in-season fruit

Peach parfait! It was a great refreshment on a humid-hot day!!

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Houou sake

This is sweeter than I expected.

After pouring into a glass, the taste gradually changes as this is nama(raw)-sake, which the fermentation is still active requiring being in the fridge, it’s very sensitive to temparature. 🙂IMG_0085

Spring Speciality Dish

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Tsukeba recipe is a local speciality dish in springtime served around Ueda region in Nagano Prefecture.

In spring, red nuptial color is the major characteristic of this fish, Haya(or Ugui), Tribolodon hakonensis. Tsukeba dish is seasonally served only in the region and the taste of this freshwater fish is bland.

“Tsukeba” fishing is a way of catching the fish and it has long history since Edo Period(1603-). Unfortunately, the number of the serving restaurants is decreasing and there are only two in 2016 according to the cook I met today.

SO, it would be a great opportunity to experience a local culture if you like local specialities. 🙂

http://ayu-tomo.com/

Tel: +81-268-36-0735

(Reservation is required)

Have a nice trip!!

Udon

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Udon is one of my favourite fast foods and I like Suzuya , a local udon restaurant in my town. It’s an old-fashoned restaurant and not a laxury place so that you can’t expect a gorgeous dish(see the pic!). What I like is its simple and pure taste.

https://goo.gl/maps/u5U8NLZ1nBx

http://tabelog.com/chiba/A1204/A120401/12006332/

There are many udon varieties around Japan and this restaurant serves Musashino version of udon, which roots in a traditional udon recipe served in Musashino region consisting of Tama(western part of Tokyo) and western part of Saitama Prefecture.

https://en.wikipedia.org/wiki/Udon

Now I know “ramen” is booming but please try “udon” too when you are in Japan. 🙂

Have a nice trip!!

Kirifuri(Sake)

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Initially, I expected nothing but this was really great!! If you are a sake lover, you should check its rich aroma and smoothness. I got this at Michi-no-eki Shimotsuke. http://www.kanpi-shimotsuke.co.jp/

By the way, I think there is a misunderstanding of calling this kind of alcohol drinks. Generally speaking, in Japanese, “Sake” means just alcohol drinks including everything such as beer, whiskey, and vokka. When Japanese call an alcohol drink made from rice(eg. rice wine), it’s “Nihon-shu”.

When you are in Japan, just call it “Nihon-syu”!, not Sake!!

Enjoy your travel!! (and sorry about a messy picture attached…)