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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_foo 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)

Sara-udon

Sara-udon

In Nagasaki prefecture there is a mysterious dish called Sara-udon. Though this dish seems to be everywhere you go in Nagasaki, the easiest place to find it will be the Chinatown in Nagasaki city. This dish consists of noodles covered in a clear-whitish ankake sauce with seafood, veggies, pork and kamaboko. If you think of it, it kind of resembles another dish in Chinese cuisine called the Cantonese-style Chow Mein. The only difference between this dish and the Cantonese-style Chow Mein is that you can choose your noodles. There are two types of noodles you could choose from, number one is a thick type noodle (champon noodles) while the other one is a thin and crunchy type noodle. Though the default is the thin and crunchy type, some local Nagasaki people like the thick type noodles more. The correct way to devour this delicacy is to pour worcester sauce over it first then eat it. A lot of tourists over look this dish because they think of Japan as only famous for sushi (sashimi), ramen and kobe beef. However this is not true. There is more to Japanese cuisine than just sushi, sashimi, ramen and kobe beef and this dish here is one full of taste and history. If you drop by Nagasaki, this dish is a must try.

Sara-udon I had in one of the restaurant in Nagasaki's Chinatown.

Sara-udon I had in one of the restaurant in Nagasaki's Chinatown.

Posted by Ohana_Matsumae 05:32 Archived in Japan Tagged fish fishing mountain white port nagasaki cabbage seafood kobe beef tram vegetables atomic bomb shrimp sushi pork prawns fat kyushu noodles ramen sashimi thick worcester sauce veggies dejima inasa thin castella crunchy nightview beansprouts ankake kamaboko Comments (0)

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