Kinwashi Tour Japan Thread

• kinwashi

  5 Apr 14, 22:17

  For more  WAGYU.

   

  over here.

   

  http://www.gyu-kaku.com.sg/

• kinwashi

  6 Apr 14, 20:01

  One more MAZDA WAGYU.

  So what is MAZDA WAGYU ?

   

  http://www.mazdawagyu.com/kumamotoreds.htm

   

   

• kinwashi

  6 Apr 14, 22:01

   News on Japan.

   

  video.

   

  SAKURA.

  http://youtu.be/x1ShwMxTNHg

   

   

• kinwashi

  7 Apr 14, 16:46

  Once again they are here. 

   Good lobang. we share.

  Spring KYUSHU Fair 2014 at Tampines Mall.

   03/04/2014 to 13/04/2014.

  Japan Spring Food Fair

  

  Spring Kyushu Fair

    
• kinwashi

  8 Apr 14, 19:49

  Something similar like  from Fukuoka Amaou Strawberry.

  This time for the Kyushu Spring Fair.

  Than 300gm for $19.90, you can buy and try it, see what are not the same the market currently  had dumped from another country availble here. why you must pay for this kind of cost $19.90. buy and try it an oppotunity they had came to your door step. why you are waithing go.

   

  ã�‚ a: 甘ã�„ amai (sweet)

  ã�¾ ma: 丸ã�„ marui (round)

  ã�Š o: 大ã��ã�„ ookii (big)

  ã�† u: æ—¨ã�„ umai (tasty)

  
  

   

• kinwashi

  8 Apr 14, 20:20

  

  Furukawa's Norio

  Also figure of the delicacy of the Ariake platter dish to line up at the counter

  Some of the platter dishes arranged in counter, those seafood specialty of the Ariake Sea is used ... is. 
  "It has such as (shellfish that is similar to the ark shell) Sarubou Mekaja such as (green Shami Sen Guy), such as Mako in Thailand today. Delicious seafood is rich in total angular ... Ariake Sea and Yue summer".

  Kuchizoko it is preliminary arrangements

  It's fruits of the sea to raise the Ariake Sea is also "Kuchizoko". 
  "Kuchizoko is a kind of sole, but the type is'm different depending on the season. Kuchizoko and delicious, I am all sorts of delicious Kuchizoko If you deep-fried If you boiled".

  I make a red wine broth, soup stock, soy sauce

  I had to show is a staple of Kuchizoko cooking, how to make boiled. First I make the broth. Red wine, soup stock, the material's soy sauce. 
  Because there is a sweet red wine in particular ", I do not use sugar. Red wine because it is alkaline, material I will finish plump and is not limited to Kuchizoko, using the cooked food. Soy sauce, strong soy soy sauce made ​​in Nagasaki and I use the (laughs). "

  Kuchizoko Add to broth and cut in half

  I put Kuchizoko in the broth was warm. 
  Place the pan gently cut into two Kuchizoko took the scales to judge ".

  The cook also put vegetables flower of green onion and tofu, and onion

  And I cook to put a break when you want to boiled fish, but only Kuchizoko so soft, I become lightly and simmer and put the cut. And continue to boil gently without boiling too much, it is the completion and bone only when away only to contract ". 
  Only the taste was moderately full-bodied stain ... of soy sauce and sweet soft plump. It is a dish of shochu best.

  Completion only middle and bone when away

  Simmered Kuchizoko, which is also the rustic taste. Person of the Saga wonder if eating well? 
  "Kuchizoko was higher in white, and I is bought and Raren only eat when sick a long time ago. Thing cheaper in supermarkets are lined now, or N only Nikki boiled" Kutsuzoko, gold gratitude "like back home early It is the home cooking of this neighborhood. Let's make even fried chicken today (laughs) is. simmered I seem to be talking Na! ". 
  Fried chicken, which is fried to put a break even on the back also in the table, will form completion, such as a killer whale. 
  "You can eat no place to leave too much fried, and calcium is plentiful, too."

  In addition to fried chicken and boiled, I had put out a bone cracker using dish, the Kuchizoko anymore. 
  "To make with bone that came out when you make a sashimi of Kuchizoko, this is a bone cracker. And I'm a Karikkari so fry to dry once". 
  In this place, in the November-March, (one animal to be a reservation is needed, 2-3 servings 3,000 yen or so) that you can also eat sashimi of Kuchizoko. It's wise to save to make a bone cracker at that time. 
  Tedious kinda pancaking, and to desert the "Kuchizoko. Sashimi may not be anywhere. The people around, I is make Yo if sashimi of Kuchizoko" Mr. Furukawa, of (Kuchizoko I sometimes said) "I make well though it is very much sashimi and (laughs)., along with the sashimi, Mako also out raw., but there is the one that is said to be all right?" to eat a "raw , I like had eaten raw in the old days around here. So I'm all right I myself Because I eat it. It is only to reproduce. it might has become the Genkinomoto my one that you have stored until there is no, I have served as a bill.. every year, the audience eating sashimi number 1 first, N (laughs). bone cracker sashimi bone crackers because can not be that it does make a sashimi I'm a no bone crackers only. It is a sorry little (laughs). "

  Mr. Furukawa engaged in "Furukawa" from 1982. Thing such as green onion, which is appended to the boiled and are home-grown. 
  I because I also did "field. Field work during the day, night is the tavern. Vegetables seafood also, I want to make a delicious dish in a good material. Me because I like to drink liquor (laughs). I want to do with § Nbira, and I want I have a non-§ Labia in People willing to come. " 
  The "with § Nonbira", in the words of the saga, 
  do you mean laid-back, not rush. The thought seems to also exudes the taste of easy cooking, also the atmosphere of the shop cozy. 
  "Really I do a closed 23:00, but is the one that does not quite go home and I will come (laughs)."

  

  

  

  Red wine, soup, source of broth is soy sauce. Because there is a sweet red wine, I do not use sugar. There is also an effect of plump red wine only because it is alkaline

  

  

  Kuchizoko cook cut in half. And continue to boil gently without boiling too much, ready to eat bone and body when away only to contract

  

  

  Fried put a break even on the back also in the table, deep-fried to form a three-dimensional. Bones and rice crackers, raw fish eaten in November to March is also delicious

  

  Fun and no relish the delicacy of the Ariake Sea and the story of the shopkeeper

  Delicacy with seafood of Ariake Sea only lined platter dishes arranged in the counter. And shopkeeper Furukawa Norio's, it is interesting to also drink shochu while talking and local ingredients. Other boiled classic, bone crackers and fried chicken is also delicious Kuchizoko.In addition, the November to March, it is possible to also eat sashimi of rare Kuchizoko. Was placed on the tofu (Saga regional cuisine, pickled crab) the Gandzuke "flat tofu" is a specialties of this place.

  "Deep-fried Kuchizoko" eaten all medium bone other than ¥ 800

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  Tavern Furukawa

  Address	Second floor town Saga love and respect most cho 3-7
  Phone	0952-26-6380
  Business	17:00 to 23:00
  Vacation	Sunday and holidays
  Seat	15 seats
  Card	Not possible
  Parking	None

  

• kinwashi

  8 Apr 14, 20:26

  source.

  Tongue flounder (Kuchizoko)

  
  
  Natural tongue flounder of Okayama and the Ariake Sea (Kuchizoko), delicious thick! 
  "Kuchizoko" is the local name of the Ariake Sea area. 
  The tongue flounder is caught in Okayama waters, eat a lot of rich food, nutrition around the high-quality white, taste is different from the others in particular. It is the high-quality fish typical of the white of French cuisine.You will be seeing throughout the year, but, well, summer is the boiled, grilled, fried chicken in the state, especially in the spring around, and very delicious."Sole Meuniere of the tongue" is It is famous in Western-style cuisine. Please forgive the size of the little, the error of weight one fish because it is (about 250g) large size ※ natural products.

• kinwashi

  9 Apr 14, 22:16

  ISETAN TAMPINES MALL.

  KYUSHU SPRING FAIR.

   

  so did you see this  DRIED SEAFOOD from KYUSHU.

   

  

• kinwashi

  9 Apr 14, 22:19

  KUMAMOTO HORSE oil.

  

• kinwashi

  9 Apr 14, 22:22

  ISETAN TAMPINES MALL.

   

  KYUSHU SPRING FAIR.

   

  

• kinwashi

  10 Apr 14, 19:51

  The event hall at Tampines Mall  is just too small for this Spring Fair.

  No probelm, still like those products.

  over here you can take your time to choose.

  Lobang.

  Fukuoka Strawberry.

   

  http://www.rakuten.com.sg/shop/kuriyafishmarket/?scid=cn_gdn_[D[RI-VIS-00-30|MER]:%20Kuriyafish%20Market_[RI-VIS-00-30|MER]:%20Kuriyafish%20Market_160x600-271213-U-kuriyafish

   

   

• kinwashi

  10 Apr 14, 21:09

  

  Doumi calf's

  Store Manager-high Doumi capital's Kurume, Fukuoka Prefecture from. Kurume is a place close to the Ariake Sea, but does not face the sea.

  The fish called "Kuchizoko, I'm did not know. The people of the city of Ariake Sea coast, it's a fish, which are well known for a long time, but that Kuchizoko form because is similar to the bottom of the shoes also interesting Lower the three pieces such as when you want to. fried chicken that I thought, but it is hard to put down because the fish with no thickness, and It is tricky bones from soft ".

  After taking the scales on the front side, and take also scales back

  Making "simmered Kuchizoko," which is best known in this region, starting with scales up. 
  Scales "Kuchizoko It is fine. Because it is hard to see the white and the scales of more white back, and sure feel while touching by hand, it will continue to clean. Then, and take the internal organs, but the internal organs of Kuchizoko is small I ". 
  Then, I make the broth in a pot. Material will only soy sauce and sake. 
  The seasoning of simmered "Kuchizoko, just soy sauce and sake, it does not use the other things such as sugar. Soy sauce Saga, because it is the taste that firm you have a sweet taste, I do not need to put the other seasonings . Because I think seasoning simple, and taking advantage of the taste of Kuchizoko original, and please enjoy it. "

  Put a fire to put Kuchizoko in broth

  Put the Kuchizoko was under preparation in the broth, then put on the fire. 
  If you put the fish in the hot "broth, or torn skin, the body is'm prone to falling apart. It also. I boil a large pot, fish pot broth is too many so easy to collapse to be a small pot Since collapses to dance in, to become much lapping.

  Cook with a lid that can be placed deep inside the pot

  If you have cracked part of the belly took the internal organs, it is ready. It is necessary that is to not falling apart and too cook and cook moderately.However, the fire to pass through to the eggs, females have eggs in stomach from spring to summer is, I have boiled a little bit longer. "

  Gently, sweet taste of soy sauce's seasoning to bring out the ears of soft Kuchizoko. The male also delicious of course, but if it is possible to get a female, it may be more fortunate. 
  "Starting with simmered Kuchizoko, such as grilled goggle-eyed goby so is, of those dark little eyes may be higher taste of Saga. It I goes well with shochu".

  Completion After cracking part of the belly

  Simmered Kuchizoko which is made ​​from the order entered. The thing is with that may not be on the menu that can be eaten at any time. 
  Only when said, "Kuchizoko is on, it has served a boiled as recommended menu" and "today. Rather than local people, it can be asked?" Do you have "Kuchizoko there are many from people who have come from afar and, It 's popularity. Among the people of the Ariake Sea coast of local, who are Miaki also seems to come (laughs). recently, better way to eat fish is good has been reduced, but the Saga fish and I think that it is good to eat. also simmered Kuchizoko,'ll please eat clean. portion of the edge is a lot of small bones, but please eat clean there also be suck. I am glad. "

  Owner Kiyoshi Kawai-san, who have also talked about the interesting Kuchizoko cuisine. 
  In addition to the boiled, can be fried, meuniere, even such as grilled the "Kuchizoko. You have a wide choice to Kuchizoko, but the food that is in season at that time it is delicious. Today, it was boiled the body is especially delicious It is Kurokuchizoko. the house, autumn in July, it also offers Kuchizoko dish called "overnight dried fisherman style Kuchizoko." to dry once it is boiled in a thin seasoning, the Sasakuchizoko to be caught well in the summer, this is baked again I thought It is a thing of eating Te. It 'I was taught from the fisherman's acquaintance. When I heard at the beginning, the body is I think we fall apart, but this is delicious, and the Ariake Sea! I fit in best shochu Plankton is also a sea rich rich nature. I want I eat all means Kuchizoko that grace was brought up. "

  

  

  

  Seasoning of soy sauce and sake only, I bring out the taste of Kuchizoko.It has a sweet, soy sauce taste of Saga of a firm is the decisive factor of taste

  

  

  Put the Kuchizoko was under preparation in the broth, then put on the fire. In a much lapping and cook skin and body so that it would not break the broth

  

  

  "Dried overnight fisherman style Kuchizoko". What you dry once in a thin boiled seasoned, the Sasakuchizoko to be caught well in the summer, and eat baked again

  

  The Japanese sophisticated in the store of Japanese-style

  In the space of the sum of calm with moisture, it is possible to get a Japanese cuisine using seasonal ingredients of the season. "One person specialties assorted sashimi" 2380 yen made with fresh seafood and the Ariake Sea of ​​Genkai's popular dish. I also want to enjoy a rare taste using such as grilled or simmered goggle-eyed goby Kuchizoko, the seafood of the Ariake Sea only. Banquet, of course, a private room, available Buddhist memorial service, and also entertainment.

  "Goggle-eyed goby broiled" 630 yen. I boil down soy sauce, sugar, mirin, etc., the goggle-eyed goby was unglazed

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  (Dream last night) YumeSaki-ya

  Address	Saga Hyogomachifujinoki 958-3
  Phone	0952-32-4666
  Business	11:00 ~ 14:00 L.O/17: 00 ~ 21:00 L.O
  Vacation	None
  Seat	There is also a 70-seat private dining room
  Card	Yes
  Parking	Yes

  

• kinwashi

  10 Apr 14, 21:15

   

  Mr. Noriyuki Hishioka

  Stately entrance of "restaurant Kawayanagi-tei"

  Founded 15 years Meiji, a historic restaurant in the Matsubara Shrine near "restaurant Kawayanagi-tei". Camphor tree with big stone lantern that is immediately after entering the gates also feel the flow of time. Can be asked in a quiet space decorated as well as old book is, the number of Japanese cuisine to feel five senses every four seasons. Oke asked kaiseki cuisine of Random, as "the taste of the Ariake Sea," "the taste of the Saga", Kuchizoko cuisine also appearing basic.

  By Ojama the kitchen, I had to make a "simmered Kuchizoko" to chef-Hishioka Mr. Noriyuki.

  I make the broth sake, soy sauce, red wine

  "Kuchizoko has become delicious Kurokuchizoko is it is delicious especially summer.. Kurokuchizoko will also or call and Kuroshita. I Some something Shimashita such as red tongue also. Sake, soy sauce, the material of the broth is, Ya red wine. Mirin I do not use sugar.

  Plum flavor that is added to the broth hidden

  After allowed to boil put the claws of the hawk and plum on this, take the scales, put Kuchizoko having taken the internal organs, we will boil and also put spinach and burdock. If you cook with them plum, I get to smell also seen I will loose. There is no acidity in the finished thing. When the dish, pickled plum is not glue in a dish, pickled plum It is really a hidden taste. In a much lapping it so easily broken the skin broth is too large, boiled gently, do not boil too long. "

  At the stomach is puffy and Pokkori Kuchizoko is being boiled. 
  I have a egg in the belly with a scalpel "This Kuchizoko. And simmer about 10 minutes Normally, females have eggs. I boil a little longer and. It is delicious, and the male after spawning when the Whirlpool time to be delicious even come. "

  "But simmered Kuchizoko" finished with careful work, the skin surface is peeling a little bit. 
  "Fresh Kuchizoko'm easy cracking skin in particular. So, It is a fish that's is cracked skin of boiled I tell you the evidence fresh. It is easy or broken even when Kuchizoko can dish out, and hard to deal with a little".

  I boil burdock, spinach with Kuchizoko

  Burdock that is boiled together, ginger also be subject to spinach, Dawn To ride one animal is Kuchizoko to dish. 
  Is there a Kuchizoko cuisine in the "others, so as it is the figure of Kuchizoko is boiled, I will be pleased to those who do not know. It 'is pleased especially visitor from Tokyo. You already know local people Since you're, does not seem to be impressed to there (laughs). " 
  When I have you loosen up a soft body, taste of Kuchizoko also spread in the moderate sweetness. 
  And sweetness of "red wine, sweet taste its sweetness. Soy sauce Saga I draw also taste of the material. I'm favor it because there is a sweet such as taste the seasonal ingredients. Soy sauce Saga so sweet, other and I avoid putting the seasoning. "

  In this place, it is possible to get a Kuchizoko refined cuisine also simmered other. 
  Sashimi It is also delicious "November-December. Fried also'm delicious. The deep-fried, and then or even attach those fried by winding a plum meat and shiso in only Kuchizoko. It is a specialty of the Ariake Sea still In cuisine using Ariake nori, there is also a dish called "raw paste sauce Ariake Sea Kuchizoko". baked it with a soy sauce only Kuchizoko, put into the vessel, which put the soy milk, this is the raw seaweed on it It is a thing that put ".

  "Raw paste sauce Kuchizoko Ariake Sea" and "fried Kuchizoko" Ready-To-Eat are beautiful

  Ready-To-Eat, fried also "raw paste sauce Kuchizoko Ariake Sea" is also beautiful and elegant in both taste. 
  Tidal range is the heavy sea, there are about 6m is the difference. When low tide, tidal flats appear, plankton is rich bathed in the light of the sun. "So Ariake Sea of Ariake Sea and goggle-eyed goby and Kuchizoko eat it fish'm delicious. However, color is darker a little It is quiet so (laughs)., by you or a little ingenuity, to match the fish of the Sea of Genkai and Ariake Sea, Local classic cuisine using seafood of Ariake Sea appearance I'm also thinking taste or even to rich variety ".

  About the origin of the name of Kuchizoko, sometimes referred to as "sole Kutsuzoko → → Kuchizoko" is often said, but I also received this interesting story. 
  "Kuchizoko has been often said that it came to be so called form because is similar to the bottom of the shoes, but but. But it is what came from the West, and that the shoes are called Kuchizoko since the days without shoes I think I'm like they. So, the theory might be different. I, and is not it? Kuchizoko mouth of Kuchizoko who is in sandy (mouth), rather than in the top, because there bottom in (there) I ".

  In this region, referred to as the "Ariake mon (Ariakemon)" and also that of fish that are caught in the Ariake Sea, but the words "before the sea mon (before Umimon)" is also common. It mnemonic-name affectionately and thanks to seafood sea immediately preceding nurtured. Diet to get the blessing of the Ariake Sea's has continued for a long time.

  

  

  

  Use sake, soy sauce, red wine, I do not use sugar and mirin. Boil Kuchizoko it after to boil put the claws of the hawk and plum taste of this hidden

  

  

  Put the Kuchizoko was under preparation in the broth, then put on the fire. In a much lapping and cook skin and body so that it would not break the broth

  

  

  "Deep-fried Kuchizoko". Bounce-like figure also beautiful. What was fried by winding a plum meat and shiso only Kuchizoko also be accompanied

  

  Founded in 1882, the taste of the saga in space with style

  Venerable restaurant Showa emperor in 1949, had been made a royal visit across the country that it was stopped by. 5 rooms and private rooms saloon of 120 tatami mats, but Japanese space that any room also feel the flavor and history. In course meal that represents the seasonal dishes ¥ 5,000 ~ (lunch ¥ 3,000 ~). If I ask, it is possible to have you with a dish of course cuisine regional cuisine made with seafood such as Ariake Sea Kuchizoko cuisine.

  "Simmered Kuchizoko". â€» if I ask, it is possible to get in-course meal of 5,000 yen to 20,000 yen

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  (As Takitei) Kawayanagi-tei

  Address	Saga 3-2-37 Matsubara
  Phone	0952-23-2138
  Business	Reservations required. That of us by phone
  Seat	200 seats
  Card	Yes
  Parking	Yes
  URL	http://yoryutei.com

  

• kinwashi

  10 Apr 14, 21:16

  source.

  Tongue flounder (Kuchizoko)

  
  
  Natural tongue flounder of Okayama and the Ariake Sea (Kuchizoko), delicious thick! 
  "Kuchizoko" is the local name of the Ariake Sea area. 
  The tongue flounder is caught in Okayama waters, eat a lot of rich food, nutrition around the high-quality white, taste is different from the others in particular. It is the high-quality fish typical of the white of French cuisine.You will be seeing throughout the year, but, well, summer is the boiled, grilled, fried chicken in the state, especially in the spring around, and very delicious."Sole Meuniere of the tongue" is It is famous in Western-style cuisine. Please forgive the size of the little, the error of weight one fish because it is (about 250g) large size ※ natural products.

• kinwashi

  11 Apr 14, 21:08

  News on  Japan.

   

  2 Miyazaki mangoes fetch nearly $3,000 at auction

  NHK -- Apr 11

   

  A pair of fully ripe mangoes from Miyazaki, southwestern Japan, has fetched a record price of nearly 3,000 dollars at the year's first auction.

   

  The mangoes, under the brand name "Egg of the Sun", sold for 300,000 yen, or about 2,940 dollars, at a wholesale market in Miyazaki City on Thursday. The brand is one of the highest quality mangoes and is certified for its size and sweetness.

  The local agricultural federation says the sunny weather this year has led to higher yields of good quality mangoes.

• kinwashi

  11 Apr 14, 21:14

   

  2個�30万円�最高級マンゴー�競り��上最高値

  宮崎市ã�§ã€�完熟マンゴー「太陽ã�®ã‚¿ãƒžã‚´ã€�ã�®åˆ�競りã�Œè¡Œã‚�ã‚Œã€�å�²ä¸Šæœ€é«˜å€¤ã�Œä»˜ã��ã�¾ã�—ã�Ÿã€‚　太陽ã�®ã‚¿ãƒžã‚´ã�¯ã€�実ã�Œå¤§ã��ã��ã€�色ã�¤ã‚„も優れã�Ÿç³–度ã�Œ15度以上ã�®ã‚‚ã�®ã�§ã€�完熟マンゴー­ã�®ã�ªã�‹ã�§ã‚‚全体ã�®1割ã�‹ã‚‰2割ã�—ã�‹æŽ¡ã‚Œã�ªã�„最高級å“�ã�§ã�™ã€‚ 

   

  http://youtu.be/rjWHRSGfURU

• kinwashi

  11 Apr 14, 21:22

  Remember this? From YAKUSHIMA.

   

  

  Mr. Sakoda Kazuharu

  Show us a vivid knives at work the counter within the shopkeeper, Mr. Sakoda Kazuharu. Through and chef of the hotel, open the "sound of the surf of the meal" in 2000. I have communicated to many tourists a taste of Yakushima. 
  Specialty of "Yakushima It is mackerel and flying fish. Eaten throughout the year is flying fish, but there are various types. It is delicious flying fish much length 30cm, which is said to be Chuutobi is from spring to summer. Winter it comes to spring, those named. Gatanko Some flying fish to become the length 50cm of Ootobi so well meaning. "backlash" I will have that small, that is "small child", It is a small flying fish. flying fish for the autumn is fat It is delicious though riding. It is characterized by it's blue fish, but in the taste and refreshing, it's bland, but that there is a taste well. many animals also much see him you are flying I can eat cheaply in Yakushima.'re riding on Toppi , the Yakushima it because you have flying fish (laughs). " 
  A Toppi, it's nickname of high-speed boat that connects Yakushima, Kagoshima Prefecture.

  The fried chicken to be able to tell to be the staple of flying fish cuisine, ingenuity Sakoda's only have been made.

  Pretend salt lightly to those of the half-length of the state who took the middle bone, dusting the potato starch

  To figure fried as it is, "there are also many, but take the middle bone, fried in a state of half-length, and served a dish to turn off further. Customers are you so easy to eat as much as possible I am. To come within elderly also because it is often the person. but it is easy to I will eat all without leaving it's this. "

  Into the oil slowly with a feather

  I take the internal organs, the flying fish that took the middle bone, with the salt and pepper very lightly, and dusted with potato starch, and put into the oil.

  flying fish that has spread wings to clean

  Form so go up to clean, turned into the oil slowly to have a feather (breast fin). Frying and nicely in about 5 minutes.

  Once fried, cut in half and further

  Deep-fried flying fish that are served by being Kira, refreshing taste with lightly salted.

  Completion

  And ponzu sauce that was served, spices and green onion grated maple both fit well. Feather as crackers in Paris. It was possible to get without leaving.

  I had to show also sashimi making of flying fish.

  Daimyo to wholesale take wing

  The "rather than a three piece wholesale, we are the lords wholesale".The daimyo wholesale, I grated the more luxury to be thicker body so as to leave little to the middle bone. I take the wings, take the skin, grind into thick pieces Once you take the middle bone.

  The skinned, sashimi is made by cutting into thick pieces only

  "Crunchy too because it is good. Because I served with lemon, I am using the orange. Winter please sprinkle and squeeze, but the flavor is good, too." 
  It's served in your head funny with you spread the wings. If you are a angrily, only have no idea, to be sure, but there is also a taste that I did well. 
  "Sashimi it. Flying fish I do not go and not a fresh Because it is a migratory fish, it can not be added to a fish preserve. So it can be to sashimi, I will be the two days after rising from the sea".

  There is also a "grilled flying fish" in the menu here. It's not on the menu, but unfortunately, I had also taught this way to eat grilled. 
  I ease myself with grilled the flying fish, I'll you or take them to the rice ball when you climb the mountain. There is also a salt to'm really good. However, color is not so clear, "I, menu of store I wonder if difficult to to anyone (laughs)., I very delicious! ".

  Finally, I had also taught about the water of Yakushima. 
  But (laughs)., Water mountain is delicious and very beautiful is not only a mountain. The water because has also been used in water supply, water purifier something I do not need. "Yakushima take the soup stock in the water I think I would taste good with. I can cook delicious rice. Because is the reason or washed with water only when the sashimi of flying fish also desert, and there is also a part to be delicious with water again. "

   

  

  

  

  Take the internal organs, and only to the salt and pepper lightly proximity to the flying fish that took the middle bone. Delicious on their own, but the spice and vinegar both fit well

  

  

  The input into the oil slowly with a feather, a flying fish that was in the half of the body. It's Sakoda's flow and is the dish out by cutting to be easy to eat Agattara

  

  

  "Sashimi". After you lord down the flying fish of 2 days is landed, and cut into thick only. I have you to sprinkle (orange in winter) Lemon

  

  Places to eat that you can enjoy the fruits of the sea of ​​Yakushima

  Started flying fish dish is a specialty of Yakushima, the Kubioresaba, I can enjoy the seafood of the season only. Large fried shrimp is also a popular dish specialties of this place unique, likely to protrude from the dish "Saba Sukinabe".It has been an affordable table d'hote menu is substantial, but the store is spacious as the restaurant, it is possible to get a meal in the space you are taking it easy.

  "Deep-fried flying fish" 700 yen (1200 yen set meal). It is easy to eat medium-bone also because it is taken. Wings to fried crisp also delicious

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  Sound of the surf meals

  Address	Kumage-gun Yakushima-cho 305-3 Miyanoura
  Phone	0997-42-2721
  Business	11:30 ~ 14:00 / 17:30 ~ OS21: 30
  Vacation	Thursday
  Seat	55 seats
  Card	Not possible
  Parking	Yes

  

   

• kinwashi

  11 Apr 14, 21:24

  

   

  Only the firm of flying fish flying sea 
  taste of Yakushima get in sashimi and fried appearance

  Yakushima Island, also known as World Heritage flying fish is also the producer of. Flying fish moves it riding the Kuroshio in the migratory fish, which, because they become the path is off the coast of Yakushima.About 20% of the flying fish that landed in the country in Kagoshima, about 70% of them Yakushima's production. Throughout the year, flying fish of various types rises in the harbor, flying fish cuisine has become a specialty Yakushima.

  After removing the internal organs and scales, visitors from outside the island's most surprised, fried fried whole. It can be served as a spread (chest fin) wings, if they fly through the air in many cases. Wings fried crisp and even, fin also, it is possible to eat well to medium bone. The delicious only elegant taste I do not think blue fish even though the overjoyed. In addition, the taste of the body is transmitted to the straight sashimi. I want to enjoy the taste did plainly, even elasticity that was angrily of the body was cut into thick pieces. In addition, can be eaten in the wide variety of cuisines, "Tsukeage (fish cake)," and grilled to make with sushi, the surimi. Dried overnight are also often eaten in the local, it is also sold as souvenirs.

  In order to escape from the enemy, such as a dolphin, and flying fish that glide like a glider the sea with outstretched wings. To really know the taste of the unique ecology of the unique pose, best to eat to go to Yakushima.Freshness' s the difference.

• kinwashi

  11 Apr 14, 21:29

  

  Ikeda's excellent work

  And table made ​​of Yakusugi, respectable and ornament in the shape of a tiger, and Gods in the store. Large table in the center's right thing made ​​of Yakusugi 1500-year-old. 
  Second generation Ikeda's excellent work "I'm a hobby of its predecessor (laughs)" is. Founded in right next to the sea in 1982, in 2002, things had moved to this location Tanegashima is also visible from the windows. 
  It'll also heard talk sea visible from here, that had turned white in the flock of flying fish is "a long time ago. Throughout the year, flying fish of various types of I fried in Yakushima still.

  Chuutobi much length 30cm

  It is a flying fish body length of about 30cm of Chuutobi from spring to autumn, but in the big Ootobi will also be about 50cm in length thereafter. Besides, I will also have something Kotobi. Mnemonic to or different in the region further, type Dobbyu, Tobi, Kakutobi, of Gatanko nickname ... there are many, and I do not completely remember all (laughs). Fishermen also liked, but it is also available in the delicious flying fish by the time ".

  In addition, I have also taught us interesting talk about the features of the flying fish. 
  It is said that "flying fish and nonperishable. Internal organs seems to do such because less it. It seems to be lighter in order to fly. Delicious body is firmly attached, but is lower (laughs) of. Tail fin by soak in water and there occasionally, for long, seems to act as a rudder. "

  In such a flying fish, various dishes are made. 
  It is a way of eating a typical "fried chicken, sashimi, and grilled. Airing overnight in the house, I have made ​​meuniere, also something correlated bowl. Flying fish is, because it is fish there is no habit taste plain, eating delicious variety of I There are people. however, this may seem a little cumbersome to eat it is not skinned in the small bones boiled because there are many, and when I make a grilled ".

  Sprinkle with salt and pepper carefully to flying fish that took the internal organs and scales

  I had to show the landscape of cooking fried chicken in the kitchen.The cuts were to flying fish that took guts and scales Shimete, add salt and pepper. Is not only sprinkled on the surface, and the back side of the fin, and stomach after having taken the internal organs, add salt and pepper to clean feather in (chest fin).

  And dusted with potato starch, to keep a little twist the wings of one

  I fry by the glare potato starch in whole, to keep a little twist the wings of one before frying. 
  It "is not to figure fried, but If you do this, wings I open cleanly when it is fried."

  Wings will open when placed in oil from head

  If you put the oil from the head, wings and twisted open. 
  "You served so that it appears to be flying in a dish. It is so that it looks exciting. So, care must be taken so does not get the audience Once torn wings (laughs)."

  I'll give 5 minutes in oil at 170-180 degrees

  Body that is in the surface that is crisply also delicious, but delicious and head feathers even though a crisp. 
  Feather up sticks to "figure fried, you can eat (laughs) also. Spine I think you there is an impact to the eye, and you can eat as well head, and you can eat a snack sense also feathers. And I can eat without leaving all whole . however, I can eat all the fried Chuutobi, but Ootobi large type so hard, to eat whole it I do not may be a little difficult. you are seasoned with only salt and pepper, you should be left the It is also delicious with a special ponzu sauce which I made ​​with bitter orange ".

  I was asked to talk also about the other dishes.

  Sashimi is made in down to three pieces

  "Sashimi is also delicious in angrily. It's down to three pieces at the time of sashimi, but the bone is so soft, it must be done slowly and carefully. And use it to catering head and bone that remains after making sashimi or, you or take the soup. later, and dried overnight to dry it with the salt water only open, meuniere baked in salt and butter it is good, too. also correlated bowl to put the rice those in association only It 's delicious. when I put the put the flying fish fried noodles, soup too good comes out. " 
  Menu association and noodles were set is something of this place unique.

  Now, local people also wonder if eating well flying fish? 
  I think of "local also is eating well normally. However, local people from or get better flying fish, there be asked to impress might be small in tired a little (laughs). I Once, I but I think it "! eat out fresh" (laughs). " 
  Shopkeeper if flying fish lovers, there is no flying fish dish should be ... not good.

  

  

  

  The cuts were to flying fish that took the internal organs, and the salt and pepper until well into the back of the wing, such as.Special ponzu sauce which I made with bitter orange is also accompanied

  

  

  The little twist the wings of one before you fry sprinkled potato starch, is placed in the oil from the head. By doing so, wings open cleanly when it is fried

  

  

  "Yakushima-style noodles + Tobiuodzuke bowl". Put fried flying fish is in the noodles. Have you put the soup in the bowl association last

  

  Surrounded by Yakusugi, a meal while watching the sea

  The shop-built interesting octagonal, ornament and table made of Yakusugi more than thousand-year-old is a large number. In a great location Tanegashima and sea that look, I can eat cuisine made with fresh ingredients and fish of Yakushima from the windows. The flying fish dishes, including sashimi and fried, also menu of this place unique and meuniere or association bowl. Interior taste also, it's shop atmosphere perfect score of Yakushima.

  Picture "of flying fish sashimi" of 900 yen for one person. I can not eat when fresh does not turn

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  Map Data

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  Yaku Don and rice

  Address	Yakushima-cho, Kumage-gun Awa 500-46
  Phone	0997-46-3210
  Business	11:00 to 15:00 / 18:00 to 9:00 p.m.
  Vacation	Indefinite
  Seat	50 seats
  Card	Not possible
  Parking	Yes
  URL	http://yakushima-net.com

  

• kinwashi

  11 Apr 14, 21:31

  

  Watanabe's power

  "Father I had come out in flying fish fishery. Big brother also had gone to sea since I was so small and fisherman., And I was touched to common fish (laughs)." 
  There is also the experience, shopkeeper Mr. Watanabe power "scent of sushi iso" chose the way to cook. Then, out to sea even now, I hear issued shop also fish you caught yourself. 
  "We went fishing in the early morning. It may be necessary to have stock of course, it is not trivial in as much as I fished. I sometimes to rest during the day when the fish does not turn well." 
  I wonder also catch the flying fish? 
  "Flying fish is not caught. (Laughs). Flying fish is flying at any one animal there I do not fishing properly, I seem to have the flock there. Fishermen and his friends, and one animal you've seen The'm or put a net to mark the flying fish. dolphin because chasing flying fish, the dolphin is also coming into the net is so certain. in Yakushima, flying fish types of year-round variety is caught. just where the Kuroshio flows, and seem to be caught in abundance because it is the path of flying fish. you can to fried chicken or sashimi, and or to raise put in the mince is flying fish called Kakutobi. flying fish called Chuutobi is, depending on the type of flying fish , it has a more delicious way of eating. you got to also eat raw eggs of flying fish in the warship winding like the January-February ".

  Take the scales of flying fish, to judge

  I had made a deep-fried classic. Take the scales, if you take the internal organs and cut the belly, to go to the salt and pepper to the whole.

  Add salt and pepper to the whole, shake firmly on the wing

  You have salt and pepper firmly "feather in (chest fin). Then you dusted with potato starch, but glare firmly in the stomach.

  Belly up to dredge carefully also potato starch

  Then, put in the oil from the blades, then fry Put the whole. It is going to be a way that the blades open In this way, but I will burn your hands often (laughs). "

  I put the oil from the feathers.

  Flying fish, which is served in the dish, but form that seems to fly away at any moment. 
  "How to see the first time, I'd like to be surprised in this wing."

  Wings spread to clean, it is served in a powerful

  With plump body, wings crunchy delicious. Flavor increases more when I squeeze the lemon.

  To go, taken down to three pieces of sashimi

  The sashimi, you turn off thicker in down to three pieces of flying fish that was judged. In addition, the open cut in half only of sashimi and place to wrap the rice vinegar if you want to sushi. Only to get on the sushi that there will be the thickness of half of sashimi.

  Open in half by cutting the body of sashimi, sushi is completed so as to wrap the rice vinegar

  "Flying fish'm a blue fish, but I am a bland taste. It will know more when I want to sushi and sashimi. Besides the sashimi and fried chicken, tempura and grilled, Tsukeage, open you have to dry overnight is also delicious. Ageha put. It is also to the deep-fried what you did to open, it is handmade from place to minced Chi-gyo and flying fish in the house. I am or also contains a side dish of lunch in Yakushima, but Tsukeage I There is also a way of eating, such as the Scotch egg fried it with around the eggs boiled. has a flying fish a variety of dishes in Yakushima, but in a thriving Tottori and Shimane, not much menu as a la carte is flying fish is flying fish fishing It seems ".

  After born in Yakushima, it has been cooking training exits the island once, Mr. Watanabe that has been come back to Yakushima. It's so started to feel the splendor of Yakushima again. 
  If you are living from a young age ", everything of Yakushima but. It was a natural, air is delicious and comes back to, the mountain, the sea great and I was re-confirmed that the fish is delicious. It ever been to Yakushima much trouble Nara, and including mackerel and flying fish, I want I eat local fish. recently, If you come from outside the island, so please say? "Is there a mackerel and flying fish" everyone is happy (laughs ) ".

  

  

  

  If you take the internal organs and cut the belly, to go to the salt and pepper to the whole. At that time, I will salt and pepper firmly on the wing. Seasoning's it

  

  

  After sprinkled with potato starch firmly to belly, fry were placed into the oil from the wings first.They go up to form a powerful blades that opened in doing so

  

  

  "Flying fish grip". To open it cut in half the body of sashimi, is placed on the rice vinegar. Only to get on the sushi a thickness of half of the body of sashimi

  

  In the a la carte sushi and fresh fish of Yakushima

  Sushi eaten shopkeeper power Watanabe-san, that also use the fish you caught yourself, fresh fish of Yakushima. And "assorted sashimi" and "ground fish grip", in addition to flying fish, fish of the season of Yakushima at that time taste. Dish menu with fried flying fish, sashimi, and also opens wealth. Tsukeage also, but homemade fry kneading the surimi Chi-gyo and flying fish. I some lunch menus (¥ 980 ~).

  "Deep-fried flying fish" 730 yen figure of the powerful.Seasoning of salt and pepper only, I can enjoy the taste of the original flying fish. Frank further squeeze the lemon

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  Scent of sushi iso

  Address	Yakushima-cho, Kumage-gun Awa 788-150
  Phone	0997-46-3218
  Business	11:30 ~ 14:00 / 18:00 ~ OS21: 30
  Vacation	Tuesday  there is also a special day off when there is not an arrival of fish ※
  Seat	40 seats
  Card	Not possible
  Parking	Yes

  

• kinwashi

  11 Apr 14, 21:39

  • 

  • 31 Oct `12, 7:36PM

    

     Home "egg of the sun" ripe mango Miyazaki brand items >> Introduction >>

    

    

     Miyazaki mango, harvest only the ones caught in the net bag with fruit drop naturally stick to the "ripe", ripen on the vine. 
    Unforgettable ate once, a thick sweet I'm fascinated by a lot of fans in the tropical.

    

     ~ How to harvest the delicious fruit - only 
    because in any fruit, it got a lot of good nutrition the mother tree, when I'm away from the tree is the most delicious. 
    Wrapped in the net every single fruit so as not to miss the moment, mango ripe, we harvest the fruit waiting for you to fruit drop naturally to the internet. 
    In this way, to give you a stable to everyone who consume enough fruit store the original mango taste, the smell, the production area, we are committed to a planned production and shipment.  â€» mango is a plant of the family sumac. The constitution may be rash, etc. of mango juice. Served with a fork, etc., directly, person who worried, be careful not to touch the skin.   â–  Product Brand Certification Standards Were allowed to mature on the vine until the fruit drop naturally (1), fruit with excellent appearance, taste, especially 
    fruit meet unified standards prefecture Keizairen (2) determine 
    grade: greater than or equal to "秀blue" 
    over "2L": class- 
    - Brix: more than "15 degrees" 
    or more pesticide residue testing conducted in February during shipment specimen (3) â–  Product Brand origin certification criteria The organization committee (1) has been established 
    that the scale origin (2) is equal to or greater than 1ha in general 
    that you are doing the production and shipment deliberate (3) 
    Quality Management (4), inspection system, such as claims processing shipping system that has been established 
    that it is a record of the development production management (5)  â–  Product brand name of the locality Daitaba Kushima Hamayu JA JA JA Miyazaki central 
    tail tin Koyu JA JA JA Hinata Kobayashi, Saito JA JA 
    
    
  • 31 Oct `12, 7:47PM

    Came to Kagoshima, and just happen this also mangoes season.

    my friend Suzuki chan father given us eight of us each one of this, to be taken back as gift.

    and another 2 pieces we cut and ate it there, total 10 pieces.

    must be expensive one box with only one piece packed inside.

     

    

  • 31 Oct `12, 7:49PM

    

  • 31 Oct `12, 7:53PM

    Currently out of stock,

    but if you wanted to know the price get some ideal here.

     

    http://global.rakuten.com/en/store/ajien/item/kagol2p/

  • 31 Oct `12, 7:56PM

    one interesting thing mesurement on the sweetest, we can use this gadget.

     

    source

  • 31 Oct `12, 8:02PM

    Mango.

     

    http://www.tobu-dept.jp.e.eh.hp.transer.com/berrycafetime/cnt13586.html

    Edited by kinwashi 31 Oct `12, 8:11PM
  • 31 Oct `12, 8:06PM

    This is what we talking now.

    Mango from Japan.

     

    http://www.japantimes.co.jp/text/nn20100407f3.html

    Edited by kinwashi 31 Oct `12, 8:11PM
  • 31 Oct `12, 8:11PM

    This kind of colour, good quality.

     

    video.

    http://youtu.be/fYZS-2nvVmo

  • 31 Oct `12, 8:14PM

    Between Okinawa and Miyazaki.

    video

    http://youtu.be/_TGGBz66XQc

  • 31 Oct `12, 8:48PM

     

     

    http://english.ryukyushimpo.jp/2012/07/28/7594/

     

    Okinawa Prefectural Government produces new Okinawan mangoes

    

    The Prefectural Agriculture, Forestry and Fisheries Department registered trademarks of new Okinawan mangoes, called natsukobeni(left) and tilala.

    
    

    July 13, 2012 Ryukyu Shimpo

    On July 12, the Agriculture, Forestry and Fisheries Department (AFFD) of the Okinawa Prefectural Government (OPG) announced two new varieties of Okinawan mango called natsukobeni and tilala. They are the first mangoes to be brought from the United States and then developed in Japan. The OPG registered both trademarks in June and will increase production volume and work to strengthen the brand power of Okinawan mangoes. The production volumes for this term are expected to be 1680 kilograms (3704 pounds) for natsukobeni and 440 kilograms (970 pounds) for tilala.

    The difference between the two varieties of mangoes is that natsukobeni has round fruit and is very sweet and tilala has an oval-shaped fruit and a sweet-sour taste. The harvest season is from late July to early September, which is between the end of harvest time for the Irwin variety and the beginning of the picking season for Keitt, other mangoes grown in Okinawa. The OPG expects that the new varieties will lengthen the harvest season and increase the total production volume of Okinawan mangoes.

    The new varieties are lipense for natsukobeni and Valencia pride for tilala.

    The AFFD has grown 18 varieties of mangoes from cuttings sent by the United States Department of Agriculture in 2003. They selected these two varieties because of their suitability to the environment in Okinawa, and have bred them on a trial basis at Nakijin and in Miyako-jima since 2007. Targeting more affluent people and repeat customers, this year it will start to sell the mangoes.

    The production volume in five years time is expected to be 100 tons for natsukobeni, and 71 tons for tilala. Takeshi Chinen, the head of AFFD said, “We aim to produce these mangoes as an original Okinawan brand and hope that this will help to increase farmer’s income. We hope that areas producing mangoes will develop in the future.”

    Edited by kinwashi 31 Oct `12, 8:49PM
  • 31 Oct `12, 8:51PM

     

     

    http://www.okinawa-mango.com/

• Mbanjursukaesuk

  13 Apr 14, 06:31

  Yeah that's nice and I'll take along just what I need. A huge collection and here is the new release:

  Watch Captain America: The Winter Soldier full movie-HD quality

  https://sites.google.com/site/watchhdquality/

  
  Still waiting for the game version!

• kinwashi

  13 Apr 14, 18:12

  CHICKEN CHICKEN.???

• kinwashi

  13 Apr 14, 21:00

  O...What wrong with this chicken?

  Come in here from no-where. Just to make some noises.

  Nothing is related  at all...Here is a Japanese Thread highlighting things and happening only on Japan.

  OFF-TOPIC... please you are not welcome here.

  

• kinwashi

  13 Apr 14, 21:07

  Japan orders chicken cull after bird flu outbreak in south

  

  

  

   

  

  

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  20140413-chicken.jpg

  

  AFP

  Sunday, Apr 13, 2014

  TOKYO - Japan has ordered the slaughter of some 112,000 chickens after officials confirmed Sunday bird flu infections at a poultry farm in the south.

  DNA tests confirmed the H5 strain of the virus at a farm in Kumamoto prefecture that kept 56,000 birds, after its owner reported Saturday a lot of sudden deaths among his poultry, the agriculture ministry said in a statement.

  Officials also ordered the culling of another 56,000 birds at a separate farm run by the same owner after treating it as a location of possible infections, the ministry said. It was the first confirmed outbreak of bird flu in Japan in three years.

  The ministry has however been warning farmers about infection risks, citing the continued spread of the disease in Asia, including neighbouring South Korea.

  Local authorities on Saturday banned movement of chickens from the two affected farms as well as other farms in their vicinities.

  Authorities were sanitising areas around the two farms and testing birds at other area farms. Officials were also setting up areas to disinfect vehicles travelling on major roads around the affected farms to prevent the virus from spreading further.

  The government will dispatch a team of officials and experts to identify the cause of the latest infections and to assist local authorities to take necessary measures.

  Chief Cabinet Secretary Yoshihide Suga held a meeting with selected ministers, including Agriculture Minister Yoshimasa Hayashi, to discuss the outbreak.

  "The government will take thorough measures to prevent wider infections," Suga told the meeting.