A Travellerspoint blog

Entries about history

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)

Ankake Spaghetti

Ankake Spaghetti

Ankake Spaghetti is a well-known comfort food of Nagoya. If you go to one of these restaurants during lunch time you will find it filled up with salarymen. This dish is very affordable and filling and good for those who is on a budget but also want to try something to eat in the local food scene.

The ankake spaghetti is a Japanese take on the Italian classic of spaghetti. You have many choices of toppings you can choose from and then they will cover your spaghetti and toppings with a ankake sauce which is savoury and a little peppery. I'd suggest adding egg and cheese on it because it adds a different dimension and texture to it

Ankake Spaghetti at a shop called Ankake Taro near Sakae, Nagoya.  I ordered the Milanese style with egg and cheese as toppings.

Ankake Spaghetti at a shop called Ankake Taro near Sakae, Nagoya. I ordered the Milanese style with egg and cheese as toppings.

Posted by Ohana_Matsumae 02:37 Archived in Japan Tagged buildings snow food fish salmon flowers hiking history travel vacation adventure italy ski snowboard holiday romantic rock farm field italian hot trip milk explore shrine seafood kobe bears hokkaido traveling mystery sake cold yummy yum dessert shinto otaru sapporo eat sushi delicious mythology egg gourmet cheese spaghetti fried oysters genghis ramen butter spicy tasty nagoya foodie niseko hakodate foodporn cosmos soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower ankake hankyu chanchanyaki robatayaki kaki toppings hyogo takasago purin milanese dayoff Comments (0)

Yaki Curry

Yaki Curry

Yaki Curry or bAked curry in English is a specialty dish in Kitakyushu city, especially the Mojiko region (Fukuoka prefecture). In Chinese culture, we have a lot of baked rice dishes and curry is one of them but however this one is quite different. So the put the rice into this iron plate and then crack an egg in the middle. Then they pour hot boiling curry over the top and topping it with cheese before the bake it in the oven. To eat this dish, you are suppose to break the egg and then mix it up with the curry, cheese and rice. Most shops uses those store bought curry rue cubes while some have their own special curry recipes. I have been to 3 different shops and only one of them had a different type of curry.

Yaki curry

Yaki curry

Breaking the egg inside

Breaking the egg inside

Another recent specialty is a more modern take on the Yaki curry with banana slices in it. It has a nice balance of spice and sweetness to it. However you can taste that they use those curry rue cubes so it's not really homemade. It is really unusual to find banana and curry together so if you want to try something special the. I would recommend trying this dish.

Banana yaki curry

Banana yaki curry

Breaking the egg inside of the banana yaki curry

Breaking the egg inside of the banana yaki curry

The 3rd shop I went to had the best curry since it wasn't that flavour I always taste. This shop's curry had a Thai flavour to it, it's like a fusion between a Japanese-Western classic with a Thai style twist to it. Though the prices here is a little bit more but I think it was worth it since it has a better flavour and don't have to go through all the long lineups. Many Japanese people only check a few sites and usually just lineup for the top 2-3 shops, so why bother when you can come to this shop and have something much more different yet still very local to the area?

Thai style yaki curry with veggies

Thai style yaki curry with veggies

Posted by Ohana_Matsumae 20:24 Archived in Japan Tagged waterfalls mountains lakes beaches art buildings skylines people parties animals snow planes boats tokyo osaka winter water park hiking beach history mountain airport snowboard white kinki onions hot soft asia nagano kamakura pig international yakiniku bears hokkaido noodle soup beef peace aquarium atomic bomb romance tuna fukuoka otaru bean onsen squid anime juicy pork curry tongue akita bowl kyushu powder shikoku myth oysters shabu ramen pineapple butter spicy pepper mojiko kitakyushu worcester takayama niseko matsuyama spam soba namba unga mochi chugoku miyazaki kenrokuen morioka nipponbashi sukiyaki shisa abomb shinsaibashi musashi hirosaki aomori soup_curry asahikawa hotate snow_festival yukimatsuri shio karamiso amaebi ika_somen somen kitsune iwate aizu_wakamatsu gyutan sengoku honezuki_dori beni_shouga tsutenkaku yamaguchi shimonoseki miso_soup karaage miyamoto spring_onions nightview ankake kiritanpo chikuwa motsu small_intestine yaki honshu hokuriku chubu wakkanai muroran tokachi nemuro kaki soul_foo 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)

(Entries 1 - 5 of 8) Page [1] 2 » Next