A Travellerspoint blog

Sara-udon

Sara-udon

In Nagasaki prefecture there is a mysterious dish called Sara-udon. Though this dish seems to be everywhere you go in Nagasaki, the easiest place to find it will be the Chinatown in Nagasaki city. This dish consists of noodles covered in a clear-whitish ankake sauce with seafood, veggies, pork and kamaboko. If you think of it, it kind of resembles another dish in Chinese cuisine called the Cantonese-style Chow Mein. The only difference between this dish and the Cantonese-style Chow Mein is that you can choose your noodles. There are two types of noodles you could choose from, number one is a thick type noodle (champon noodles) while the other one is a thin and crunchy type noodle. Though the default is the thin and crunchy type, some local Nagasaki people like the thick type noodles more. The correct way to devour this delicacy is to pour worcester sauce over it first then eat it. A lot of tourists over look this dish because they think of Japan as only famous for sushi (sashimi), ramen and kobe beef. However this is not true. There is more to Japanese cuisine than just sushi, sashimi, ramen and kobe beef and this dish here is one full of taste and history. If you drop by Nagasaki, this dish is a must try.

Sara-udon I had in one of the restaurant in Nagasaki's Chinatown.

Sara-udon I had in one of the restaurant in Nagasaki's Chinatown.

Posted by Ohana_Matsumae 05:32 Archived in Japan Tagged fish fishing mountain white port nagasaki cabbage seafood kobe beef tram vegetables atomic bomb shrimp sushi pork prawns fat kyushu noodles ramen sashimi thick worcester sauce veggies dejima inasa thin castella crunchy nightview beansprouts ankake kamaboko Comments (0)

Kawara Soba

Kawara Soba

Kawara soba or roof-tile soba is a Yamaguchi prefecture delicacy. The soba is made of tea and that's what gives it the green colour. On top of the Kawara soba are tamago yaki shreds (omlette shreds), minced beef, spring onions, lemon slice and shredded seaweed. So why is it called roof-tile soba? The reason for this is because it is served on a roof-tile. If you are looking for something interesting to eat, come drop by Shimonoseki, Yamaguchi prefecture and try this out!

Kawara soba with Fugu Karaage and Fugu-jiru

Kawara soba with Fugu Karaage and Fugu-jiru

PS: Fugu Karaage is also another famous dish among locals. I will talk more about it in a future post about this delicacy.

Posted by Ohana_Matsumae 03:15 Archived in Japan Tagged food japan history tea green cuisine onions meat soup beef seaweed fugu lemon chá gourmet tofu noodles shredded soba miso musashi yamaguchi shimonoseki kawara miso_soup miso_jiru karaage miyamoto ocha shred tamagoyaki tamago mince minced spring_onions delicacy roof-tile Comments (0)

Beni-Shouga no Tempura

Beni-Shouga no Tempura

Beni-shouga is one of the most famous side dishes in Japanese culture when eating gyu-don (beef rice bowl). Beni-shouga is the neon pinkish pickles ginger shreds that is commonly found in gyudonya san (shop that serves beef rice bowls) and is almost always all you can eat. They all so sell it in supermarkets all over Japan. However, Osaka is the #1 city in Japan in devouring these pickled delicacy. Due to the popularity of it in Osaka,, it is not uncommon for people to develop new ways of using or cooking with beni-shouga. The most uncommon food where you can only find in Osaka is the beni-shouga tempura. They cut the beni-shouga into thinly sliced medallions, put 2 on a skewer and deep fry them tempura style. If you like beni-shouga or strong ginger taste then this yummy tempura is a must try.

Beni-shouga Tempura

Beni-shouga Tempura

inside of beni-shouga tempura

inside of beni-shouga tempura

Posted by Ohana_Matsumae 01:12 Archived in Japan Tagged tokyo osaka umeda japan rice chicken seafood meat beef seaweed kaiyukan uni udon curry bowl ramen okonomiyaki soba namba takoyaki nipponbashi shinsaibashi tempura beni_shouga gyudon kushi_katsu tsutenkaku nori natto Comments (0)

Honezuki Dori

Honezuki Dori

Kagawa prefecture, Japan, also known as the country of udon. If you know sanuki udon then you have probably had their udon before. However, there is a hidden gourmet delicacy there that has nothing to do with udon. This great dish that locals devour is called "Honezuki Dori", which basically means chicken with bone attached. So you are probably wondering how it looks like well all I can tell you is think drumsticks. They have this unique style of cooking there drumsticks where the outside is crispy while inside still maintain tender and juicy. There are two types of chicken you can choose from. The first one is called "Oya-dori" (older chicken) and the other one is called "Waka-dori" (young chicken). The meat for the "Oya-dori" is chewy and juicy while for "Waka-dori" the meat is soft and tender but still juicy. So, at the end of the day it all depends what texture you want your meat to be like. Some people like chewier meat while others like soft and tender ones. Which ever meat it will be, it is absolutely worth all the way to come to Kagawa prefecture to just have udon and eat "Honezuki Dori".

Honezuki Dori (Oya-dori).  The cabbage is for dipping the delicious oil in remaining in the plate and chow down after you finish the chicken.

Honezuki Dori (Oya-dori). The cabbage is for dipping the delicious oil in remaining in the plate and chow down after you finish the chicken.

Posted by Ohana_Matsumae 04:55 Tagged japan chicken hard soft seafood juicy sushi udon noodles shikoku leg ramen takamatsu tender chewy kagawa honezuki_dori Comments (0)

Mapo Yakisoba

Mapo Yakisoba

Mapo Yakisoba is one of many soul food people who live in the prefecture Miyagi eat. What makes this dish so interesting is that other parts of Japan has never thought of adding Mapo Tofu to noodles, only rice. The yakisoba is just plain yakisoba with no sauce or topping. Over the yellowish noodles they pour the hot and spicy Mapo Tofu on top, completely covering up all of the noodles until you can only see Mapo Tofu and the red sauce. I prefer eating this as to the traditional Mapodofu don because not only its something fresh to me but also it goes better with yakisoba in my opinion.

Mapo Yakisoba

Mapo Yakisoba

Posted by Ohana_Matsumae 03:41 Archived in Japan Tagged snow food japan history hotel cow ice resort hot milk power miyajima beef cold tohoku onsen tongue tofu noodles ramen spicy sendai matsushima miso yakisoba miyagi mapo mapo_tofu mapodofu gyutan sengoku date_masamune Comments (0)

(Entries 36 - 40 of 49) « Page .. 3 4 5 6 7 [8] 9 10 »