HOKURIKU / TOKAI
Hoto Noodle Soup
Hoto is a local cuisine made in the area centered on Yamanashi prefecture. Hoto noodle is a braised thick noodles and the soup comes with plenty of vegetables stewed in miso soup. The serving is known to be huge and the broth of the soup is thick and so tasteful. It is soul food of Yamanashi citizens and tourists. Tourists can find Hoto at anywhere of the sightseeing spots like Houtou Fudou in Yamanashi prefecture, you can enjoy a hearty meal of Hoto Noodle Soup while having the breathtaking view of Mt Fuji.
Kanazawa curry refers to curry rice with its own unique characteristics. This dish is mainly provided at curry rice stores in Ishikawa Prefecture at the centre of Kanazawa City. This dish is made out of thick heavy curry poured on rice. The taste of the curry is slightly sweet and this dish comes with shredded cabbage on garnish.
The blend on the thick curry to the rice and the crunch of the shredded cabbage gives a complete mouthfeel of wanting to have more mouths. It is yummy to indulge in and definitely a delicious dish that will keep your tummy full for long.
Satsuma Mandarin, a type of citrus fruit is a hybrid of mandarin oranges. Satsuma Mandarin is originated in Japan. This citrus fruits is sweet yet tangy in taste. Most Satsuma Mandarin are seedless hence it’s easier to peel and eat. The method to eat these oranges is by simply peeling of the skin first. However, the juicy pulp of the orange has a right blend of tanginess and sweetness. It is definitely a fruit worth trying when in Japan.
Sake of Niigata
Niigata Sake is known to be one of the top value brewery in Japan. Niigata Sake is delicious because the water used is soft water that helps the fermentation to progress slowly at a low temperature. This also helps to create a unique and refreshing taste for Niigata Sake.
In terms of sake production, Niigata is the third largest production area after Hyogo and Kyoto. At the same time, Niigata is a kingdom of sake with a very large number of gold medal awards nationwide. It’s a sake that this region has to present to all sake lovers.
At Niigata sake brewery, you will have the opportunity to do sake tasting and comparison. You can try a shot of varies of Niigata sake and find the one you like the most. Moreover, in Niigata itself you can also learn about how each and every different type of sake is brewed.
Fuyu Persimmon can be found widely in Gifu Prefecture. The harvest season for this sweet and delicious fruit is from November to early December. Every Fuyu Persimmon is around 280 grams and when eaten, the crunchy texture and sweet taste will make you craving for more. It’s so fresh that these fruits can be eaten straight right off the trees too! Besides the great taste, these Fuyu Persimmons are also a great source of fibre and contains a lot of vitamins and minerals. It is said to be a good source of antioxidant. Fuyu persimmons can be incorporated into daily cooking and baking such as cookies and cakes, salad bowls and even fruit sauces.
Hitsumabushi (Grilled Eel on Rice)
Speaking of Nagoya specialties, the ever famous one is “Hitsumabushi”. This grilled eel rice is popular because of its way of eating. There are five steps to eat this famous dish of Nagoya. First, divide the rice and contents into four serves. Place the first portion of the food you had divided earlier into a small bowl and try the natural taste of it. Next, scoop out another portion of rice and mix the condiments such as wasabi and onions given by the restaurant in the small bowl. For the third portion, add in some soup broth and tea with another serve of grilled eel rice to bring out the richness in taste while complementing the eel flavour. Lastly, enjoy your last portion of rice with your favourite serving way. In Nagoya city there are many eating and drinking establishments offering ”Hitsumabushi”.
Don't miss out this special delicacy when you visit Nagoya!
Buri Shabu- Shabu
Speaking of winter taste of the Sea of Japan, some might say it is crab. However, Buri (also known as Yellow tail) of Toyama Bay is also one of the typical winter treats that is said to be “the champion of Toyama bay”. The delicacy is not only sweet but you can eat as much as you want. Delicacies available are such as Buri Sashimi and Buri Daikon (Radish).
From November to March, you can indulge in this delicious Buri Shabu-Shabu for this fish becomes fatty especially during winter and it's most mouthwatering this time. Pick up a piece of Buri and soaked it in some hot broth just for a few seconds so that the fat of the fish will not melt into the broth. The best part is when savouring the piece of fish, the fatty mouthfeel and taste of the fish is so yummy and you can't stop craving for more.
Oyaki are one of Nagano’s traditional foods and most delicious snacks. It is very popular among local people as a dish, staple food, snacks. Like Soba, they have been an important part of local cuisine for thousands of years. In rice-scarce Nagano, these flour buns filled with pickles and veggies were an important source of carbs and protein. There are many ways of making Oyaki, such as “boiled Oyaki”,” baked Oyaki”,” fried Oyaki”, fried and baked Oyaki”,” baked in ash Oyaki” etc. Now, they’re healthy and delicious snacks that can be found in specialty shops and food stalls throughout Nagano prefecture.
Amaebi (Deep Sea Shrimp)
Deep-water shrimps in Fukui, or generally known as Amaebi ("Sweet Shrimp" in Japanese), well represents the delicious winter seafood in Fukui Prefecture along with other Fukui specialties. They have enchantingly glossy vermillion bodies. On eating them, slight smell of the sea, thick mellowness, and sweet flavor spread in your mouth. Every element of these different tastes has distinct flavor and texture. The catch of Amaebi is at its peak from September to October and March to June.
Matsusaka Beef is recognised as one of the three most popular beef Wagyu in Japan. In other words, it is known to be a luxury beef. This cattle is fattened in Matsusaka city to produce the top quality Matsusaka Beef. This wagyu beef features fine marbling and a top tender meat quality. The cooking method of this beef is very crucial to get its best taste out. That is why the reason for the low melting temperature of the fats is important as it makes the dish mouthwatering to one’s taste buds.
Hence that is why this beef is known to be luxurious. Sweet sauce, soy sauce, wasabi and salt are usually used to season the beef to bring out its best flavour.