A Travellerspoint blog

Entries about cuisine

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."

4514.jpg4515.jpg4516.jpg4517.jpg

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!

4417.jpg

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)

Yaki Ramen

Yaki Ramen

Yaki Ramen is a specialty dish where you can only eat at the yatai stands in Hakata city of Fukuoka prefecture. The majority of the yatai stands you will find nearby the river of Nakasu. This dish is basically ramen stir-fried and then transferred to an iron plat. They then top it with chashu pork and scallions and finishing off with a drizzle of the famous Hakata tonkotsu soup. I'd strongly suggest you to try this dish because I know some like soup noodles while others like it stir-fried. I basically like the stir-fried version more because the tonkotsu aroma is a lot less intense than the regular Hakata tonkotsu ramen. If you like ramen or noodles then this specialty dish is a must try!

Yaki Ramen I had at one of the Yatai stands in Hakata

Yaki Ramen I had at one of the Yatai stands in Hakata

Posted by Ohana_Matsumae 05:57 Archived in Japan Tagged mountains night food fish salmon travel ice snowboard rice cuisine castle festival seafood hokkaido fukuoka otaru sapporo eat onsen ice_cream gourmet kyushu powder matsuri uwajima genghis ramen niseko hakata matsuyama hakodate soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival sapporo_tv_tower jigoku gengis ebi kaisen ehime imabari soul_food yakibuta_tamago_meshi jakoten jakokatsu tai-meshi agetai_burger tonkotsu Comments (0)

Karamen

Karamen

Before I talk about Karamen, can you take the heat? Are you a spicy food lover like me? If you are then this is a great dish for you! If you're not, they have a level system so doesn't matter if you can take a little heat to nothing at all they cater to everyone's taste. So what is this Karamen? If you directly transliterate the word, "Kara" means spicy and "men" means noodles. This isn't just an ordinary bowl of spicy noodles but a special one since you can choose the spiciness from level 0 all the way 25. Along with the hot and spicy soup they use eggs, garlic and green onions to enhance the flavour. The egg is put into the soup with the egg drop style so it helps out a little bit to bring down the spice level. The noodles which they use isn't just some Chinese ramen noodles where you can find anywhere in Japan but a special konyaku like noodles. This type of noodle gives you that soft crunchiness which balances well with the hot and spicy broth. The garlic and green onions are soft from being simmered in that amazing broth which enhances their flavour. If you like noodles and find yourself traveling to this region of Japan then I would really recommend trying this dish! Of course you might find it in other parts of Japan but eating it where it originates from is a whole different kind of experience!

41A5BC29E0DB82C7E3B834D636562382.jpeg41A957850B0F5A2742DAE2F598C70458.jpeg

Posted by Ohana_Matsumae 18:05 Archived in Japan Tagged landscapes waterfalls sunsets_and_sunrises mountains lakes people planes boats osaka food water park hiking japan history travel mountain green city cuisine chicken kamakura hakuba cabbage kobe yakiniku hokkaido soup beef fukuoka otaru sapporo eat onsen shrimp mythology pork gourmet bowl kyushu noodles shikoku kanazawa uwajima oysters genghis shabu ramen spicy matsushima fukushima niseko matsuyama hakodate dejima miyazaki nipponbashi tsuzumimon shinsaibashi genghis_khan furano asahikawa yamaguchi shimonoseki spring_onions delicacy crunchy nightview broth motsu small_intestine hokuriku obihiro muroran ehime soul_food nobeoka takachiho karamen Comments (0)

Hiyajiru

Hiyajiru

I have been to Miyazaki prefecture before but the last time around I didn't really eat lot. In order to make up for it I tried to eat more this trip to share some new local specialty dishes I've found. In this blog post I will be talking about a dish called the "hiyajiru", which basically means cold soup if you transliterated it directly from Japanese to English. The dish is separated into a bowl of cold soup and a bowl of hot steaming white rice. The cold soup is made from white sesame paste, miso paste, tofu and green onions. It was my first time ever trying the dish and didn't know what to expect but the waitress there was really helpful and she taught me how to eat it. The way you're suppose to eat is to pour some of the cold soup over the rice and eat it. The taste is a little bit sweet and salty with a very deep sesame flavour to it. If you're not allergic to sesame then I would recommednd trying this dish because those who like it will love it! There are many restaurants around Miyazaki city which serves this dish and the procedure of making the soup and the ingredients might also be different. Since I only had 2 days in Miyazaki prefecture and the first day I've spent in in Nobeoka city I could only try the "hiyajiru" at one shop. If you have the time I do recommend maybe trying a few more to see which shops' "hiyajiru" suits your tastebuds more!

12931B36AED91DB4E6DAB3FD29A00E93.jpeg

Posted by Ohana_Matsumae 20:05 Archived in Japan Tagged sunsets_and_sunrises mountains osaka umeda food fish history cow mountain airport green drink rice cuisine festival onions okinawa couple miyajima kamakura nagasaki hakuba yakiniku hokkaido soup cold crab dessert tuna fukuoka otaru onsen anime udon mythology curry fresh kyushu matsuri kanazawa myth oysters genghis matsushima fukushima worcester okonomiyaki niseko matsuyama hakodate chugoku kansai miyazaki nipponbashi tsuzumimon shinsaibashi hirosaki aomori genghis_khan snow_festival yukimatsuri ebi curry_ramen yakisoba yamaguchi shimonoseki delicacy nightview chikuwa broth motsu yaki hokuriku kanto chubu wakkanai ehime yakibuta_tamago_meshi hiyajiru nobeoka takachiho amaterasu Comments (0)

(Entries 1 - 5 of 6) Page [1] 2 » Next