Showing posts sorted by relevance for query yakisoba. Sort by date Show all posts
Showing posts sorted by relevance for query yakisoba. Sort by date Show all posts


Gotochi Gurmet B kyu


Gotochi Gurmet (gotoochi gurume)

gotoochi gurume ご当地グルメ
regional gourmet food

These efforts are part of the "town revival gourmet" machiokoshi gurume 町おこしグルメ.
People would travel and even make bus tours just to get some local food:
Gotochi Food, local specialities

kankoo gurume 観光グルメ, tourism gourmet.

gotoochi no zeppin ”ご当地の絶品” gotochi zeppin

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Throughout Japan, there are local specialties deeply rooted in the respective regions called "Gotochi Food". Many people visit such regions to enjoy delicious dishes featuring local ingredients.

In many cases, the same kind of food may differ in taste and how it is eaten. A good example of such is Ramen. Depending on the region, the thickness and shape of the noodles as well as the color and flavor of the broth may be completely different.
Seasonings such as soy sauce and sauce do not taste the same everywhere you do because of the different preferences of flavor according to respective parts of the country. Moreover, some of the regions have their own unique seasonings.
Cattle, pigs, and chickens raised with utmost care are sold as expensive locally-bred brand meat.

There also are Sake that can only be savored in the respective regions and fruits that can be found no where else but in that certain area.
Meanwhile, some of the local specialties have rapidly become so popular ever since they were first introduced in the past dozen years or so that their names are recognized by the majority of the Japanese.
By tasting different local specialties, you will certainly be surprised at how many varieties there are. It would be a great idea to enjoy all the tastes each region has to offer.
source :

Regional Japanese Dishes


Akkeshi gurume paaku 厚岸グルメパーク Gourmet Park Akkeshi
Hokkaido, in the south west of Hokkaido
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Fujinomiya is gearing up with
yakisoba, even with a special song about it, yakisoba ondo 焼き蕎麦おんど (音頭)
More than 37 big and small shops care for the visitors from many places. This has helped the town to get more visitors and more life into its shopping streets.
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The characteristics of the noodles of "Fujinomiya Yakisoba"

shigureyaki, shigure yaki しぐれやき, しぐれ焼 a kind of okonomiyaki with yakisoba,
with a fried egg on top to symbolize snow on Mount Fuji
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shigure means "cold autumn rain, sleet".


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Map of Japan with regional dishes

gotoochi otsumami setto ご当地おつまみセット
sets of local specialities, mostly sold on the internet these days.
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Nagasaki has a Sasebo Burger. 佐世保バーガー
Sasebo baagaa
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Nagoya no tebasaki age 名古屋 手羽先揚げ
deep-fried chicken wings from Nagoya
This was invented after the war, when a cook forgot to order whole chicken for his "Tarzan Fried Chicken". All that was left were the wings, which at that time were only used for making soup stock. He used the lot of wings, prepared it like his deep-fried chicken kara-age, with a special sauce, pepper, salt and sesame seed sprinkeld on top ... and started a hit in his small shop. He is now 80 years (in 2010) and the small restaurant still a favorite spot of many.
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Niimi Town, Okayama 新見市岡山県
inoshishi raamen いのししラーメン with wild boar meat
This soup is also served in North Kyoto 京北町.

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Shizuoka Maguro Burger
Sakai Minato Maguro Burger (Tottori)
maguro baagaa まぐろバーガー tuna burger

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B-kyuu gurume ... Second Class Gourmet
B級グルメ bii kyuu gurume

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B Kyu Gurume .. Festa in Tsuyama, March 20/21, 2010
Okayama prefecture

My Details are here:
Grade B Gourmet Meeting in Tsuyama

. Hiruzen Yakisoba 蒜山焼そば / ひるぜん焼そば
fried noodles from Hiruzen Highlands

The B-class-food boom reveals true Japanese cuisine
Two weeks ago, an advisory panel to the Ministry of Agriculture, Forestry and Fisheries recommended it apply to the United Nations Educational, Scientific and Cultural Organization for recognition of Japanese cuisine kaiseki ryōri, as an intangible cultural asset.
The panel might be better off taking a hint from the B-kyū (B-class) Gourmet movement, whose annual orgy of down-home gastronomy, the B1 Gold Grand Prix, was held last weekend in Himeji, Hyogo Prefecture. A record half-million people attended the festival to sample original concoctions from 63 localities and select the dish they liked best, which this year was Hiruzen yakisoba, stir-fry noodles with chicken and cabbage from the town of Miniwa in Okayama Prefecture. The winner won a golden trophy in the shape of a pair of chopsticks.

But what Maniwa mainly won is the kind of media exposure that amounts to billions of yen if translated into advertising terms. The Grand Prix was not only covered by all the major news shows, including NHK's, but many of the dishes that placed in the Top 10 were highlighted in depth; meaning film crews were dispatched to the places where these dishes originated in order to produce tokushū (special reports) about the food and the people who make it.

What's that worth? Fujinomiya, the town in Shizuoka Prefecture that has won the Grand Prix twice for its own style of yakisoba, claims that the dish has enriched the local economy to the tune of ¥44 billion since 2001. In the three months after Atsugi in Kanagawa Prefecture won the 2008 GP, the town reaped ¥3 billion from people who came to eat its prize-winning Shirokoro horumon (stewed guts). Kofu, the capital of Yamanashi Prefecture, saw the number of its visitors increase fourfold in the year since the city won the GP in 2010.

The B-kyū movement has been ascendant for years — the Grand Prix was launched in 2006 — and is being hailed as one of the few successful schemes for revitalizing rural and ex-urban areas, though "scheme" may not be the right word. B-kyū sprung up organically, without help from a coordinating entity. The various related trademarks are held by the committee that puts on the Grand Prix, but this organ simply filled a centralized public relations need that had grown large by the mid-2000s as more and more local governments endeavored to take advantage of the general public's interest in regional home cooking.

To anyone who watches Japanese TV at all, the B-kyū boom is hardly surprising. So many variety shows incorporate the preparation and eating of food that the Western genre known as "cooking shows" has no meaning here. More significantly, travel shows are often centered on seeking out exceptional dishes, and while regional cuisines have been around as long as there have been regions, Japanese TV has standardized the promotion of local foods with a production style built around the money shot of a celebrity taking that first mouthful, pondering its quality and then erupting in ecstatic praise over the amazing flavor.

Everybody knows the drill, which is why nobody is impressed any more. After decades of watching the same reaction repeated over and over, viewers invariably become jaded. They know travel shows are inexpensive to produce because small businesses offer free food and accommodations in exchange for exposure, and so the on-air talent has no choice but to effuse over everything they put in their mouths. It's not that the public doesn't believe the food is delicious; only that the producers' priorities have little to do with honesty.

B-kyū could partly be seen as backlash: viewers telling the media what's good rather than the other way around. The very name, "B-kyū," rejects the notion that people want something approved by someone whose authority on the matter is arbitrary and, by implication, snobbish. It's a movement that belongs to everyone. Now there are a number of programs that explore regional peculiarities on the locals' terms, most notably Nihon TV's "Kenmin Show." But they followed the trend, they didn't spark it.

It's this anti-elitism that people find gratifying and which may disqualify B-kyū for UNESCO's imprimatur for the same reason kaiseki would have been rejected. By definition, regional cooking, especially that which was designed to be cheap and resourceful (many B-kyū dishes started out as something to sell at local festivals), can only be representative of a small group. But that's what makes Japanese food great, if not exactly unique. Ingredients and cooking methods vary widely, but are less important than the enthusiasm of the consumer. As Japanese people are always quick to tell you, they'll eat anything as long as it tastes good.
source : Japan Times, November 2011


Digging in: the rise of B-kyū gurume

Everyman Eats is a new column about the phenomenon of B-kyuū gurume (B-grade gourmet) — inexpensive, down-home cooking that reflects local culinary traditions. This first installment considers 10 moments that helped shape the recent B-kyū boom.

Ramen hits the big screen (1985)
Director Juzo Itami's award-winning comedy "Tampopo" premiered during a national craze for Ogikubo Ramen ...

Noodle Mecca Kanagawa (1994)
When the Shinyokohama Ramen Museum opened in 1994, ...
Tokyo's Gyoza Stadium (2002) and Yokohama's Cup Noodles Museum (2011).

Takeru Kobayashi conquers (2001)
the 2001 Nathan's Annual Hot Dog Eating Contest

Ladies welcome at Kohmen (2002)
in a yakiniku (barbecue) restaurant ...

Kimukatsu slices the field (2003)
the cutlets at Kanto-based tonkatsu chain Kimukatsu. ...

B-1 Grand Prix pulls a crowd (2006)
B-kyū gurume's rise from local fad to national obsession
from Hokkaido fried noodles to Okayama tripe udon —

Ishi-chan makes it B-I-G (2007)

Every populist movement needs a mascot, and B-kyū gurume found its own in plus-size comedian Hidehiko Ishizuka. Clad in bovine-print overalls and armed with a bulletproof gullet, the portly "gourmet reporter" has made a career of touring down-home restaurants on such shows as TV Tokyo's "Ganso! Debuya" ("Original! Big Eaters"). His euphoric cry of pleasure — "Maiu!" — has become a national catchphrase.
("Maiu!" - U MAI it tasts sooo good!)

Ippudo takes Manhattan (2008)
in New York's trendy East Village. ...

Noodles gets co-opted
Udon restaurant Mendokoro Nakajima, which opened in 2010 in the Hotel New Otani Tokyo,

B-kyū gurume goes mobile (2012)
Bookstores ... guides to B-kyū gurume, ...
Gotochi B-kyū Gurume Keitei app ...

source : Japan Times, June 29, 2012

. SnapDish app for food photos .

Worldwide use

Things found on the way

jisan jishoo 自産自消 self-produced, self-consumed

Locally produced food and fish is prepared, for example in school luncheons or official buildings.
Many regions are trying to install new green values in the consumers.
This is a new word, maybe since 2008.

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Related words

***** WASHOKU : Regional Japanese Dishes

bii kyuu gurume B級グルメ B-class gourmet food

*****. スローフードジャパン Slow Food Japan


Aomori Prefecture



Aomori Prefecture (青森県, Aomori-ken) is a prefecture of Japan located in the Tōhoku Region. The capital is the city of Aomori.

Aomori Prefecture is the northernmost prefecture on Honshū and faces Hokkaidō across the Tsugaru Strait. It borders Akita and Iwate in the south. Oma, at the northwestern tip of the axe-shaped Shimokita Peninsula, is the northernmost point of Honshū. The Shimokita and Tsugaru Peninsulas enclose Mutsu Bay. Between those peninsulas lies the Natsudomari Peninsula, the northern end of the Ōu Mountains. The three peninsulas are prominently visible in the prefecture's symbol, a stylized map.

Lake Towada, a crater lake, straddles Aomori's boundary with Akita.

Like much of Tōhoku, the Aomori region remains dominated by traditional industries such as farming, forestry, and fishing.

Hirosaki Castle is most beautiful in spring with the cherry blossoms.
© More in the WIKIPEDIA !

- - - Eight local culinary specialties from Hirosaki

Miso-seasoned ingredients baked in a shell (Kaiyakimiso)
Hirosaki Igamenchi
Tsugaru Buckwheat Noodles
Codfish dressed with salted cod roe (Tara-no-koae)
Green peppers pickled in a bottle (Namban-no-isshozuke)
Dengaku with bent bamboo shoots
- source :

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Nebuta festival floats


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ringo 青森りんご apples and Aomori

Aomori produces more apples than any other place in Japan, especially in the plains of Tsugaru at the foot of Mount Iwaki.
Apple Orchards near Hirosaki City
In spring they are pollinated by hand and later covered in bags to grow unharmed.

Right after the war, one of the most popular aongs in Japan was the "Apple Song" and people used apples to sweeten a lot of food.
Then bananas, strawberries and other fruit came to the market and Aomori apples lost some of their appeal, but later recovered when the type FUJI was marketed.

beni tsugaru 紅つがる "red apple from Tsugaru"
The fruit is oblong, without crowning. The flesh of the apple is creamy white, very juicy, lightly flavored, and moderately sweet. It has low acidity and very little browning.

ringo no shiozuke リンゴの塩漬け whole apples pickled in salt
ringo no shisomaki リンゴの紫蘇巻き apple slices in red perilla leaves
,,,, shisomaki ringo しそ巻リンゴ

ringomeshi リンゴ飯 rice cooked with apple pieces
This was often prepared during the war when people did not have enough rice to feed the children.


sekai ichi
san fuji
jona goorudo
Fuji (after 1969)
Hokuto 北斗

Ralls Janet
Starking Delicious

"Pedigreed apples" are shipped with a detailed cultivation record.

Hatoyama apples 鳩山 リンゴ
from Hirozaki, October 2009


Dazai bentoo だざい弁当 lunchbox a la Dazai
- - - Dazai Osamu, 太宰治 Writer 1909 - 1948 - - -
at the train station
Goshokawahara station Aomori 青森県五所川原市
Includes all the local dishes which the author had loved, especially thin bamboo shoots (nemagaridake 根曲がり竹). Herring and scallops boiled in soy sauce and many other delicacies.

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Other lunchboxes from the station
「ストーブ弁当」stove lunchbox
「いなほ弁当」rice ears lunchbox
「さくら弁当」cherry blossom lunchbox

Dazai Lunchbox was made in the year 2009 to celebrate the 100 birthday of Dazai.


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makkoichi マッコ市 market with a present
On the second sunday in January (formerly it used to be the 15th, the "small New Year Day". Almost all stores in the town of Kuroishi give a special packet to the customers. The sales start at 5:30 in the morning, to give people time to go shopping before going to work.


akahata mochi あかはたもち akahata fish mochi
aka hata 赤羽太 red grouper, Epinephelus morio

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banana バナナ
The people of Aomori eat the most bananas in Japan.

banana saidaa バナナサイダー drink, banana cider

banana monaka バナナモナカ waffles in the form of banana
they do not taste like bananas, but are made of white anko.
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chawanmushi 茶碗蒸し stocked egg and dashi
with sween chestnuts, kuri no kanroni 栗の甘露煮


ensoo kyuuri no shooyuzuke 塩蔵きゅうりの醤油漬け
salted cucumber pickles
also with added garlic


hariharizuke はりはり漬け
with kiriboshi daikon radish
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hokke no sushi ほっけのすし Atka mackerel sushi

hookaiori, hookai ori 法界折 lunchbox as offering for the ancestors
It is placed in front of the grave during the o-bon ancestoral festivities. Sometimes the whole family sits on a straw mat in front of the grave and all eat from the lunchbox after it has been offered to the ancestor's spirit.

hotategai no misoyaki ほたて貝の味噌焼 hotate scallops grilled with miso
The scallops from Mutsu bay have a special clear and delicous taste.

ichigo-ni, ichigoni いちご煮 "boiled strawberries"
seafood stew with sea urchins and abalones
eaten mostly in summer.
The name of this stew comes from its color. Sea urchins and abalone are put in hot water or a dashi broth and brought to a boil. It is seasoned with salt and a little soy sauce, and sprinkled with finely chopped green shiso leaves. The pink of the sea urchin is thought to evoke the color of strawberries in the dawn mist.
It is usually eaten on formal occasions along the coast of Tohoku.
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ikameshi イカ飯 squid with rice
ika soomen いかそうめん squid with somen noodles
ika no sushi いかのすし squid sushi. This is stuffed squid with vegetables and the legs squeezed in at last. There is no rice
ikazushi イカ寿司
without rice, see SUSHI

inarizushi いなり寿司 PINK Inari-Sushi from Tsugaru
made with sugar and is pink inside, because sweat vinegared pink ginger (beni shooga 紅生姜) is chopped finely and put inside.
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jappajiru, jappa jiru じゃっぱ汁 soup with codfish
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- quote
Available: November-March
Jappajiru is a traditional winter dish that is highly popular among the locals.
It is a one-pot dish (the variety called in Japanese 'nabe'), in which all the parts that get usually thrown away when cooking fish such as the head, bones, skin, and entrails are cut to the easily eatable size and cooked together with vegetables. This dish is a true gem of the wisdom of people of Hirosaki, who really know how to put whatever is at hand to the most effective use. The rich broth made with the head, bones, and skin of the fish is gives a taste so thick and rich, one simply cannot create if only the meat of the fish is used.
The soup is thickly seasoned with salt and bean paste, and is savored together with the bones covered with fish meat, which is said to be the most delicious part.
The peculiar name of the soup, Jappa-jiru, is said to derive from the word 'zappa' that is used to describe the unnecessary parts of the fish, while 'jiru' or 'shiru' mean soup.
- source :


Joomon no maguro nabe 縄文のまほろば鍋
Oma Maguro (Ooma Maguro 大間まぐろ Tuna from Oma town

kaisoo raamen 海草ラーメン seaweed noodle soup


kaiyaki miso 貝焼き味噌 clams and scallops fried in miso
fried in a pan with beaten egg, dashi soup stock and miso paste. Sometimes fish is added.
It is very healthy and was served to sick people in former times, where eggs were considered medicine. Served in a scallop shell it is most decorative.
Well loved in Shimokita and Tsugaru.
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kashiwa miso かしわみそ miso with chicken


keiran けいらん lit: "chicken eggs" , a kind of mochi
Rice flour is made into a white dough, inside the round balls is azuki sweet bean paste. It comes as a soup, with a bit of soy sauce, flavored with konbu and shiitake mushrooms.
Usually served at celebrationsl


ke no jiru, kenojiru けの汁 vegetable hodgepodge
From Tsugaru peninsula. Radish, carrots, goboo burdock, bracken, tofu and konnyaku are cut in small pieces and simmered in miso or soy sauce until a thick soup is done. Yakiboshi sardines are used to create a delicious dashi broth.
This dish is prepared in great quantity in a big pot and can be re-heated many days.
It was originally made by the housewife for the family to last while she was gone to visit her parents during the New Year period.
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kenchin けんちん

kinoko no shiokara きのこのしおから

WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
Also a speciality of Akita.
um einen Stock geformter Mochi-Teig wird gebraten und zu Eintopf gegessen

koae, ko-ae 子あえ

kodai no sushi 小鯛の寿司

kogori mame こごり豆


konnyaku 蒟蒻, musubi ito konnyaku むすび糸こんにゃく thread konnyaku bound together in a knot
to be eaten with hodgepodge, it is easier to grip with chopsticks.
It is all white in Aomori, because it is made from konnyaku flour.
There is a factory with a special maschine to bind these knots into the noodles.
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makaroni konnyaku マカロニ こんにゃく konnyaku in the form of italian macaroni
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Kuroishi town in Tsugaru

Kuroishi no yakisoba 黒石のやきそば fried noodles
Started after the war as a snack for children.With rather thick, flat noodles 太麺 and a sweet hot sauce. Fruit juice is used in the sauce.
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Kuroishi no tsuyu yakisoba 黒石のつゆやきそば
fried noodles in soup
Started in Showa 30, when hot soup was poored over the fried noodles.
Rather special and not eaten in other areas of Japan.
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other noodles from Tsugaru

Tsugaru chuuka zarusoba 津軽中華ざるそば
Tsugaru miso raamen 津軽みそラーメン
Tsugaru no shina soba 支那そば
. . . with soya sauce soup 醤油スープ

- quote
Yakisoba-no-Machi Kuroishikai
(Yakisoba City Kuroishi Association)

Yakisoba-no-Machi Kuroishikai is a community volunteer group committed to promoting Kuroishi Yakisoba and Kuroishi Tsuyu Yakisoba as regional brands (specialty dishes of Kuroishi) throughout Japan, and contributing to the revitalization and development of the region.

Kuroishi Tsuyu Yakisoba is served with Kuroishi Yakisoba (pan-fried noodles) sprinkled with tsuyu (Japanese broth) and topped with deep-fried tempura batter and scallions. The thick and flat noodles take on a unique, chewy texture, especially when mixed well with Worcester sauce. Only after eating Yakisoba, will you realize the uniqueness of these pan-fried noodles. Please try Kuroishi Tsuyu Yakisoba--we are certain you will find it pleasingly delicious.
- source :


matagi meshi マタギ飯 bear hunter's rice and other dishes
see: mori no megumi

Minmaya maguro 三厩まぐろ tuna fish from Minmaya town, Tsugaru
It is one of the most expensive. Each is caught with a single line and then shipped in his own box (looks amost like a coffin), filled with ice.
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naga-imo no suitonjiru 長芋のすいとん汁

nebutazuke ねぶたづけ/ ねぶた漬け "Nebuta"-pickles
made from the benefits of the sea (fish roe, surume squid and kombu kelp) and the benefits of the mountains (radish, cucumbers). They can be heaped on a bowl of white rice to make a good meal (gohan no tomo).
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NEBUTA are the famous floats for the festival, made from paper with huge illustrations.

Ooma no meguro ryoori 大間のまぐろ料理
Ooma (Oma) is the most famous port in the North.

oden, natsu oden 夏おでん oden hodgepodge eaten in summer
to keep warm after bathing.
It is eaten with shooga-miso, shoogamiso しょうがみそ/生姜みそ miso paste mixed with grated ginger.


Ōwani (大鰐町, Ōwani-machi)
popular for its many hot springs (Onsen).

Oowani onsen moyashi 大鰐温泉もやし bean sprouts from Owani
They are raised in hothouses with hot water pipes in the ground. The beans, kohachimame, are soaked in hot water and then grown for one week. The final sprouts are cleaned in hot water from the onsen ... They are very long and said to be healthier than normal moyashi.
This has been done since 300 years, when the local daimyo ordered the production to bring it to Edo as payment.
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saba 鯖 mackerel is a speciality of the port town of Hachinone.

sabappuru さばっぷる / サバップル apple pie with saba mackerel meat
Mackerel meat is shredded in very small pieces, fried with salt, spices, a lot of cinamon and yuzu juice, then put as an upper layer in the pie.
The baker has to be able to cut and prepare the fish as well as preparing the apple pie.
This is a newly created food from a girl of the local high school in Hachinohe town. It won the first prize in a competition for "creative food", because it combines the two specialities of Aomori, mackerels and apples. She also thought of the name and thus became quite a celebrity in town.
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sake no meshi sushi さけの飯寿し

sakura nabe 桜鍋 hodgepodge with horse meat


same no atama サメの頭 head of a shark
It is boiled for about 15 minutes, then the eatable parts picked out, mixed with grated radish and miso to make
sukume サメすくめ a side dish, even served for the New Year.
Eaten in winter in the Tsugaru peninsula.
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To eat the head of a fish is considered auspicious. And in winter, the type
Aburatsuno-zame or Abura-zame あぶらつのざめ is found in great numbers in Tsugaru.

Bereits in den Überresten prähistorischer Siedlungen in Aomori aus der Jungsteinzeit (Jōmon-Zeit, ca. 5000–300 v. Chr.) fanden sich Knochen von Haifischen, insbesondere der Arten Dornhai (Aburatsunozame) und »Sternen-Haifisch« (Hoshizame).
Die kulturelle Bedeutung von Haifischfleisch für die Japaner belegt, dass seit jeher am großen Schrein von Ise, dem höchsten Shinto-Heiligtum, getrocknetes Haifischfleisch zu den Opfergaben für die Gottheiten gehört.
Es gibt mehr als 250 Haifischarten unterschiedlichster Größen in den Weltmeeren. In den japanischen Gewässern wurden bis zu 150 Arten gezählt. Die Rückenflossen und die Schwanzflosse der Blauhaie werden am häufigsten verarbeitet. Der Yoshikirizame-Blauhai wird bis zu vier Meter lang und wiegt bis zu 200 Kilogramm. Die männlichen Fische leben in südlichen Gewässern um Japan, die weiblichen ziehen nach Norden und kehren erst wieder zurück, wenn sie ausgewachsen sind.
In zoologischen Aquarien sind Haifische beliebte Ausstellungstiere. Kinder und Eltern können den scharfen Kiefern hier gefahrlos nahe kommen. Das große Aquarium im Sea Paradise auf der Insel Hakkeijima vor Yokohama hat sogar ein Grabmal für Haifische angelegt, das einmal jährlich von einem buddhistischen Priester besucht wird, der für die Seelen der im Aquarium verstorbenen Tiere betet.


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sarada kanten サラダ寒天 jellied salad
with agaragar kanten. People in Aomori put a lot of food in a jellied mix with sugar and eat it as oyatsu for the afternoon break. Here it is a salad with cucumbers, carrots and other vegetables, lots of mayonnaise and then ... sugar and agar-agar kanten. Udon noodles are also prepared as "udon kanten" うどん寒天.
These kinds of preparations have started to become popular since 1975.


senbeijiru せんべい汁 soup with Nanbu Nambu senbei 南部煎餅 waffles
in the southern Nambu area and Iwate

. Nanbu senbei, Nambu senbei 南部せんべい
from Morioka, former Nambu province .

Die berühmten Nambu-Waffeln kommen aus der Stadt Hachinohe, die in der heutigen Präfektur Aomori liegt, einst die Domäne Nambu. Früher dienten die Waffeln als haltbare Nahrungsmittel für die langen Wintermonate.
In den Supermärkten von Hachinohe finden sich endlose Regale mit über 40 Sembei-Sorten, allein zehn davon mit Sesam. Meistens werden sie in kleinen Familienbetrieben von Hand gebacken, sodass jede Sorte ihren einzigartigen Geschmack erhält.
Bei ganz einfachen Waffeln besteht der Teig lediglich aus Weizenmehl, Salz und Wasser. Die Sembei werden in Waffeleisen mit langen Griffen über glühenden Holzkohlen oder in einem elektrischen Heizgerät gebacken. Die Temperatur für Waffeln ohne Füllung sollte 130 °C betragen. Der Bäcker muss darauf achten, sie ständig zu wenden, damit sie nicht anbrennen. Mittlerweile wurden auch spezielle Maschinen zur Waffel-Herstellung entwickelt, die in Kleinbetrieben bis zu 3000 Waffeln täglich backen können. Die Bäcker allerdings müssen stets wachsam sein, da gleichzeitig Teig in die Formen gegossen und Waffeln aus den Formen herausgenommen werden mussen.

Zur Geschmacksverfeinerung wird häufig schwarzer Sesam mitgebacken, der den Waffeln einen unverwechselbar aromatischen Geschmack gibt. Einige Hersteller bestellen das unverzichtbare Salz für den Teig sogar aus den Hochebenen von Tibet, weil dieses Natursalz dank seines Mineralgehaltes dem Gebäck überraschenderweise eine gewisse natürliche Süße verleiht.
Für andere Sorten werden klein gehackte Erdnüsse mit etwas Zucker eingebacken. Andere Mischungen ergeben sich aus Äpfeln und Kürbissen, Süßkartoffeln und Shiso-Blättern. Auch verschiedene Getreidesorten werden beigemischt. Für einen herzhafteren Geschmack kommen Zwiebeln, Sojasauce, Chili, Tintenfisch oder Jakobsmuscheln mit in den Teig.

Der bei der Herstellung am Rand herausquellende Teig wird nicht entfernt, sondern mitgebacken, und in Körben gesammelt. Viele Kunden lieben diese von den Japanern »Ohren« genannten Reststücke als Zutat für die tägliche Suppe. Sie kommen daher auch in den Verkauf. Ebenfalls als Suppenzutat, und zwar für Eintöpfe im Winter Senbeijiru, werden weiße Sembei gebacken. Sie sind sehr hart und lösen sich im heißen Wasser nur langsam auf. Weitere Zutaten dieses Eintopfs sind Hühnerfleisch, Wintergemüse, Pilze – und alles, was der Familie schmeckt.


shitogi mochi しとぎもち / しとぎ餅 fried or uncooked rice cakes
shidoge / shitogi 粢

First made as offerings for the deities, later eaten by the family.
During the 12th lunar month (now december) daily offerings of these mochi and a bit of sake are made.
Sometimes a bit of soy been an paste is used as filling and they are fried just a bit before eating.

. shitogimochi and クニチ,シトギマワシ Kunichi September 9 .
shitogi mawashi シトギマワシ


Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
. . . CLICK here for Photos !

shotsuru nabe しょっつる鍋, shottsuru nabe

sobakakke そばかっけ

sujiko すじこ (筋子) , sushiko すしこ red fish eggs
salted salmon roe
. . . CLICK here for Photos !

sutamina gen tare  スタミナ源タレ from KNK. sauce for grilled meat, put on other dishes like cold tofu, salad, white rice
with apples and garlic from Aomori


taratama,tara-tama たらたま dried cod fish with a raw egg
The dried fish pieces (hoshidara 干し鱈) are dipped in a bowl with a raw egg mixed with soy sauce.
From Tsugaru.


Tsugaruzuke 津軽漬け
made of kazunoko fish roe

Tsugaru soba, nama soba 生そば


tsutsuke kakke つつけ(かっけ)


uguijiru, ugui jiru ウグイ汁 ugui soup
ugui 鰔 Japanese dace

The fish is cut finely, bones and all, and mixed with miso, katsuobushi and eggs (almost like a hamburger) and then formed into small balls to be put in the soup.


unimeshi うに飯 rice with sea urchins


yakiboshi 焼き干し "grilled and dried" small sardines
for dashi broth, when they are cooked later.
They are made along Mutsu Bay at the Tsugaru peninsula. The head and entrails of small sardines are quickly taken off, the sardines washed in a bamboo basket until the scales are washed off and the back of the fish shimmers. Then they are "sewn" on a long bamboo stick, with the backbones all showing on the upper side, and grilled (broiled) over charcoal for about 8 minutes. Finally the grilled fish are dried in the sun and salty wind of Mutsu bay.
In winter the fish are not so fat and just right for this preparation.
CLICK for more photos
For grilling they are stuck in the pebbles around the fire with a tilt, so that the fat does not drip on the charcoal but rund down the fish and babmoo skewer.

They are the most expensive fish for dashi broth, one kilo costs more than 100 Euro.

CLICK here for PHOTOS !

yakiboshi raamen 焼き干しラーメン
noodle soup with special broth of yakiboshi sardines


External LINKS:

More are here:
Aomori 郷土料理ガイド

More are here:
- source :

More are here:
Aomori : Various culinary specialties

Worldwide use

Things found on the way


kiritanpo yaku ya dono ko mo nikukarazu

roasting kiritanpo ...
no more hatred among
the children  

Nawadaya Roro (Rooroo) 縄田屋朗々

Related words

***** WASHOKU : Regional Japanese Dishes

March 11, 2011
. Japan - after the BIG earthquake -   






Yaku and Yaki


Grill, bake, broil, toast (yaku, yaki)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


yaku 焼く ... can have many translations in English and is used for a variety of dishes.

Let us look at some famous yaku preparations.
Usually they are called xyz-yaki 焼き.

To do YAKU you can use a net over the grill or barbeque, a frying pan, frypan, or skillet, an oven toaster or an oven.
broiling in English usually refers to heat from above.

CLICK for more photos
using a shichirin

Shichirin 七輪 portable cooking stove
for home grilling
. . . CLICK here for more Photos !
kiridashi shichirin 切り出し七輪 from the Noto peninsula 能登 are cut out of one piece of earth. They come in round or oblong forms for sanma fish.
. . . CLICK here for Photos of Noto Shichirin !


furaipan, asanabe 浅鍋

furaido フライド 
This method came to Japan via the Europeans at the beginning of the Edo period.
Pieces are covered in a dough and fried as tempura or like this in a frypan.
ebifurai エビフライ
furaido onion フライドオニオン
furaido chikin フライドチキン
furaido poteto フライドポテト


Aburi-yaki, aburiyaki あぶり焼き quick grilling
pass lightly over a flame, to make it crisp, for example nori seaweed.
. . . CLICK here for Photos !

Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture
. . . CLICK here for Photos !
yakiami 焼き網 net for grilling

Chanchan-yaki, chanchanyaki ちゃんちゃん焼き
grilling salmon with vegetables on a hot plate
Online reference
. . . CLICK here for Photos !

Dora-yaki, dorayaki どらやき bun or cake with anko filling
It is named after a Japanese gong (dora). It can be filled with many things. It is the favorit food of the manga character Doraemon, of course.
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake

furai フライ "fried" (in the frying pan)
a kind of yakisoba-like very flat pancake (perapera), folded in half and
covered with yakisoba sauce
Speciality of Saitama 埼玉県の名物【フライ】
CLICK here for PHOTOS !
Another speciality is
serifurai ゼリーフライ "jelly fry", croquette
seri- comes from zeni, the form of the old gold money, koban, zenifurai, serifurai which has the same form as this kind of croquette (kurokke) made from okara tofu and potatoes, deep fried.

Hama-yaki, hamayaki 浜焼き grilled on the beach
local specialities are grilled directly on the beach.
Old method of the fishermen and divers to get warm.
saba no hamayaki, さばの浜焼き, speciality of Fukui.
たいの浜焼き tai no hamayaki is a speciality of Okayama.

Horoku-yaki, hoorokuyaki ほうろくやき (焙烙焼き)
. . . CLICK here for hooroku pot Photos !
roasted in an earthware pot. steam-baking
a kind of mushiyaki for seafood or vegetables
The Murakami priates used this pot filled with explosives as a weapon, hoorokutama 焙烙玉.
. . . CLICK here for Photos !
irdene Röstpfanne

Hoosho-yaki, hooshoyaki, hoshoyaki 奉書焼き grilling wrapped in washi paper
. . . CLICK here for Photos !
すずきの奉書焼き suzuki no hoosho yaki, speciality of Tottori
Online reference

Ikayaki イカ焼き grilled squid
gegrillter Tintenfisch

Imagawa yaki 今川焼 (いまがわやき, 今川焼き)
kind of waffles filled with sweat bean paste
taikoyaki 太鼓焼(たいこやき), tomoeyaki 巴焼(ともえやき)、 gishiyaki 義士焼(ぎしやき)
Imagawayaki, KIGO for winter

Ishiyaki, ishi yaki 石焼き (いしやき) fried on stone
or baked or boiled with hot stones in water
ishiyaki nabe 石焼鍋 from Oga peninsula, Akita
- - - - - 石頭火鍋 in Taiwan
..... also
ishiyaki imo 薯 (やきいも) roasted sweet potatoes

Jibachi yaki... roasted bee or wasp larvae
Hachi no ko 蜂の仔(はちのこ, 蜂の子)bee and wasp larvae

jigoku yaki 地獄焼 grilling seafood alive
"Hellish griling"

Kabayaki, unagi no kabayaki うなぎのかば焼き
skewered grilled eel with a soy sauce
speciality of Tokyo

Kaiyaki, kai-yaki 貝焼 (かいやき) simmering seafood in shells
kayaki かやき
kigo for winter

Kara-yaki, karayaki から焼き (からやき, 殻焼き) grilled in the shell
kaki-karayaki, grilled oysters
grilled sazae
At the beach on the way from Kamakura to Enoshima.
A special form is the onigarayaki 鬼殻焼き of lobsters as a whole.
Also yoroiyaki よろい焼き or gozokuyaki 具足焼き, grilling in full armour
The back of the animal is cut open and some soysauce and mirin poored on it before grilling.
. . . CLICK here for Photos !

Kimi-yaki, kimiyaki 黄身焼き broiling with an egg yoke
The egg yoke is mixed with sake, mirin and salt, this mixture poored over the almost finished dish and then fried again.
Especially for squid and ebi prawns, white fish and pork.
Also called "golden fry" (oogon yaki 黄金焼き ).
. . . CLICK here for Photos !

kurokke コロッケ croquette
Mashed ingredients deep-fried in a breadcrum cover. Potato croquettes are most popular, but they come in many flavors in Japan.
WASHOKU : Kurokke コロッケ croquettes

Miso-yaki, misoyaki みそやき (味噌焼き) broiled in miso sauce
often used for sake salmon or chicken
hoikoro, hoikoroo ホイコロー in the chinese cuisine, with cabbage and chicken or meat
. . . CLICK here for Photos !

Nabeyaki, nabe-yaki 鍋焼 (なべやき)stew in an earthen pot
with fish, meat and vegetables
Pieces are seared with very little oil in a pan before stewing.
nabeyaki udon 鍋焼饂飩(なべやきうどん, 鍋焼きうどん, 鍋焼き饂飩)
yaki udon, yakiudon 焼饂飩 udon noodles slightly fried in a pan, mixed with other food.
kigo for winter
. . . CLICK here for Photos !

Namban-yaki, nambanyaki, nanban yaki 南蛮焼き; 南蛮焼 (なんばんやき)
namban ... food preparations are usally "from the southern barbarians", introduced via Nagasaki from the Portugese around 1600.
Western Style fry
Nambanyaki sauce, hot miso or chili sauce
. . . CLICK here for Photos !
The word is also used for pottery from South Asia and China.

O-kariba-yaki, okaribayaki お狩場焼き (おかりばやき) in-the-field dish for hunting parties.
The shogun of Edo had his own kariba hunting grounds around the city.
slices of wild game and vegetables are grilled on charcoal
. . . CLICK here for Photos !


Okonomi-yaki, okonomiyaki お好み焼き (おこのみやき)"Japanese Pizza"
Online Reference
. . . CLICK here for Photos !
They come in a style from Osaka and one from Hiroshima. Often yakisoba are added to it to give it more volume. Served with a lot of Aonori and mayonaise. A fried egg is also served with it.
Osaka is sprinkled with red vinegar-ginger (benishooga) and lots of katsuobushi flakes.
monjayaki もんじゃ焼き is another term.

fuafua Daruma yaki フワフワだるま焼
It is made without flour, only yamato-imo yam 大和芋.
a kind of monjayaki もんじゃ焼.
Near Ebisu Station, Tokyo

kakioko, kaki oko カキオコ oysters on okonomiyaki
kaki no okonomiyaki
. . . CLICK here for Photos !

. Okonomiyaki - Hiroshima style .


monjiyakiya  文字焼き屋 selling "monjiyaki" in Edo

mojiyaki 文字焼き "frying letters", letting the dough drip from a spatula (shamoji) onto the hot pan, giving it patterns like letters.

This is the fore-runner of okonomiyaki.
moji . monji . monja . monjayaki

Most Monjiyaki-ya in Edo opened their stalls (yatai) during the many festival days of temples and shrines.


monja yaki namae no yurai wa moji yaki

the origin
of the word "monjayaki"
is "writing letters "


shamoji hodo fude de wa kakenu mojiyakiya

with a spatula
he writes better than with a pen -
the "fried letters" chef

source :

. Food vendors in Edo .


oyaki, o-yaki お焼き roasted rice dumplings from Nagano
. . . Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles

Rooyaki 臘焼き (ろうやき)
a kind of kimiyaki
Roosoku yaki 蝋燭焼 (ろうそくやき, 蝋燭焼き) grilled craw's meat
kigo for winter

. Seriyaki 芹焼 (せりやき) dropwort stew with duck .
kigo for winter

Shigiyaki, shigi-yaki
Nasu no shigiyaki 茄子の鴫焼 (なすのしぎやき) fried egglpants with dengaku dressing
shigiyaki 鴫焼(しぎやき)
kigo for late summer

Shio-yaki, shioyaki  塩焼き grilled with salt
Often used for whole fish on sticks, like ayu trout over charcoal.
ayu trout is a speciality of Gifu
. . . CLICK here for Photos !
Röstenmit Salz; Braten mit Salz.

Shogayaki, Shoogayaki, shoga-yaki 生姜焼き, しょうが焼き Roast Ginger Meat

Sugiyaki 杉焼 (すぎやき)"preparing food in a cedar box"
hegiyaki 折ぎ焼き
kigo for winter

Sukiyaki, suki-yaki 鋤焼 (すきやき)
"food prepared on a spade"
gyuunabe 牛鍋(ぎゅうなべ)、uosuki 魚すき(うおすき)、okisuki 沖すき(おきすき)、torisuki 鶏すき(とりすき)、udonsuki 饂飩すき(うどんすき)
kigo for winter
WASHOKU : Sukiyaki Information

often prepared with warishita すき焼きわりした soy sauce mix (see soy sauce for explanation)
. . . CLICK here for warishita Photos !

sumibi-yaki, sumibiyaki 炭火焼 barbequing over charcoals

Tai-yaki, taiyaki Taiyaki 鯛焼 (たいやき, 鯛焼き) waffles filled with sweat bean paste
in the form of a sea bream (tai).
kigo for winter

Ningyooyaki, ningyoyaki 人形焼 figure waffles from Edo

Tako-yaki, takoyaki 蛸焼き ( たこやき) octopus balls
pan-fried ocotpus dumplings
A favorite for festival stalls.
Online reference
. . . CLICK here for Photos !


Teppan-yaki, teppanyaki
てっぱんやき, てっぱん焼, 鉄板焼き
fried (or grilled) on an iron plate or pan
In restaurants, the cooking can be done on a large iron plate (teppan) on the counter or on indivitual hot plates for a group of guests for socializing while eating.
The fried ingredients, mostly meat, fish and vegetables, are dipped in a special sauce, often the secret of a restaurant.
Meat can be marinated before grilling.
Steak, shrimp, okonomiyaki, yakisoba, and monjayaki are prepared on these iron plates.
Sizzling Plate.
. . . CLICK here for Photos !
Braten auf der Eisenplatte. Gemischte Grillplatte

The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Kobe in 1945. They soon found that the cuisine was more popular with foreigners than with the Japanese, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine, somewhat more familiar than more traditional Japanese dishes. As the restaurants became popular at tourist spots with non-Japanese, the chain increased the performance aspect of the chef's preparation, such as stacking round slices of onion in the shape of Mount Fuji and lighting alcohol (usually sake) contained within on fire, producing a flaming onion volcano.

In Japan, many teppanyaki restaurants feature Kobe beef. Side dishes of mung bean sprouts, zucchini (even though zucchini is not a popular vegetable in Japan and rarely found in the market), garlic chips or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food. However, in Japan, only soy sauce is typically offered.
© More in the WIKIPEDIA !

Reference : Misono Kobe


teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"
fish or meat is wrapped in red hot pepper miso paste and grilled.
speciality of Toyama


Teri-yaki, teriyaki 照り焼き broiled after being soaked in sweetened soy sauce
Often used for chicken. Teriyaki chikin, done in a frypan.
usukuchi shooyu, thin soy sauce is best, because it gives a natural glaze and is saltier than normal soy sauce, so it can be used sparcely, but effectively to give a strong umami taste to the food.
. . . CLICK here for Photos !
das Teriyaki; in Sojasauce gebratener Fisch

. . . yuuanyaki, yuuan yaki 幽庵焼き(ゆうあんやき)
Yuan Yaki. Grilled fish or chicken a la teriyaki, first marinated in a mixture of light soysauce, sake and mirin, with lots of yuzu juice.
This marinade was first used by the gourmet, monk and tea master Kitamura Yuan (Yuuan) 北村祐庵 / 堅田幽庵(1648 - 1719) of the Edo period.
His name was also 道遂。幽安・幽庵・柚庵. He was the son of a rich family in Katata, Otsu, Shiga prefecture. He was one of the four great disciples of Sen Sotan 千 宗旦 (Sen Sootan) and learned also from Fujimura Yoken 藤村庸軒 (Fujimura Yooken). He also designed the famous garden Isomeshi Teien 居初氏庭園 in Otsu, Isomeshi's Garden .

CLICK for more photos

yuuanzuke, yuuan tsuke 幽庵漬け marinade a la Yuan


toobanyaki とうばんやき. とうばん焼・燈板焼
tobanyaki, toban-yaki
method of cooking/grilling/roasting on a ceramic plate. The plates keep the food warm for a long time.Used for seafood and meat.

Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch


Yakimono 焼き物 (やきもの) Broiled seasonal fish
course in a kaiseki ryori meal
. . . CLICK here for Photos !

京懐石 Kyoo kaiseki, Kaiseki from Kyoto

yakizakana 焼き魚 grilled or broiled fish
fish with some sprinkles of salt.
Oil is not used in tradtional Japanese yakimono.
Grilled fish served in formal banquets was only eaten from the top side. It was bad manners to turn the fish around and eat the bottom side as well.
gebratener Fisch, Bratfisch, gegrillter Fisch

I wonder if this is done on a charcoal grill or in a frypan. And did the folks of Edo use frypans? How did they call it? Or when did it first show up in a frypan fried with oil?

yakishimozukuri 焼き霜づくり
grilling fish for a short time to change color on the outside, serving as sashimi.
searing over heat.


yakiboshi 焼き干し "grilled and dried" small sardines

yaki-doofu, yakidofu, yaki toofu 焼き豆腐 momen firm tofu which is slightly browned on both sides by broiling.
For the New Year, nishime, ni-shime 煮しめ is prepared, a yakidofu piece cooked in sweatened soy sauce together with other ingredinets.
. . . CLICK here for Photos !
. . . CLICK here for NI-SHIME Photos !

yaki-imo, yakiimo 焼薯 (やきいも) roasted sweet potatoes
kigo for winter

yaki-meshi, yakimeshi やきめし (焼き飯) fried rice
usually chahan, chaahan チャーハン
.... also
yakigome 焼米 (やきごめ) roasted rice (kigo for early autumn)
yaki-onigiri, yakionigiri 焼きおにぎり grilled rice balls

yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉)
grilled slices of meat
Korean-style barbecued beef is quite popular too. Korean barbeque. Japanese barbeque.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !
Online reference
One type is HORUMONYAKI ホルモン焼き horumon yaki, in the dialect of Kansai it means "things thrown away" hooru mono 放る物 and is not related to the western word "hormon". It is said to bring stamina to the tired worker in the evening and very popular
Other Korean dishes are Bibimba ビビンバ and Kimchee キムチ kimuchi, kimchi.

yaki-shimozukuri, yakishimozukuri 焼き霜作り "frost grilling"
used for sashimi raw fish to grill it just a second until it changes color. Dipped in ice water after grilling.
Also helps to get extra moisture out of frozen fish.
Often used for katsuo and tai. Sometimes the skin of the fish is left on one side.
. . . CLICK here for Photos !

yaki shio, yakishio 焼き塩 (やきしお, 焼塩) baked salt
table salt. Also used when baking in an earthware pan (hooroku).
Through the baking process the magnesium chlorid in the salt turns to magnesium oxide and takes out the bitterness of food.
. . . CLICK here for Photos !

- - - - - - - - - -

yaki-soba, yakisoba 焼き蕎麦、やきそば fried noodles, not necessarily buckwheat noodles
literally "fried noodles in sauce", is considered a Japanese dish but originated in China and is technically a derivative of Chinese chow mein.
© More in the WIKIPEDIA !

- - - kuro yakisoba 黒焼きそば "black yakisoba" from Higashimurayama, Tokyo 東京都東村山市
with octopus ink sauce
and more . Regional yakisoba dishes .

Yakisoba Sandwich Recipe external LINK
Reference : Yakisoba Sauce
Kuroishi tsuyu yakisoba 黒石つゆやきそば / 黒石焼きそば
fried noodles in soup made from yakisoba sauce

- - - - - - - - - -

yaki-tori, yakitori やきとり (焼き鳥) grilled (barbecued; broiled) chicken on a skewer.
usually bamboo skewer
A favorite dish at the izakaya restaurants.

CLICK for more photos

yooganyaki yoogan yaki 
溶岩焼き cooked on heated peaces of lava
CLICK here for PHOTOS !

Worldwide use

Things found on the way


ippiki mo tsurezu otori o shioyaki su

not one fish caught ...
we decide to use the bait
for salt grilling

Arasaga あらさが


shichirin no sumi aka-aka to tsuma terasu

the red red charcoal
of the outdoor cooking stove ..
it shines on my wife

midnightsapporo 2006

Related words

***** . Barbeque  
kigo for summer in Europe

***** WASHOKU : Regional Japanese Dishes





B-1 Grand Prix Aichi


B-1 Grand Prix - Aichi


- source :

Namie Yakisoba Taikoku 浪江焼麺太国

Towada 十和田バラ焼きゼミナール


第5位 久慈まめぶ部屋  岩手県久慈市


- quote
Namie evacuees bag food trophy

NAGOYA – Fried noodles served up by nuclear evacuees of the town of Namie, Fukushima Prefecture, won first prize in this year’s low-price popular food contest B-1 Grand Prix held in the city of Toyokawa, Aichi Prefecture, over the weekend.

The Namie team, whose members had to flee their town at the March 2011 start of the meltdown crisis at Tokyo Electric Power Co.’s Fukushima No. 1 nuclear plant, served Namie “yakisoba” fried noodles in the contest, the eighth to be held so far.
It was the first time for Namie residents to win the competition, although the group has taken part in the event three times before.

Second prize went to a group representing the city of Towada in Aomori Prefecture. The group, which served Towada “barayaki” — beef flanks grilled on a hot plate with onions seasoned with a spicy-sweet soy-based sauce — is comprised of volunteers and was established in 2008 to help revitalize the city.

Third prize, meanwhile, went to a group from the city of Katsuura in Chiba Prefecture that served “tan tan men” spicy Chinese-style boiled noodles.

“Mamebu-jiru” soup was a local specialty offered by people from Kuji, in Iwate Prefecture.
The offering enabled the city, badly damaged by the March 11, 201 tsunami, to place fifth.

Namie yakisoba owes its flavor to the thick pan-fried noodles resembling “udon,” a type of thick wheat noodle, served with pork and bean sprouts doused in Worcestershire sauce.

“Everyone, what happens to Fukushima is not always bad,” said Sadayuki Yashima, giving cheer to people in Fukushima, while the 45-year-old leader of the group from Namie received the chopstick-shaped trophy.

A record number of 64 groups participated in this year’s contest.
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B-1 Grand Prix is "selling each town" instead of only providing foods.
The exhibitors is not the restaurant cooks, but they are the groups developing the some projects at each town. Members of groups will not only provide some local foods but also be walking with each original character, based on their historic, playing some instrument music and playing a part.

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Namie Yakisoba Taikoku 浪江焼麺太国

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Related words

***** Grade B Gourmet in Okayama prefecture

***** . Japan - after the BIG earthquake March 2011 .