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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_food yakibuta_tamago_meshi jakoten jakokatsu agetai_burger hiyajiru nobeoka takachiho amaterasu karamen Comments (0)

Tokushima Ramen

Tokushima Ramen

I have come back to bring you guys another blog post about ramen. Today I will be talking about a special type of ramen called the "Tokushima ramen". As some of you might have already known, Tokushima is one of the 4 prefectures located in Shikoku island and is the one closest to the Kansai region. So what is so different about this ramen? Well, the broth is made with tonkotsu and shoyu and then you have your chinese-style noodles. The soup is thicker than usual ramen broth and the flavor is salty with a strong pork taste. As for the toppings, you might be expecting very Japanese-ish ones like Cha-shu pork, bamboo-shoots and so on but you won't be finding things like that on this ramen. The toppings are usually green onions, sukiyaki beef and a raw egg. Many local people like to order rice along with this bowl or ramen because to them the ramen is like a side dish. Some locals like to eat it like sukiyaki style where they will beat the yolk in a separate bowl and dip the sukiyaki meat in it and have it with some rice. There are others who like to just break the yolk within the bowl of noodles and dip it from there and slurp it along with the ramen. After finishing the ramen, some locals like to dump rice into the soup and devour everything up until the last drop. No matter which way you pick on how to eat your bowl of Tokushima ramen, it will still taste good. If you are a ramen fan and love to try local ramen then this is for you to try. Even if you are not that interested in eating ramen I still highly recommend this dish because it is really different from all the ramens you might have tried in your life!

Amazing Tokushima ramen and rice (egg on the side instead of in the ramen)

Amazing Tokushima ramen and rice (egg on the side instead of in the ramen)

Posted by Ohana_Matsumae 07:44 Archived in Japan Tagged food hiking ski snowboard hot nagasaki seafood bears hokkaido otaru sapporo sushi gourmet uwajima pudding genghis ramen spicy niseko hakodate castella toruko_rice soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower wakkanai obihiro muroran tokachi nemuro kitami ehime imabari jakoten jako-katsu Comments (0)

Toruko Rice

Toruko Rice

Toruko rice is a famous dish in Nagasaki. The dish consists of Tonkatsu (deep fried pork cutlet), curry pilaf and spaghetti. The word Toruko means Turkey in Japan and rice means rice so it basically means Turkish rice. I am sure by now that all of you will find it weird because most people in Turkey believe in the Islam faith and they do not eat pork. Well, the story behind this dish is that the Japanese people think of Pilaf as a Turkish food and it resembles rice so it became to be known as Turkish rice. But why spaghetti and tonkatsu? If you look back at how Turkish kebabs are served, it is often served with meat (kebabs), rice and side dishes (like salad). The Japanese people in Nagasaki created their own version by putting the Japanese favourite tonkatsu on the rice with a side of spaghetti (because it is Western and they've been using it as a side dish for many other Japanese style Western food). Nowadays most restaurants uses white rice instead of pilaf but it is not rare to find a place that still uses pilaf.

Though it seems that the origin of Toruko rice came from Nagasaki, this dish can also be found in some regions of Osaka and Hyogo prefectures. If you ever want to try something out of the ordinary then I recommend trying this great dish. The combination of the rice and spaghetti with the special sauce they made for the tonkatsu is a match made in heaven.

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Toruko Rice from a convenience store

Toruko Rice from a convenience store

Posted by Ohana_Matsumae 22:46 Archived in Japan Tagged food hiking ski snowboard hot nagasaki seafood bears hokkaido otaru sapporo sushi gourmet uwajima pudding genghis ramen spicy niseko hakodate castella toruko_rice soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower wakkanai obihiro muroran tokachi nemuro kitami ehime imabari jakoten jako-katsu Comments (0)

Jako-Katsu and Jakoten

Jako-Katsu and Jakoten

Jakoten is the soul food of all soul food in Ehime Prefecture. No matter where you go in Ehime, Uwajima or Imabari, you will definitely find a place that sells Jakoten. So what is Jakoten? Well Jakoten is actually made from finely minced fish made into a paste and formed into the well known rectangular like shape. This delicacy was first eaten in the Uwajima region but nowadays it is the soul food of Ehime prefecture. The original Jakoten is seared in a fry pan and is to be eaten with soy sauce and daikon oroshi. However there is another version of it called the Jako-Katsu which is very popular nowadays and you eat it like a katsu with their special sauce.

Jako-Katsu

Jako-Katsu

Jakoten

Jakoten

Posted by Ohana_Matsumae 22:02 Archived in Japan Tagged food hiking ski snowboard hot seafood bears hokkaido otaru sapporo sushi gourmet uwajima genghis ramen spicy niseko hakodate soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower wakkanai obihiro muroran tokachi nemuro kitami ehime imabari jakoten jako-katsu Comments (0)

Chanchan Yaki

Chanchan Yaki

Hello, I am back with a dish that is famous in the Hokkaido region called "chan chan yaki". You might all ask, "so what is this "chan chan yaki?" No worries, I am here to tell you all about it. Chan chan yaki is actually a way of cooking your fish, and in Hokkaido they like to grill it over fire. This might seem normal but they slit the fish so it will butterfly open and grill it. While they are grilling it, on the meat section they will put on this miso infused paste and let it gently grill. When its ready to perfection they will serve it to you. The most awesome thing about this dish is the paste which they smother the meat of the fish with. It is a combination of miso and other ingredients which it seems that every shop and family has their own secret rub. Also another thing is that according to region and season the fish changes, I was lucky to have this dish in two separate regions of Hokkaido, Wakkanai (used Hokke) and Kushiro (used Salmon). If you are a fish lover or just want to try new local cuisine and have a chance to come to Hokkaido I will recommend this dish. I don't even like fish but this fish tasted outstanding.

Chanchan yaki in Wakkanai with Hokke

Chanchan yaki in Wakkanai with Hokke

Chanchan yaki in Kushiro with salmon and being grilled robata yaki style

Chanchan yaki in Kushiro with salmon and being grilled robata yaki style

Posted by Ohana_Matsumae 08:11 Archived in Japan Tagged food hiking ski snowboard hot seafood bears hokkaido otaru sapporo sushi gourmet genghis ramen spicy niseko hakodate soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower wakkanai obihiro muroran tokachi nemuro kitami Comments (0)

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