This is contrary to the “Seafood”, you are entertained by the rich tastes of mountain resort when you escape the city heat in summer time. Red meat in the middle is Sashimi from horse comes with minced garlic. On top is charcoal grilled local trout. Soba noodle is daily milled from soba seeds and provides nice smell. Lake Yamanaka lies at 1000m above the sea level but only 1.5hr driving distance from Tokyo and is a nice summer escape in Summer time. – Yamanashi / August. 2023 –
“Kaisen-Don” is probably the most eaten menu by the visitors to Hokkaido. Kaisen means Fresh sea food. Don means a bowl and represents a way of preparation laying rice beneath. I got a Kaisen-Don with very fresh sea-urchin, scallops, snow crab and yellow tail. This menu comes with seaweed (right top) and a jar with fish broth. I enjoyed in three ways, 1) as they are, 2) wrapped in seaweed like sushi and 3) Ocyazuke style with the broth. – Sapporo / June 2023 –
“Hitsumabushi” in Nagoya is charcoal grilled eel fish enbedded on rice. You can enjoy the dish in three steps. First, as it is, Second with toppings (sea weed, onion and wasabi), finally with hot broth pouring on eel fish and rice. – Nagoya / May 2023 –
“Yakisaba” in Nagahama/Shiga Pref. is the local delicacies born from the geographical reason of the town located between Tsuruga and Kyoto. People transported Saba (mackerel) fished in Tsuruga area to the consuming place of Kyoto. Mackerel was a type of fish which can not be preserve for long period and thus transported after grilled. In Nagahama, original serving methods were created like Yakisaba-Sushi and Yakisaba-Somen. – Nagahama/Shiga Pref. / April 2023 –
“Aji-Teishoku” is the typical dish in Kisarazu/Chiba pref. The area is known as a fishing area of Bay of Tokyo and fresh Aji (Horse mackerel) is widely available in various style: sashimi, namero (minced with miso) and deep fried. – Kisarazu/Chiba Pref. / March 2023 –
