Food - SAVOR JAPAN

Ego sliced and topped with miso

“Ego” is made by boiling and dissolving seaweed called “ego-so” and hardening it, and is a local traditional dish in Niigata. At a time when refrigerators did not yet exist, it is a highly preserved marine product that has a valuable ingredient for obtaining nutrients that were often in short supply in Nagano as it has no ocean. It is said that ego-so which came from Niigata, was sold out in the Hokushin region and rarely reached the larger towns of Nagano and Matsumoto, and that it was introduced and took root mainly in the northern part of Nagano Prefecture.

Edible Flowers

Hakuba Nagano

“Edible flowers” are flowers that can be eaten, and the English word “edible flower” has become a common name in Japan. Edible flowers are made without pesticides or with low amounts of pesticides and can be eaten raw, and are often served with food or sweets. In Hakuba Village, edible flower production is thriving, and many restaurants serve dishes using edible flowers or hold edible flower events. How about a nice “flower meal” in Hakuba Village?

Hoya zoni

Ishinomaki Miyagi

Hoya (ascidians) zoni is a traditional home-cooked dish enjoyed around the Ishinomaki area. It’s a unique zoni made with dashi stock of dried hoya, locally sourced seafood and vegetables. Lately, it has become more than just a home-cooked dish and some local restaurants have started serving them as well. Note: Zoni, a Japanese soup with vegetables and fish, is a ceremonial dish prepared in various ways depending on the region. It is often cooked and served at home on New Year’s Day.

HINAI JIDORI CHICKEN OYAKODON

Odate Akita

The Hinai Jidori chicken is a crossbreed between the Hinai chicken and the Rhode Island Red and is designated as a natural monument. Hinai Jidori chickens are raised for more than three times longer than ordinary broilers and are one of the three most important chickens in Japan. This Oyako-don(Chicken and Egg over rice) is made using this Hinai Jidori.

Kinka saba

Ishinomaki Miyagi

Kinka saba is a brand of Japanese chub mackerel fished off the coast of Kinkasan, Ishinomaki. The best season for Kinka saba is between fall and winter. Though it’s high in fat, the aftertaste is pure umami. The kinka saba don’t swim away from the coast of Kinkasan, where they can feed off on quality plankton.

KORO-GAKI, THE PERSIMMON’S SWEETNESS IS ENHANCED BY EXPOSURE TO COLD WINDS

Kyoto Yamashiro Kyoto

Koro-gaki, which goes well with Uji matcha, has been loved as a tea confectionery and a good luck charm for the New Year, and has been deeply connected with Uji’s tea culture. Also known as “koromusubaki” or “koro-kaki,” koro-gaki is made from a small astringent persimmon called “tsurunoko-gaki” that dries easily. Produced in winter, the persimmon’s sweetness is enhanced by exposure to cold winds. It is sold mainly from mid-December to about January of the following year, and can be purchased at JA, local tea shops, and supermarkets. If eaten before drinking alcohol, they are said to help prevent a bad taste or hangover.

TEA FARM’S TRADITIONAL MEAL “CHAJIRU”

Kyoto Yamashiro Kyoto

“Chajiru” has been handed down from generation to generation by tea farmers as a meal that can be easily eaten outdoors. It is a kind of chazuke (rice with vegetables and dried fish, topped with sencha green tea), but the seasoning and ingredients vary from household to household. It has been recognized as a “100-year food” by the Agency for Cultural Affairs as a “local cuisine that has continued since the Edo period.” In Uji-Tawaracho, this chajiru is used in school lunches as part of efforts to convey the local food culture.

UJI TEA —THE THREE TYPES OF TEA PRODUCED IN THIS REGION—

Kyoto Yamashiro Kyoto

Three types of tea leaves are grown in Uji in the Yamashiro area of Kyoto: Uji matcha, Uji gyokuro, and Uji sencha. Uji matcha is made by grinding dried tea leaves into a powder using a stone mortar, etc. It has a rich aroma, little bitterness, and a subtle sweetness. Uji gyokuro is famous as a top-grade tea with a rich aroma and strong flavor. Uji sencha combines a refreshing aroma with a pleasant astringency, and is the most widely consumed of the three tea varieties.

EXPERIENCE NATURE IN A FARM GUEST HOUSE

Kyoto Yamashiro Kyoto

In the Yamashiro area, visitors can experience agriculture, forestry, and fishing in the guest rooms of farmers’ homes. In addition to experiencing agriculture, forestry, and fishing, each guest house has its own special features, such as enjoying delicious homemade tea, original guest house cuisine, pottery making, green tea art, and tea incense dressing. These hands-on accommodations allow visitors to learn about the lives of the people of this region amidst beautiful nature and scenery.

UJI TEA EXPERIENCE

Kyoto Yamashiro Kyoto

There are both public and private courses in and around Uji City where you can experience a variety of tea-related activities, from tea picking to tasting, grinding stone mills, and making matcha and sencha green tea. Whether you want to learn about tea production methods, tea making, or the spirit and culture of tea, enjoy a tea experience unique to Uji City, the city of tea.