Kinwashi Tour Japan Thread
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So, how many Japanese tourists are coming here?
Little Red Dot.
They told more are coming here lately according to paper,
So you know over there, they got plenty of this.
will they flocked here. as paper stated.
So this are just an article.
I know you know and nobody know actually.
like this below still many of their locals had not visited.
I, had asked many Japanese here. the answer is no.
or never before, some wanted too, some just said no oppotunity.
Yakushima
Enjoy the unspoiled richness of nature
on a mysterious island where time stands still
Yakushima is a round-shaped island situated approx. 60 km south from the southern end of Osumi Peninsula in the southern part of Kagoshima prefecture. One fifth of the island is registered as a natural heritage site. There are as many as 6 mountain peaks over 1,800 m high including Miyanoura-dake (1,935 m above sea level), the highest mountain in Kyushu, and this is what gives the island its other name-the 'Alps on the ocean'.
The bedrock of the island is granite, and it is said that a ridge thrown up by movement in the earth's crust is what formed the island. The influence of the climate and air masses is very complex, and the main feature of this area is that temperature and seasonal changes are the largest on earth. It is possible to see plants from both subtropical zones and cold temperate zones on the island. It rains so much in this area that it is said that it 'rains 35 days of the month', and we can see many rare animals and plants due to the abundance of water and the changes in temperature at different altitudes. The range of flora is very wide, from coral reefs to alpine plants, and among the animals, there are those that display traits unique to Yakushima such as the Yaku monkey and Yaku deer.
The term 'Yaku sugi (Japanese cedar)', the symbol of Yakushima, is used only for cedar trees over 1000 years old. Yaku sugi growing in the area covered by clouds and mist sometimes extend roots even from the leaves and stalks and form themselves into strange shapes. A cedar discovered in 1996 and situated at an altitude of 1350 m is assumed to be the largest and the oldest in the world, and is called 'Jomon sugi' (there are various theories as to its age, from 2170 to 7200 years old).
Apart from this, there are many other good sightseeing spots such as 'Shiratani Unsuikyo' where you can take a walk in the forest of Yaku sugi; 'Hirauchi Kaichu Onsen' where you can bathe in a spa right next to the sea; 'Ooko-no-taki' as the tallest waterfall with the largest amount of water in Yakushima and selected as one of the 100 waterfalls of Japan; 'Senpiro-no-taki' where the water falls approx. 66 m on to a gigantic granite monolith; 'Yakushima lighthouse' where you can see the deep blue ocean spreading out to the horizon and a beautiful sandy beach 'Sango-no-hama (coral shore)' that is known as a spot where you can collect star-shaped sand. If you want to experience canoeing or forest bathing or take a tour of the whole island with a veteran guide, it would be a good idea to book a reservation on a tour.
Kamiyaku-cho, Yaku-cho Kumage-gun, Kagoshima prefecture -
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the above couples, husband and wife team, the local islander from Yakushima.
Alway welcome you, make youself home and the hospitality welcome you into their home.
Over here when peak period where tourists are more,
so we stayed a night at this couples home. the accomodition are limited cause is their house. and they got three rooms only. and runned a small operation business. Ryokan.
with one dinner and one breakfast provided,
the next morning before we leave this island.
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Ryokan Styles
Just as there are many different ryokan room prices, there are also many different types or styles of ryokans. No two ryokans are the same, and the quality of ryokan varies dramatically. On the low end of the scale is what we call a “standard ryokan” and at the upper end of the scale is our “luxurious ryokan.” In general, you get what you pay for. On the one hand if you are only paying 8,000 yen per guest then expect the basic, no-frills, ryokan experience. On the other hand, if you are paying 40,000 yen per guest then you will probably have an exceptional ryokan experience with wonderful food, a gorgeous room, a Japanese cypress bath, a view of a Japanese garden, first-class service, and so on. We have created a list of ryokan styles to help you better understand the different types of ryokans and what to expect if you stay at one of them:
Standard Ryokan
A standard ryokan offers guests a basic, “no-frills” version of a Japanese ryokan. The building is usually a plain, concrete building and it looks more like a small inn or hotel than a Japanese ryokan. Inside a standard ryokan there is little traditional atmosphere or character, and while the rooms are Japanese-style they are very plain and simple. A standard ryokan is a ryokan experience “on the cheap,” a ryokan experience without the usually higher ryokan prices found in other traditional or modern-style ryokans.
Modern Ryokan
From the outside, a modern ryokan usually looks like a small hotel and indeed it has all the modern conveniences of a hotel. It is very comfortable and has Japanese-style rooms and baths. It is well maintained so both its interior and exterior look fairly new. There is some traditional Japanese atmosphere but there is little or no history to the place. It is close to a Japanese-style hotel but with touches of traditional Japanese culture here and there. The comfort of the guests is the number one priority, and the Japanese cultural experience takes second place.
Traditional Ryokan
A traditional ryokan is a traditional Japanese inn in the truest sense of the term. The owners take great pride in preserving the building’s traditional atmosphere and history. Indeed, the preservation of the ryokan in its original form is deemed more important than catering to the comfort of the guests. Staying in a traditional ryokan would be like staying in a European castle – wonderful atmosphere but at the expense of hotel-style comfort. The Japanese-style rooms and baths are comfortable but they can be dark and drafty. The hallways are also gloomy and there may be few modern conveniences. The building is made entirely of wood and there is usually a beautiful, traditional Japanese garden.
Luxurious Ryokan
A luxurious ryokan has a long history, traditional atmosphere, and the owners pamper their guests with comfort and all the modern conveniences. The owners and staff go out of their way to make sure the guests are treated like royalty; in other words, Japanese hospitality at its finest. The Japanese-style rooms and baths are very comfortable, and the traditional, “kaiseki-style” meals are outstanding. The ryokan is made entirely of wood and there is also a beautiful Japanese-style garden. Luxurious ryokans are very expensive and usually located in the major hot spring and tourist areas.
Ryokan Hotel
From the outside, a ryokan hotel looks like a normal hotel and when a guest enters the building the lobby is like a hotel lobby. A ryokan hotel also has such amenities as a karaoke room, a bar, a gift shop / convenience store, a coffee shop, and a restaurant. The ryokan hotel is brightly lit and very comfortable. The only real difference between a hotel and a ryokan hotel is the ryokan hotel has Japanese-style rooms and baths but there may also be Western-style rooms. Guests can also often choose between having Western or Japanese-style meals.
Minshuku
A minshuku is usually a small, wooden, Japanese-style building. The building is generally not very big, and the rooms are Japanese-style but not as large as the rooms in Japanese ryokans. While the building and rooms are usually clean and comfortable, the rooms and hallways can sometimes be dark and a bit drafty. A minshuku tries to project a “homey” atmosphere and guests are served home-style Japanese cooking. Minshukus are generally inexpensive and the owners pride themselves on their friendly, personalized service.
Buddhist Temple – Shukubo
A great way to experience traditional Japanese culture is by staying at a Buddhist Temple. The most popular places are on Mount Koya (Wakayama Prefecture) and in Kyoto. Temple lodging is known in Japanese as “shukubo” and while the style of accommodation can sometimes be basic the cuisine is often very, very good. The temple monks serve what is known as “shojin ryori” which is vegetarian cuisine, and at many temples guests are also welcome to attend the early morning prayer ceremonies.
“Gassho-Zukuri” (traditional thatched gable roof houses)
The “gassho-zukuri” are located primarily in Shirakawago, Gifu Prefecture and Gokayama, Toyama Prefecture. This style of traditional Japanese architecture means “praying hands.” This comes from the shape of the roof which is thought to resemble two hands clasped in Buddhist prayer. The steep roof is designed to prevent snow piling up on the roof, and it also keeps the inside relatively cool in summer. Another feature is no pegs or nails are used in their construction. and many contain “irori” (Japanese hearths) in the main central area. The smoke from these hearths permeate throughout the gassho-zukuri and have darkened the walls and wood over the years. Traditionally, the smoke was used to keep the silkworms warm (these buildings were used to raise silkworms for making silk and the silkworms were raised in frames in the upper levels of the building). The smoke is also essential to provide a protective coating for the pine and chestnut pillars and beams against insects. Warning: the gassho-zukuri are clean and comfortable but primitive, rustic accommodation. The gassho-zukuri can be dark, gloomy, and drafty. All bathing and toilet facilities are shared, and local home-style cuisine is provided to the guests.
Pension
A pension is usually a ferrous concrete Western style building with Western style rooms. You will find these more in northern Japan and near outdoor activities like ski resorts. They are generally family owned and operated. Just like with Minshukus (see above) the owners pride themselves on a friendly and warm atmosphere.
Cottage
A cottage is usually a traditional Japanese house, in a rural, or semi-rural location. In contrast to the limited privacy experienced in a traditional ryokan, guests use the houses on their own. In a cottage you actually rent an entire house. However guests will not be served meals, guests have to prepare their own meals. Also there is no maid service. Please note that most cottages cannot be reached by public transportation and that there are no restaurants or shops near by.
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Last year...when Haze are at the top peak.
PSI at the highest, the whole market go crazy shortage of N95 masks'
people robbed people price rocket high.
For me i stayed cool, Just called my friend and told him the situation.
within a short period, the stock arrived
So in Kagoshima.
Over there volcano eruption , volcano ashes, so he know which is the best and he know.
So my friend Suzuki san sended me one box of this N99.
N99...http://flu-mask-online.com/downloads/FSC-F-99E-Mask.pdf
see how much is the price over in Kagoshima.
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received two cartons below strawberry from Fukuoka.
My friend Suzuki chan told his friend to hand - carry to me.
So this alway the tradition of Japanese culture and friendship.
He alway do this. every year he will do it once or twice.
last year i received a carton of peach from Okayama his home town.
�@White Peach �@If Okayama is the land of fruits, then the White Peach is the king! Each peach is grown on the tree protected by a small bag to ripen it to perfection. Among the peaches grown in Okayama, the Shimizu White Peach is the most famous-juicy and sweet with a wonderful fragrance, it is the peach that attracts the highest prices. Peaches are picked between late July and early August. -
source Rakuten
Seasonal Strawberries from Fukuoka 300gAmaou Strawberry (Fukuoka) (1 Packet) 300g
*** AIR-FLOWN DIRECTLY FROM JAPAN UPON ORDER! ***
� a: 甘� amai (sweet)� ma: 丸� marui (round)� o: 大�� ookii (big)� u: 旨� umai (tasty)
These delicately fragrant strawberries from Fukuoka are available only for a limited time!
Do not miss out on this limited time offer!
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Back to Yakushima.
So we stayed at the ryokan that cuoples house.
that night a dinner will provided, so one shashimi of theis fihes Kibinago were served.
So this is the fouth kind of fishes from Kyushu that they are famous for.
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Kibinago sashimi
Known by many other names throughout Japan, Kibinago are small fish, 5~10cm in length. Don't let its size fool you. This stuff is good. "Sashimi in Kagoshima?" You'll get served this. Eaten with shoyu (soy sauce) or a vinegar-miso blend, it's a must-try. The fresher the fish the more shine it has. The ones with blue-silver gils are thought to be the freshest. Eaten also as tempura and on skewers, grilled, dried and in miso soup, you're missing out if you don't try Kibinago.
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What will be the price?
Kibinago from Kagoshima.
about.....http://www.flickr.com/photos/aoiakanemidori/3374716019/
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The last time we ate this Kibinago.
in this way.
http://www.flickr.com/photos/78797573@N00/449329864/?q=kibinago%20tempura
there are also other ways.
Below.
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| Kawasaki-shi, Kanagawa-ku, Takatsu Kamisakunobe 821-15 TEL.044-852-0182/FAX.044-852-0892
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Up to March 25 from March 19, we will take a rest from the business for a business trip.
It will be changed to 8% consumption tax rate from April 1.
(Opening information department stores, and various events) What's New
department stores, events, etc. Exhibitor of January-March 2014 Tokyo Dome Furusato Matsuri 10 days to January 19 January Kichijoji Tokyu 23 - January 29 January department store "large Kyushu product exhibition" "What good exhibition and national famous lunches" Kawagoe MaruHiro department store 29 - February 4 January "What good exhibition and national famous lunches" Ageo MaruHiro department store May 11 to February February 2 Ikebukuro Tobu Department Store "large Kagoshima Exhibition" 20 - February 25 month Ageo MaruHiro department store March 5 - March 11 "Kyushu product exhibition" Mitsukoshi Nihonbashi March 12 - March 17 "Kagoshima product exhibition " Nagoya MARUEI department store March 20 - March 25 "Kagoshima Bussan store" Hiyoshi Tokyu Square store "Kagoshima Collection" March 27 - April 2 you would like more information Customers also, of hope invitations Customers, please contact us by phone or email.
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Make a date, if got a chance to Kyushu come,
To Yakushima.
Once in a life time.
Yakushima island
Yakushima is an island located about 70 km south of Kyushu Island.
The shape is roughly rounded pentagon. It is about 32 km from east to west and about 30 km from north to south in width.This island is sort of a steep large mountain towering in the ocean.
Many peaks more than 1,000 meters high cover this small island, and the highest peak is Miyanouradake peak (1,936 meters high) in the center of the island.The wet air from the sea hits this high mountains, so this island has 4,000 to 10,000 millimeters of rainfall annually.
And the much rain has grow the rich forests on the island.The island is in subtropical zone.
But the high mountains has created subtropical-to-subarctic flora on this small island.
The annual mean temperature is around 20 degrees C around the coast, but it is about 5 degrees C on the top of the mountain.Because of the rich and diverse nature, one-fifth part of the island is designated as a World Natural Heritage site.
In the area higher than 500 meters, Yaku cedars grow naturally. Yaku cedar ("Yaku-sugi" in Japanese) is a species endemic to Japan.
The lifespan of general Japanese cedar is about 500 years. But one of Yaku cedar is unduly long, and the trees over 2,000 years old are quite common.We can meet such trees living for an immeasurable time in this island.
And we may see the wild monkeys and deer. (This island don't have so various animals.)Small villages are dotted along the coast, and a road is set up around the island to connect the villages.
Miyanoura on the north coast is the largest village, and has the port where the ships arrive from Kagoshima.
Anbou on the east coast is the second largest village.
Yakushima Airport lies about halfway between Miyanoura and Anbou.Only two main roads to the inland.
One is the road leading to Shiratani-Unsuikyo from Miyanoura, and another is the road leading to Yakusugi Land from Anbou.
Buses and cars can run only these roads and the coastal road.To visit main spots, you should dress in the outfit of climbing or trekking.
Because most attractive spots are in the steep mountain. And the climate is different from the coast area and the weather is changeable.Route buses run on the main road. But you should check the timetable because the number of the services is small.
If you can drive a car, it is convenient to rent a car.Some hotels are in Miyanoura and Anbou.
Many Minshuku (small Japanese style inn) are Miyanoura, Anbou and several other villages.
The Yakushima Environmental Culture Foundation official websiteShiratani-Unsuikyo revine /1/
It is a revine formed by Shiratani River, and is located about 6 km south of Miyanoura.
It is the area preserving the old-growth forest, and there is "Yayoi-sugi" which is a Yaku cedar about 3,000 years old near the entrance.
A few walking trails are set up, and the longest route is over 5 km long. And the route is at the altitude of 600 to 1,000 meters.
On the route, "Forest of Princess Mononoke". "Princess Mononoke" is a 1997 Japanese animated movie written and directed by Hayao Miyazaki, and he selected this forest as one of the images in the movie.Wilson stump /2/
It is a huge stump of Yaku cedar at an altitude of 1,030 meters.
It is said that the tree was cut down in 1586 to construct Osaka Castle. At that time, it was about 3,000 years old.
Ernest Henry Wilson (1876-1930, an American botanist) visited Japan in 1914, then he introduced this stump to the world.
The stump has a large hollow, and a small shrine is set up in the hollow.
It is on the climbing route to Jomon-sugi at the level , and it takes about 2.5 hours to climb from Arakawa starting point.Jomon-sugi /3/
It is the oldest Yaku cedar, and is the symbol of Yakushima.
It is estimated to be 2,600 to 7,200 years old. (Estimating is difficult, so some values has ever been sumbitted.)
"Jomon" is one of the names of primitive ages in Japan.
It is about 30 meters tall, and has a trunk 16 meters around.
Not to damage the roots, we must see the tree from the observatory.
This is at an altitude of 1,300 meters, and it takes about 3.5 hours to climb from Arakawa starting point through Wilson stump.Yakusugi Land /4/
It is the forest located about 10 km west of Anbou.
This forest is located at an altitude of around 1,000 meters, and has also many Yaku cedars.
Four trekking routes (30, 50, 80 and 150 minutes) are set up.
There is a parking lot at the entrance, so we can enjoy the forest of old Yaku cedars easily.Kigen-sugi /5/
It is a Yaku cedar as old as Jomon-sugi.
It is said that it is about 3,000 years old. It is about 19 meters tall, and has a trunk 13.3 meters around.
It is located about 6 km west of Yakusugi Land, and there is a parking lot.Senpiro Falls /6/
It is a waterfall at the southeast part of the island, and is located about 11 km southwest of Anbou.
The water of a river falls down on a huge monolith of granite. The height is about 60 meters.Toroki Falls /7/
It is a unique waterfall that the water falls down into sea directly. (Such waterfalls are only here and in Shiretoko Peninsula in Hokkaido in Japan.)
But the height is only 6 meters. The position is in a small cove, so we can see it on the opposite shore.
It is near Senpiro Falls.Ooko Falls /8/
It is the Yakushima's largest waterfall located near the southwest coast.
The height is 88 meters, and much water fall down strongly.
We can go to close to waterfall basin.Other popular spots in Yakushima
- Yakushima World Heritage Conservation Center /11/
: The facility of the Ministry of the Environment opened in 1996.
It is located to the west of Anbou village and introduces the nature of Yakushima as a world natural heritage site. - Yakushima Environmental Culture Village Center /12/ : The visitor center near Miyanoura Port.
We can learn Yakushima by screen images and exhibits before touring around Yakushima. - Shitogo Banyan Garden /13/
: The forest park of banyan trees and the other subtropical plants. (In Japanese, banyan is called "gajumaru".)
There is a banya tree 200 to 500 years old. - Nagata Inaka Beach /14/ : The sand beach about 0.8 km long on the west coast of the island.
High waves lap onto the shore.
Marin turtles come to lay eggs here every year, and this beach is inscribed as a registered wetlands under the Ramsar Convention. - Seibu-Rindo forest path /15/ : The road about 15 km long running through the area of the World Heritage Site along the west coast.
Large Bus is not allowed to run on this road, but small car is OK.
Evergreen broadleaf forests spread along the road, and monkeys and deer appear on the road often. - Yakushima Fruits Garden /16/ : The forest park that there are many plants with tropical fruits.
It is located on the southwest coast of the island.
We can see the common tropical fruits in the state of nature.
Of course, after tour of the garden, we can enjoy the fruits harvested in the garden. - Hirauchi seaside hot spring /17/ : The seaside hot spring on the south coast of the island.
It is on the edge of the surf, and we can take a bath only for two hours around low tide. (When the tide comes in, it goes under the water.)
Of course, men and women must bathe together, and there is no undressing room. And you must bathe in the nude.
Scenic or Nature / Park or Garden / 
Resort / 
City, Town or Village / 
Quarter or Street /
Temple or Shrine / Museum or Laboratory / 
Market or Commercial facility / 
Factory /
Other Building or Construction / 
Historic place / 
Remains / World Heritage SiteHow to get to here
By airplane
About 35 minutes from Kagoshima Airport.
By high-speed ship
About 1 hour and 45 minutes to 2 hours and 40 minutes from Kagoshima Port.
Some ships come to Miyanoura, and the others come to Anbou.
©Yasufumi Nishi / ©JNTO
©Yasufumi Nishi / ©JNTO
Copyright ©
travel-around-japan.com. All Rights Reserved. - Yakushima World Heritage Conservation Center /11/
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Another kind of fish from KYUSHU.
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So, remember when you are at Kagoshima. whether you are on your own or with tour group, if coming by tour group, never say i never tell you,
let your tour leader know Kibinago is a must, Kin share and told us before.
Sashimi to hand difference, tempura ... eat whole
in a variety of cooking fresh body silveryFish of the herring family is on the small side in small size of about 10cm in length, which is widely distributed in the Indian Ocean off the coast of the south and the San Kanto, Chubu and the Pacific Ocean "banded blue-sprat". Caught well in Kagoshima waters, floating in the East China Sea in particular (Koshikijima) around the major fishing grounds Koshikijima 's. Characteristics of appearance, that a band of silver is running on the surface of the body. Not be able to live only in clean sea, weakly sensitive to changes in the environment. The fishing with the utmost care, fishermen carry the harbor freshness because easy to fall.
Morning, fresh banded blue-sprat, which went up to the harbor, is eaten with sashimi well. Since the body is soft small, to sashimi, one animal by going to hand difference without using a kitchen knife. Are arranged in a dish by winding Ruri Toku only open "chrysanthemum-building" is beautiful and shining silver. It is served with vinegared miso is often in Kagoshima. Male albino, and that the season of summer, female and delicious about November is riding the fat from May to have a Mako. Only the texture was Tsurutsu as crispy goes well shochu.
In other than sashimi, tempura, grilled, fried, and dried fish are also often eaten. In Akune, revitalization of town with sukiyaki using banded blue-sprat instead of beef that was eaten long ago "Kibisuki" has also been expanded.
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Mr. Hamada Howa"Hometown thirteen meals" open 1964. Second generation, Mr. Hamada Howa's the person who is full of "banded blue-sprat love".
"Banded blue-sprat is a small fish, so beautiful you are shining. I will adorably in its beauty. Fish typical of Kagoshima, is the fish home to be caught well Tanegashima, Yakushima, Koshikijima in (Koshikijima) per. One It is the fish to be caught all year round, around May to July is delicious Whirlpool banded blue-sprat. 100g is 17-18 animals when small, but it will be 7-8 animals is 100g when large. taste a protein refined. and I do not get tired even to eat lunch evening morning. never "today, banded blue-sprat do not want to eat" and. we are crazy about love with me (laughs). "
Sashimi of fresh banded blue-sprat is silveryMr. Hamada banded blue-sprat that I love. The wonder is any way to eat?
I get in the vinegared miso sashimiâ—� sashimi
raw is the best, It is sashimi first. takes a head of fresh banded blue-sprat, and judgment by taking the bones and internal organs by hand, you served rounded themselves. to enjoy as it is the taste of "banded blue-sprat is that you judge the banded blue-sprat and I say "Obiku" but the people of the past are not used, such as kitchen knife, I was doing by hand all together.I eat with vinegared miso which I made miso, vinegar, sugar sashimi, but vinegared of Kagoshima wonder if little sweet. Rather not you eat each piece in the dish; vinegared miso, to eat over the Dobatto vinegared miso on a plate lined sashimi is also is good. How to eat Primitive might be good to eat delicious (laughs). Person of Kagoshima Prefecture large region, which also is or how to eat called "slap in the face burnished". Was placed in a mouth by pinching with one hand banded blue-sprat raw, I dodge a good head that do not judge.Freshness in life, banded blue-sprat will only damage is or turned red immediately. It can not be a sashimi freshness is not good. So, this may be more luxury best to eat sashimi. Seri is I start from around 5:00 am in the market acne, but I think the speed of his ship, fisherman and his friends I want to be landed together at that time. Performance of the engine of the ship it is not to be or left and right. "
"Tempura of banded blue-sprat" eaten wholeâ—� banded blue-sprat tempura
without or take the head and internal organs, fry as it is with a banded blue-sprat to batter raw.
"Bone is also soft, and it'll eat a whole to internal organs and head. Saury and sardine also eat the internal organs, but is not it bittersweet. But to eat as it is with a green tea and salt. Yuzu salt there is no bitterness in the banded blue-sprat It is delicious. fried chicken is also good. "
The thing is vegetables and enter three or more types of acne to "Kibisuki"â—� Kibisuki
"Sukiyaki is a dish that is cooked with soy in soy sauce and sugar and beef in the Meiji era, but the beef is high, I used instead of beef sardines and mackerel which are easy to port town. in this neighborhood is and I had to "Kibisuki" using a banded blue-sprat. old or anything seine, take the network is with vegetables in a pot of soup which I made ​​with soy sauce and. sugary I did not have only banded blue-sprat such as sardine Turn on the banded blue-sprat to. It 's good time to eat surface when turned white. you will Yanagawa pot like if I put the eggs in. pan please it with a beaten egg to how to eat is free. eating it as you like in "your own Because it is a dish that ", please, soup varies depending on the maker and shop or rather unkind little seasoning. I do not might be cooking, but it's easiest when you do at home, it is to use the soup noodles for I (laughs). "
When the fire through moderately, and you may be asked by passed under the beaten eggMr. Hamada is also addressed to urban development and with banded blue-sprat by "Kibisuki". And he has been instrumental also be provided in a dozen stores the city "Kibisuki" from December 2011.
"World becomes richer, beef because now readily available, I have become more of beef is" better than "banded blue-sprat, but spread and also that it such as remember the old days, that good cooking on the body and are you want. carbohydrates, fats, proteins which are the three major nutrients are abundant, I because it is the best ingredients also for the body. while being recognized as a regional gourmet, speaking of Akune banded blue-sprat is, the "Kibisuki" I want now to be said. those "Ah, Nope Well. either banded blue-sprat" is also at most the younger generation, it does not eat too much banded blue-sprat. precisely such people, I want you to try it by all means. it to beautiful and I think I think taste delicious, and when I can have 100 people impressed with 100 people. repeater too to are many. and Tara delicious to eat in the store, and will eat at home. Fortunately, the "Kibisuki I'll I think people who penetrate the region gradually, can you say to eat once ", and" addicted also has an increasing number of ". the That was good heart." Kibisuki "because you can at home, it I think as an inlet of banded blue-sprat cooking, and I hope you enjoy the banded blue-sprat in a variety of how to eat from there. Akune is a small town, but with the aim of town planning that integrates rich town, and nature. "
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Yusuke Harada-sanShopkeeper Harada Yusuke's Koshikijima of (Koshikijima) thinks. Banded blue-sprat seems he was eating well from a young age.
It was eating well "sashimi, but Mom's was due to make well, I did what you from adding a little soy sauce to mash bottled and allowed to boil and Concord to put the whole banded blue-sprat. Banded blue-sprat is a Koshikijima is Because it is the food that is in abundance from the old days, people of the island do might eat If you were to be given, but it may not eat until you buy Shirenne (laughs). "
I drop my head, sashimi of banded blue-sprat take the bone and fielding by handOver time, Harada road to cooking. After being in the work outside the island, I have opened the "Tokiharu" in 2002. It is written as a "banded blue-sprat cook" in the business card that I had.
"The weir only Nikki just wrote (laughs)."Is say so, but I had to show a banded blue-sprat variety of dishes.
Leave a Mako and milt with torn from the back to the spawning season from spring to summerâ—� banded blue-sprat sashimi
at a reduced "head, and Ya do rip him out of of the belly is usually, but the timing of Whirlpool is, I good at and leave the milt and Mako and taking the back. in Koshikijima, I do eat very much in vinegared miso. freshness anyway because to say, I'll do I want you to feel as it is sweetness of fresh banded blue-sprat, the taste. I'll do also used sweet soy sauce in the house. mash because fit well, issue the soy sauce mash ".Sweetness stands out and sauce only banded blue-sprat Crispy, not sweet.
To make with what you did to pickled banded blue-sprat was judged "banded blue-sprat bowl"â—� banded blue-sprat bowl
a "fresh banded blue-sprat is, eat as sashimi as it is delicious, but it's to soak in what were combined soy sauce less sweet little contact with the mash also'm good. had put the pickles on top of the rice banded blue-sprat bowl is. We put what you have to soak it from fielding morning. Today, I did it to pickled Mako and milt and Nikki also put ".
Only the taste soaked moderately, but also a different taste and sashimi.
"Charcoal-grilled banded blue-sprat" and "banded blue-sprat pizza"â—� banded blue-sprat pizza
"What banded blue-sprat you are riding on the pizza was also in pickled. taste I Nikki firmly attached than those of banded blue-sprat bowl of a little while ago."The affinity with the cheese is also good banded blue-sprat flavor of mash also.â—� banded blue-sprat grilled
to eat with grilled I often in "Koshikijima. over the salt is placed on the fire, please eaten fairly self Sugin baked. to the customer to Shitoru dimly. Ikanyo Once away burnt YasuiKen, eyes is, "I burnt and lines Boke~tsu, (it'll be happen to fishermen) Gararuddo fishermen" I'll be or even say (laughs). "
About browned sticks to the surface, was crisply is overjoyed Tabegoroda in the body.â—� banded blue-sprat shabu
so take a good soup stock from the "banded blue-sprat, and be left with a taste to the soup, and then shabu. soup also auto from banded blue-sprat to be shabu, and without first ate a banded blue-sprat, put vegetables Sasenyo. then, noodles, rice Ya it further. Trentino and delicious soup even if the anchovies, but I take a really good soup stock from banded blue-sprat raw ".
"Salted banded blue-sprat" of delicacy. (1 dish 500 yen) that it and provide from ask them to taste several animals as shown in the photographâ—� banded blue-sprat salted fish
and fishing weir those obtained by fermentation in the salted banded blue-sprat "raw. salinity because about 30%, mold does grow, and how in any I have. How to make a long time ago that was by fermenting at room temperature and put it in a bottle vase patterned after, one month from fermented outdoors, leave in the refrigerator then. salted fish is, well Dekinne internal organs is small banded blue-sprat is not a rainy season from time-spring of Whirlpool ".Of who put out those aged 9 years. Salty stronger in taste and fragrance with personality entanglement, and the best thing as garnishes shochu.
The weir should not accumulate in the "delicacy lovers. And Nikki says 500 yen on the menu, but I'm Shitoru that ask someone to taste 1-2 animals at the beginning. If you wanted to eat with it, put To Dawn. Lot but I (laughs). After I because not eat, I'll be also or use as a condiment this salted fish. It 'delicious and fry "(variety of potato) Awakening of the Inca" of new potato with butter and salted fish. awakening of "Inca I do not lose the taste banded blue-sprat because dark is ", but I lose the taste of the potatoes banded blue-sprat normal".Well, speaking of banded blue-sprat, fish commonly referred to, such as bland taste, such as taste and refreshing. However, while I had a word in the story "taste is strong banded blue-sprat" ... that.
"Banded blue-sprat in fact I'm a fish strong taste. Can take also soup stock, and I'll do not lose even if the various dishes taste is stronger. Example, I do lose the flavor of curry can make deep-fried curry flavor. Usually I want to convey taste of banded blue-sprat Koshiki not the image that everyone has to, the personality of the banded blue-sprat. (laughs) that appear to the right of me with banded blue-sprat food. Koshikijima Although I do may put on. left Oranyo banded blue-sprat of the island is really delicious. "In, banded blue-sprat Koshiki's delicious and I wonder why?
It banded blue-sprat of "Koshiki's delicious and freshness that to say I Ya the best reason. Banded blue-sprat Koshiki looks so medium is transparent in particular, my blue rather're silver. Fishing from the port Koshiki I to it about 10 minutes by boat. old days was by Catching in the beach seine, or I'm done about dwell is banded blue-sprat also cousin of the ferry. But, I'll change by fishermen catch. banded blue-sprat the Ya do win in gill nets, but net banded blue-sprat that were removed from I'll do into seawater that has put the ice immediately. were not we do go at that time, and that the salinity of seawater is important, in order to maintain the freshness, and does not adjust to fit the situation at that time. it Ya do has been proven scientifically, but fishermen I'm due to do with intuition from the old days. around the eyes is red banded blue-sprat you weak, belly'll do turn red. it comes during the rainy season from spring spawning The Ya do delicious milt and Mako is smelt jammed in the belly in time, but I likely to weaken in particular. those caught in the morning I go bad at night. it then, until cook, a banded blue-sprat fishermen who bring in a safe place and to not drop the freshness I Ya my job. after putting in salt water thin once more fish you purchase, I'll side-by-side in what bat Mita. spoiled fish each other and contact were placed into the ball I think what. scales fallen scales I Nikki sticks to a banded blue-sprat good freshness. though there's like slime to touch, I have some of that powder like black little much is not visible to the eye. freshness is bad I take ".Harada All you have to do is make a banded blue-sprat variety of dishes, trying to convey in and out. The driving force I wonder what?
're Making a living of fishermen of Iebakibinago. And many "Koshikijima the cook to cook using the banded blue-sprat the banded blue-sprat. Regrettable is that of the Oran. Thought I also still due to the possibility of the banded blue-sprat I think infinity ".
Juggle and drop the head. Usually rip him out of of the belly, but the time of Whirlpool, leave the milt and Mako for taking back (Photo). I get in the soy sauce mash
"Banded blue-sprat charcoal grill." And put on the fire, when multiplied by the salt, and you may be asked so as not to burn too. 's Way of eating that is often eaten in Koshikijima
"Banded blue-sprat bowl". In a pickle with what were combined soy sauce and mash a banded blue-sprat, is placed on top of the rice. Also Mako and milt rides by time
The taste of banded blue-sprat of fresh Koshiki bestAbout 50 minutes by high-speed boat from Port Kushikino, with places to eat in the front of the Sato-ko Kamikoshiki Island, can taste fresh seafood Koshiki. Fresh exceptionally banded blue-sprat go up to Koshikijima, taste is also exceptional, among others. First of all I want to taste you used and sashimi, pickled in the "banded blue-sprat bowl". Pizza use pickled or grilled also delicious. In addition, salted fish's delicacy dying shochu lovers. "Kagoshima Japanese beef curry" 1,000 yen addition, there is also a Western menu.
"Banded blue-sprat bowl Koshiki" 1,000 yen. Is placed on top of the rice in to soak a banded blue-sprat was judged morning.
Tokiharu
Address Kagoshima Satsuma Sendai Shisato Machisato 1624-1 Phone 09969-6-3928 Business 12:00 to 14:00 / 18:00 to 9:00 p.m.
presence or absence of ※ banded blue-sprat food so check by phoneVacation Indefinite Seat 26 seats Card Not possible Parking Yes 
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Mr. Hirano Shihomi"Acne station road" in the Route 3 along. The spread in front of me it's the East China Sea.
The He will talk "about rock in the sea can be seen, and I'm clear water is clean at the time of calm," said Mr. Hirano Shihomi.Sea of this neighborhood that looks Koshikijima also (Koshikijima) in the distance where the banded blue-sprat are caught well. I wonder also look appearance of banded blue-sprat from here?
"You or even visible figure of the squid, but I banded blue-sprat is invisible unfortunately (laughs)."
If you want to sashimi, cut the head and tail with scissors firstit is not possible to see the figure banded blue-sprat to swim in the ocean, but it is possible to get a fresh banded blue-sprat at the restaurant. Banded blue-sprat sashimi, grilled, it's had you introduce this, but Kibisuki.
And wash it well take the internal organs and tore the belly with scissors
To remove the spine open with your fingersâ—� banded blue-sprat sashimi
I had to show a place to judge the kitchen.
After dropping the tail and head in the "scissors, and take the cotton to put the scissors in stomach. After washing to clean the medium, put in parallel with the body nails, I take the bone and tore towards the tail. fresh banded blue-sprat I very delicious, but served wrapped flipping open (laughs) a. himself It is hard to take the bone. vinegared miso is it goes well. those who eat in vinegared miso seems larger locally. out also, I'll have to put out the vinegared miso blended with the original vinegar, miso, and sugar., instead of desert turn off the one animal, and called sashimi to eat one animal whole also is not it funny ".
Completion of sashimiThe effect of the only nice and crunchy Puritsu, acidity and sweetness of vinegared miso is intertwined.
Bake in the audience itself "banded blue-sprat grilled"â—� banded blue-sprat grilled
"It is a style that you'll burn it to the audience itself banded blue-sprat which had been the salt. Please grilled being careful not burnt so small."Along with the crackling sound, good smell wafting around.
The table, but the "next door is being eaten, the person who is asked to be hung in the fragrance, too comes., Such as when eaten organization's becomes to look your station All Public and Private spaces of the road wrapped in the smell of banded blue-sprat grilled will or (laughs). "The burnt crisp the surface, in the soft. Moderate salty delicious.
Cook and vegetables banded blue-sprat in soup with lots of dried bonito "Kibisuki"â—� Kibisuki
I had to make meaning of the city revitalization acne also been put from December 2011, going up to the menu in a dozen stores in the city also "Kibisuki".
"What in the soup stock, and aged to put dried bonito which I cut into thick pieces, mirin, soy sauce and Koikuchi is the soup of Kibisuki for. I do not put sugar".Put in a pot on your own ingredients such as banded blue-sprat and vegetables, this dish is also style to get through the fire.
"Banded blue-sprat translucent's raw, it is ready to be eaten whole reaches white. Should not too cooked is good."Taste of the soup is steeped in only moderately. When I have you passed under the eggs as sukiyaki, It's a more mellow flavor.
As local cuisine of sale "But Kibisuki", it seems to he was eaten long before the Akune.
In the fishing town, meat so could hardly get easier, "acne seems to have done the sukiyaki using a banded blue-sprat eaten easily. Nowadays small meat I was good I, (laughs) . banded blue-sprat is, I'm a fish that was eating on a daily basis from a young age. without such tools on their own, and to the sashimi as well, I'll I ate for taking by hand. the family, a banded blue-sprat were judged on their own You had to eat it I was glad. everyone, who Acne Would not it Sabakeru by hand banded blue-sprat? "For banded blue-sprat, I had also tell this story.
Tempura also delicious "banded blue-sprat, and think you are also dried fish is acne. Then also put in miso soup. Banded blue-sprat is becoming largely from the December position, 5-7 around It is delicious egg is found in the stomach. is delicious also banded blue-sprat the fat when cold was riding. calcium also abundant I'll eat a whole, and is nutritious. Also those who who eat banded blue-sprat first time, please say, "delicious." and freshness in Akune because I can eat the good of banded blue-sprat. fresh banded blue-sprat I've been shining body is transparent! ".In the "Station acne road", while looking at the sea sparkling, and that get a banded blue-sprat sparkling, it is possible to spend a luxurious time.
After dropping the head and tail with scissors, take a cotton to put the scissors in stomach, juggle to put in parallel with the body nails. I get in the vinegared miso
"Grilled". I have you on the baked in charcoal banded blue-sprat which had been the pre-salt. If you burn moderately, the surface is crisp, in the soft
Those aged Put dried bonito which I cut into thick pieces in the soup stock, mirin, soy sauce is a strong soy soup.I have you to put the eggs in a manner not too cooked
Banded blue-sprat to have you overlooking the East China SeaFacing the East China Sea, which is also the fishing grounds of banded blue-sprat, restaurant "station Acne road" that stand in an excellent location. It is possible to get while watching the sea Menu with sashimi of horse mackerel and squid, fresh seafood landed in Akune. Banded blue-sprat is also a set menu to eat even one piece of article sashimi, grilled, and Kibisuki.Processed products such as dried fish and fresh fish is also sold in Bussan Hall.
"Banded blue-sprat your meal" 1050 yen which banded blue-sprat grilled banded blue-sprat and sashimi are eaten. Single item of banded blue-sprat and banded blue-sprat grilled sashimi each 262 yen.
Station Akune restaurant of the road
Address Kagoshima Prefecture Akune Okawa 4816-6 Phone 0996-74-1400 Business 10:30 ~ 17:00
※ product sales is 9:00 to 19:00 (~ 18:00 October to March)Vacation No 31-January 1 holiday ※ 12 May Seat 60 seats Card Not possible Parking Yes URL http://www.qsr.mlit.go.jp/n-michi/michi_no_eki/kobetu/akune/akune.html -
Next.
Etsu (Engraulis Japonica)
Another kind of fishes from KYUSHU.
http://www.city.okawa.fukuoka.jp/kankou_navi/pamphlet/images/sanpo_p6.pdf
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Taste of early summer Ariake Sea and Chikugo River nurtured
texture of small bone that is in the taste blandChikugo River in early summer. Yue was born in Chikugo River, grew up in the Ariake Sea, come back again to Chikugo River to spawn. Run-up to the river fishing aimed at Etsu is being lifted is May 1 to July 20. Because it does not lay eggs only in the lower reaches of the Chikugo River in Japan, go bad early, this time, I can not eat only in this neighborhood exactly Etsu cuisine
Etsu is about 40cm in length of one side of the story in the fellow sardine. It's a bland taste resembles the shape of a sword, but because there are many small bones in the same way as Hamo, it cooks to osteotomy carefully is essential. Then, it is eaten to become sashimi, simmered, grilled other, and a variety of dishes. Bland body even if any dish, in taste-friendly while being a leading role, you do not break the harmony of the dish. Texture of the ossicles was Kori~tsu in it is of a Etsu unique, it is the accent of the taste.
This legend is left in the Etsu. When Xu Fu, who visited the land in search of elixir of life at the behest of Qin Shi Huang (Jo-fuku) were landed by pushing aside by hand leaves reed lush of (good), leaves of reed fell in Chikugo River - but that became Etsu
While I think the legend handed down more than 2000 years, it's hit the smack Yue cuisine also interesting ....
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Etsu
It is fish made specially in Ariake Sea.
Fishing to carry away Etsu going up river for laying eggs for 5-7 these past months in land along a river of Okawa-shi, and to take in gill net is performed by Jojima of the lower valley of Chikugo River, and it is the first summer feature.
Story that leaf which the propagating Buddhism Great Teacher washed down became Etsu is conveyed. -
“Etsu” (Japanese Grenadier Anchovy) Cuisine
Address Kurume-shi, Fukuoka Area Name West Area　 Center Area　 East Area Genre Food and Famous Confection (Food / Souvenirs)　 Japanese Food (Gourmet and Restaurants) Facility Details
“Etsu” (Japanese Grenadier Anchovy) is one of anchoveta, a rare fish which (in Japan) can only be caught in the closed-off section of bay in the Ariake Sea. The fish’s open season is from May 1 to July 20 of every year, and etsu fishing boats coming and going with their small flags flapping in the wind are a familiar sight in the Jojima area from late Spring to early Summer.
There is a strange legend about the rare etsu. Long ago, a poor fisherman along the banks of the Chikugo River noticed that the famous Buddhist monk Kukai was troubled because he couldn’t cross the river to continue his journey. The fisherman kindly saw Kukai to the other side of the river, and in return, Kukei threw some grass onto the river’s surface, where it turned into etsu! Today, there is a hall dedicated to Kukai in Jojima where he is warmly cherished and shown gratitude for his blessing of etsu fish!
The rarity and deliciousness of fresh-caught etu cuisine on a pleasure boat is gaining popularity. Why not try it for yourself? -
Yamato's HisakoFreshness life, "Etsu is the fish fresh boyfriend delicious exceptionally. Collapse of the body is'm faster as chilled in the refrigerator as soon as it is. Etsu you purchased tighten with ice to take the scales immediately You. in the state, it is waiting for you ".
During the (period Etsu fishing is to ban), six generation proprietress Yamato Hisako's establishment in 1876 of the "restaurant and inns Sangawa-ya" is up to 20 days May 1 to July that can provide Etsu cuisine you are struggling to provide the Etsu cuisine.
The judge Etsu while washing with running water"Yue Masu Catching fishing methods that sink gill net fishing, but the ship would go to the fishing grounds of the river, I return to the harbor and many times the task of salvage is launch a net. You are trick many times within, Etsu you have him in the beginning, so would weaken, we will choose to get brought in the place that was pulled the trick a second time. There is also a flow of the tide, but Etsu is caught in a quiet morning Many things, if it said to be "N only bring to 5:00 in the morning" to fishermen, I am judge from that time. "
Kitchen knife of osteotomy is perpendicular to the bodyArai of Yue sliced ​​at right angles to the body Etsu that was moistened with ice, taste also feel the sweetness you are and refreshing. Special sesame soy sauce combined sashimi soy sauce and soy sauce to pickpocket sesame bring out the taste.
"Etsu is going up the Chikugo River from the sea to spawn, but Etsu who is in the sea'm not sweet. Back will be gold to come up to the river, but it is ready to be eaten Once so. Because it refreshing compared with sashimi of other fish, I can eat, even how much. With who come within, I'll much Some people only eat white rice and Arai. coarse best of 7 animals worth The person who ate the Irasshaimasu (laughs). "Starting with Arai, and'll let enjoy the taste of Etsu that can be a variety of dishes, Yamato's are prepared Etsu cuisine of about 24 different current.
It is not much fish dishes a lot can be so in the types of fish "one. It is to be made ​​a fish taste and elegant bland. Those orthodox and there are quite a lot of cooking itself because it uses a material good season . and served from 3000 yen, but can eat all 24 types to be a course of ¥ 13,000. It will also be asked to eat Etsu dozen animals it, (laughs). "
Among them, there is also a delicacy that is good to relish candied milt, the Mako, and boiled liver.
Fried chicken change the time left to give each region"Deep-fried Etsu", which is also the classic it is a thing basic as cooking method, but more head, stomach, of circumstance, and near the bottom of the body, to change the time to fry each divided into four, and two further have degree fried.It's for any site also it stays nicely in the same way. Of course, before frying, as well as how to cut Arai, are also osteotomy firmly in the direction perpendicular to the body. Such a detailed consideration is also the spirit of the restaurant.
It is a work issue a. Authentic restaurant. Yue 20 days from May to July, "Sangawa-ya to offer a natural thing journey out eel and (natural catfish) river angler (natural eel) of. Shun then have. hospitality Tsukushi is Jiro and Ariake Sea (Chikugo) it (laughs). "
Arai of Yue sliced ​​at right angles to the body Etsu which made with ice, also feel the sweetness you are and refreshing. Special sesame soy sauce brings out the flavor
To carry out a small bone cutting when you want to, such as grilled. The surface of both of Etsu, I will put a kitchen knife at right angles to the body
Garnishes candied milt perfect (front left), of Mako (right foreground), of boiled liver (back). You are cooking the very best of all Etsu
Restaurant to meet the season of the Ariake Sea and Chikugo RiverI can taste the local cuisine and seafood here only comes from the grace of the Chikugo River and the Ariake Sea. Yue 20, May 1 to July, Chikugo River angler of new specialty and (natural catfish), of cuisine using seasonal ingredients journey out eel (natural eel), and from July to December to June to December 's exceptional taste. (Etsu also eaten food) use of diet alone ¥ 3,000 ~, accommodation and course regional cuisine ¥ 8,500 ~.
"Etsu kaiseki" is 3000 yen to 13,000 yen. Of ¥ 6000 photograph "Etsu Kaiseki"
Restaurant and B & Bs Sangawa-ya
Address Okawa-shi, Fukuoka Oaza Mukojima 2222 Phone 0944-87-3155 Business 11:00 to 22:00 Vacation None Seat 220 seats Card Not possible Parking Yes URL http://mikawaya-okawa.com/index.html -
One more from Kyushu.
