005_7667.jpg
Preparing unagi eel, Narita, Chiba. Also see the video at YouTube.Slicing it in half lengthwise.
006_7669.jpg
Striping off the boney spine.
007_7671.jpg
Skewering the eel. Also see the video at YouTube.
018-IMG_2314.jpg
Mini octopus
044-IMG_0464.jpg
It is really good! Different flavors are offered during different days of the tournament. Top is shoyu (soy sauce) flavor, and bottom is salt flavor. Miso flavor is also offered.
082-IMG_7532.jpg
Natto fermented beans
105-IMG_2749.jpg
My lunch. Ball-shaped gyoza. The skin is slightly crunchy.
20081008_0542.jpg
Yokosuka curry
20120513_8230.jpg
Cha-han fried rice and gyoza
20121118-8563.jpg
Fried oysters in Hiroshima.
20150919_1258.jpg
Appetizer, Kyoto
20150919_1259.jpg
Tempura
20160205_4197.jpg
Kaki-fry teishoku or fried oysters
20160807_3450.jpg
Shabu-shabu dinner with the shabu-shabu pot having a divider so we can try two different flavored broths.
20160812_4135.jpg
Sukiyaki dinner
20160812_4137.jpg
20160905_5437.jpg
Small tempura donburi and cold soba noodles at Tenya
dg143-20100403_6620.jpg
Inside the ceramic flask they bake sweet potatos.
ha939-20151104_9561.jpg
Ordered matcha tea
hs171-20121117-8100.jpg
Hiroshima is also famous for okonomiyaki.
IMG_0276.jpg
IMG_0280.jpg
Nabe (stew) with vegetables and some pork. Cook it yourself.
IMG_0464.jpg
Chanko nabe, a meat and vegetable stew eaten by sumo wrestlers. Served at the Ryogoku Kokugikan during sumo tournaments.
IMG_0727.jpg
Chuka-don or a bowl of rice with vegetable topping. 中華丼
IMG_0729.jpg
Dark miso soup with small mushrooms. (Came with the chuka-don.)
IMG_0816.jpg
Udon with raw egg
IMG_1086.jpg
Looks like fried chicken with goya (bitter melon) and udon noodles.
IMG_1899.jpg
Kaki-fry teishoku or fried oysters in a complete meal.
IMG_2527.jpg
Steamed rice with small clams.
IMG_2656.jpg
Japanese-style Locomoco, originally from HawaiiFrom a well-known bento shop. Not very good.
IMG_3650.jpg
Making okonomiyaki
IMG_3651.jpg
Making okonomiyaki
IMG_3658.jpg
Okonomiyaki is like a pancake with vegetables and meat.
IMG_3659.jpg
Okonomiyaki with sauce and ready to eat. Osaka.
IMG_3661.jpg
Funa-zushi or fermented carp fish from Lake Biwa. 鮒ずしDelicacy of Shiga Prefecture.
IMG_3663.jpg
Omi beef
IMG_3666.jpg
Sashimi donburi
IMG_3667.jpg
Tempura mushroom
IMG_3668.jpg
Rice with shellfish
IMG_4433.jpg
Toro and oyster (kaki) Sushi
IMG_4463.jpg
Okonomiyaki (Osaka)
IMG_6759.jpg
Tempura teishoku at Tenya
IMG_6799.jpg
Ramen
IMG_7170.jpg
Chinese dinner
IMG_7189.jpg
Making okonomiyaki
IMG_7218.jpg
Puffer/balloon fish totally unaware of their ultimate fate.
IMG_7220.jpg
Sake rice wine
IMG_7818.jpg
Tempura and more
IMG_7822.jpg
High-class meal
IMG_8854.jpg
IMG_8858.jpg
Kamaboko fish cakes from Himi, Toyama
IMG_8984.jpg
Funa-zushi, Shiga Prefecture. Fermented carp.
IMG_9139.jpg
Soba noodles with daikon and rice. A perfect winter meal.
IMG_9218.jpg
Cold soba noodles
IMG_9219.jpg
Shellfish
IMG_9220.jpg
Sashimi
ka124-20120616_1190.jpg
Hotaru (firefly) udon served by the Kashiwa restaurant inside Kashiwabara-juku History Museum in Maibara, Shiga. Firefly made of eggplant with the light from an egg slice.
ka126-20131109-8857YaitoSoba.jpg
Yaito udon served by the Kashiwa restaurant inside Kashiwabara-juku History Museum in Maibara, Shiga. Yaito is moxa. The red dot (red ginger) is the burning flame.
ki028-20080913_8674.jpg
Yakitori
ki029-20080913_8669.jpg
Yakitori
lb450-2014-07-09-125321.jpg
They serve black bass, Biwa salmon, catfish, and more.
oc113-20090120_1718.jpg
Saba-zushi or rice topped with mackerel, a local specialty in Obama, Fukui.
om904-IMG_7982.jpg
Soba noodles from the soba shop on the platform at JR Ome Station, Tokyo.
P1020369.jpg
Gyoza with rice
P1030023.jpg
Sushi restaurant
P1030025.jpg
Touch panel ordering for sushi
P1030026.jpg
Kaiten Sushi
P1030027.jpg
Large Kaiten Sushi restaurant
P1030111takoyaki.jpg
Takoyaki with pieces of octopus inside.
P1030427.jpg
Loco moco bento.
P1030428.jpg
Loco mock with hamburger, gravy, and egg. For only 270 yen at a local supermarket. Not good though.
P1030441.jpg
Gyudon beef bowl
ra059d-20160804_3225.jpg
Masu trout sushi at Mimasu in Samegai Trout Farm, Shiga Prefecture.
sb310-20160118_3223.jpg
Dinner at a restaurant near Yudanaka Station. Yasai teishoku or fried vegetables.
sg868-20151001_4562.jpg
Dinner at Hisamatsu, Shirakawa-go. Includes Hida beef.
sg869-20151002_4579Hisamatsu.jpg
Breakfast at Hisamatsu, Shirakawa-go
sg885-SIMG_9165_1.jpg
Dinner at Isaburo: River fish and mountain vegetables. After dinner, the proprietress and her husband and daughter sang and danced for us. They demonstrated different traditional musical instruments and had us try playing them. It was great. However, I was told that they don't do that anymore.
sg886-SIMG_9169_1.jpg
Mountain vegetables 山菜
sg887-SIMG_9170_1.jpg
Grilled Iwana river fish
sg888-SIMG_9171_1.jpg
Fried Iwana, eat the head and all.
sg889-SIMG_9172_1.jpg
Tofu
sg890-IMG_9174.jpg
Breakfast at Isaburo minshuku
sg894-IMG_9239.jpg
Breakfast at Otaya
sg895-IMG_9219.jpg
Dinner
ub137-20121119-8690.jpg
ut101-20100905_0097.jpg
Gyoza restaurants in Utsunomiya Station. The city's gyoza connection started in 1940 when soldiers in the Imperial Japanese Army's 14th Division assigned to a garrison in Manchuria returned to Utsunomiya and brought back gyoza recipes.
ut102-20100905_0098.jpg
Soldiers in the 14th Division came from Utsunomiya. Sadly in 1944, the division was assigned to Palau and Anguar in the South Pacific where most of them died in bloody battles. What would a trip to Utsunomiya be without eating gyoza?
yb010-20080702_6786.jpg
Biwako Shokudo restaurant serves its specialty: Tall pile of vegetables in a boiling pot. びわこ食堂
yb011-20080702_6787.jpg
After cooking, the tall pile of vegetables (mainly Chinese cabbage) shrinks. This is for two people. Chicken and miso broth.
yb012-20080702_6788.jpg
After you eat the main dish, mixing udon noodles in the miso broth is also good (if you still have room in your stomach).
yo051-IMG_4968.jpg
Lunch at Yogoko-so lodge: Eel (unagi) and udon noodles. I think it was 700 yen or so.
 
91 files on 1 page(s)