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Hitsumabushi

Hitsumabushi

When people talk about Japan, unagi (eel) is something that usually pops into people's mind. Like sushi, Japan is very famous for their unagi and usually the image we have its a tender slice of eel with sweet sauce over a bowl of Japanese rice. This well-known unagi dish originated from Shizuoka prefecture which is located two prefectures away from Tokyo towards the south. However, Nagoya seems to have taken the simple unagi dish to whole new level. Although it has been part of Nagoya tradition and not something new, Nagoya has their own different way of eating this delicacy, actually three. This unagi delicacy which they have in Nagoya is called "hitsumabushi." O-hitsu meaning the wooden bowl they put the rice in and then musubi is the noun form of musubu which is to cover, in this case covering the rice with unagi pieces. With the name out of the way, now let me guide you through the three ways of eating "hitsumabushi." The first way is to scoop some rice into a separate bowl provided and then eat it as it is. This first way you can really savour the real taste of the unagi and the rice. The second way is to scoop some rice into the bowl again like the first way but this time add some of the "yakumi" or seasoned toppings to it. The toppings are usually toasted seaweed, spring onions and wasabi. You then mix it all up and eat it together with the unagi and rice. The third and last way is to eat it "ochazuke" style. To those who have had "ochazuke" might already know how to eat it but for those who do not know, I will guide you through it step by step. First of all like the first and second way you scoop the unagi and rice into the bowl. The next step is to add the "yakumi" on to the unagi and rice like you did in the second way. The last step for this third way is to add the "o-dashi." Pour the "o-dashi" into your bowl of rice and devour everything along with the hot broth. So, which way is the best way to eat it? Well, usually you will have enough to test out all three of the ways of eating "hitsumabushi" and have left over portions in the "o-hitsu" for you to savour the last bits the style of your choice. So the next time you find yourself in Nagoya, make sure to try out their "hitsumabushi."

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Posted by Ohana_Matsumae 06:23 Archived in Japan Tagged food local japan culture history traditional locals adventure sweet famous cuisine taste explore yummy yum eat delicious udon discover eel noodles authentic hungry tasty nagoya local_food foodie shizuoka miso foodporn broth miso_nikomi_udon unagi hitsumabushi Comments (0)

Miso Nikomi Udon

Miso Nikomi Udon

Miso Nikomi Udon is one of Nagoya's most famous comfort foods. Ask anyone on the street and they will tell you that they know about the dish and love it. So, what makes the Miso Nikomi Udon so special than normal udon dishes in Japan? The answer would be the broth. The broth is made with Nagoya's famous Haccho miso, which has a stronger taste that white miso. This dish is very salty because the broth itself is made with bonito, soy sauce as well as Nagoya's famous Haccho miso paste. The soup is very thick, almost like a paste with various vegetables, rice cakes, chicken and egg as toppings. Locals usually have a side bowl to use as an eating vessel because eating the noodles in the hot clay pot is dangerous. Another thing locals like to do is order a side of white rice while they devour this dish and eat it like a side dish to the rice. This is somewhat a commoners' food and is a must try if you want to have what the locals have!

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Posted by Ohana_Matsumae 22:39 Archived in Japan Tagged food local japan culture history traditional locals adventure cuisine taste explore yummy yum eat delicious udon discover noodles authentic hungry tasty nagoya local_food foodie miso foodporn miso_nikomi_udon Comments (0)

Miso Katsu

Miso Katsu

Like all other parts of Japan, Aichi people are also fascinated with pork and what is a better way to eat pork than deep-frying them into cutlets like the rest of Japan? Now, here is the catch. Unlike other parts of Japan where they either serve it in tonkotsu sauce on the side or smother the whole dish with tonkotsu sauce, they dump a sweet miso sauce on to the cutlets. They bring out the deep-fried pork cutlets and the sweet miso sauce separately and pour the sauce on for you to your liking. If you want more sauce you can ask for more just by asking the servers. Although deep-fried pork cutlets isn't my favourite thing to eat in Japan, I do like the miso katsu. I find that the crispiness of the pork cutlet and the hot sweet miso sauce the pour on afterwards creates this perfect harmony and when you bite into it you can taste the meat, the breading and the sweetness from the miso sauce all in one bite. Not to mention that the miso sauce goes so well with the rice! If I ever visit Nagoya again, I would go and have it every day!

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Posted by Ohana_Matsumae 01:59 Archived in Japan Tagged snow food fish local salmon hiking japan travel adventure ski snowboard sweet famous romantic hot trip eats milk explore seafood meat bears hokkaido traveling sake taiwan journey cold yummy yum dessert otaru sapporo eat sushi delicious pork egg gourmet discover noodles oysters genghis ramen chow butter spicy tasty nagoya foodie fry niseko hakodate miso foodporn soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower chanchanyaki robatayaki kaki aichi tonkatsu cutlet deep_fried Comments (0)

Ochazuke

Ochazuke

Ochazuke is a common dish served all over Japan. It is a very traditional dish where you have either tea, dashi or hot water poured over rice. There are different types of ochazukes with different toppings. The one I had here had red seabream from Ehime prefecture of Japan. Ochazuke is most famous in Kyoto because this dish is usually served after a meal. So if someone serves you ochazuke in Kyoto, that means they are asking you to leave.

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Posted by Ohana_Matsumae 00:54 Archived in Japan Tagged snow kyoto food fish water salmon hiking japan travel tea adventure ski snowboard sweet romantic hot trip eats milk explore seafood meat bears hokkaido traveling sake taiwan journey cold yummy dessert otaru sapporo eat sushi delicious egg gourmet noodles oysters genghis ramen butter spicy tasty nagoya foodie niseko hakodate foodporn soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower chanchanyaki robatayaki kaki ochazuke Comments (0)

Taiwan Ramen

Nagoya's B-class Gourmet

The Taiwan ramen, a Nagoya classic was invented by a Taiwanese restaurant owner. The dish has nothing to do with the country Taiwan nor the ingredients being in the ramen just to be clear. So, what is Taiwan ramen? This ramen is a super spicy soup noodle dish with green onions, chives, minced meat and a lot of garlic in a spicy soy sauce based broth. At some restaurants you may pick the level of spiciness as well as how much garlic you want in your ramen. Here, I had the full experience with normal spice and regular amount of garlic. The soup is spicy but very light and easy on the stomach. The minced meat, chives and green onions add another dimension of flavour to the soup and noodles when you mixed them all up together. It also enhances the whole bowl of noodle itself by balancing the textures with the softness of the minced meat, chewiness of the noodles and crunchiness of the chives and green onions. Then you add on that garlicky smell with that awesome hot and spicy broth is like a perfect match made for each other! If you ever drop by Nagoya, this is a must try for all you ramen and spicy lovers!

Fujiichiban's Taiwan Ramen

Fujiichiban's Taiwan Ramen

Posted by Ohana_Matsumae 03:44 Archived in Japan Tagged snow food fish salmon hiking japan travel adventure ski snowboard sweet romantic hot trip eats milk explore seafood meat bears hokkaido traveling sake taiwan journey cold yummy dessert otaru sapporo eat sushi delicious egg gourmet noodles oysters genghis ramen butter spicy tasty nagoya foodie niseko hakodate foodporn soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower chanchanyaki robatayaki kaki aichi Comments (0)

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