Dago-jiru is a miso or soy sauce-based soup containing hand-torn dumplings made from wheat flour dough, with a variety of seasonal vegetables such as carrots, daikon radish, taro, and shiitake mushrooms; the ingredients vary by household and restaurant. The term “dago” refers to “dango” in Kumamoto dialect, but “dago-jiru” or “dango-jiru” is enjoyed throughout the Kyushu region.
Abashiri is one of the leading wheat-growing areas in Hokkaido! The popular stone oven pizza baking experience using locally grown wheat is highly recommended. After rolling out the dough made from locally grown wheat, try baking a pizza in a stone oven with as many local ingredients as you like as toppings! You can also enjoy other Japanese food experiences such as cooking local salmon dishes, making rice cakes and tofu at Connectrip. The experience menu must be booked in advance.
Delicious ‘Ichiba-don (seafood bowl),’ their signature dish, is made with seasonal, fresh fish that is sent straight from the market. You can take a tour of the fish market and have fun witnessing the live auctions.
Specializing in Aso grassland-raised and grass-fed red meat, Akagyu beef is served over a hearth along with seasonal vegetables from the area like taro and tofu that has been fried in rich spring water. It is grilled over charcoal before served. To fully experience the life and food of Aso’s farmers, finish your meal with mustard greens rice, traditional pickles like red pickled vegetables, and a soup called “dagojiru” filled with plenty of local vegetables.
Imakin Shokudo is a popular restaurant in Aso City, Uchinomaki’s hot spring town, where people queue every day. The ”Akagyu Don” is a popular menu item there. Beef thighs are grilled in a sweet and spicy soy sauce and served in a rice bowl with a hot spring egg in the center. You can combine it with eggs or make your own flavor by mixing it with the popular, special red beef miso and wasabi.
Star chefs’ special oyster menus, such as oyster nigiri sushi, oyster rolls, and oyster escabeche, represent an evolution of oyster food as well as the ”tradition x evolution” of Ondo oysters. This appealing food culture is offered to inbound tourists, especially foreigners with an intense craving for oysters.
You will learn how to make and eat sushi at Gourmet College, where students will acquire knowledge directly from a sushi chef. The sushi toppings are Ondo oysters and fresh white fish from the Seto Inland Sea, a unique experience available exclusively in Ondo.
A new cycling tour that combines food and health while exploring the beautiful natural scenery of the Seto Inland Sea. Enjoy special oyster menus and meals at various restaurants and cafes in the Ondo and Kurahashi area. “An island-hopping cycling tour that blends into the sky and the sea”, Enjoy!
Cooked rice from the fertile Odate Basin is pounded and formed into tubes. The tubes are placed on an Akita cedar skewer and cooked next to a charcoal fire. One traditional way to eat kiritampo is to brush it with a miso paste made with soybeans and rice. Hotpot made with kiritampo is also very popular. The meat of high-quality Hinai Jidori chickens and locally grown vegetables are added to a broth made with Hinai Jidori chicken bones for a hot, hearty meal.
Himaga Island is known as the “octopus (tako) island,” and visitors can enjoy looking for octopus characters on manholes and sundials throughout the town. The island is surrounded by reefs and is known for its abundance of seafood, especially octopus, which is delicious all year round. The taste of octopus is said to be sweet and does not become hard even after boiling, and many octopus dishes are available, including boiled octopus, sashimi, deep-fried octopus, octopus shabu, and octopus with vinegar.
![Enjoy seasonal fresh fish [Ichiba Shokudo]](https://savorjp.info/wp/wp-content/uploads/2023/10/aichi_tahara_0810_2-350x230.jpeg)
