The oyster festival features baked Uzushio Oysters, Saikai’s local oyster brand. It’s hard to miss the original oyster taste (umami) in these oysters raised in Omura Bay, which is so low in salinity that it freezes in hard winters. A flea market featuring handmade goods is held on the same day.
Kinwashi Tour Japan Thread
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WAGYU BEEF now became the top most popular over here lately.
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Mr. Akiyama SueyoshiFront of the blue sea of Hyuga. We asked to talk about the oyster to shopkeeper Akiyama Mr. Sueyoshi it was before Ojama of 8:00 in the morning, "Akiyama store", it is to go oyster fishing.
Seems to dwell wrote of about seven types of "Japan, but oyster Takanabe 's the rock brat of natural Nikki stick to. Rock Iwagaki. Fertilized egg to float when attached to the rock where it kiddle like live life. Honorably I'll take about three years to grow. and N only Nikki stick closely to rock, it spreads large next Nde, but it did becoming thicker increases the vertical. really, I'll Nikki made ​​every stone. and Nikki about such as seaweed in the shell and Ken, it is difficult to understand, but I'm made ​​to understand Once you have become accustomed. Ryo do go yes a tool by processing the rebar to be used for Yara the building work oysters you are attached to. rock skin diving, called "beating oyster" was the kettle-shaped tip I think. force does need but has the knack. "
The instruments with which we obtain the oyster "oyster hitting"I texted or merely just Takanabe oysters natural.
There is having to place a few dozen meters from the coastline, oysters I Tsukunyo in rock called "(boulder) cobblestone" or "stone Gorota" is there to until about Qingdao. Saltwater oysters from "Hinata We do grow and there is no fresh water, (laughs) in the coastal zone this.'ll increase if you smelt neglected sister. What Takanabe that is sandwiched two rivers that Miyata River and Omarugawa were you okay it does not can take in Tsuno Metropolitan Kawaminami, but people who say oysters Takanabe is delicious, too or many. ever, if there is time to 200kg 1æ—¥around was by taking one person fisherman, was a time when you've reduced, but resources I was also well set to 60kg 1 person per day in that protection.. 1kg transfer of the capital Ikanne in about 6-7 pieces carefully, It is sometimes sold out when it is or multi-audience ".
Those with a net to tire of the car into the sea togetherThe oyster Takanabe different from the oyster farming, that it looks different but the contents are of a different.
I understand it and I opened ", but I color or yellowish a little body. Adductor muscle sorry you size. There is also a good Toko I caught throughout the year, and Dasanken is live, I can eat all year round in the house. Of house front of the store in the beach, dwell some people oyster (laughs) of. summer that delicious N only Nikki so that you can eat outside, I dwell some people due to eat oysters in the swimwear in the summer, but only has a large year I open I come chock full of Become. mon it or taste it again. dwell time some people that rape flowers bloom would like best. "
To the sea emergency"Well, you will say," and to hand oysters beating, Akiyama, who dressed in wet suits specially made, went into in the sea. 2-3 hours, water depth 2 ~ 3m, Ryo told me that he also dive more than 200 times at the 10m deep in places where shallow.
To take out the body by opening the shell in special knifeWhen the following come up fishing is over, female staff is busy around the wife of Mr. Akiyama.
Of the following have been "caught, because the baked oysters for those largest, wash well the surface of the shell. Others. It takes skill what in're stuck Yara seaweed, shells with a knife outside vinegar Tenuta for, remove the body open, I'll be divided by size. The large oysters for frying, the medium is small is the oyster rice for. shell facing a very Nde, It is work that get the munchies (laughs ) ".
Fry in a manner not too thick batter of the fried oystersMost people that visit this place is to order "oysters set meal". Vinegar Tenuta of oysters, and oysters baked, it's menu of oyster absorbed in the fried oysters, oyster rice, miso soup is on
the "vinegar Tenuta, and a small dish of vinegared miso it after Yugai little oysters. after issuing the audience this , start, begin bake baked oysters fried fly. the fried oysters, and fried so as not to put too much batter. then lightly salt and pepper, but not 's source, please try to eat and squeeze the lemon! ! baked oysters and burn it in the top part clung to the rock. to come dry color of the shell is turned white when I baked, extract of oysters blows smell of ocean is from the inside. I'm going to I Some people who drink and put it in shochu extract of oysters left in (laughs)? would be good sound. shell. I do not become smaller even baked oysters Takanabe. oysters The food, and oysters and rice The cook put a little salt in the water. good soup comes from the oyster. "
Remove the oysters from the shell only to be eaten as soon as you burnFrom any oyster dish, rich taste of oysters comes through. Among them, all of the below are comes through in the most direct "baked oysters". I understand well the taste of the oyster angrily feeling of the body, smell of ocean, that moderate salty.
And mix over the egg if you Takiaga~tsu oyster riceI have received also "miso grilled oyster" and here only.
"Burn in the state that took the shell of one, I bake topped with miso mixed rice miso, and mayonnaise."Aroma browning sticks To brown. It was also like a mouthful Japanese style gratin partly taste of miso.
The "miso grilled oyster", bake paint with special miso mayonnaiseOyster dish that comes carried one after the other. It means that you get a oyster of about 20 calls in the number in the "oyster set meal".
"I have put a lot of Kakiya to take on their own. N I only have only oysters on the inner (laughs)."
Ki is natural that can themselves shopkeeper also diving element.It is possible to obtain the year is here, it is possible to eat fresh oysters throughout the year
The "fried oysters", bake as not too cooked. And seasoning without spending any, I enjoy the taste of oysters original
And from grilled lightly to remove the shells of oysters, "miso grilled oyster" to burn the paint with special miso mayonnaise seen, fragrant browning sticks
Cuisine using natural oysters can be eaten all year roundI have dishes using natural oyster Takanabe from 1986. Oysters to obtain their own shopkeeper also dive element's taste rich thick. Front of the store in the beach, it is also possible to enjoy oysters baked in a bathing suit in the summer.Tenuta vinegar oyster, oyster grilled, fried oysters, oyster rice is marked with "oyster set meal". Menu of this place only by "miso grilled oyster" bake and paint with special miso mayonnaise only.
"Oyster set meal" 2100 yen.Vinegar Tenuta of oysters, and grilled oysters, oyster menu of samadhi that fried oysters, oyster rice, miso soup is attached
Akiyama store
Address Koyu-gun Takanabe town Oaza Kaguchiura 6259-1 Phone 0983-23-1945 Business 11:00 to 21:00 Vacation Indefinite Seat 80 seats Card Not possible Parking Yes 
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Mr. Hiroyuki NakataI think it 's Maybe Moguro which Enough today to see how the "sea. All around tetrapod is that?'ll See is, it is about 4m ~ 8m water depth in the fishing grounds of the oyster over there. To dive under Te, remove the oysters from the rock using a method like to put only ".
The He will talk so while watching the sea shopkeeper Hiroyuki Nakata's "cooking inn Iso-tei".
The oysters oyster, left right side has been caught from the sea has to clean the surfaceAnd are you saying that there is seasonal "land, I there is a season in the sea. Clarity of the water starts to rise, seaweed I will have grown in winter. When it comes to May to as" deviate " burns, it will go flows wither. appearance of barnacles come to look here and there when it becomes warm, the transparency of the water is lower in relation to plankton. not we caught fumbling when the sea is cloudy and and. I do not do and, I'll no longer dive to become hot.'m wearing a wet suit for the protection of the body and the sense of warmth, since such as rock, but is hot. oyster fishing in the October-May It is a good summer than not do (laughs). I've been wearing a suit with the work of the business a long time ago, but it remade every year (laughs) is. suit became wet suit now. Tottori Prefecture and I come every year in the measurements if there specialty stores for skin diving wet suit's called "Tottori diving" Mr. ".
Sunshine interview time. And who have grilled causing the charcoal fire in the shopNatural oyster Takanabe, itself come if there is a bounty of nature. I had an even talk about the nature to grow oysters.
Flow from early "nada, I'm me to clean the surface of the rock called sand is" stone Gorota "is flying high. Surface of the rock is not so clear, oysters it because is not Hittsuka. Then, Omarugawa so brings nutrients from such as fallen leaves from the mountains, so the growth of oysters also seems to be well. cold increases, shell also becomes thicker, and the body is getting thick. it, but also delicious cold season, Spring is delicious. "
When after a while on a charcoal fire, good smell drifts, and steaming to delicious also inI wonder a thing that has been eaten for a long time in Takanabe oysters?
In like there is also a record lord of Takanabe that was by eating the "Edo era, and I'd like was drunk eaten from spinal worth a long time ago. And Eli oysters partly Gorota stone that appears in the sea tide pulls back, it is attached to the bottom I Some people come to. the general public does afford to Tara caught by diving, but Catching people like that I'm good. tide I draw most time late evening spring tide of winter, but the collar at that time I There are a lot of come people. because I came to Takanabe from Miyazaki, and I was surprised to not know at first. night, sound of clangor from the ocean I was. If you see out of the window, a number on the beach 'm had a lot of people light is visible, is pressed Yara unicycle Yara baby carriage wearing a raincoat people. sound came to Eli oyster everyone I'm was the sound to remove the oysters from the rock (laughs). it (laughs For people. local, I'm looking forward you are in close contact with the life from long ago). It because it is delicious. "
Oyster rice and fried oystersTaste of oysters can not help local people also love. Tasteful look and it seems Takanabe unique.
Such as seaweed Comes to the surface Kitara "caught and clean to smelt trim this with a kitchen knife is minutes to the baked oysters. You have to shelled oysters to be used in other dishes, but since it does not use that day , I'll make use of in the sea and take them up off the coast of per put in net, caught the oysters. It is one day's work. I understand it when I opened, but it is yellowish in whole it If you are suffering from, 1/3 of the body I'm an adductor muscle. It is best if I eat the Manmanomi in the. grilled oysters angrily in particular. surface from coming dry If you have burnt, and look good crunchy scallop You Do not over bake while. natural oyster Takanabe is a more likely to be calcium content of the shell, which crushed'm also offers a very feed of chicken. it is not cousin to throw away. "
Hyuganada of seafood is eaten with plenty of "oyster bank pot"The oyster rich flavor, delicious even if the cooking of baked oysters other than as angrily. The cook in the soup of oysters, oysters rice to put only the oysters just before Takiagaru, taste of the oyster is steeped in every grain of rice. In soup which is based on miso that was learned from the predecessor, the oysters, miso sweet will bring out the taste of seafood vegetables and seasonal seafood of winter such as gold fugu with plenty to "oyster bank pot".
The "oyster bank pot", which wrapped oysters in surimi of tilefish also fallNakata that I love shochu. Things to be evening drink every day oyster fishing is over.
We decided to 3 go to "the 1st. I with it. It because you do not dive into the sea and doors hangover, even if caught cold and so. I do not dive firm finally It is regrettable and cans shochu management and health management (laughs You rest your body as you do not dive when. sea) was storm. I drink shochu from morning (laughs). "
Mr. Hiroyuki Nakata, Kinuko's wife, Shun's son. Shun's not just because I started also help oyster Catching but
that "I am a beginner mark still (laughs)" andFinally, I've asked are there women in the hands of diving Takanabe.
"The dive Come to think of it is I just man. Women (laughs)? Wonder if stronger Miyazaki. Would be why."And Kinuko's wife, it's started to laugh at the horizontal, Shun's son to make a dish. Teamwork of three families, delicious oyster dish is completed.
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Mr. Junji Takashima"Loggerhead of natural treasure will come up in the summertime on the sandy beach in front of me. Evening, I come to lay eggs."
Such a rich natural sea is spread in front of the "upstream Takashima". Those rich sea brought up also natural oyster. While thanks to the grace of the sea, dive into the sea for oyster fishing, shopkeeper Mr. Junji Takashima, are also food in your own hand.
Before the "eye is the fishing grounds. Has a tetrapod in the place of tens of meters off the coast of love, but the oysters are out there I will increase the flow so fast wave is rough Oki from there. Stones tide is catching There may also be able to see, oysters are on there, I Some people come to Eli it. it currently. it has been referred to as the "Gorota stone", is caught by diving that stone oyster is attached The good I just union members of eight, I only reaches 60kg 1 day. Grandpa also father to be in the oyster Eli, I was little, I also. Ryori-ya that was playing in the sea on the performed well father for the first time in 1972, I am the second generation. It will dive 2-3 hours from around 8:00 in the morning. around May because it is fishing season from October where I win, you can I caught oysters between them Te, we have served the oyster dish. to come caught oysters dive, remove the shell, you also or Mizuppoka~tsu little oyster (laughs) early fall that is doing anything at ... one person in cooking , only comes closed the year opened. winter is also delicious, but the March-April It is also recommended. amount of body because will be more in the same oyster, towards the early spring is profitable absolutely. amount of body But times about it from different (laughs). "
The oysters you have to clean the surfaceAs you become caught oysters, must be under preparation prior to cooking. It is also a day-to-day work of Mr. Takashima.
The big "guy, we will use the oyster baked oysters for, you have to clean the surface. Oysters other.'m Alive about a week to ten days, it was removed from the shell even at room temperature in the state by dividing the amount in the split tail, I'll put it in the bowl together also moisture is in the shell. so as not to dry out in the body of the oyster, and aside in the state as much as possible, and I cook and stuck orders since the beginning. "Remove the shells of oysters raw, I had to show the medium.
The only? Would yellowish also closed "adductor muscle is say by the appearance? Would be big, and it's natural oyster Takanabe this was brought up in nutrients of nature. Thickness and warm to came out, it swells with erection I come. "
White part of the central adductor muscle. The color yellowIt's that season of oysters from winter to spring is delicious, the person who can eat plenty of oysters in the course set meal and cooking is a lot.
"Cooking is a lot I bake, or fried, or in a pot. Sometimes that I have to cook to come caught for yourself, I want you to taste the taste as it is as much as possible. Way I have also made in and I will snitch food. because it is delicious (laughs). "The taste, "baked oysters" is understood best as well.
It is a part of more white "shell clinging to the rocks. And burn it on its top more black and vice versa.'m Repel crackled and bake it on its top more white. Also extract oyster when you down more black Make sure condition baked Try to open juice comes out from the gap. shell Because it is hard to fall. "
It should be removed from the oyster shell that is used for cooking of baked oysters other thanFried oysters dishes that clothing that you go fast is crowded wrapped sweet and juicy oyster.
To avoid too much through the heat, surface when colored, we have raised from the oil. It also offers source, but "fried oysters are delicious to eat as it is because there is a salty taste natural. Again, I eat as it is It is want (laughs). "
Fried oysters is pulled up from the oil to the extent that the surface of the batter is brownedAnd, oyster dishes pride of this place, was "oyster rice".
Only (boiled) it is taken out and cooked only the "oyster, you can cook the rice in the mirin and soy sauce based on the soup stock. I put only the oysters that had been taken out if you cook rice. The only oyster texture and taste is good. "
Do not be too baked baked oysters pointIt is possible to enjoy the taste grilled oysters, fried oysters, oyster oyster in different rice ... each. Enjoy all the taste of these "Kakimeshi set meal" is thing of popular menu of most.
Grilled oyster texture was angrily taste tightens"" Kakimeshi set meal "that's 2600 yen, It is about 20 pieces of. Number of articles and that's the course of 4200 yen, egg custard of" oyster "," oyster skewers "mound or the like miso" and "oysters more and more oysters you are using It'll be about 35 to co-Te (laughs). "
Oyster dishes feelings and effect of the natural oyster, Takashima's called "I want you to enjoy the taste of the oyster itself" make. Eating easily at 35 pieces, it seems we can.
Natural oysters win shopkeeper itself, which is also the cook also with diving element. About October to May because a fishing season, it provides at the same time also oyster dish
Bake it on its top more black shell. Juice comes out from the gap of the shell is opened using a knife, to confirm the fried condition Mi
Oyster rice
is taken out is expected to boil only the oyster, cook rice with mirin and soy sauce based on the soup stock. To put only the oysters that had been taken out if you cook rice
Oyster dishes cook also go fishing themselves makeI can taste in a private room that calm cuisine with fresh seafood grown in Hyuga-nada. The season of oyster dishes from October to May. Owner himself, and has worked collar, to cooking dived natural oyster Takanabe. To-eat specialty to put the only oyster in cooked rice in the juice in the "oyster rice set meal", and grilled oysters, boiled only fried oysters, oyster is "oyster rice". Dish of lobster to be lifted from September also delicious.
Vinegared oysters, grilled oysters, "oyster rice set meal" 2600 yen for soup fried oysters, oyster rice, oyster is attached. The other, a "lobster miso soup set meal" 2100 yen, "set meal boiled rough" as well as 1050 yen
Bonga Takashima
Address Koyu-gun Takanabe-cho 6259-1 Kaguchiura Phone 0983-23-0108 Business 11:00 to 15:00 / 17:00 to 21:00 Vacation Indefinite Seat 50 seats Card Not possible Parking Yes -
Grow up in rough seas of Hyuganada flow and Omarugawa
natural oyster body toned denseIt is a sight to be seen well on the beach in Miyazaki Prefecture Takanabe town morning, to spring from fishermen ... autumn going into the sea in a wet suit. Fishermen's aim is, of natural oyster. Distance from the water's edge in tens of meters, there are a number of rock called "Gorota stone" in the shallows continuing to along the coastline. Natural oyster's clinging to chock the rock. By diving element in hand "beating oyster" was shaped like a nail pull, fishermen will peel off one by one from the rock oyster.
In accordance with the "stone Gorota" the shallows, it's have an important role for the growth of the oyster, and flows near the "Omarugawa (Omarugawa)". Oysters are not only grow in places where fresh water and sea water mixed with each other. In addition, in the mountains of Miyazaki Prefecture Shiiba village, water containing plenty of nutrients mountain poured in Hyuga-nada, headwaters of Omarugawa's grow the plankton which is the food of oysters.
And that the body is yellowish, a natural feature of oyster Takanabe that adductor muscle is large. The oysters grew up in the rough seas of Hyuganada not an inland sea, the taste is rich body is not tight. The only natural thing, nutrients that also held in high esteem in particular. There is a way of eating a variety, but baked shell still attached, the contents get anything without seasoning simple know best is that effect is is a "baked oysters". Between November to April is it ready to be eaten.
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The Uzushio Oyster Festival and Flea Market
Visitors can try delicious oysters at the Uzushio Oyster Festival and Flea Market
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Young salmon released into river in FukushimaNHK -- Apr 16
Fishermen in Fukushima Prefecture have released young salmon into a local river for the first time in 4 years.The Kido River running through Naraha town yielded about 70,000 salmon annually before the accident at Fukushima Daiichi nuclear plant in March 2011.Fishing was suspended after the disaster because the area was designated an evacuation zone.
But tests last year and this year on salmon that had been released before the disaster found them free of radioactive material.
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Kashima's Tsuyoshini"I it was a craftsman of Japanese cuisine. There be work in Usuki, I was listening to the story, but I know the effect of the fugu Usuki at that time. Usually one is from fielding Blowfish Turn sashimi with lay day. This is because not cut thin body to move If you do not do this. But, I thought Usuki eat later in the day fresh and cut into thick pieces. that there is a charm such fugu cuisine, the fugu cuisine I now deal with. "
Shopkeeper, Kashima Tsuyoshini's specializes in fugu dishes He will talk from the inside of the counter of "taste clothes."
"You had better look at the place to judge the fugu will understand well (laughs)," you who have guided in the workplace next to the aquarium.The swimming in the aquarium blowfish taken you have ordered from Usuki.Remove the one animal in it, Kashima's going to judge quickly.
aquarium fugu swimThe so quiet When you strike the near the head of fugu rage ", to remove certain parts of the poison called" Urakimo ". Will judge at a stretch. Besides highlight'll kill cattle three horses in the deadly poison. Centerpiece 1 pc. Also brain to be the most delicious That's no good. blood also to clean wash sink in the water, you can strip the skin surface is down to three from it. I think, sashimi to eat it off after 4 hours from this state I think. "
I down into three pieces WashYou use the "Fuguchiri," said part of Chu-kotsu grated into three pieces and the head of the fugu.
"You seared and cut into four parts of the middle bone. A" hit ", while devoted to running water, I hit break even on top of the cutting board to the vertical. I in order to completely clean."Crude blowfish that is used for "Fuguchiri" rather than just being cut, fine work he has been made.
After cutting, wash well, while tapping on the surface of the cutting board in the vertical portion of the middle boneTime you do not know to just eat also soup stock to go stew the ingredients have been added.
You have to put some things in the "kelp soup, roasted rice. Taste of the soup will be sweet softly In this way.'m Out is depth to the taste. Water used back home to. Soup stock mineral water all Even to take, I'll use course. It's a slight thing, but I for taste. "
Kashima who judge the fugu in no timeIn addition, the vice also ponzu sauce.
Cabos, soy sauce, sake, mirin, or dried bonito, and create a large amount to around October every year (laughs) is. Material took for four years to make up the taste of "ponzu sauce. Cabos harvested arrives, The peel bitterness no longer appears, and squeeze one co. much 500kg every year I will stop.. this Completion Once aged about a week from 17 to 18 degrees to match the material and other juice Cabos you got to keep it in the fridge of ponzu only on the second floor. sweetness of Cabos may differ from year to year, and Toko for adjusting the compounding's hard. "By Ojama on the second floor, I had to show and refrigerators. Things nice and cool too also not good, is to save around 10 degrees. When I opened the door, a refreshing scent of vinegar have been floating around. The room with this refrigerator, air conditioning, but seems to have been installed ....
"I'm was introduced I thought it becomes narrow a little, but I would not give up just putting the refrigerator. Refrigerator so that you do not heat in the summertime, I'm cool the refrigerator air conditioning. Probably funny (laughs)."
Dashi remains clear even boiled To simmeringFirst, the crude of fugu to the soup pot is adhered. Then I will put the ingredients Chinese cabbage, shiitake mushrooms, rice cake, garland chrysanthemum, tofu, green onion, and enoki. It's ripe and Nitachi To simmer, fragrant Kitara floating around.
"I think the taste of fugu because it is delicate, shochu drink with cold such as whiskey and water such as the lock is good."Crunchy body is good crunchy further angrily, the "(part of the lips) nightingale".Ponzu good balance's taste profound. What if I fully eat ingredients, porridge is 〆.
Only "blowfish is because you are plain, but it because take a soup that can not be from the bone and body, to take from the other fish. Porridge after. Fuguchiri taste of vegetables Shi Nikki joined'm the best. Fugu sashimi also fried chicken also good, but it is also delicious over a little (laughs) a. ponzu It 's porridge of rice and vegetables, even if I say anything. "Taste of very refined porridge. It is not exaggerated to say that it eat "Fuguchiri" to enjoy this hodgepodge.
I spend part of Chu-kotsu grated into three pieces and the head of the fugu.The middle part of the bone, and wash well especially while devoted to running water and cut into four
Those in kelp soup, roasted rice by putting together, put depth to the taste of the soup stock. Water you are using 's mineral water
I squeeze the Cabos in each fall season, it is aged for about a week in addition soy sauce, sake, mirin, and dried bonito. Save a dedicated refrigerator and you're done
The blowfish while looking at the knives in general!Fresh fugu Usuki production is placed in a water tank, by calculating the time to enter the mouth of the audience, general-Kashima Tsuyoshini Mr. desert. Ponzu sauce is also used in "Fuguchiri" but also to "blowfish sashimi" is, what is the hand-drawn Cabos season in each fall and aged by adding soy sauce and mirin and. I bring out fully the body of fugu. General show us knives containing seasoned, visitors can be attracted to the personality in many cases.
Fugu course meal is 7350 yen to 10,500 yen. Of 7350 yen "blowfish Dzukushi (Kei)" includes 2 pcs Kawaae, fugu sashimi, Fuguchiri, blowfish sushi, porridge, desserts stick
Taste clothes
Address Oita Chuo 3-2-28 Phone 097-535-0123 Business 17:00 to 22:00 Vacation Indefinite Seat 55 seats Card Yes Parking None URL http://websp01.com/ajifuku/topics.html -
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Remember i covered before,
Why Japanese Seafoods are the best.
KUROSHIO CURRENT make the difference.
.video in Mandarin.
Japanese food products are attracting attention all over the world, and are being shipped to many countries. Tasty, nutritious and high quality. Treat your body and taste buds to the world's greatest food: made in Japan.
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Onohara KenFounded in 1957. 's Known as a store of hot spring boiled tofu originated it's "Soan Yokochou". Manager, Ken Onohara to be third generation, are keeping the taste of hot spring boiled tofu which does not change from those days now.
Hot spring miso soup which can be called a prototype of hot spring boiled tofu. It is subject to set meal such as "tonkatsu set meal""I was eating from a young age, and I eat several times a week now. Miso soup using hot spring water is eaten (laughs) In. Ureshino taste should not changed, the miso soup I like knew that tofu that comes in will be mushy. means that when cook to put tofu in hot spring water, the tofu is soft, it melts away but I was was known empirically. it founders of which are incorporated into the cooking, was the product is a hot spring boiled tofu. miso soup using hot spring water might be the source of the hot spring boiled tofu. parents' home predecessor because it was tofu's, I used the tofu It seems that there's a lot of tofu it is also the fact that his team was trying to make specialties. around here, as well as hot springs, water also so good. "
Boiled tofu begins to cook orders since the beginning. Tofu to use in this place of the "Mametakumi Yokochou". Onohara Hiroshi's father of Onohara's are handmade carefully.
"It is a firm tofu was adjusted to using the soybean Fukuyutaka of Ureshino production, resulting in optimum hardness in boiled tofu. It a little different from the tofu to use boiled tofu, which is known for such as Kyoto."
Turn off the tofu on the hand, to 8 equal portions ItchoWas placed in a pot and turn off the special tofu on board in hand, put a fire by pouring the hot spring water.
Four It is half the guns. Serving serving for eight equal portions "Itcho. Then put it in the long become lapping. Hot spring water, the percentage of the amount of tofu, the amount of hot spring water is also important in, if not a just right amount, tofu is I do not melt away well. "
The pot you put the hot spring water, and place the tofu gently so as not to collapseAs you cook, bubble like evil begins to appear on the surface.
"This is I'm important. Because not evil, this! Must not and I taste a scoop."
I simmer the corner until take entire melts awayTofu begins to melt away, hot spring water is gradually clouded gradually.
Takiagari "has judged by the degree melts of tofu. You will too cook, if not over melted. And has served in the state that is transferred to a pot of one-person, you can be ready-to-eat customers You. tofu since the very soft, I we use the very careful when transferring ".
In earthenware pot 4 is co-fledged (Ding half minutes). Add gently so as not to collapse in the ladleThe simplest "tofu hot water" is ready now. The "received boiled tofu", ingredients such as shrimp rides.
"Asked tofu hot water" is topping the last ingredient materialsRather than cook in a pot together, we are topping the last. Toppings to put in the "above, will be clean and, because I want you to enjoy the taste of" hot tofu "itself. To cook together taste and flavor will move to the tofu. First, please put all the condiments in earthenware pot. It has also put up the sauce, but first, please try to eat as it is. "
When I opened the lid of the pot, a good fragrance gently drifts. Put the spice, to carry to mouth scooped in lotus with hot spring water tofu mushy. In the mouth per creamy taste moderate seasoning including those spreads.
It's up with taste in hot spring water when you cook in advance ". Detailed recipe is a secret, but I tell you a taste that does not change subsequent from Sendai. It if I have to eat as it is, please use sag to your liking after. It is like a ponzu, but because it does not put a taste in the ingredients that are put in on. signature is also this, please it with the sauce. "Of course, tofu is delicious and hot spring water flavored, tofu melted entangled even "soup".
Hot spring water "Ureshino I because it is good for the stomach. Everyone,'ll please have it without leaving. Hot spring boiled tofu may be the body to so easy to eat, but I am eating towards all ages. 11 months of my children become even eat. "Amount of tofu full-fledged's half Ding, but I subsided to stomach slip into place. Although it is likely to be eaten ... still.
"I do not have a second helping, but large serving is available. Hot spring boiled tofu is, but half Ding is tofu, but that it cheap, and delicious, and good for your health, I'm a three bird untimely killing two birds with one stone! (Laughs)."Told me that he sometimes in search of boiled tofu also a good body is delicious, and it fills up at the same time as the opening weekend.
Firm tofu, which was adjusted so as to use the soybean Ureshino production, resulting in optimum hardness in boiled tofu. It is handmade in the shop series "Mametakumi Yokochou"
Simmer the tofu in those with a taste in advance of the hot spring water Ureshino. The Takiagari, I judge by the condition of melted tofu
Because taste is attached to the hot spring water, put all the spices in a pan, taste and your "soup" became cloudy. It is up to you to see to special sauce that is served also good
Shop of original that started serving hot spring boiled tofu"Melts Ureshino tofu in hot spring water" founder of focusing in particular is commercialized hot spring boiled tofu. Because with a taste in hot spring water cook the tofu, it is delicious to eat tofu until all "soup" was melted. Boiled tofu dishes taste the same as at the time line on the menu, but some of weekdays using whale meat as well as "Hometown tofu hot water". Others, such as set meal or udon, soba noodles also of Flush abundantly.
"Received hot water tofu" 580 yen. "Hot water tofu set meal" 790 yen for rice, such as small bowl is attached to this.Of only tofu that do not ride the toppings on "original hot water tofu" is 420 yen
Soan Yokochou
Address Ureshino Ureshino town boarding house Otsu 2190 Phone 0954-42-0563 Business 10:00 ~ OS21: 00 Regular holiday (The case business holidays) Wednesday Seat 102 seats Card Not possible Parking Yes URL http://www.yococho.com/ -
Boiled tofu hot spring of Ureshino
â– tofu
tofu to make a hot spring of boiled tofu Ureshino, I wonder, unlike tofu which we usually eat well?
Soy Fukuyutaka of Ureshino productionI was asked to talk to your husband, Hiroshi Onohara are making tofu used in well-known store of boiled tofu hot spring of boiled tofu "Souan'yokochou" and "Mametakumi Yokochou".
It is Fukuyutaka of Ureshino production. soybeans "I use, which has raised relief system of JA Saga (contract farming, low-pesticide) and grade also use the good stuff. grains compared to soybean exotic The large, white tofu color can. sweetness strong, and I will be the soft.
"Soybeans soaked in water"
Procedure of making tofu is the same as the tofu in general.
"The grind while adding water"
The ground while adding water, the soy that has been soaked in water.
"After the addition of heat in the water vapor in soybeans was triturated with water, sugar content. Soy milk to extract the soy milk strainer's melon and average 14-15 degrees"
After you have cooked it, it separates into curd and soy milk can be squeezed.
"The stir by the addition of this bittern made from seawater"
In soy milk, and hardened by the addition of the bittern.
"The firm to come closer to the soon"
That is the procedure To put it simply, but to make a tofu hot spring boiled tofu for, there are some place different from the usual tofu. First of all, when you have darker concentration of soy milk, it means that you are using a lot of soy. To be extreme, you can be the tofu however thin, but there is 15% soy milk concentration in the case of out. Through the dark soy milk, you can make a tofu rich sweet.
"Smooth out the surface and put in a frame"
Then, how to squeeze the soy milk. Efficiency is good person who squeezed firm is able to take a lot of soy milk, but it will also contains extra fat content in soy milk is too squeezed. So efficiency is even worse, I squeezed in moderation.
"Squeezing the moisture by applying pressure from above"
And, clean water, temperature, basic of making tofu is bittern.While assessing status and soybean, and temperature at that time, I am going to change and how to put in bittern, also how to mix it after I put it.
"To put in the cold water"
And tofu, delicious, in order to make a soft tofu melts in hot spring water in good condition, I need to be doing will assess the condition of the moment ".
"I cut in cold water"
There are many from the old place to have a tofu-making in Ureshino. Small differences etc. by any creator does not change the fact that creators are all aimed at "delicious tofu will melt in moderately hot spring water".
To make tofu, tofu, tofu a colander, sales have been made at the store next to it.Takeaway hot springs boiled tofu is also available
â– Mametakumi Yokochou
1755-1 Address / Ureshino Ureshino town boarding house Ding
Phone / 0954-42-0563
confirmation on the phone because there will be times when there is no will (12:00 to 15:00 business / 8:00 to 18:00 thing) of
vacation / Wednesdayhttp://yococho.com/ -
Masako Yamaguchi"I think Ureshino is a town of watering that flourished as a post town of Nagasaki Kaido Edo period. Was not only those Kichin'yado or rather houses such (Kichin'yado) like those days, but the inn that provides a meal soon be gone can It seems to have. there is also a feeling slimy, hot water of Ureshino hot spring is soft hot water. According to the story of the person familiar with. Onsen significantly enhanced with about 95 degrees, the various components blend prefer hot spring temperature is high temperature I seem to be efficacious are. it may be to your skin, and gastrointestinal condition, too better to drink spring water. "
The who have a story of Ureshino hot springs, Senior Managing Director Yamaguchi Masako establishment in 1925 of "Taisho shop". I had an even talk about the hot spring boiled tofu.
If you cook the tofu in the hot spring water "Ureshino, can become mushy tofu melts seem to have been known for a long time. It is now widely known in the form of hot spring boiled tofu now. It is different at all with boiled tofu in Kyoto to say that boiled tofu. so that it can not "be", you stop fire without continuing to cook clickety-click. however, boiled tofu of Ureshino I because it continues to cook. however, boiled tofu in Kyoto cook and I will melt all Continuing. because I careless, such as when you make at home, it is possible that has been forgotten while the low flame, it is no longer tofu is melted. It's going to be very delicious soup in it from (laughs). it, and then pulling the kelp at the bottom of the pot with boiled tofu, but your options do not use the kelp.'m become less soluble is tofu Using the kelp in Ureshino it but I ".
1 copy of tofu, which was equally divided into four Itcho. Go cloudy that it will cookI had to make a hot spring boiled tofu. To go I want to be able to put the hot spring water and tofu cut into earthenware pot.
It has made ​​us is managing the "boiled tofu main office." With the aim of local production for local consumption quickly, has been making using soy local. Soybean domestic There is a more expensive of course. But, "tofu is Ureshino I'm wondering because I a specialty, we want to provide what the firm. When you create a good soy, tofu and delicious white that I can. Moreover, soy milk concentration'm very high this tofu ".
Occasionally, move the tofu in the back of Niotama so that it does not become irrecoverable in the lowest stateIn the pot has become To simmer, occasionally, Yamaguchi-san He will move the tofu.
If you leave the "bottom of the pot'm become irrecoverable. Tofu so as not to collapse, and good luck with your move in the back of the ladle. Hot spring water is cloudy, corner of tofu is caught, mushy It is a good time to eat Once the ".
Ripe whole melts away, the corner when roundedThe eating of special sauce is boiled tofu.
Sauce "of which is simple to match what the soy sauce, and smoked and roasted sesame seeds from the old days. They are like also something ponzu sauce, but I wanted you to taste the taste of tofu, sauce of which clearly It is the taste and refreshing. because it is pure soy, please eat while adjusting the amount over a little. "
Is multiplied by a special sauce, to taste topped with condimentsTaste sauce was refreshing like bring out the sweetness of the tofu.hot spring water tofu began to melt but also plenty of flavor.
That only condiments and hot spring water with your tofu, hot spring boiled tofu and "of which, is simple. This is also because I want you to taste the taste of tofu original. When you have finished eating tofu, it began to melt tofu It is delicious eating to put the noodles and vegetables in this "soup", even if the porridge. hot spring boiled tofu is made ​​to the knob of shochu, and the body is warm in winter. delicious to eat chilled. You can enjoy a cold tofu of mushy ".Well, why hot spring water of Ureshino wonder melt the tofu. I had you teach that interesting in this regard.
Salt a little, that is hot spring water "Ureshino is also contains sodium minute baking soda fountain. So, green will be vivid and boil leafy vegetables. You do not go to tea, and I do not fit even to cook rice But high-layer component ... this. has is melt the tofu. however, layer is too large, tofu dissolves but bitterness would'm out. husband I have ordered the hot spring water around the country, and I tried to experiment but, boiled tofu you use the hot spring water of Ureshino is I most delicious. It is hot spring water of Ureshino that Suites by just right proportions of the components. If not a hot spring water of Ureshino, delicious hot spring boiled tofu is can not do. in the same Ureshino, in the hot spring water we are used to run the "Shiibasanso", tofu is'm not melt well. this per Among Ureshino, there is the "Taisho shop" , I'll seem the best hot spring boiled tofu (laughs). "Of what if there is hot water of Ureshino, It's a very hot spring boiled tofu.
Tofu soy milk high concentration which I made has managed in-house by "boiled tofu main office". Soybeans with the aim of local production for local consumption, you are using the Fukuyutaka of Ureshino production
The entire cloudy, I cook the clickety-click in the hot spring water corner until the round tofu melts away. To move the tofu occasionally so as not to become irrecoverable in the bottom of the pan
Eat sauce a simple match that you have grinded roasted sesame seeds and soy sauce.Sauce taste the taste of tofu itself and as can be seen, and a clean
Long-established inn, founded in 1925, the tofu and hot waterAfter using a soft hot water, I want to enjoy the hot springs of boiled tofu special.Ripe and cook in the hot spring water tofu using natural bittern and soy Fukuyutaka locally produced, Once melted thickly tofu. Based on ground sesame and soy sauce, sauce it and clean bring out the flavor and sweetness of the tofu.It is also possible to match meal at the time of lodging, meals and rest, to taste restaurant the "camellia".
"Boiled tofu hot spring".(Requires a separate room charge) meal break 5,000 yen - the day of the room come with food, bathing. In "restaurant sasanqua", there is also a menu "boiled tofu set meal" and 2,100 yen such as sashimi or small bowl is attached
Taisho-ya restaurant sasanqua
Address Ureshino Ureshino town Oaza boarding house B 2276-1 Phone 0954-42-1170 Business 11:30 ~ 14:00 (OS 13: 30) / 17 o'clock ~
8:30 p.m. (OS19: 30)Regular holiday None Seat 43 seats Card Yes Parking Yes URL http://www.taishoya.com/ -
Ohara MayumiUreshino River, which flows through the town of Ureshino. Inn with a large site of thirty thousand square meters across this Ureshino River is "sum Taya villa". I have originated in the accommodation of Satsuma clan had come and go Nagasaki Road. Hot spring soft hot water called "Nihonsandaibihadanoyu". First, for the components of hot water, proprietress Ohara Mayumi is with us to talk.
Spring quality of hot springs "Ureshino is something that bicarbonate-chloride spring to be precise. In touch with a trolley in a weak alkaline, I clean the skin. Source of Ureshino in the 95 degrees position It is a high temperature, but the hotel, so we use it to cool it, I'm able to soak in the hot water of 100% source you have not made ​​any water. "The hot spring water and soft to the skin, become essential to the hot spring boiled tofu Ureshino.
"Hot spring water contains baking soda, and salt is the sodium content. Tofu I melt with exquisite balance of sodium and the baking soda. So, it does not seem to melt well tofu in hot spring water other. of that cuisine using the hot spring water in Ureshino seems to have had for a long time. that you put a tofu in miso soup you use the hot spring water as one of them, it becomes mellow tofu melts are known, it is applied and I came to be eaten hot springs boiled tofu is. It is specialty of Ureshino, and would like to eat you, I have served in dinner, even in the breakfast buffet. The炊in hot spring water "tofu is the first one Why melted tofu were just, and? "do you become soft so taste, I will be surprised to look, to taste. story and our customers will also Dari bounce from there. and from abroad, especially Some of the customers, curiously, Have you started staring Jitto It is also often ".In the "sum Taya villa", boiled tofu hot spring is also possible to enjoy the hotel's restaurant in the "Saga cow 賓館". I had you made a hot spring boiled tofu in the "Saga cow 賓館".
Add to hot spring water and cut the tofu"Tofu is tofu using Fukuyutaka. It is tofu sweetness taste is also firm. We will cook and clickety-click to put the tofu and hot spring water in a pot. In here, and while it is cooked Warikata 6 in the kitchen, and then served to customers. you say that finish with the addition of fire on the table afterward.
Hot spring water is cloudy, tofu MeltingWhen you become a soft ripe will melt to pulp, served in a special sauce put the spice green onion, ginger, maple and wholesale. Based on soy sauce, sauce is taste and clean plus yuzu pepper, and ground sesame ".
Hot spring boiled tofu taste topped with spice and sauce over to tasteIn the flavor of the sauce and spices, taste of tofu spread. Tofu that was mushy and seems to melt in the mouth.
The "It's not must Failure to do so keep in mind that it would no longer melt too cook. and those to be added the tofu, who are adding the hot spring water, too. comes".Place of birth from the idea of ​​"I want you to eat delicious Saga cow" is "cow 賓館 Saga". After you have finished eating tofu, can enjoy shabu soup that becomes cloudy remained in the pot.
Shabu to eat in "soup" was clouded Saga cattle 賓館 onlyMeat itself of "Saga cattle also, is something very soft, but the soup that becomes cloudy tofu is melted, makes to soften the meat further. It will taste deep flavor also mellow. Delicious hot spring boiled tofu It is a dish that was multiplied by the two delicious Saga beef, delicious food. seems good for digestion. rather than just beef, pork goes well. texture of the meat is finely soft touch in Saga Prefecture in the hotel We offer the feature, also shabu-shabu Wakakusu pork ".
To eat beef in ponzu sauce that was to shabu shabu. This place will melt in the mouth. And after we eat meat, eat noodles in soup taste of beef and tofu was condensed, and you may be asked to "boiled tofu porridge" in the tightening.
You can enjoy all the soup that was "cloudy. The'm good for gastrointestinal and drinking spring water of Ureshino.'s Also that for work, I also too much drinking, but a glass of spring water next morning It will clean and really drink. soup that becomes cloudy in the hot spring boiled tofu is delicious, and I there is also a good thing to the body. After using the hot spring, the firm outside of the body the hot water of hot spring boiled tofu ... Ureshino you use the hot spring water It is hoped that if I feel that, by absorbing from the inside of the body then, would like to become beautiful. "I thought from the hot springs and boiled tofu, interesting combination of shabu was born, that "I would like you willing to our customers".
I think people who are "travel and stay in the inn, but the kaiseki cuisine, the more in any inn. So, I you can be happy as" hot spring boiled tofu ", that there is a dish slightly different on the way. It is hoped that while creating a mechanism to be able to choose the one you eat, and you want to offer something good in Saga, what you can not eat only Ureshino there. because want to see the happy faces of our customers, and work hard for your smile masu! ".
Tofu that is used for hot spring boiled tofu is, those using the Fukuyutaka. Also taste sweetness It's tofu taste of firm
Go cook and clickety-click to put the tofu and hot spring water in a pot. Was provided in a state of cooked Warikata 6 in the kitchen, and finished by applying heat on the table
The sauce, taste and clean plus yuzu pepper, and ground sesame soy sauce base. To eat to put condiments green onion, ginger, maple and wholesale
Saga beef boiled tofu hot spring to be able to taste togetherAfter you have soaked in hot water of 100% source without the addition of water, the hot spring of tofu pride. To eat dinner, even breakfast if accommodation, but use of diet alone is also available the hotel restaurant "Saga cow 賓館". Can be eaten and cooked in hot spring water tofu made with soy Fukuyutaka of Ureshino production, hot spring boiled tofu. I also want to taste shabu Saga of cattle that use the hot spring water that becomes cloudy tofu melts away.
vegetables of local produce is plentiful "specialties Saga beef shabu shabu lunch" 4,800 yen specialties Saga beef shabu arrive. A "set meal if shabu fu hot water" as well as 1,200 yen. If food or drinks in the restaurant, bathing fee is half price
Taya sum villa Saga cattle 賓館
Address Ureshino Ureshino-cho, Otsu Oaza boarding house 738 Phone 0954-42-0210 Business 11:00 ~ OS14: 30/17: 00 ~ OS21: 00 Regular holiday None Seat 70 seats Card Yes Parking Yes URL http://www.wataya.co.jp/ -
Few more day...Lobang coming to Singapore
Remember don't forget.
good lobang we share.
something to do with Japan.
sure to be first to know.
A CELEBRATION OF
JAPANESE CULTURE & FINE CUISINE28 APRIL TO 31 MAY 2014
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This few days, were very busy going around with my guests from Japan.
My friend Suzuki Chan cousin got married,
They came here on honeymoon. Hashimoto San with his wife.
coming over here for a week honeymoon trip.
just showing around what Singapore got.
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Visitors to Japan hits record 1.05 million in MarchJiji Press -- Apr 24
The estimated number of visitors to Japan in March jumped 22.6 pct from a year earlier to 1,050,500, a record monthly high, the Japan National Tourism Organization said Wednesday.The visitor total grew for the 14th straight month, thanks to the popularity of cherry blossom tours, which boosted the number of visitors chiefly from China and Taiwan, as well as an easing of visa requirements for visitors from Southeast Asian countries such as Malaysia.The previous monthly record was 1,003,032, marked in July 2013.
In March, visitors from mainland China surged 80.1 pct to total 184,200, a record high for the month, logging a steeper year-on-year rise than visitors from any other countries and regions.
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today on National paper.
reported
Changi Airport sees dip passenger traffic
Political instability in Thailand and missing MH370 amongs the reason
can that be? are they so serious.
The above in Japan more people are coming why is that so?
Reason. Weak Japanese yen.
So the report are all rubblish.
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Like the above, my Guests what are their comments you may wanted to know.
Showing this to Japanese? Tulips.
What to do nothing to show just bring them along there just to killed a few hours.
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Delicacy known for a long time in Ajimu
soup delicacy perfect score and a wealth of collagenAjimu local time immemorial, was a swamp. 300-400 million years agoturtle fossils are also excavated, was the habitat of soft-shelled turtle from ancient times.
It came to be known "with soft-shelled turtle in Ajimu" is, first appeared politician Kinoshita Kenjiro Mr. Ajimu born wrote "delicious Motomeshin" in the (first edition published 1925). "Flavor of the meat Fu clouds with a little bit what world animals Fu indeed to (hitting the target)" are written taste of the meat-and-comparable to those world is small soft-shelled turtle.
Tsubo such as river flows through the Ajimu, soft-shelled turtle inhabit today. Be used to cook those farmed in the region with a focus on peace salon often now, there will not fresh soft-shelled turtle. Sashimi of Katsuchi liver, and body and appearing in course meal. The main "soft-shelled turtle pot". I have you (the part of the edge of the shell) Emperador say after cooked slowly and carefully and only shell, and only collagen plenty gelatinous plump is attached, the collagen itself. Some shops, flavored soup, there is also a shop to have you with ponzu sauce. We further vegetables, porridge is 〆. I'd like to the last drop soup deep delicacy that melts the taste of soft-shelled turtle.
In addition to collagen, rich in mineral and amino acid, "soft-shelled turtle pot". As food is also effective in health also beauty, attention is also popular and is growing.
