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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)

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!

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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)

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)

Kiritanpo Nabe

Kiritanpo Nabe

Kiritanpo Nabe is a dish famous in the Northern part of Akita prefecture. Kiritanpo is a type of food made resembling the form of a sausage. Unlike sausages, kiritanpo is made out of rice mashed into a paste and formed into a cylinder form on a stick and is usually cooked near a fireplace. These kiritanpo are then cut in half and put into the nabe (hotpot with vegetables and meat) for boil. Since the kiritanpo cook fast, anything more than a few minutes will make it soggy and break up so it is best to let it sit for 2-3 minutes and take it out of the nabe to eat. If you drop by Akita prefecture, this is a must try local dish!

Before putting the ingredients in.

Before putting the ingredients in.

Kritanpo Nabe.

Kritanpo Nabe.

Posted by Ohana_Matsumae 01:37 Archived in Japan Tagged snow food water drink ice rice chicken kamakura meat yakiniku beef nabe vegetables tohoku sushi pork fresh akita ramen veggies sukiyaki kiritanpo ricecake chikuwa kiritanpo_nabe broth Comments (0)

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