapping. The Ya do burn a charcoal fire afterward, but it does burn a long time. I Ya enough to scorch lightly. After it, we will burn while holding so as not to warp Kunetto. I Ken does become straight and does not do so. "

  I is placed on the dish as it was oil is "airing Warasubo".

  

  Ya got a even way after you have roasted the "" Dried Warasubo "and put to turn off, but of which depends out for what it is. Better this I ken see that form. And biting (laughs) as it is.'m Surprised everyone eaten up. head but please, Ikanyo experience or a little, and do bite slowly To Jiwa~tsu head ".

  The taste of "Warasubo" and distinctive aroma, spicy flavor of the special seasoning is added, shochu proceed.

  I had to make another one article, also "simmered Warasubo". Simmered to taste dark "Warasubo" spreads in salty-sweet also, but that knob taste of shochu exactly. 
  The "boiled, I'll Nikki put a menu also. Other thing which I cooked with soy in the chunks of raw" Warasubo ", even such as miso soup, which put something that was chopped raw. Fold or some people eat something sashimi , there are many ways of eating the "Warasubo" but Shirenne be the most delicious it is scorch from dried ".

  Handmade Hasegawa "airing Warasubo" is also able to buy as a souvenir. 
  , Rather than 's that eat on their own "People, I'll do that like me buy it interesting it's showing people. So it was selling at 5 pieces one bag before, but I also began entering one one bag (laughs) ".

  Hasegawa's that can eat well "Warasubo" be yourself. You have let me also interesting stories "Warasubo".

  Depending life force is strong, move around and even cut the neck, and I ken come bite even if it becomes the only head. It Ya likely to work in nutritional fortification From the look of it. The lord of Saga clan "" Warasubo " , I there is also a legend that had to have the soldiers at the time of the war the "airing Warasubo." and Ya do a name, but when you hang out, and by airing through (the core of the ear of straw) Warasubo of wheat to the cousin of the head Some say I can ye, that was named "Warasubo." season of most of the "Warasubo" the harvest of wheat I mon Nikki overlap. there is also a way of calling the "Jinkichi" in the local But, I try to do that is referred to as "Subotic" often ".

  Hasegawa love the Ariake Sea has created "local cuisine certificate"

  The audience eating the taste of the unique saga can visit the shop, Hasegawa is a gift "written certification local cuisine" homemade still.

  Ya got a up to seven stages from "the first stage, but stage I go up each time He will come once. Because there is a lot of flavor throughout the year (laughs). It stage I do go up to eat many things at once. I Ken and Nikki wanted to have you go to visit a number of times, and please enjoy the taste of the seafood of the Ariake Sea of ​​four seasons ".

  

  

  

  It is soft and broken bones in by tapping the hammer of the homemade "airing Warasubo".Sprinkle with special seasoning in greased the surface

  

  

  Roast lightly with a charcoal fire, but scorch while holding the body to prevent the sky. Eating and biting as it is because it is served on a plate whole

  

  

  Some boiled it cooked with soy in the thingy cut raw "Warasubo" and (photo), miso soup is also to be used in the seeding cut things still raw

  

  Local cuisine Saga stories and cheerful shopkeeper

  Tavern stone statue of Kappa unique also be greeted at the entrance. In addition to the tavern menu, menu of unique saga such as those with seafood of the Ariake Sea much so visitor from outside the prefecture in many cases. Deciding what to eat while talking to a cheerful shopkeeper Hasegawa HiroshiOsamu's also fun. Your local gourmet Saga "Sicilian Rice" is 880 yen, popular menu day and night to eat.

  "Charcoal Broiled Warasubo" 450 yen

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  Map Data

  Terms of Use

  

  

  

  

  

  Map

  Local cuisine and pub Kappa-tei

  Address	Saga Ekiminamihon cho 4-24
  Phone	0952-26-4244
  Business	11:30 ~ 13:30 / 17:00 ~ OS22: 30
  Vacation	1st and 3rd Sunday
  Seat	60 seats
  Card	Yes
  Parking	None
  URL	http://kappatei.homepagelife.jp/

  

• kinwashi

  28 Feb 14, 20:35

  Sunset in Ariake sea from Okoshiki-beach,Udo-city,Kumamoto,Japan.
  Ariake Sea tidal range is very big.

  Ariake Sea

   

  video.

  http://youtu.be/V8Hl27lYZu4

• kinwashi

  28 Feb 14, 20:49

   

  Do you eat me?

   

   

  Goggle-eyed goby of the Ariake Sea Park petting Umi�

   

  video.

  http://youtu.be/uWxrPsKinJQ

   

  Take a goggle-eyed goby park tidal flat petting Umié�ŠAshikari of town 

• kinwashi

  28 Feb 14, 20:57

  The answer...YES.

   

  video.

  http://youtu.be/Eia8zBuNq1o

• kinwashi

  28 Feb 14, 21:02

  Wonderful.

   

  video.

   

  http://youtu.be/1PoRKal6LsE

   

• kinwashi

  28 Feb 14, 21:05

  The Ariake Sea (有明海, Ariake-kai)
  is a body of salt water surrounded by Fukuoka, Saga, Nagasaki, and Kumamoto Prefectures, all of which lie on the island of KyÅ«shÅ« in Japan. It is the largest bay in KyÅ«shÅ«. Its deepest point is only about 50 m deep, and extreme tides exceed 6 m. It is used for aquaculture, with nori being a major product. Various species of fauna includingmudskipper (mutsugoro), Pen shell (Atrina pectinata), and fiddler crab live in the Ariake Sea. In autumn, there will be red-grass along the sea shore. Recent years have brought increasing pollution, with resultant red tide. Isahaya Bay is a branch of the Ariake Sea.
  Across the Amakusa Islands lies the Yatsushiro Sea.
  
  Many harbors are located on the coast. Among them are Misumi (in the city of Uki, Kumamoto Prefecture), Shimabara (Shimabara, Nagasaki), Taira (Unzen, Nagasaki), Nagasu (Kumamoto), Kumamoto (Kumamoto) , Miike (Omuta, Fukuoka), Kuchinotsu (Minamishimabara, Nagasaki), and Oniike (Amakusa, Kumamoto).
  ©ã€€More in the WIKIPEDIA !
  
  
  

• kinwashi

  28 Feb 14, 21:09

  • • http://youtu.be/UG1_cjCqj90

    • 07 Jun `13, 8:37PM

      

    • 07 Jun `13, 8:52PM

      the above what about?

      Mutsugurou and it be done and eaten?

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

    • 07 Jun `13, 8:58PM

      source

    • 08 Jun `13, 6:17PM

      so did you know...Mutsugoro: mudskipper.

      should be from which perfecture?

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

      Still in Kyushu.

       

  • 11 Nov `13, 10:24PM
    

    [A] Ariake Sea

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

• kinwashi

  28 Feb 14, 21:12

  

   

  Delicious beyond imagination from the appearance 
  of rare fish Ariake Sea eat roasted with dried

  " Warasubo rare fish that inhabit only the Ariake Sea in Japan. " It's Gobiidae but, such as where the elongated body shape and the surface is slippery and is similar to the eel. However, features with sharp fangs and eyes not only in that it degenerate's grotesque contrast to the eel. May also be said to resemble the universe life that appeared in the movie "Alien" and "Alien". Sometimes referred to as "Jinkichi" and "Subotic" there are many locally.

  How to eat and are well known for a long time in the Ariake Sea coast of "Warasubo" are those after air it takes the internal organs, and that eat grilled. Since hanging out through the string to the gills from the mouth, not straight as aim, "airing Warasubo" is bent a little at the head. The face us nervous still be one small tusk also appeared since the state of mouth is open, and dried. Bone so hard that it is as it is, and roast it after soft by tapping the whole, such as mallet. Taste, which is concentrated and fragrant aroma, light texture that I did go fast in the deep flavor that I can not imagine from an appearance, shochu proceed.

  during the spring and summer the body, the greater the season of "Warasubo". It is possible to eat all year round those in Te dried fish caught during this period. In addition, crunchy with a crunchy even sashimi is delicious fresh that caught the time of the season. The "Warasubo" gap of taste and appearance is also a delicacy of funny Ariake Sea.

• kinwashi

  28 Feb 14, 21:22

   

   

   

  http://www.zukan-bouz.com/haze/warasubo/warasubo.html?p=Warasubo

   

  		Perciformes Gobioidei Gobiidae Warasubo genus Warasubo Taenioides Rubicundus (Hamilton)  â—� from here to fish Gobioidei other!
  	Fish cartilaginous fish jawless vertebrate (shark, English, lamprey, etc.) / Table of Contents of fish except the first Suzuki / Suzuki Perciformes sub-table of contents / Perciformes Percoidei other than the table of contents / index fish / dialect, the nickname of fish and shellfish know-it-all of the fish and shellfish ★ through ★ ★ ★ ★ Haji this if not to know common sense ★ ★ ★ ★ ★ this is if you know the Guru ★ ★ ★ this is if you know a scholar ★ ★ this if you know this  unauthorized reproduction of â—� this site, the use ban
  	The habitat in a sea of mud Ariake Sea, Yatsushiro Sea, China and the Korean Peninsula. Eyes are degenerate in order to inhabit it buried in the tidal flats.  Fishing season is caught in such a net or "Subokaki fishing" until fall from May of fresh green, take the hook.  â–  The most delicious it is dried fish. The much more expensive than some, but is a rare treat to be able to enjoy a nice smell, the taste.The simmered in fresh fish, it is taste can enjoy arguably such as grilled, only quality is good.  â—� Yanagawa, Fukuoka Prefecture production