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regional food

This tag is associated with 24 posts

Please join the Sake World Sake Brewery Tour to San-in!

The destinations are totally off the beaten track, but I am sure you will find the slow pace of life there, the welcoming people, and the green scenery dotted with red gorgeous roof tiles very heartwarming. On our tour, you will experience the San-in region through sake, by going right to the best sources and by really getting an understanding of the brew from the world’s best expert!

San’in Trip: Day Four-Izumo-Land of Myth and Faith

Then, we were off to the Izumo Grand Shrine which is believed to be the oldest shrine in Japan. And, it is rich with myths and legends. In October, all gods from throughout Japan gather at this central location. What do they do? They hold conferences and discuss various topics such as liquor production, marriage ties, and the yield of grain during the previous year. Where do they stay? There are special guest houses on the premises to host gods while they visit the shrine! Even today people believe in the uber-power of the kamisama here and pay a special visit.

San’in Trip: Day Four-A Glimpse of Samurai Culture in Matsue

Tucking our feet under the comfortably warm table, we listened to the boatman singing old rowing songs and looked out at the the moss-covered walls or an elegant white heron resting in the middle of the still, green water. Time seemed to slow. Then, the skipper said “now we are coming up to a series of low bridges and make sure you duck”.

San’in Trip: Day Three-Fished out! And Monsters Too!

After the crabfest at Gyosantei, we started our third day at a hotel which also serves as a dormitory for sailors by the port of Sakaiminato. Although not a soul besides us seemed to be wandering the harbor or the streets on that sunny spring morning, the clear sky at this working port town was filled with the “clang, clang, clang” from the shipyard echoing through an otherwise very peaceful neighborhood.

Ultimate summer food and sake pairing: Part 2

I loved everything that night, but I have such a soft spot for Kochi from my trip to Kami-no-kae. My favorite pairing for the night was a bit of lightly-warmed Tsukasa Continued from my previous post: Ultimate summer food and sake paring – Part 1…

Botan Hacchu Funasaku with katsuo-no-tataki. I was lucky to be sitting next to my sake otaku friend who always has his low-tech portable kan gadget to warm up the brew. Grilled hoya with Urakasumi Junmai Nama was a tie. What’s your favorite?

Ultimate summer food and sake pairing: Part 1

What do the brewers pick for food to match with their sake?
The other day, I was at an event at Takara, Yurakucho, where ten breweries from all around Japan brought their sake and their local food that’s in season. They plan to have similar events every throughout the year in Tokyo.

Funazushi Finale

Funazushi at Kitashina In a series of recent posts, I summarized the very special food that is funazushi: where we had good funazushi and the history and traditions behind this special dish from Shiga. I’ll finally finish off this Shiga cuisine series for now. That is until our next trip to uncover more yummy places [...]

Dishes from Japan’s biggest lake

At Kitashina Omi Takashima station lies on the west coast of Lake Biwa in Shiga only one hour away from Kyoto by local JR train. With that kind of proximity to the ancient capital, I was expecting another commuter suburb with an AEON or equivalent generic shopping center and a Tsutaya. When we arrived at [...]

Funazushi 101

Funazushi at Kitashina, Shiga Funazushi as we see it today is widely known as the signature Shiga dish that has been passed down from generation to generation. Whether because of its stinky nature or just the idea of miraculous micro-organisms hard at work in your food, this dish provokes passionate discussion, splitting people into two [...]

Tokyofoodcast on the Trail of Funazushi

Funazushi at Kitashina, Takashima, Shiga Last year, I was in Nagahama, Shiga for Funazushi for the first time in my life! This year, we had a special opportunity to sample two very good, but quite different forms of the original sushi. Funazushi has been made of fresh water fish from Lake Biwa since at least [...]

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