A Travellerspoint blog

Tako Shabu

Tako Shabu

I have finally gotten the chance to travel to Wakkanai and try one of their local cuisines. One might think that it is not worth riding the train for 5+ hours from Sapporo just to get here to eat food when you can have it in Sapporo. Well let me tell you, somethings you can only eat in specific pRts of Hokkaido like the dish I am going o talk about in his blog, Tako Shabu. By hearing the name you can probably already imagine how the dish looks or what it is. Yes this dish is a hotpot dish but instead of the normal beef, you substitute it for tako. So for those who are beginners in Japanese, the word "tako" means octopus and yes you cook the Tako in the hotpot. As for the dipping sauce, it changes according to he restaurant you go to. The shop which I went to, the created their shabu dipping sauce with goma sauce, ponzu, white sesame seeds and other secret ingredients. If you want to ru the full experience of this wonderful dish I would suggest you guys to come up to Wakkanai and try it. Of course there are more wonderful dishes aside from this one. I will write about another local dish of this region in a future post.

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The restaurant I went to was called "Furusato" or ふる里 in Japanese. It is near he Dormy Inn which is close to Wakkanai station. Please come check it out. The two grannies here are super nice and will definitely brighten your day with their chatting and food.

Posted by Ohana_Matsumae 01:58 Archived in Japan Tagged tokyo osaka japan seafood hokkaido soup crab sapporo ice_cream sushi octopus curry shabu miso tako wakkanai Comments (0)

Ika Yaki

Ika Yaki

Ika yaki is one of many great foods in Osaka. You might of heard of the other kinds of yaki which Osaka serves like Okonomiyaki and Takoyaki but these two aren't the only food in Osaka which has the word "yaki" in it. Here I am going to introduce to all of you another great dish in Osaka called "Ika yaki". This dish is a fried squid and egg wrapped in a crepe like pancake served with Worcestershire sauce. Ikayaki is actually more like a dessert and you can find it mostly anywhere in Osaka. It is also a popular food during festivals. If you're up for a twist in your traditional dessert eating then this is for you to try.

Ikayaki I got from a supermarket.

Ikayaki I got from a supermarket.

Posted by Ohana_Matsumae 02:27 Archived in Japan Tagged tokyo osaka fish japan rice asia okinawa hokkaido nabe tohoku fukuoka sapporo hotpot sushi udon curry kyushu noodles shikoku kanazawa ramen sashimi okonomiyaki soba mochi chugoku kansai takoyaki somen yakisoba yaki ikayaki tonpeiyaki gyoza tenshinhan honshu hokuriku kanto chubu Comments (0)

Kasu Udon

Kasu Udon

Kasu udon is an Osaka classic dish. When people hear the word Osaka, one might immediately think of takoyaki and okonomiyaki but never udon. However, udon is something really common in Osaka and most of the people here eat it nearly every single day. So why is it called "kasu udon"? We all know what udon means so I will not be covering that part but I will go into the meaning of "kasu". The Japanese word "kasu" means leftovers, however don't take this meaning the wrong way. This dish is a bowl of soup udon topped with spring onions and chopped up beef small intestine pieces. The small intestine pieces is sometimes fried before putting it into the udon. If you are up for a nice warm but cheap meal in Osaka then this is the food to go for.

Kasu udon with raw egg on top of white rice.

Kasu udon with raw egg on top of white rice.

Posted by Ohana_Matsumae 00:55 Archived in Japan Tagged osaka umeda food japan cow airport kinki meat international soup beef udon okonomiyaki namba jr kansai takoyaki tennoji tsutenkaku imamiya sanuki motsu small_intestine kix hankyu nankai Comments (0)

Kiritanpo Nabe

Kiritanpo Nabe

Kiritanpo Nabe is a dish famous in the Northern part of Akita prefecture. Kiritanpo is a type of food made resembling the form of a sausage. Unlike sausages, kiritanpo is made out of rice mashed into a paste and formed into a cylinder form on a stick and is usually cooked near a fireplace. These kiritanpo are then cut in half and put into the nabe (hotpot with vegetables and meat) for boil. Since the kiritanpo cook fast, anything more than a few minutes will make it soggy and break up so it is best to let it sit for 2-3 minutes and take it out of the nabe to eat. If you drop by Akita prefecture, this is a must try local dish!

Before putting the ingredients in.

Before putting the ingredients in.

Kritanpo Nabe.

Kritanpo Nabe.

Posted by Ohana_Matsumae 01:37 Archived in Japan Tagged snow food water drink ice rice chicken kamakura meat yakiniku beef nabe vegetables tohoku sushi pork fresh akita ramen veggies sukiyaki kiritanpo ricecake chikuwa kiritanpo_nabe broth Comments (0)

Champon

Champon

Champon is another Nagasaki delicacy. Unlike Sara-udon, this dish is a soup noodle dish. The broth itself is made with chicken and pig bones and topped with seafood and vegetables. The noodles used is the thick type designed for using in Champon.

Champon at a restaurant in the Chinatown in Nagasaki.

Champon at a restaurant in the Chinatown in Nagasaki.

Posted by Ohana_Matsumae 01:04 Archived in Japan Tagged japan chicken nagasaki cabbage seafood pig vegetables atomic bomb poulet sushi pork kyushu noodles ramen lard veggies castella champon Comments (0)

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