Flavors of Japan, from eggs to sake

-

I am sharing our Japan Food List here. We got everything in our list covered, and more. I tasted fresh fig there at last! 

✅️ sushi from a conveyor belt which we did in Hakodate, Hokkaido


✅️ sushi to my heart's desire from a grocery store in Hakodate, Hokkaido as it is the place with live King Crab and giant clams so I had the freshest salmon, tuna, flat whitefish and mackerel on top of my sushi



✅️ onigiri, that triangle rice with filling inside and a cut of nori sheet outside to hold it, is a life saver everytime we have to catch a train. I love the salmon onigiri.


✅️Dotonbori bowl with raw egg in Osaka is what I want to have more



✅️ Kobe Beef, the tenderest ever, is a bit steep in Ueno, Tokyo



✅️ Lamb but got lamb sausage only in an Izakaya in Otaru, Hokkaido


✅️ Grilled Mackerel which I ate using my survival chopstick skills, Asakusabashi, Tokyo


✅️ Grilled Eel (I think the Japanese considers this special) in Sapporo, Hokkaido


✅️ Soba is made with buckwheat. Photo here is a bowl of soba soup. Try the simplest/ traditional way of serving it, with soy sauce only because I liked it more.

✅️ Okonomiyaki, very tasty and nice to pair with ginger ale in Kyoto


✅️ LeTao pastry with cheese in Otaru, Hokkaido


✅️ Eggs in Japan are tasty that every egg connoiseur can consider it as heaven (see more in our hotel breakfasts, next post)


✅️ Peach, I read they pride for 3 kinds. I had one fresh and it's super tasty. I had been trying all peach drinks I can get hold in Japan and enjoyed them all.


✅️Sake passed our taste test. we had sake to celebrate our first week in Japan.

Photo Courtesy of Tina

✅️ Rice crackers is a must-try too. We love the seafood crackers we had with our sake but I love more the special rice cracker which is a delicacy in Kyoto. 








Comments

Post a Comment

Popular posts from this blog

Do you still remember how Sarali or Sirali taste?

-
Image
This "Sarali" is a childhood fruit for everyone who grew up in the Visayan area of the Philippines. Also known as  Flacourtia jangomas or Indian Plum or coffee plum, Sarali is best enjoyed by pressing one fruit between one's palm, move it in circular motion until tender, and pop the soft flesh quickly in one's mouth save the seeds. Just like apple, this fruit oxidizes quickly and thus, gets dark brown easily. It can give one's teeth a nasty brown shade. Sour with a hint of sweet, this is a must-try fruit. I believe, the fruit has an economic value just like sarguellas and lanzones. *** *** *** ***  Related readings:  Possible Treatment of Diabetes http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2959214/ Anti bacterial property:  http://www.ijplsjournal.com/issues%20PDF%20files/july2011/1.pdf
Read more

TIKUM KADLUM (The Enchanted Dog, The First of the Ten Epics of Panay Bukidnon)

-
Image
At the house. One day, Bulawanon engaged the help of Tikum Kadlum, a hunting dog with the gift of sensing the spirits, in cooking rice for his husband Paiburong and his brother Dumaraog who will be going hunting. When the rice was cooked, the brothers ate fast. Then, while Bulawanon packed the betel nut for her husband, Paiburong and Dumaraog dressed themselves, with Dumaraog suggesting they match their sashes and belts, since he is his brother's loyal protector. To complete their hunting preparations, the two brought out their long-bladed sharp knives, shields, spears, and lances from their gold chest and wall hanger. When everything is set, Paiburong bade goodbye to his wife, Bulawanon, who reminded her husband to be careful as he might meet in the forest one named Makabagting, who is accompanied by a man-eating woman called Muwa. Makabagting is a nobleman and a warrior who is widely known as having tasted human flesh. Paiburong went out of his house, and he heard a sound. It
Read more

Linabog nga Bisaya nga Manok

-
Image
When I searched for Linabog in th web, I can see entries on Linabog but using a different souring agent and usually the fish called "pagi" is used. Also, they attribute Linabog to the Cebuanos and there is one video which explained that the word means "throw away" because the parts used in the dish are parts which are usually to be thrown away, like the bony "pagi." Meanwhile, there is also a "kinunot" way of cooking which means "hinimay" or flaked for the Luzon. The name was also coined for leftover parts of fish or chicken. In Hiligaynon, the word "labog" means forcefully thrown away.  This surprised me because when I was small, I heard from my father and his friends about this linabog and they used the leaves of labog plant. So I grew up having some idea of what linabog cooking means and definitely, the Cebuanos' definition of Linabog dish is far from my Ilonggo definition. And yes, Ilonggos
Read more