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Niigata prefecture

torakris

By torakris
in Japan: Dining

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Hiroyuki

Hiroyuki

Posted
Posted

Today, I went shopping and took pictures of several Niigata specialities. Here they are.

100% Shiozawa-produced Koshihikari rice

gallery_16375_5_1097724270.jpg

Hegi soba

gallery_16375_5_1097724247.jpg

Kuruma fu

gallery_16375_5_1097724222.jpg

Hakka tou

gallery_16375_5_1097724197.jpg

Mame ten (tempura-like snack made with soy beans)

gallery_16375_5_1097724171.jpg

'La France' Pears (the ones in the photo are from Nagano)

gallery_16375_5_1097724146.jpg

Yukiguni Maitake mushrooms (I wanted to take a photo of Ishizaka maitake, but unfortunately, they were not on sale today.)

gallery_16375_5_1097724122.jpg

Kakinomoto (edible kiku flowers) (Sorry I can't spell the English word for kiku :sad: . Can you?)

gallery_16375_5_1097724099.jpg

Niitaka pear (really big!)

gallery_16375_5_1097723810.jpg

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melonpan

melonpan

Posted
Posted

i think the prefecture tourism office should give you a commission or something.

100% Shiozawa-produced Koshihikari rice

gallery_16375_5_1097724270.jpg

6700 for 100% shiozawa koshihikari. it was 7000 yen / 10 kg in march. but that was last years rice and wasnt that price inflated bc of a poor crop?

i would have expected the shinmai (i see the red stickers on the rice below. i assume the upper bags are also new) to be somewhat cheaper than 6700... :sad:

off topic: regarding non shiozawa produced koshihikari

2004-03: helenjp noted 9200 yen / 10 kg for uonuma rice

2004-08: hiroyuki noted 4400 yen / 10 kg for miyazaki rice

"Bibimbap shappdy wappdy wap." - Jinmyo
Hiroyuki

Hiroyuki

Posted
Posted

Thanks, you two. I was just too lazy to look it up in the dictionary. :raz:

I forgot to upload a photo of uchimame.

gallery_16375_5_1097744623.jpg

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Hiroyuki

Hiroyuki

Posted
Posted
6700 for 100% shiozawa koshihikari.  it was 7000 yen / 10 kg in march.  but that was last years rice and wasnt that price inflated bc of a poor crop?

I almost forgot to answer your question.

You are right.

Last year, the rice price went up by 20-30% higher than the previous year, because of a poor crop.

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Hiroyuki

Hiroyuki

Posted
Posted

This is a typical dish with kakinomoto (edible kiku flowers)

gallery_16375_5_1098235287.jpg

Soy sause-based soup and bonito flakes on top

This is one of the dishes served at a Japanese restaurant here in Shiozawa.

Other dishes:

gallery_16375_5_1098235308.jpg

gallery_16375_5_1098235330.jpg

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torakris

torakris

Posted
  • Topic Starter
Posted

what is that black triangular thing with the fish in the second picture?

and why is the sekihan wrapped up?

Kristin Wagner, aka "torakris"

 

Hiroyuki

Hiroyuki

Posted
Posted

I didn't eat that triangular one (didn't have the time to eat all the dishes). My wife told me it was a kind of youkan. The sekihan was wrapped so that we could take it home along with all the other foods we couldn't eat at the restaurant.

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  • 2 weeks later...
Hiroyuki

Hiroyuki

Posted
Posted
I had forgotten about kaki no tane, my friend who is from Niigata (Niigata City) always brings them back for us as an omiyage (souvenir).

It's good to hear that you have a friend from Niigata! Ask her/him all about Niigata to explore this wonderful prefecture!

Niigata even has a sembei kingdom!

http://www.baka.ne.jp/shop/senbe.htm

(Japanese only)

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  • 2 weeks later...
Hiroyuki

Hiroyuki

Posted
Posted

Ougon Mamakari.

This is a product of Sankou http://www.kk-sanko.com/sanko_syouhin/syohin/new_page_1.htm.

(Japanese only)

Mamakari (lit. rice borrowing) are small sardine-like fish. They got their funny name because they are so tasty that you would go to a neighbor and ask for rice. They are also called sappa.

Here is a description of mamakari:

http://www.infocreate.co.jp/hometown/kurashik/dentoh-e.html

(Scroll down and see the last topic.)

Ougon (Golden) Mamakari is the name of a product of filleted mamakari vinegared with fish roe, carrots, gingers, and nanohana (green leaves).

I'll post a picture of Ougon Mamakari when I get a pack.

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torakris

torakris

Posted
  • Topic Starter
Posted

Ougon (Golden) Mamakari is the name of a product of filleted mamakari vinegared with fish roe, carrots, gingers, and nanohana (green leaves).

Oh, I love this stuff! :biggrin:

I never knew what it was called before.... :blink:

I couldn't find a very good picture, but:

http://www.himajin.net/diary/images/c503/59.jpg

nanohana is broccoli rabe (rape) in English.

now I am getting hungry.... :biggrin:

Kristin Wagner, aka "torakris"

 

Hiroyuki

Hiroyuki

Posted
Posted

Ougon (Golden) Mamakari is the name of a product of filleted mamakari vinegared with fish roe, carrots, gingers, and nanohana (green leaves).

Oh, I love this stuff! :biggrin:

I never knew what it was called before.... :blink:

I couldn't find a very good picture, but:

http://www.himajin.net/diary/images/c503/59.jpg

nanohana is broccoli rabe (rape) in English.

now I am getting hungry.... :biggrin:

Thanks for the English lesson.

I wonder why I am not authorized to access the link you provided. :sad:

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  • 2 months later...
torakris

torakris

Posted
  • Topic Starter
Posted

I have also recently discoverd kanzuri, I have seen this product on one of my local supermarket shelves for years now but have never paid attention. I recently ran across a recipe that called for it so I decided to try it out, it looks like this

gallery_6134_549_1106787753.jpg

It is similar to yuzukoshou in that it has chiles (red in this case) and yuzu but other ingredients include koji (rice malt). It is also fermented for 3 years....

I found some information in English

aparrently the fresh chiles are salted then tossed into the snow for a couple days before being mixed with other ingredients, it is then left to ferment for 3 years.

It is much milder than yuzukoshou but is quite similar in taste.

It is a speciality of Arai city in Niigata.

Kristin Wagner, aka "torakris"

 

Hiroyuki

Hiroyuki

Posted
Posted

You got me! My interest in Niigata is limited to Shiozawa and the Uonuma district only. :sad::biggrin:

How about nanban miso then? It's not necessarily a specialty of Niigata, though.

There is a group of people (middle-aged women) making nanban miso.

http://www.s-dis.org/miso.html

(Japanese only)

Judging from this webpage, nanban miso is a mixture of red peppers, kouji (rice malt), and miso. (I've never tasted it.)

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sizzleteeth

sizzleteeth

Posted
Posted (edited)
I have also recently discoverd kanzuri,

Ahh Kanzuri of Arai, I ordered a case of this directly from the producers about a year ago (you can't get it in the states - not even at Japanese markets - according to them they don't export).

There are actually several varieties containing both the red chilis and various ingredients.

The white label jars I have, have information in English - they sent me both the Gold Japanese Label and White English Label.

Very good stuff, not hot at all very mild and unique flavor - nothing like it here.

The story is that it came to be when some peppers hung to dry fell into the snow

and lay there for some time and then were eaten - so they made it this way from then on.

Great with grilled meats - even better mixed with Yuzu juice and used to marinate sashimi.

Here is the website:

http://www.haneuma.net/kanzuri/

Edited by sizzleteeth (log)

"At the gate, I said goodnight to the fortune teller... the carnival sign threw colored shadows on her face... but I could tell she was blushing." - B.McMahan

Hiroyuki

Hiroyuki

Posted
Posted
Very good stuff, not hot at all very mild and unique flavor - nothing like it here.

Thanks for your description of kanzuri.

OK, I'll give it a try and report back.

Besides, I can't find yuzu koshou yet...

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torakris

torakris

Posted
  • Topic Starter
Posted
Ahh Kanzuri of Arai, I ordered a case of this directly from the producers about a year ago (you can't get it in the states - not even at Japanese markets - according to them they don't export).

Wow sizzleteeth!

How did you come to learn of it in the first place?

Kristin Wagner, aka "torakris"

 

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