Kinwashi Tour Japan Thread

• kinwashi

  30 Mar 15, 21:03

  Tenmonkan Kagoshima

  video.

   

  https://youtu.be/G1ogg294H8k

   

  Tenmonkan - Downtown Kagoshima

  Tenmonkan, in downtown Kagoshima, is the number one shopping area in the southern Kyushu region.

  
  

  
• kinwashi

  31 Mar 15, 23:02

  

• kinwashi

  31 Mar 15, 23:05

  Come to Kagoshima.

  What to eat, and die die must eat when you are here.

   

  Kagoshima Kurobuta Shabushabu

  Cuisine, kagoshimacuisine, Year round Activities

  

   

  Kagoshima food is also known as “Satsuma ryori”, the district of Kagoshima used to be known as Satsuma.  Kagoshima cuisine is quite distinct from the rest of Kyushu because of its location at the South-most part of the prefecture.  Also because the Satsuma region controlled Okinawa for a period, the food here has also taken influences from Okinawa food tastes and styles.

  Kagoshima “Kurobuta” (black pig) pork is famous throughout Japan.  The Berkshire black pig breed (which was imported from England) stands out from other pig breeds for its juiciness, flavor, and tenderness, it is pink-hued and heavily marbled.  Which makes it wonderfully suited to the Japanese style of meat cooking “shabushabu”.  In “Shabushabu” the customers are brought a pot of boiling water/stock and a plate of thinly cut raw meat.  The guests then use “hashi” chopsticks to swish the meat through the boiling stock, and eat it straight away.  It is from this swishing through the boiling water that it gets the name “shabushabu”.

  There are many well known shabu shabu restaurants available in Kagoshima.

   

  Price	Expect to pay anywhere from 2000 yen upwards.
  Link	Click here for a list of shabu-shabu restaurants.

• kinwashi

  31 Mar 15, 23:11

  • 

  • 08 Aug `12, 11:15PM
    

    See what he said about Kagoshima

     

     Kagoshima.

     

    http://youtu.be/grBXjjxSFPQ

  • 08 Aug `12, 11:20PM
    

    This is what you see as like the video.

    Kagoshima.

     

    http://youtu.be/8ZJFSB1rAeA

  • 08 Aug `12, 11:21PM
    

    You can also see this once you are there.

• kinwashi

  31 Mar 15, 23:19

  WELCOME TO KAGOSHIMA.

   

   

   

   

   

  Your destination.

  As a tourist to a foreign land that you are not familiar.

   

  video.

  This is how Kagoshima traffic.

   

  https://youtu.be/AJKX9eXnpGY

• kinwashi

  31 Mar 15, 23:29

  KAGOSHIMA CITY.

   

  video.

  https://youtu.be/d-5FwJDzLxc?list=PLRi2sDCtbbFzIDYc3Q9ATv6TWkHOumLwK

• kinwashi

  1 Apr 15, 18:13

   

  Store manager Ihara Hiroyuki's

  From quaint deep approach to store. Then immediately enter the eyes, glassed-in refrigerator dish pork and vegetables were piled beautifully is housed in the vertical direction as the tower. 
  "It is through the thought that will Itadako look first what I am eating now. It helps also to the fact that we are" to provide the dishes from your order within 5 minutes "and is aimed." 
  In the polite words, it's Hiroyuki's manager, Ihara is feel dignified strength. Pork riding to dish rose meat of "Berkshire". And soft red has a classy taste (part of the meat), sweet even feel white (fat part) 's features. Sliced ​​I be piled as middle increases to.

  showcase the pork and vegetables were piled

  Nationwide set up 10 stores maternal "one brother" is "buckwheat Chaya blow hermitage". And get in "Sobatsuyu" takes advantage of the skills and experience, "Sobatsuyu tailoring of black pig shabu-shabu" is'm proud of dish here. 
  "Kagoshima of soy sauce and coarse, the book-back soy sauce aged to match the mirin, in most soup and chasing Gatsuo is buckwheat soup finished with a rich aroma. It brings out the flavor of black pig. After finished, gradually so you taste is falling and, do not use that time has passed. must also made ​​several times a day. " 
  Condiments white onion and yuzu pepper. Even in this two condiments, are rice feelings that "for delicious Tonshabu" it unchanged and Sobatsuyu. 
  After turning off "white onion is carefully so as not to break the part of Hishikari uses such as Jinshan leek (Hishikari) production. Wheel, you loosened by hand. Then, by exposing with running water, the green onion smell disappears, sweet is increased. However, because it is too exposed flavor is lost, must be changed time of exposure in the leek of state at that time. Yuzukosh� is, citron peel 80%, pepper is 20% of it is special. Because it is the percentage of yuzu is large, I hotness is modest smell of high Yuzukosh� ".

  White onion is going loosened by hand

  Be asked to tell a delicious way to eat to Ihara's. 're Entered in the pot to the shabu-shabu is, it's first glance, it looks transparent Sobayu. When I was a little mouth, it was very soft. Sobayu is get the meat Once been boiling 
  has a meat in the "chopsticks, and shabu-shabu shabu, and Kugura about three times. whitefish contracts, lean is the ripe Once the thin pink. Because it is a sterile pig, the same as cattle Shabu please in the sense ". 
  If available along with the white onion and put in Sobatsuyu, taste itself outline of black pig comes clearly conveyed. Scent also gorgeous If you add a yuzu pepper. Refreshing and the taste, plenty to eat are likely. Sobatsuyu also white onion also it's free refill.

  Ihara's Kudasaru the shabu-shabu teaching

  "〆 Douzo the buckwheat raw". 
  Pork, after enjoying the vegetables 〆 is elegant and Sarashina buckwheat obtained by subtracting the only middle of buckwheat in millstone. In buckwheat soup was also joined taste of black pig and vegetables, sweet buckwheat spread.
  Black pig shabu-shabu "one brother". Its taste is, he born from buckwheat soup of collaboration as "Berkshire".

  

  

  

  Use rose meat of "Berkshire". Lean good balance of (meat parts) and white (fat), two of taste overlap to eat. Are piled so that the center of the pan is increased

  

  

  The cause Kugura the sliced ​​pork, Sobayu.Soft is per mouth, I have a subtle sweetness and buckwheat flavor. The entanglement in pork, and its taste more mellow

  

  

  Put in the Sobatsuyu, also get together soup. In and refreshing taste, stand out flavor of pork. Condiments is, white onion and fragrant yuzu pepper that is sweet is exposed to water increased

  

  Black pig shabu-shabu to get in Sobatsuyu

  "Black Tonshabu" of Sobatsuyu tailoring, along with white onion, special yuzu pepper. Black pig original effect of stand out. Healthy steamed in collagen plenty shabu, rose and, also will extensive solo black pig dishes such as fried from pig feet. Others, in the store of calm Japanese style, also enjoy local taste of Kagoshima unique such KibiNagoya Fried fish balls.

  Meat, vegetables platter, raw buckwheat is attached "black Tonshabu" serving ¥ 2300 (photo 2 servings). I can taste the black pig, etc. 880 yen "black Tonshabusoba set" to lunch time

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  Map

  �食 Butairodori Ichi brother Kagoshima head office

  Street address	Kagoshima Shimoarata 1-21-24
  Phone	099-285-8123
  Business	11: 00~LO22: 00
  Rest	None
  Seat	126 seats
  Card	Yes
  Parking Garage	Yes
  URL	http://ichiniisan.jp/

  

• kinwashi

  1 Apr 15, 18:16

  

  Chef Mitsuya Sato

  College, Mitsuya Sato, who served as a cheerleader. graduated to passed since some years, was encounters when an attempt is made to renewed eateries from Sendai in Kagoshima "black pig". From that time, Mr. Sato was became a cheerleader of the "black pig".

  "I did when knew the taste of black pig is eating what you got for tasting from butcher's business partners. Even in the I was surprised to taste. Taste of beef knew until then, even in the taste of pork, it was not even in the taste of chicken. However, at that time, production of black pig in Kagoshima was about 2% of the entire pork. the less meat would be almost went to Tokyo, where it is eaten at a local and I did also. "It should not be lost something so delicious, Kagoshima is not to be lost treasure," said senior Takeda Nobuchika Mr. of my university had been efforts, the county staff Nagata Bunkichi other was a person of black pig cheering. also from senior is even said to be "me to cheer put out a menu of black pig", and I from that time, has continued to support much the black pig ".

  Do tell a lot of people in any dish a taste of black pig? Sato was trial and error. 
  Speaking in the menu using the "pork but" tonkatsu "There has been a most major, So I thought that it is not. There in the center of the family reunion was considered or not to pot dish that can be eaten with everyone. However, pig is the time of the circumstances had been considered and not suitable for shabu-shabu is. However, delicious with a black pig and I thought that it might be the go to if "black pig shabu-shabu." And, just as cattle Shabu In Do not eat, since there is only a mere imitation, while under the guidance advice of cheering, even I thought. So was born the, how to eat, such as sukiyaki and shabu-shabu middle. In other words, Kugura the meat to soup allowed to, it was what you called eat along with the egg. "

  Although initially there was also little attention is painful era not, but there was a TV interview application in the fourth year likely. And, awareness of black pig shabu-shabu went up. 
  That gave "the so-called soup shabu for the first time menu. It made ​​an opportunity of being able to shabu shabu in any material. And, also raised position of the pork itself. It proud For those (laughs). Once upon a time is it because "I love pork" was no one that I say (laughs). "

  Now that was it from past is more than 30 years, has written a cursory words of Mr. Sato to store brochure.

  I wonder if I'm dreaming. 
  Signboard menu of black pig dish full of the city. 
  I wonder if I'm dreaming .... 
  Satsuma of treasure, aiming a black pig revival 
  thirty odd years. 
  Finally the dream has become a reality.

  Really, I wonder role of Sato was over? 
  "We thought that was really good to have you come upon a black pig. Now, but has increased also shop to issue a black pig, you must not only because more was and I do not even work hard. It Which ones stick its name as the" black pig " also because not mean that delicious at the same level. black pigs out in my shop, just what I was convinced. and for it to maintain its taste, in my management skills, an utmost in only one store It is. to pursue a quality that does not live up to the name of the black pig, and we want to continue to observe the real taste. It is, It is my role of the future ".

  "Ajimori". He has been put means "protect the taste" is in there.

  Gaze stare at Sato's meat was impressive

  Shabu you get after you have asked the hot story of Sato. I is called in the "Ajimori", "black shabu".

  In the center of the dish, which was the rose meat of Berkshire in the shape of a rose, loin is placed in around it. Thing with more roses meat is sliced ​​a little thicker. Redness, white, pot surface with copper a good thermal conductivity shining gold, the gold is in the soup. It is auspicious color assortment. This soup, its truth, but also taste of Japanese style soup .... 
  "It soup of you are familiar is a secret. I because disappears romance (laughs). Are you made ​​of what, please try to story of story (laughs)." Once the soup has Tagi~tsu, into all the roses meat of flowers. First of all, and let the only meat flavor of the meat rose white felt strongly. Then placed divide the fresh eggs in bowl, and get a loin with what poured a little soup. By the egg is in, viewed from the soup is good in the flesh, here is especially felt more the flavor of red meat.Rose meat loin also of melt in the mouth it's the same. "Black pig to originally soft, I want me to eat slowly aligned slightly cooked in also hard can not be. Family".
  
  

  Vegetables after it has received all 〆 is, but special TenobeHoso Udon that get made ​​in Shimabara. 
  "The thin, even as it was full stomach, I'll gets into the Tsurutsu and stomach (laughs)."

  Black Shabu is, but cuisine that will ask satisfy us in terms of both quality and quantity.

  

  

  

  Use rose meat and loin of "Berkshire".After decorating the outside of the dish in the loin, rose meat is at the center of the dish in the form of roses. Slice towards the rose meat is slightly thicker

  

  

  Thermal conductivity nice golden soup that has been put in a copper pot also gold.Soup of detail's secret, but no doubt only that it was made by thought out that it brings out the taste of black pig

  

  

  Vessel to put a fresh egg and soup, and get while entangle it in the flesh. Rose meat is seen effect of more white meat to eat as it is not put anything beginning

  

  Shop to tell the true taste of Berkshire

  Use the "Berkshire" of carefully selected best, the proposed how to eat to making the best taste with black pig itself. I can feel free to eat such as tonkatsu is on the first floor. Is on the second floor enjoy slowly at private room the "black shabu". In order to get a taste of the original flavor and sweetness with a black pig lean (meat) and white (fat), it's style that get in the eggs and soup.

  Special TenobeHoso Udon also stick "specialties black shabu Restoration Course" serving ¥ 4200 (photo 3 servings). Black shabu lunch ¥ 3,150 ~

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  Black pig cuisine Ajimori

  Street address	Kagoshima Sen-nichi cho, 13-21
  Phone	099-224-7634
  Business	The black Shabu  12: 00~LO14: 00 (visiting until 13:00)  17: 30～LO20: 45 (visiting until 20:00)  tonkatsu other  11: 30~LO14: 15
  Rest	Wednesday
  Seat	155 seats
  Card	Yes
  Parking Garage	None
  URL	http://adimori.com

  

• kinwashi

  1 Apr 15, 18:19

  

  Chief Sakata Masashi's

  The pork're piled rounded round and round in the center of the dish. Shoulder loin of being placed around it. Both those of "Berkshire", I appetizing in appearance. 
  "As will become beautifully put out a three-dimensional effect, such Serve is doing," said Mr. Chief-Sakata Masashi. Pork is sliced ​​one by one since the beginning of the order, and told me that he will Serve.

  Large chunks of pork is previously rounded by three equal portions overlapping, to slice before you dish out

  Black pig shabu-shabu, I get a black iron pot. 
  "We in the retail stores of JA, is also the antenna shop in Kagoshima of black cattle, black pig. Pot in that it that stick to the" black "was also a black iron pot. When This is it, insufficient to modern people I will be able to compensate for the iron is. one in particular when it comes along with the protein contained in the black pig, soup stock the absorption of iron is in the in'll'm increases dramatically. is using Hokkaido kelp Although it is turn However, iron is also to mellow the taste of soup. "

  When the soup is boiling, take the meat with chopsticks, 2-3 degrees shabu-shabu. It's ripe Once whitish color of the whole being careful not too cooked. I get in sesame someone ponzu sauce. 
  "Gomadare is, in sesame and peanut paste, have stretched sake, mirin, in soup stock to put such as miso. Ponds, squeezing most of bitter orange, sweet and dry soy sauce of Kagoshima, which was combined mirin Put the kelp and dried bonito is what you lay about a month "to. 
  Orthodox and simple two of taste, both bring out the most of the flavor and sweetness of black pig. Condiments of green onions and maple wholesale also good accent. In order to get delicious to the last, evil is better taken to frequently.

  Go round by slicing a chunk of pork

  After initially received the meat, you get to put the vegetables in soup stock that dissolves also taste of meat. Ability of JA Retail shines here. He vegetables is center caught in Kagoshima Prefecture. 
  By come together inosine acid contained in the amino acid and black pork that is included in the "kelp soup stock, more flavor will be stronger. If there also join flavor of vegetables, you finished the best soup there is a mellow and rich I ". 
  〆 is "shabu noodles" homemade. A shiny the Kosi noodles, I also tangled with the soup.

  "" Berkshire with shining and vivid red fat "is it is enough to be also referred to as" pork of art. "Taste, without the pork distinctive habit, has a rich flavor. This delicate taste To proficient, I do not may shabu be best. "

  

  

  

  I use pork shoulder and loin of "Berkshire".Order is to slice the meat to a thickness of about 2mm from entering, pork sterically dish out by winding To Quruli.

  

  

  The most issues using Hokkaido kelp is in the black iron pan. on the iron can be replenished, overlap the taste of umami and black pig of kelp soup stock, I will gradually delicious taste

  

  

  Sauce two. In sesame and peanut paste, sesame sauce that was stretched sake, mirin, in soup stock to put such as miso.Ponzu using the most aperture and sweet and spicy sauce of Kagoshima orange

  

  JA Kagoshima Prefecture Keizairen direct management of solid material

  In calm space of Japanese style, I can taste Kagoshima unique meat, vegetables and the like.Kagoshima black cattle, Berkshire, and Satsuma young Rice paddle, Kagoshima Prefecture brand meat of, including the shabu-shabu, steak, sukiyaki, also on the menu, such as steamed. Some cattle, swine, also deals menu three chicken taste at a time. It seems to have put also a force in the "black Satsuma chicken" from 2011.

  Stick is black pork and shoulder loin "Berkshire shabu-shabu" ¥ 4300 (photo 3 servings)

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  HanaRen Kagoshima store (Karen Kagoshimaten)

  Street address	Kagoshima Yamanokuchi 3-12
  Phone	099-223-8877
  Business	11: 30~LO13: 30/17: 30~LO22: 00 (day holiday ~LO21: 00)
  Rest	Third Sunday (holiday last day in the case of consecutive holidays)
  Seat	180 seats
  Card	Yes
  Parking Garage	None
  URL	http://www.karen-ja.or.jp/

  

• kinwashi

  1 Apr 15, 18:26

  Remember this ,

  the next time when  you are there,

  with tour group organised by local travel agencies,

   

  let you tour leader know over there.

  you want this kind of Sashimi,

  that Kin told you here, and many i will try to cover from now,

  'Special cusine from Kagoshima.

  Chicken rice, and the Kurobuta etc.

   Stay tuned for more.

   

  Kagoshima Prefecture’s Famous Foods

  

  1. Tori Meshi – This is chicken rice with various things on top of it.

  2. Kibinago Ryouri – This is a small silver fish that lives off of Kagoshima. There are many ways to eat it, but the most common looks to be as sashimi along with a miso dip. Other ways include grilled, simmered, deep-fried, and in soups.

  3. Tonkotsu Ryouri – Tonkotsu is pork that is cooked very slowly so it can be soft. It’s pretty much delicious in everything as Kagoshima has also figured out.

• kinwashi

  1 Apr 15, 18:38

   

   ON THE ROAD TO EXPLORE KYUSHU.

   

   

  http://sgtravellers.com/travel-article/on-the-road-to-explore-kyushu/1761/1

• kinwashi

  2 Apr 15, 19:35

  For Sashimi go for when you are at Kagoshima.

  Sashimi not only Tuna or Salmon.

  let your tour leader know.

  Kin told you this.

  

  Hamada Howa's

  "Meals hometown thirteen" of 1964 open. Second generation, Hamada Howa's he who was full of "Silver-stripe round herring Love". 
  "Silver-stripe round herring is a small fish, very beautiful and you are shining. I will admire its beauty. Tanegashima, Yakushima, Koshikishima (Koshikijima) well caught by Kagoshima of typical fish around, it is a fish of hometown. One Although it is the fish that are caught year-round, long from May to July is Whirlpool is delicious millet Nago. small when is 100g is 17 to 18 animals, but I 100g will be 7-8 animals when large. The taste is a protein elegant. I'm not tired to eat lunch and dinner in the morning. I "today, Silver-stripe round herring is you do not want to eat" does not that. we are in love enamored (laughs). "

  Sashimi of fresh Silver-stripe round herring is shining in silver

  Silver-stripe round herring that's Hamada's love also. I wonder what is the what how to eat?

  Sashimi I get in Sumiso

  â—� sashimi 
  "It's directly enjoy the taste of Silver-stripe round herring raw is the best, first It is sashimi. Take a head of fresh Silver-stripe round herring, and judgment to take the internal organs and bone by hand, you piled rounded themselves. to judge the Silver-stripe round herring the "it Obiku" but I say, old people are not used, such as knife, I was doing with everyone all hands.

  Sashimi miso, vinegar, you eat Sumiso that was made with sugar, Sumiso of Kagoshima wonder if a little sweet. The rather not you eat each piece was placed in a dish Sumiso, it is good to also eat over Dobatto the Sumiso on top of the dish lined sashimi. And eat delicious might of primitive way of eating is good (laughs). Kagoshima Prefecture large local person, you also can be a way of eating that "slap burnished". The judge not to put in the mouth by pinching with one hand the raw Silver-stripe round herring in, I dodge the head that good.Silver-stripe round herring in life freshness will bruise and may become red is only immediately. Freshness is not good and it can not be a sashimi. So, you might to be the most luxurious eat in sashimi. In the acne market I begins Seri from around 5:00 in the morning, but fisherman us to think the speed of his ship, I want to be landed together in that time. It is why the performance of the ship's engine is also or left and right. "

  It is whole eat "Silver-stripe round herring of tempura"

  â—� Silver-stripe round herring tempura 
  without or take the head and internal organs, frying as it is with the batter into raw Silver-stripe round herring. 
  To "bone is also soft, you can eat a whole until the head and internal organs by. I'm sardines and saury is also bittersweet I eat the internal organs. But there is no bitterness in Silver-stripe round herring. To eat as it is with the yuzu salt and green tea salt It is delicious. Fried also is good. "

  The thing with vegetables enters three or more to "Kibisuki" Acne

  â—� Kibisuki 
  "sukiyaki but is cooking the beef was cooked Amakaraku in sugar and soy sauce in the Meiji era, because beef is high, the mackerel and sardines that enters the hand easily in the port town was using instead of beef. In this neighborhood is Use the Silver-stripe round herring and I had to "Kibisuki." Once upon a time in Toka seine, along with vegetables from the across the net did not have only sardine TokaKibinago to Warishita is containing pot made ​​with. sugar and soy sauce Turn on the acne Meiko. It 'is ripe Once the surface is turned white. please it with the beaten egg. How to eat then you will Yanagawa pot style If you put the eggs in a pot is free. to eat as you like in "your own Because it is cooking that is please ", and I do not may be a little unkind cuisine. Or rather seasoned Warishita will vary by store and make hand, but What easiest when you do at home, it is to use the soup for noodles (laughs). "

  Once through the moderately fire, and am allowed Kugura to the beaten egg

  Hamada-san, are also addressed in urban development due to using the Silver-stripe round herring "Kibisuki". And he has also been instrumental in that it provides a "Kibisuki" in the city dozen stores from December 2011.

  "Become rich in the world, because now beef also enter into the hands easily, I have been the" is better beef than Silver-stripe round herring ", but also spread that the the Toka remember the old days, good cuisine in the body Want to'm thinks. Silver-stripe round herring is, carbohydrates are the three major nutrients, fat, protein-rich and I because it is the best of ingredients also for the body. It is recognized as a regional gourmet, speaking of Akune as "Kibisuki" I want to come to be said. The younger generation, "Oh, Kibinagoka.'m good Ya" and many people that, you do not eat too much the Silver-stripe round herring. to such people what, I hope try to eat us. It's beautiful taste to be delicious, 100 people will hope to able to impress with 100 people. I to is the repeater many. The Tara delicious to eat at the store, I think I will eat at home. The good news, the "Kibisuki "is gradually to penetrate into the region," and once eaten, I'll think it fits with you "and to say me people has also increased. and Na were sincerely good." Kibisuki "because you can at home, it as the entrance of the Silver-stripe round herring dishes, and I think you'll enjoy the Silver-stripe round herring in a variety of eating from there. Acne with the aim rich town I'm a small town, a town that was integrated with nature ".

  

  

  

  Take a head of fresh Silver-stripe round herring, and desert taking also internal organs and bones by hand. Miso, vinegar, I get in Sumiso of sweet Kagoshima unique that made with sugar

  

  

  "Silver-stripe round herring of tempura" does not or take the head and internal organs, frying as it is with the batter into raw Silver-stripe round herring. And get whole it with a yuzu salt and green tea salt

  

  

  "Kibisuki". Warishita you made with sugar and soy sauce are put together acne Meiko and vegetables containing pot, the surface is get it with a beaten egg Once white

  

  Taste of Silver-stripe round herring continue transmitted from 1964

  Zashiki store that calm is the center. Preserve There is also proud of dishes using fresh seafood go up acne Port. When such as sea urchin bowl festivals and Ise shrimp festival will be held in Akune City, also appear deals menu. Cuisine of fresh Silver-stripe round herring is also single item, I want to enjoy sashimi, tempura, Kibisuki is attached "Silver-stripe round herring Zanmai set meal" at 2,300 yen. Japanese, also Western various table d'hote menu rich.

  Shining is only to wound To Quruli "Silver-stripe round herring sashimi" 1,000 yen. I get in Sumiso

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  Dining hometown thirteen

  Street address	Kagoshima Prefecture Akune port town 82-3
  Phone	0996-72-1420
  Business	11: 00-14: 00/17: 00-22: 00
  Rest	Indefinite
  Seat	130 seats
  Card	Yes
  Parking Garage	Yes
  URL	http://www7b.biglobe.ne.jp/tomi13/

  

• kinwashi

  2 Apr 15, 19:37

  

  Harada Yusuke's

  Koshikishima (Koshikijima) Yusuke's owner Harada born. Likely he KaraKibinago had well eaten childhood. 
  "I though sashimi was also well eat not, the Mom was due to make good, and from a little plus soy sauce to mash bottled, I did what was grabber and one Nitachi by whole put the Silver-stripe round herring. Silver-stripe round herring, in Koshikijima Since ingredients that from ancient times abundant, I do may eat if you got the island of people, I might not eat until bought Shirenne (laughs). "

  Sashimi of Silver-stripe round herring, it dropped the head, take the bone and fielding by hand

  Over time, Harada-san to the road of cuisine. After that has been the work even outside the island, I was opening the "Tokiharu" in 2002. is to the received business cards and is also written as "Silver-stripe round herring cook". 
  "I only Ya ne Nikki wrote just (laughs)."

  Although so it is said, I had you show a variety Nakibi of your cuisine.

  Leave a milt and Mako is torn from the back to the spawning season of spring and summer

  â—� Silver-stripe round herring sashimi 
  and dropped the "head, usually rip do burns from better belly, timing of Whirlpool, I good at and leave the Mako and milt for taking the back. In Koshikijima, I do eat much in Sumiso. anyway freshness because there is a good, sweet fresh Silver-stripe round herring, I'm do want you to feel as they taste. I'll do also used sweet soy sauce in the house. Since mash fit well, issue the mash soy sauce. "

  Only Silver-stripe round herring that was crispy, sweet stand out is in the sauce not sweet.

  To make with what you have to pickled Silver-stripe round herring that judge "Silver-stripe round herring bowl"

  â—� Silver-stripe round herring bowl 
  "fresh Silver-stripe round herring is, I as it is delicious even eat as sashimi, it'll good even to the pickled in those combined not very sweet soy sauce and mash. sensitive your bowl that topped the pickled on top of the rice is. We put what you from fielding morning were the pickled. Today, Nikki put even had to pickled milt and Mako ". 
  Moderately only that steeped in taste, but also a different taste and sashimi.

  "Kibinagopiza" and "charcoal-grilled of Silver-stripe round herring"

  â—� Kibinagopiza 
  "Silver-stripe round herring you are riding in pizza also those in pickled. I Nikki with a firmly taste than that of a little while ago of sensitive your bowl." Silver-stripe round herring also be flavor of the mash is also good compatibility with cheese.

  Silver-stripe round herring grilled â—� 
  I it is often eat in charcoal-grilled in "Koshikijima. over the salt is put on the fire, please eat with button activates the Sugin baked. burnt YasuiKen, to Ikanyo. blankly and Citole customer Once you release the eye is, "I burnt in Boke~tsu and lines, Gararuddo (it'll be angry fisherman) to fishermen" I'll also be or say (laughs). " 
  Per color baked on the surface, Tabegoroda about became crispy is seen in Hokuhoku.

  â—� Silver-stripe round herring shabu 
  so take a good soup stock from the "Silver-stripe round herring, and keep with the taste to the soup, and then to the shabu-shabu. Since the soup comes from millet to shabu shabu Nago, and unless they are eaten the Silver-stripe round herring, vegetables put Sasenyo. Then, noodles, and even rice Ya ne. delicious soup even if the anchovy is I train, take really good soup stock from raw millet Nago ".

  "Salted Silver-stripe round herring" delicacies. It's to provide from ask them to taste a few animals as photos (1 dish is 500 yen)

  Silver-stripe round herring salted â—� 
  It Ya what was fermented by the "raw Silver-stripe round herring salted. because salinity's about 30 percent, to do grow even mold, by having even Dondake. Put the bottle vase was drunk fermented at room temperature of a long time ago how to make and following the, month by fermenting outdoors, then you will leave in the refrigerator. salted fish is, well Dekinne because Silver-stripe round herring visceral is small and not a time from time-spring of Whirlpool of rainy season. "

  Were you out to those aged 9 years. Personality salty stronger in flavor and taste that there is entanglement, the best thing as fish shochu. 
  "I Ya should do Tamara lovers delicacy. Though the menu Nikki says 500 yen, I'll Citole that get tasting 1-2 animals at the beginning. If you wanted to eat in it, Dawn To Put. A lot even I and so it does eat (laughs). After I, I'll also can use this salted fish as a seasoning. It 'good at and fry the "Inca of awakening (varieties of potatoes)" of salted fish and butter and new potatoes. "The awakening of the Inca "is I do not lose because there is dark taste in Silver-stripe round herring, I lose the taste of Silver-stripe round herring in the usual potato".

  Well, speaking of Silver-stripe round herring, usually, Toka taste of protein, fish that he did taste was refreshing. However, in the story "Silver-stripe round herring tastes strong" but got even the word .... 
  "Silver-stripe round herring is actually'll do strong fish taste. It to soup also take, but it do not beat him in the various cooking because taste is strong. For example, I do lose the curry flavor even make a fried curry flavor. Normal everyone is not the image that has Koshiki Island Silver-stripe round herring of taste, I want to convey the personality of Silver-stripe round herring. things that come out to my right in the Silver-stripe round herring dishes I I do may put on Oranyo. left (laughs). Koshiki Silver-stripe round herring of the island is really delicious. "

  So, I wonder why the delicious Silver-stripe round herring of Koshiki Island? 
  "The Koshiki Island Silver-stripe round herring is delicious, the I Ya main reason is that there is good freshness. Silver-stripe round herring of Koshiki Island so the inside can be seen, especially transparent, by blue 's not silver. Fisheries from the port of Koshiki Island I'm about 10 minutes by boat. the old days to was by Catching in the seine, I'll have done about Silver-stripe round herring folds to ferry of Toko. But, I'll change by fishermen that may. Silver-stripe round herring is do burns win in gill nets, net Silver-stripe round herring I'll do put in seawater it is affixed immediately ice that were removed from. At that time, the important is that salinity of seawater, in order to keep the freshness, I gonna do squid and not adjusted to the situation at that time. it I do Ya has also been demonstrated in scientific, fishermen'll do by spear in the intuition from the old days. The weakened Silver-stripe round herring will in red around the eyes, by do belly is red. over the period of the rainy season from spring, and spawning delicious do Ya I have O~tsu clogged Mako and milt to belly in time, I particularly likely to weaken.'m one that was caught in the morning also spoil the evening. Then I, the Silver-stripe round herring that fishermen brought me cherish, until cook and I Ya my job to not drop the freshness. The purchases were fish from put in one more time thin salt water, leave side by side to bat Mita ones. useless and fish come into contact with each other to put in a ball I think what. I Nikki with a scales in the freshness of Iikibi Meiko. There is the like of slime when touched, by'm certain that like a small black powder much invisible to the eye. freshness and bad scales fallen take it. "

  Make a variety Nakibi of your cuisine, Harada, who is trying to convey to the inside and outside. I wonder what is given to the driving force? 
  "Koshikishima and Iebakibinago. Are you making a living's many fishermen Silver-stripe round herring. The millet cook to cook using the Meiko is I Oran and regrettable. To depend thought I also still, the possibility of Silver-stripe round herring is I think infinity ".

  

  

  

  The desert by hand dropped the head.Usually is split from the better of belly, timing of Whirlpool, leave the Mako and milt for taking the back (Photo). I get in the mash soy sauce

  

  

  "Silver-stripe round herring charcoal-grilled". And put on fire, if you put the salt, and get out as not too burnt. But how to eat well is to eat are also Koshikijima

  

  

  "Silver-stripe round herring bowl". The Silver-stripe round herring in the pickled in those combined mash and soy sauce, is placed on top of the rice. Also be milt and Mako rides by time

  

  Highest in the taste of Silver-stripe round herring of fresh Koshiki Island

  Kushikino about 50 minutes by high-speed boat from Port, in the diet punished in front Sato-ko of Kamikoshiki Island, you can enjoy the fresh seafood of Koshiki Island. Above all superb fresh Silver-stripe round herring, which rises to Koshikijima, the taste is also exceptional. First of all I want to taste You are using sashimi and, pickled "Silver-stripe round herring bowl". Pizza that use the grilled and pickled also delicious. Also, salted fish's irresistible delicacy for lovers of shochu. "Kagoshima Japanese beef curry" 1,000 yen other, there is also a Western menu.

  "Sensitive your bowl of Koshiki" 1,000 yen. Is to pickled Silver-stripe round herring that judge morning is placed on top of the rice is.

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  Map data © 2015 Google, ZENRIN

  Terms of Use

  

  

  

  

  

  Map

  Tokiharu

  Street address	Kagoshima Prefecture Satsuma Sendai Shisato Machisato 1624-1
  Phone	09969-6-3928
  Business	12: 00-14: 00/18: 00-21: 00  ※ presence or absence of Silver-stripe round herring dishes that confirmation by phone
  Rest	Indefinite
  Seat	26 seats
  Card	Improper
  Parking Garage	Yes

• kinwashi

  2 Apr 15, 19:38

   

  Plain Shihomi Mr.

  Is located along Route 3 "Akune Road Station". It's the East China Sea spread in front of the eye. 
  "The more rock in the sea is visible when the calm, the water is do I'll have clear and clean" is Shihomi's plain for He will talk with.

  Far to Koshikishima (Koshikijima) also appear sea of this neighborhood is where the Silver-stripe round herring is caught well. I wonder look also figure here KaraKibinago? 
  "You also can visible appearance of squid, I Silver-stripe round herring is invisible unfortunately (laughs)."

  When you want to sashimi, cut the head and tail first with scissors

  Silver-stripe round herring is not possible to see him swim in the sea, but in the restaurant it is possible to get a fresh sensitive your cuisine. And was kindly this time introduce, the Silver-stripe round herring sashimi, grilled, but Kibisuki.

  Wash it well take the internal organs and tore the belly with scissorsTo remove the spine open with your fingers

  â—� Silver-stripe round herring sashimi 
  and you show the place to judge in the kitchen. 
  "After dropping the head and tail with a pair of scissors, stomach takes the cotton to put the scissors in. After you have clean rinse the inside, put in parallel to see the nail, I take the bone and tore towards the tail. fresh Silver-stripe round herring I very delicious, but I am bone is hard to take (laughs). You Serve wrapped flipping open the body. Sumiso I will fit well. It seems there are more to eat in Sumiso with locals. My also, vinegar, miso, I'll have a good issue a Sumiso blended sugar, and more at the original., rather than desert off the one animal, but it is also interesting that the sashimi to eat whole the one animal. "

  Completion of sashimi

  The effect of the only nice Puritsu and crunchy, sweet and sour of Sumiso are intertwined.

  Bake in the audience itself "Silver-stripe round herring grilled"

  â—� Silver-stripe round herring grilled 
  "It is a style where I am burned Silver-stripe round herring that had been the salt to the audience itself. Please baked with care so that it is not burnt so small."

  Along with the sound of crackling, wafting the smell around. 
  "If the person next to the table is eaten, I will Come also those who are asked to be hung in the aroma. Such as when the organization Mr. eaten become visible tail wrapped in the smell of Road Station Central is sensitive your grilled or will (laughs). "

  Surface is burnt and crispy, soft inside. Fair salty delicious.

  Cook the abundantly using was Warishita can dolls each vegetables dried bonito "Kibisuki"

  â—� Kibisuki 
  implications of town revitalization from December 2011 Akune also rice, I had you made ​​also "Kibisuki" that up to the menu in the city of dozen shop. 
  "In the soup, dried bonito that was cut into thick, mirin, what you lay to put Koikuchi soy sauce, is Warishita for Kibisuki. Sugar is I do not put".

  This dish also, put in a pot the ingredients such as vegetables and Silver-stripe round herring yourself, style to get through the fire. 
  "Silver-stripe round herring is a semi-transparent's raw, it is ripe When whole becomes white. It's had better not too through the fire".

  Taste of Warishita is steeped moderately to watch. When am allowed Kugura to eggs as sukiyaki, it's more mellow taste.

  But "Kibisuki" in the sale as local cuisine, it seems he had eaten from long ago in Akune. 
  "Acne in the town of fishing, because the meat did not enter the hand easily, seems to have done the sukiyaki using the easy-to-eat Silver-stripe round herring. I guess is the meat was good childhood (laughs) . Silver-stripe round herring is, I'm a fish that had eaten on a daily basis from a young age. Even to the sashimi, without such tools on their own, I'll I had eaten for taking by hand. The Silver-stripe round herring that judge yourself, family It was also nice to be asked for was to eat in. those of acne you, Will not you Sabakeru by hand the Silver-stripe round herring? ".

  About Silver-stripe round herring, I had you teach Also talk. 
  "Silver-stripe round herring is tasty also tempura, think you also dried fish is acne. You will also put or in miso soup. Silver-stripe round herring is becoming significantly from the December position, I 5-7 Around the delicious contains egg to stomach. cold when fat is Silver-stripe round herring also delicious topped of.'s a calcium also rich I'll eat a whole, is nourishing. also those who who have for the first time to eat the Silver-stripe round herring, you please say that the "delicious". The freshness in Akune It because you can eat the Iikibi Meiko of. fresh Silver-stripe round herring is'm sparkling body is transparent! ".

  In "Akune Road Station", while watching the sea sparkling, and that receive the Silver-stripe round herring sparkling, it is possible to spend a luxurious time.

  

  

  

  After dropping the head and tail with scissors, take the cotton to put the scissors in the stomach, the desert by hand to put in parallel to see the nail. I get in Sumiso

  

  

  "Grilled". Be asked to bake a pre-Silver-stripe round herring that had been the salt in charcoal. If burned moderately, surface and crispy, the inside soft

  

  

  Bonito that was cut into thick in the soup stock, mirin, what you lay to put Koikuchi soy sauce Warishita. And get it with the eggs in a manner not too cooked

  

  Itadakukibinago overlooking the East China Sea

  Facing the East China Sea, which is also the fishing grounds of Silver-stripe round herring, restaurant stand in excellent location "Road Station Akune". Such as horse mackerel or squid sashimi, it is possible to get while watching the sea a menu with fresh seafood landed in Akune.Silver-stripe round herring is, sashimi, grilled, is also eaten in the set menu also separately, etc. Kibisuki. Sold processed products, such as fresh fish and dried fish in Bussan Museum.

  Plenty of "Kibisuki" 800 yen also vegetables. Kibisuki and sensitive your sashimi stick "Silver-stripe round herring galore" is 1,365 yen.

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  Map Data

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  Map

  Akune Road Station Restaurant

  Street address	Kagoshima Prefecture Akune Okawa 4816-6
  Phone	0996-74-1400
  Business	10: 30~17: 00  ※ product sales is 9:00 to 19:00 (the October-March to 18: 00)
  Rest	No ※ rest December 31-January 1
  Seat	60 seats
  Card	Improper
  Parking Garage	Yes
  URL	http://www.qsr.mlit.go.jp/n-michi/michi_no_eki/kobetu/akune/akune.html

• kinwashi

  3 Apr 15, 20:21

  Make sure you must try this Sashimi when you are there.

  Never say Kin never tell you about this.

  This kind of fish from Kyushu.

   

  video.

   

  https://youtu.be/0Dcp8UzKlRY

• kinwashi

  3 Apr 15, 20:27

  From Kagoshima Here I Come.

  Unique Sashimi  remember to try when you are there.

   

   

  video.

   

  https://youtu.be/cADLrwoWJGw

• Geradpiquee

  5 Apr 15, 14:58

  .

• kinwashi

  6 Apr 15, 16:53

  

• kinwashi

  6 Apr 15, 16:54

  

   Wow...very fast !000000 views.

• kinwashi

  6 Apr 15, 17:02

  	[Subject] Beloniformes flying fish subfamily flying fish family Hamatobiuo genus [alias]Akitsu flying fish, jaw, Kotobi, such as Tobinouo. [Length] 35 cm  Flying fish is a fish that are in various places from Hokkaido to Kyushu in the south.Characteristics of the flying fish is, and it is very large chest fin and belly fin, is that the bottom half of the tail fin is longer than the upper half.Horsetail flying fish among the flying fish, there is no fat in the small size flying fish, has been mainly processing such as dried fish. Fishing method of flying fish Tateami fishing other, sink Toge-mo, salvation network, will be caught in set net fishing methods. Clipping data Flight distance of flying fish of flying fish fly the water is, you can escape from the enemy, when I was surprised as to the ship, there is a theory such as for itching parasites. Flight way of flying fish is swimming under water in about an hour 70Km, and the run-up to, fly it emerged banging violently on the water, etc. tail fin. Flight distance is usually 100m ~ 200m, but in the best but some flew about 400m. Height jump up from sea level also, at best it may be necessary to have up to 10m. Characteristic of dishes using flying fish flying fish that pectoral fin is large as wings, gliding. Bland taste has been favored.

• kinwashi

  6 Apr 15, 17:07

  From mainland Kagoshima to this Island Yakushima for Tobiou,

  Will you do this?

   

  YAKUSHIMA, DAY 1 AND 2: FLYING FISH AND YAKUSUGI LAND

  June 14, 2013 · by Rachel · in Food, Sightseeing, Yakushima. ·

  Yakushima is an island south of Kyushu that is part of the Kagoshima Prefecture; however, since it’s a separate island, I won’t put it under the “Kagoshima” category. The forests in Yakushima inspired the forest in Hayao Miyazaki’s film Princess Mononoke. I have mixed feelings about Yakushima. The places we visited in Yakushima are probably the most amazing and beautiful that I’ve ever seen, but staying in Yakushima itself was slightly annoying. It rains all the time, the buses run once per hour, and did I mention that it rains all the time? Supposedly, Yakushima rains around 360 days per year. That is ridiculous. On the day we arrived, it rained beforehand so the ground was wet, but we got lucky on the second day.

   

  Not much really happened on the day we arrived. It was definitely annoying because the port was around 20 minutes away from the minshuku–a Japanese-style bed and breakfast–we were staying at. There were three girls in a tiny room which was pretty inconvenient, but we survived, so it’s okay. The most interesting part of our first day in Yakushima was dinner. Yakushima specializes in flying fish (飛魚; tobiuo). Because this is a fish that I have never tried before, I decided to be adventurous and order it–not really, though, since most of my other classmates ordered it too.

  

  Head on!

  Weirdly enough, I think this might be the first thing I’ve eaten in Japan with bones that I had to actively pick out while eating. I think I mentioned in one of my posts about goals that I’m not really comfortable eating things with bones because I feel like it requires too much effort for something that’s supposed to be enjoyable (eating). That being said, I can’t say I was surprised when I got a plate with a completely fried flying fish. It sure looked delicious, but also…really bony.

  

  Look at those fins!

  This was incredibly hard to eat, but it was also pretty yummy.

  On Day 2, we went to Yakusugi Land (ヤクスギランド), a UNESCO World Heritage Site. Yakusugi refers to cedar trees in Yakushima that are over 1000 years old. I don’t know much about forests, but I would liken it to the sequoias in California; I guess, in that case, Yakusugi Land would be Japan’s Sequoia National Park. I’m not really sure if Sequoia National Park requires as much hiking as Yakusugi Land, though.

  

  These obviously aren’t cedar trees, but I like this photo.

  There are a few hiking paths through Yakusugi Land: 30, 50, 80, and 150 minutes. We chose to do the 80 minute path first. These paths don’t take as long as they claim, but the hike is still strenuous. At least I was able to complete my yearly work out.

  

  Did you know that moss only grows on the north side of trees?

  Yakusugi Land is very pristine and well-preserved; however, at times, I felt like it wastoo well-preserved. The hiking paths were very unstable: a lot of parts were really slippery and uneven, and there were cliffs without any sort of fencing to prevent people from falling off. By the end of the hike, I was just glad that I made it back alive.

  

  I think I liked taking pictures of rivers because I was thirsty.

  The scenery and the environment were so worth the fear, backache (I brought a really uncomfortable backpack), Jell-o legs, and general exhaustion, though.

  

  For a place that is known for cedar trees, I sure took a lot of river pictures.

  I think the problem with hiking is that, sometimes, you’re so exhausted and annoyed that you don’t get to take in the scenery. You also start questioning a lot of your choices. Some of mine were: why aren’t I one of those people who work out everyday?; why did I think that studying abroad in Japan and getting exhausted like this was a good idea?; and why didn’t I just stay behind and pretend to be sick?

  

  This is the path that we came from; it looks more like an uneven stack of branches.

  Finally, we reached the end of the path, and we ate lunch. There were no restaurants around so we had to bring our own food. After lunch, we still had around three hours before the next bus because the buses don’t run very often. Our professor decided that we should go on the 150 minute hiking trail. Luckily, one of our classmates stayed behind so I could leave my backpack at the visitor center for her to watch.

  We speculated that the 150 minute trail wasn’t necessarily longer than the 80 minute trail, but it was definitely more physically taxing. The trail is much more dangerous and the incline is steeper. For that reason, I didn’t take a lot of photos the second time around.

  

  The last picture I took of Yakusugi Land.

  I know that I’ve spent most of this post complaining about how hiking is so exhausting, but it was still worth it. I don’t think I’ll go to Yakusugi Land again, but I’m really glad that I did. I think Yakusugi Land is a place that you have to see for yourself.

• kinwashi

  6 Apr 15, 17:17

  • What actually people wanted to know about this island.

    Spending time to get there, as like me, and all the people here.

    Following this thread,  i had am aware.

    Keep increasing by numbers.

     Now already One  Million views.

    And people headed there to this Island, for what?

     

    just to see this main attraction.

    Do you want to do like what i had did before.

     

    source.

    Izismile.com » Lifestyle » Nature » Yakushima Island Forest a Natural Wonder (12 pics)

    Yakushima Island Forest a Natural Wonder (12 pics)

    Posted in Lifestyle » Nature   3 Oct 2012   / 5379 views

    15 

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    Izismile is finally on your tablet.

    
    Read more at http://izismile.com/2012/10/03/yakushima_island_forest_a_natural_wonder_12_pics.html#L3mlFSEHBkXptPSx.99 

     

  • 01 Sep `13, 9:37PM

    The below pictures are my collection from Yakushima Island.

    Took me half a day to reach there.

     

    

     

    

     

    

     

    

     

    

     

    

     

    

     

    

     

    

     

    

     

    

     

    
  • 02 Sep `13, 9:22PM

    Why are there still people flocking to this island, there must be some secret or special on this island..

    over here.

    Not much people know about this island in this region.

    over there plenty

    People flocking here to this island Yakushima.

    video.

     

    http://youtu.be/w1jzEt8DxUw

     

  • 02 Sep `13, 9:30PM

    Will you come to this island like all the people above video,

    take nearly half a day up to this mountain, just to see.

     

    video.

    http://youtu.be/vdklGus3wRk

     

  • 03 Sep `13, 6:56PM

    1. Road to jomon-sugi vol1・2011 2011年10月縄文����・��１.

       • by æ·±å‘¼å�¸ã‚¯ãƒ©ãƒ–
        
       • 1 year ago
        
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    2.  0:52

       "Yakushima Day 3: The 22 km Jomon Sugi hike" Jmsnowd's photos around Yakushima, Japan (vacation)

       • by TripAdvisorTRIPWOW4
        
       • 2 years ago
        
       • 125 views

       Preview of Jmsnowd's blog at TravelPod. Read the full blog here: ...

       • CC
    3.  3:17

       Road to Jomon Sugi 縄文���扉

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       • 2 years ago
        
       • 138 views

       屋久島�縄文�����を映���紹介���ょ�。
    4.  5:16

       road to jo-mon-sugi vol4 2011年10月縄文������4.wmv

       • by æ·±å‘¼å�¸ã‚¯ãƒ©ãƒ–
        
       • 1 year ago
        
       • 61 views
    5.  5:20

       road to jo-mon-sugi vol3 2011年10月縄文������3.wmv

       • by æ·±å‘¼å�¸ã‚¯ãƒ©ãƒ–
        
• kinwashi

  7 Apr 15, 21:35

  • Yakushima.

    Another eyes opener.

    An  island, and the surrounding all are nature.

     

    http://www.h3.dion.ne.jp/~yasuakim/english.html

    Southern part of Yakushima Island near Onoaida. 35 min from Air port
    
    Key words

    • Onoaida is a good hotsprings town.
    • Enjoy your meals with a view of beautiful nearby Mt Mocchomu.
    • All ingredients for your meals are from Yakushima.
    • Our vegetables are harvested from our organic garden.
    • You will enjoy local fresh SASHIMI !!
    • A Japanese minshuku style inn.
    • Which to relax and enjoy.
    • Wi-Fi are available for any rooms.

    
    To get away from the city and experience the real Yakushima come stay with us at Shikinoyado minshuku.
    Nestled underneath the great Mt. Mocchomu in the heart of Yakushima onsen country, you can enjoy excellent home-cooked meals and a hot spring baths after a day of hiking through cedar forests.
    Shikinoyado minshuku is perfectly situated between the mountains and the ocean so we are blessed with warm sunny days and cool evenings for peaceful sleeping. 
    Wake up to gentle winds, mountain views, birds singing and 100% organic vegetables grown on our farm.
    Our land is approximately 33,000 square feet(3000 square meter) providing Japanese, Western and Condo style accommodation options.
    Japanese rooms and dinning room has wireless high speed internet access and easy parking. 
    We also have bicycles, umbrellas and beach chairs for you to borrow.
    We are located just 15km west of Anbo port, only minutes from the great Onoaida Onsen and JR Hotel Onsen.
    To find out more about our minshuku or to view the availability calendar, scroll down to the bottom of this page.
    

    
    
  • 28 Aug `13, 2:27PM

    So this is in Japan.

    for 8000 yen only.

    This think..this is what we call affordable.

     

     

    Shikinoyado is a minshuku in Onoaida.  It's close to the Onoaida hot spring and hiking trails, and also has good views of the nearby picturesque Mocchomu mountain.  Shikinoyado use locally caught fish for their sashimi and their vegetables are harvested from their organic garden. Prices for 2 people in one room start from 8,000 yen (inc 2 meals).

  • 28 Aug `13, 5:27PM

    Over here in this island,

    you must not forget to taste this,

    if not you will regret after you left here.

     

    source

    Do you think the flying fish to fly in the sea several meters? 
    Surprisingly, 300m are blown off how, too. 
    
    In Yakushima, a flying fish is the best crop in Japan. 
    In "Anbou" of the eastern part of the island, I can catch in particular 1,000t a year. 
    
    It is said to be in the Yakushima sea near the shore about 30 kinds flying fish. The Yakushima offing is the passage that I cannot lack in for flying fish.
    
    The flying fish inhabits in the flow of the Kuroshio Current. The flying fish is produced throughout the year. 
    
     
    The flying fish flies from the surface of the sea over there of the place of about 300m about 3m by a fish with very high impressive ability. 
    I taste it by various how to eat. 
    Especially, popular is fresh slices of raw fish and a sushi. It is elastic, simple, and it is delicious. body puts away, and the texture made favors the taste. 
     The various articles which concluded with a flying fish are sold. The flying fish ramen, others made the grounds that fish meat was seen in. 
    
    
    
    
    
    
    The Flight fish（Tobiuo）
    Tobiuo to live in a clement region flaps, dashes out from the surface of the water, expands chest Bire, and glides by tens of meters of the glider. 
    
    It is big and small in the seed Yaku neighboring waters through the expert year. About 20 percent of Tobiuo that is caught various kinds, and is landed in the whole country is Kagoshima Prefecture and about 70 percent is Yakushima production sooner or later. 
    
    Fat is a little, and excellent ingredient of a high protein low calorie. "Push up" that is eaten by slices of raw fish, the salt scorch, the fry without coating, the dried fish, and the ground fish meat, and made from the ground fish meat is a delicious dish.
    
    

  • 28 Aug `13, 5:30PM

    on this island.

     

    Rental Services

    • 
      Yuko Rental - Miyanoura

      Yuko Rental have quality mountain bikes and 50cc scooters to rent. Bikes can be picked up as you arrive at the Miyanoura Port and handed back at the port as you depart. Scooters require an international license and the rental price is 3,000 yen for the first day with discounts for longer rentals. Hourly rentals are also available. Mountain bikes are 1,000 yen a day. Business Hours: 08:00 - 19:30 Miyanoura 2485-92, Yakushima Contact YES Yakushima if you'd like ...

    • 
      Yamashita Rental (山下レンタル) - Anbo

      Yamashita Rental stock Colombia & Mont Bell trekking wear. Hiking boots, rain wear, rucsacs, sleeping bags, tents, sleeping mats... Travel light to Yakushima and get everything you need when you arrive. Pick up your goods the day before your trek. When booking items please tell us the relevant sizes. Yamashita Rental is close to the turn off for Yakusugi Land. Business Hours: 10:00 - 19:00 Anbo 2386-5, Yakushima Contact YES Yakushima if you'd like us to book your ...

    • 
      Navi Rent-A-Car (屋久島空港レンタカー)

      Navi Rent-A-Car is located very close to Yakushima Airport (3min). They have a wide range of vehicles from 660cc vehicles to large people-carriers. They offer a free pick up service from Miyanoura port, Anbo port or Yakushima Airport and you can also leave your vehicle at the port of departure when you leave the island. 1 day prices begin from 4,515 yen for a 600cc and if you extend the rental then for a 660cc vehicle extra ...

    • 
      Nakagawa Sports Rental (ナカガワス�ーツ) - Miyanoura

      Nakagawa Sports provides hiking rental goods for all kinds of hiking trips: from day trips to longer treks staying in the mountains for a few nights. They do not rent inner garments. For your comfort and safety the staff will help you choose the correct size and show you how to use the gear properly. Trekking boots are made from Gore Tex material and the rain wear is a choice of Gore Tex or Mizuno. Rental ...

    • 
      Matsubanda Rent A Car - Koseda

      Matsubanda Rent-A-Car is located very close to Yakushima Airport (a 1min walk). They have a wide range of vehicles from 660cc vehicles to large wagon-types. They offer a free pick up service from Miyanoura port, Anbo port or Yakushima Airport and you can also leave your vehicle at the port of departure when you leave the island. 6 hour rental rates start from 3150 yen. 1 day prices begin from 5,040 yen for a 600cc and ..

  • 28 Aug `13, 5:34PM

    So, you may ask me why i know so much?

    As i told you may regret for not eating this flying fish here.

    on this Island Yakushima.

    

    Flying Fish/Tobiuo sashimi from Yakushima Island

    SHIZUOKA SUSHI & SASHIMI: The other Jewels of Japan

    Why may Shizuoka people be justified in assuming they eat some of the best in Japan?

    « Tuna Species (amended & expanded)

    Sushi in Shizuoka City: Sushi Ko (September 2011) »

    Sushi & Sashimi: Eat Local Fish, Seafood, Meat and Vegetables!

    

    Saurel pike/Aji from Suruga Bay, Shizuoka Prefecture

    Very few people will disagree with the notion that Japan is the ideal place to discover and savour sushi and sashimi in the whole world. Nevertheless, there are a few rules of the thumb to respect even in this gastronomic paradise.
    The overriding rule is that you should try and eat only local fish or seafood.
    Tsukiji might be considered a sushi paradise by Tokyoites, but the cheap prices enjoyed by tourists cannot conceal the reality: the fish and seafood are “imported” from all over Japan and beyond!
    More than often, Edomae (Tokyo) sushi is nothing but a clever way to “dress up” ingredients to lure officionados (and customers) into believing they are eating top quality sushi (with the consequent prices).
    Now, if you have the chance and time to explore Japan beyond Tokyo, you will discover an unfathomable treasure trove of gastronomic pleasure and knowledge!
    After all, this country is a vast archipelago stretched across greatly different seas and climates, making for a diversity difficult to equal.
    So, even if you cannot possibly explore all the shores of this nation, make a point to learn about the food available wherever you choose to stay.
    The same goes for residents, not only for their own sake, but for that of their visitors and friends!

    

    Sushi set with fish all caught in Suruga Bay, Shizuoka Prefecture

    You also ought to do some homework. Sushi chefs worthy of their salt will be only too happy to answer questions to genuinely interested customers and come up with revelations of their own.
    As an example to illustrate the need for some basic knowledge, in Hokkaido “oyakodon” is not cooked chicken and omelette on a bowl of rice, but raw salmon and its roe spread on top the same bowl of rice!
    Likewise, the same fish will more than often be sold under a myriad of names.
    Many morsels will not be found anywhere else as “sakura ebi/cherry shrimps” and fresh”shirasu/sardine whiting” in Shizuoka Prefecture.
    Sashimi in most cases has to be perfectly fresh as typified by “kubiore saba” in Yakushima Island where fishermen break the neck (“kubiore”) of mackerels (“saba”) to preserve their quality upon catching. The same fish will be served within a few hours, or less, on the local tables.
    On the other hand, tuna sashimi is best consumed after ripening for a few days in a refrigerator.
    In Hokkaido, large shrimps, especially “botan ebi” will be served only raw, whereas “kuruma ebi” will be first boiled in other regions.

    If you ask for “tataki”, make sure it means the whole fish, especially “aji/mackerel pike” that will be served finely cut as tartare atop the dressed fish.

    

    Flying Fish/Tobiuo sashimi from Yakushima Island

    On the other hand, sushi follows different rules.
    Fish and seafood placed on “donburi” (bowl) are usually of the freshly brought variety but fish served as nigiri is prepared in a different way.
    The greatest sushi (and this cannot be done in Tsukiji!) are made with fish which has been gutted and cleaned live within seconds, then dressed into strips/fillets left to mature in a refrigerator on clean cloth/kitchen paper. This can be done only with fish caught locally!
    The same obviously goes with shellfish and other marine ceatures: One cannot sample better “uni/sea urchin” away from Hokkaido or sakura ebi from Shizuoka.

    Vegan and vegetarians, upon finding a restaurant willing to satisfy their priorities should also ask for food grown locally, a search easier than one might think at first as there are many non-meat eaters in this mainly Budhist country.
    The same vegetables will make for the perfect combination when associated with local fish!

    
    
  • 29 Aug `13, 10:06PM

    Yakushima

    Another eyes opener.

    An  island, and the surrounding all are nature.

     

    http://www.h3.dion.ne.jp/~yasuakim/english.html

    Southern part of Yakushima Island near Onoaida. 35 min from Air port

  • 29 Aug `13, 10:10PM

    See the cost and the rates, what we are paying over in Yakushima Island.

     

    Pension over there.

     

    http://www.h3.dion.ne.jp/~yasuakim/roome.html

     

    Local fresh sashimi and vegetables are harvested our organic garden

    Book and Questions
    +81997-47-3377
    

    
    
    Last Modified 14/12/2012
    
    
    
    
    
    
     
     
     
    
    
    
    

    
    

    What kind of rooms do we have and how much are the fees?

    off season(CheckCalendar） with 2 meals per person
    (inc Taxes, service) 2 people
    a room
    3 people
    a room 4 people
    a room 5 people
    a room 6～10 people
    a room Western TOROKI ï¼˜,ï¼�ï¼�ï¼� - - - - Western OHKO,SENPIRO ï¼˜,５ï¼�ï¼� ï¼—,８ï¼�ï¼� - - - Japanese whit half outside bath ï¼™,５ï¼�ï¼� ８,８ï¼�ï¼� ８,１ï¼�ï¼� ï¼—,ï¼”ï¼�ï¼� -NEW Japanese ï¼™,５ï¼�ï¼� ８,８ï¼�ï¼� ８,１ï¼�ï¼� ï¼—,ï¼”ï¼�ï¼� - Condo ï¼‘ï¼’,ï¼�ï¼�ï¼� １ï¼�,ï¼�ï¼�ï¼� ８,８ï¼�ï¼� ８,１ï¼�ï¼� ï¼—,ï¼”ï¼�ï¼�
    
    On Season（Check Calendar) with 2 meals per person
    (inc Taxes, service) 2 people
    a room
    3 people
    a room 4 people
    a room 5 people
    a room 6～10 people
    a room Western TOROKI ï¼˜,ï¼�ï¼�ï¼� - - - - Western OHKO,SENPIRO ï¼™,ï¼�ï¼�ï¼� ８,３ï¼�ï¼� - - - Japanese whit half outside bath ï¼™,８ï¼�ï¼� ８,８ï¼�ï¼� ８,１ï¼�ï¼� ï¼—,ï¼”ï¼�ï¼� -NEW Japanese ï¼™,８ï¼�ï¼� ８,８ï¼�ï¼� ８,１ï¼�ï¼� ï¼—,ï¼”ï¼�ï¼� - Condo ï¼‘ï¼”,ï¼�ï¼�ï¼� １１,ï¼�ï¼�ï¼� ８,８ï¼�ï¼� ８,１ï¼�ï¼� ï¼—,ï¼”ï¼�ï¼�
    
    Peak season(CheckCalendar） with 2 meals per person
    (inc Taxes, service) 2 people
    a room
    3 people
    a room 4 people
    a room 5 people
    a room 6～10 people
    a room Western TOROKI ï¼˜,５ï¼�ï¼� - - - - Western OHKO,SENPIRO ï¼™,ï¼”ï¼�ï¼� ８,５ï¼�ï¼� - - - Japanese whit half outside bath ï¼‘ï¼�,５ï¼�ï¼� ï¼™,ï¼—ï¼�ï¼� ８,ï¼™ï¼�ï¼� ８,１ï¼�ï¼� - NEW Japanese ï¼‘ï¼�,５ï¼�ï¼� ï¼™,ï¼—ï¼�ï¼� ８,ï¼™ï¼�ï¼� ８,１ï¼�ï¼� - Condo ï¼‘ï¼”,ï¼�ï¼�ï¼� １１,ï¼�ï¼�ï¼� ï¼™,ï¼—ï¼�ï¼� ８,ï¼™ï¼�ï¼� ８,１ï¼�ï¼�
    these fees per person include room,dinner,breakfast,and tax. You do not eat dinner -2000 Yen,
    You do not eat breakfast　-500yen. Children from 7 to 12 years old are 90% of the price. Children from 3 to 6 years old are 4000 yen with 2 meals, 2000 yen without meals. One person per room 10,500yen/night I am sorry but we accept cash only(any country cash with rate at a check out day).
    

    The western room(1 to 3 People): Western style rooms are separate to the main home and have mountain views from a private balcony.
    Each room has twin beds, a flat screen television, air-conditioning and a bath and washroom. 
    There are three western style rooms available.--details
    
    
    

    
    
    

    The condo room(2 to 10 People): There are 2 accommodations in a building with second floor. Ocean view from second floor and the great mountain view from a balcony. Those rooms are separate and private from the main home. Futon for 7 guests, TV, Refrigerator, Air-conditioner, Stay with your own bath and a washroom. --details 
    
    

    
    
    

    The Japanese room(1 to 4 People): Japanese style rooms are organised around a central courtyard in the main building and have mountain views from a private balcony. 
    Each room has futon for four people, a flat screen television, air-conditioning, a washroom. 
    Japanese style rooms also have the option of a private semi-outside bath with a mountain view.
    There are Japanese style rooms available. --details
    
    
    

    
    
    
    

    The New Japanese room(1 to 5 People): NEW Japanese style rooms are organised 100m far and little high level from a main building. and have osean views for far from a private balcony. 
    Each room has futon for five people, a flat screen television, air-conditioning, a washroom. 
    NEW Japanese style rooms also have the option of a private inside bath with a mountain view in a main building(100m from the New japanese room) .
    There are NewJapanese rooms available. --details
    
    
    

    
    
    
    
    
    
  • 30 Aug `13, 7:01PM

    • Yakushima. here i come.

       

       

       

      Shiratani Unsuikyo  # 3   of 4 most visited
      sights in Yakushima

      

      The Shiratani Unsuikyo Ravine is a lush green nature park containing a number of the island's ancient cedars such as the Nidaiosugi, Kugurisugi and Yayoisugi, the park's most accessible yakusugi which can be reached in a 15 minute walk. Shiratani Unsuikyo is one of the most popular destinations of Yakushima as it is a great place to see the forests without requiring too strenuous hiking.

      The park consists of a number of hiking circuits running along a ravine with English signs throughout. The recommended circuits vary in length from one to five hours long, but you are free to wander around and choose your own route among the paths. The trails vary in difficulty from a historic footpath built in the Edo Period to more developed ones paved in stone and wood.

       

        The inspiration for Mononoke Hime.

      One of the main attractions of Shiratani Unsuikyo is a part of the forest that served as the inspiration for the Stugio Ghibli animated film Mononoke Hime (Princess Mononoke). Oga Kazuo, the lead artist for the film, spent lots of time here working on sketches for the movie's forests. The mountains of the film were further inspired by Akita Prefecture'sShirakami Sanchi Mountains.

      The small grove is at the far end of the park on the trail to Tsuji Toge Pass. If you continue on this trail it will lead you to the Jomonsugi by way of meeting up with the Anbo Trail about halfway to the entrance of the Okabu Trail. The round trip to the Jomonsugi takes approximately twelve hours and is more difficult than the Arakawa Dam Trailhead route.

       

       Boardwalk trail through the forest  Kigurisugi

       

       

       

    • 22 Dec `10, 10:45AM

      OK.... go back the same old story...how to get there from mainland Kagoshima.

      Free and Easy...you need ferry and car to get there.

      there are two kind of ferries over there one is like this kind (short fast expensive) if you are those kangchiong type.

      this kind of ferry.

      

    • 22 Dec `10, 10:49AM

      for us to get there... we took the cargo type  (cheap slow not  expensive) but more than an hour to reach there. with extra bonus going by this. the picture. this pink colour ferry.

      

      Edited by kinwashi 22 Dec `10, 10:52AM
    • 22 Dec `10, 11:27AM

      After the jetty uphill, there is a company with taxi and private car rental available owned by the locals from this island.

      

    • 22 Dec `10, 11:32AM

      your night will be staying in this island so book your lodging on the island,

      on the same day you can never go back to mainland if you want to see Yakushima the 7000 years old cedar tree and the island surrounding. You can also see banana trees plenty here. Japan banana and some tropical fruit trees. papaya, pineapple,dragon fruit, star fruit and etc.

      Edited by kinwashi 22 Dec `10, 11:38AM
    • 22 Dec `10, 11:37AM

      Cargo ferry.... why? cheap lower decks are for cars and cargo to the island, upper deck for passengers, what to do with the hour journey...sleep...lah.

      see those Japanese with blanket and pillow provided.

       

• kinwashi

  8 Apr 15, 16:01

  Energetic Japan - Kagoshima - YouTube

  â–¶ 2:11

  www.youtube.com/watch?v=KekLs9n7VTs

  Nov 5, 2014 - Uploaded by Japancollections

  http://fujitravel.ru/guide.php?placeid=149 - Каго�има.
• kinwashi

  8 Apr 15, 16:06

  Welcome to Kagoshima (English)by visitjapan17,957 views