Blog
Blog Food 2ページ目
-
Tekone Sushi
Alongside Ise udon, tekone sushi is one of the specialities of a pilgrimage to Ise. It is a local dish in which red-fleshed fish, such as bonito and tuna, are marinated in a sauce made from a blend of soy sauce, mirin and sake, and then mixed with vinegared rice. It is said that the name ‘tekone (knead by hand)’ comes from the fact that fishermen used to fillet the fish they had caught on board their boats and mix it by hand. At Sushi Hisashi, you can enjoy Tekone Sushi whilst gazing out at the Isuzu River and the…
- Food
- Mie
- Spot introduction
-
Ise Udon
Ise udon consists of extra-thick, soft udon noodles tossed in a sauce based on tamari soy sauce , which is characterised by its rich umami flavour. It is said to have been created during the Edo period to ease the burden on the stomachs of pilgrims travelling long distances to visit the Ise Shrine. It is said that the dish became known nationwide after the late radio writer Rokusuke Ei raved about it on the radio; the restaurant in question was Chitose. As the noodles are so soft, it is hardly surprising that those accustomed to the firm, springy Sanuki…
- Food
- Mie
-
Kitakata Ramen
Kitakata ramen has a history stretching back nearly 100 years. Its defining feature is the flat noodles, approximately 4 mm wide, known as ‘flat, matured, high-water-content noodles’. These contain more water than standard noodles, giving them a smooth, effortless texture when swallowed, whilst offering a firm, springy bite. Furthermore, as they are carefully matured, they are said to resist becoming soggy even when boiled. There are around 90 ramen shops in Kitakata City, some of which are open from early in the morning. ‘Hasegawa Shōten’, located just north of Kitakata City Hall. This shop’s signature dish is traditional Shōwa-era ramen.…
- Food
- Fukushima
- Spot introduction
-
Sea Squirt Nigiri
Sea Squirt (Hoya in Japanese) is a delicacy commonly enjoyed in the Tohoku region. It is in season from now through to summer, when its distinctive odour fades and its umami flavour intensifies. Due to its bumpy appearance, it is often referred to as the ‘pineapple of the sea’. However, contrary to its somewhat grotesque appearance, it has a refreshing taste that pairs beautifully with ponzu sauce. It pairs superbly with sake when served as sashimi or in a vinegar salad with salt-rubbed cucumber, but it is also delicious as a nigiri. I visited Tasuke Sushi in Shiroishi City. It…
- Food
- Miyagi
- Spot introduction
-
Nemagari Bamboo
In the Tohoku region and Shinshu, the term ‘bamboo shoots’ generally refers not to the commonly eaten Moso bamboo shoots, but to Kuril dwarf bamboo, commonly known as nemagari bamboo. It grows not in bamboo groves but in thickets of sasa (bamboo grass), and is currently in season from late May to mid-June. Whilst the tough parts need to be trimmed away, unlike Moso bamboo, there is no need to remove the bitterness, making it a mountain vegetable with a pleasant crunch. The downside is that nemagari bamboo is a favourite food of Asian black bears, so you are likely…
- Food
- Spot introduction
- Yamagata
-
TORIKIZOKU
Japanese izakaya chain is a must-visit whenever we’re on a group tour with over 20 people. As it can accommodate large groups, we use it for both lunch and dinner, but naturally, eating at the same chain day after day does start to get a bit monotonous. Even at times like that, Torikizoku’s ‘Toriki Bansankai’ set menu is a real lifesaver. It offers two hours of all-you-can-drink and all-you-can-eat, and as orders are placed via tablet, even our international guests can enjoy ordering with ease. One item on the all-you-can-eat menu that often prompts the question ‘What on earth is…
- Food
-
Yuzu Shio Ramen
I always crave ramen when I’m on a business trip to the regions. Few dishes divide opinion quite like ramen, yet it is also a dish that reflects the flavours deeply rooted in each local area. Located close to Kanazawa Station, Yuzuki is a real lifesaver when time is short. Inside the shop, cardboard boxes of yuzu from Tokushima and Ehime are stacked high, giving a real sense of their dedication to yuzu. The Yuzu Shio Ramen, made with a chicken and seafood-based broth enhanced with natural salt and yuzu, is refreshingly light—a bowl of ramen that doesn’t leave you…
- Food
- Hokuriku
- Spot introduction
-
Jibuni
When it comes to Kanazawa’s signature local dish, Jibuni is the answer. It consists of duck or chicken, seasonal vegetables and sudare-fu (a type of wheat gluten noodle) simmered in a dashi broth and served with wasabi. As the meat is generously coated in wheat flour or potato starch, the dish develops a thick, creamy consistency, allowing it to be enjoyed whilst still piping hot. Whilst duck is the standard choice today, it seems that in the past, people would catch thrushes—a winter bird in Japan—grind them up with the bones still in, and shape the mixture into balls, much…
- Food
- Hokuriku
- Spot introduction
-
Lion Kitchen
The Demachi Masugata Shopping Arcade is a place we always visit when showing guests around our guesthouse. Lion Kitchen is located at the west entrance. Originally based in Osaka, they moved here five years ago. It’s a Western-style restaurant where the hamburg steak is a popular dish, but I also recommend popping in for a coffee. My personal favourite is the yuzu ginger ale. Yuzu is a typical Japanese citrus fruit, characterised by its tart flavour and pleasant aroma. It contains little juice, and the peel is mainly used to add fragrance to Japanese cuisine. The murals of animals, painted…
- Food
- Kyoto
- Spot introduction
-
Gion-ishi Tea Room
Gion is a popular destination for guided tours. Although most of the alleys in Gion Kobu have been closed to visitors due to the poor behaviour of some tourists, the area remains bustling day and night. While cafés are all full, Gion Ishi Café offers a place to enjoy a leisurely cup of tea away from the hustle and bustle. Located on the second floor of a jewellery shop called Gion Ishi, it is a true hidden gem, as you must pass through the shop’s showroom to reach the café. The interior, designed to resemble a ship’s cabin, is well…
- Food
- Kyoto
- Spot introduction
-
Michi no eki (Roadside Station) Woody Keihoku
When visiting the Miyama Thatched-Roof Village, a stop at Michi no eki Woody Keihoku is an absolute must. As it is about an hour’s drive from Kyoto, it is the perfect place to take a break. Michi no eki is a government-designated roadside station found along roads and highways in Japan. Like other Michi no eki, the premises are lined with locally grown seasonal vegetables, which are so popular that they often sell out before midday. You can also try Keihoku’s speciality: natto mochi, where salty natto is wrapped in mochi and coated in kinako. However, my personal recommendation is the local soft-serve ice cream.…
- Food
- Kyoto
- Spot introduction
-
Tripe and Liver Tempura
What has struck me most since arriving in Kyoto is the tempura made from tripe (the first stomach of the cow) , called ‘mino’ in Japanese, and liver. Although it is called ‘tempura’, it is clearly a deep-fried dish coated in breadcrumbs. In the past, you could find this tripe and liver tempura almost everywhere, particularly in the Tanaka district, near our guesthouse. Today, it can only be found in a few restaurants in the Sōjin district, near Kyoto Station. One of these is ‘Satake’. Perhaps because it has moved to new premises and the place has become cleaner and…
- Food
- Kyoto
- Spot introduction