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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!

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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!

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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)

Obihiro Butadon

Obihiro Butadon

The Obihiro butadon is a famous local dish in the region of Tokachi in Hokkaido. Every butadon in the nation of Japan looks up to the butadon in Obihiro because that's where it was originated from. In this version of the butadon the slices of pork are marinated in a sweet sauce and grilled to perfection. You order according to how many slices of pork you want in your bowl of rice (usually the slices of pork you can order and written on the menu). Some shops like to decorate their pork slices with green peas while others chooses not to. I believe that the butadon tastes amazing with or without the peas on top of the sliced pork. Although there are very limited slices of pork on the bowl of rice the sauce helps out a lot in devouring the left over white rice. If you are open in trying new food and have a sweet tooth then I will definitely recommend this dish for you.

Obihiro butadon I had near Obihiro station.

Obihiro butadon I had near Obihiro station.

Posted by Ohana_Matsumae 01:09 Archived in Japan Tagged waterfalls sunsets_and_sunrises lakes skylines trees sky snow trains tokyo umeda winter water tea green white asia yakiniku hokkaido tram vegetables uni tuna tohoku squid ice_cream lemon sushi udon pork tongue tofu uwajima spicy matsushima worcester takayama veggies takamatsu soba unga thin tender takoyaki sukiyaki tennoji tsuzumimon hina goya toruko_rice toruko tempura soup_curry snow_festival yukimatsuri tako maguro ika ika_somen somen kinchaku yakisoba aizu_wakamatsu mapo mapo_tofu mapodofu honezuki_dori tsutenkaku yamaguchi shimonoseki miyamoto tamagoyaki tamago spring_onions kiritanpo sanuki small_intestine yaki ikayaki tonpeiyaki tenshinhan honshu hokuriku wakkanai obihiro tokachi yakibuta_tamago_meshi tai-meshi agetai_burger tonpei_yaki butadon 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)

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