Aichi Prefecture (including Nagoya)

[torakris]

kara kara is also the onomatopoeia for something that is very very dry, like bone-dry, it would be used to describe your throat when you are parched....

[okinawaChris]

I liked the sound of the name and took it from the Awamori website:

http://www.okinawa-awamori.or.jp/english/enjoy.html

Is it appropriate for both or is it an error in translation on the website? Of course beer goes great with any style of Yakitori so it could fit in either regard! "If you're parched...come in for great food and ice cold beer"

kara kara is also the onomatopoeia for something that is very very dry, like bone-dry, it would be used to describe your throat when you are parched....

←

[torakris]

It probably just has two meanings, though I have no idea how well the awamori one is known outside of Okinawa. I have never heard of it but that doesn't mean anything....

Kara Kara could go either way (good or bad name) since I am not a native speaker I am unsure of the actual connotations it might have.

Hiroyuki?

It is pretty hard to find a recipe for these....

this looks pretty good though

[torakris]

Wow, it is really hard to find a recipe for these!!

Does no one actually make them at home?

I finally ran across this, maybe it can get you going.

I can't remember if you read Japanese of not, so if you need it translated let us know.

[torakris]

and here is another one

after reading a bit about it, it seems they all do the double deepfrying. Once at a low temp of about 150C and then again at 170-180C.

I am getting really hungry for these....

If you need someone to sample some just let me know!!

[okinawaChris]

Thanks so much ToraKris! Could I make a request for translation of these recipes into English. I will keep you posted on how they come out! I'd be happy to have you sample the final product if you ever make it down south!

and here is another one

after reading a bit about it, it seems they all do the double deepfrying. Once at a low temp of about 150C and then again at 170-180C.

I am getting really hungry for these....

If you need someone to sample some just let me know!!

←

[torakris]

the first recipe is for 10 wings (2 servings)

it tells you to heat in a microwave

25 cc of both soy sauce and mirin along with a teaspoon of sliced roasted garlic

(it doeasn't tell you how long to heat or how you can possibly slice roasted garlic.... maybe they are referring more to garlic chips?)

then cook the wings and toss in the sauce, then sprinkle with white pepper and sesame seeds before serving.

the second recipe calls for a large amount of sauce that need to be made 1 month in advance!

mix together

1620cc mirin

180 cc soy sauce

100 cc sake

1 kg garlic (yes 1 kg!! but it doesn't tell how to prepare it...

set aside in a cool place for 1 month...

cook the chicken wings then brush with the sauce (it is important to do this while they are still very hot), then sprinkle with salt, pepper, sesame seeds and umamichoumiryo seasoning

this second recipe also recommends using soybean oil rather than a regular vegetable oil for a better flavor

[okinawaChris]

Very Interesting. The double frying method seems to work best not only for Pomme Frites and Karaage.....but for Tebasaki too! While the first recipe calls for equal parts soy to mirin, the second has an almost 10-to-1 ration of mirin to soy. Applying the sauce while hot makes sense so it can be absorbed.

What is Umamichoumiryo seasoning? Would it be available at a local market? A picture of the bottle would be most helpful so I can track it down.

I'll start getting the required ingredients and start my research this weekend. I'll surley post my results!

the first recipe is for 10 wings (2 servings)

it tells you to heat in a microwave

25 cc of both soy sauce and mirin along with a teaspoon of sliced roasted garlic

(it doeasn't tell you how long to heat or how you can possibly slice roasted garlic.... maybe they are referring more to garlic chips?)

then cook the wings and toss in the sauce, then sprinkle with white pepper and sesame seeds before serving.

the second recipe calls for a large amount of sauce that need to be made 1 month in advance!

mix together

1620cc mirin

180 cc soy sauce

100 cc sake

1 kg garlic (yes 1 kg!! but it doesn't tell how to prepare it...

set aside in a cool place for 1 month...

cook the chicken wings then brush with the sauce (it is important to do this while they are still very hot), then sprinkle with salt, pepper, sesame seeds and umamichoumiryo seasoning

this second recipe also recommends using soybean oil rather than a regular vegetable oil for a better flavor

←

[okinawaChris]

I came across this website recipe on Google. It may be the same or similiar to the one calling for the large amount of sauce to be made one month in advance. My web-translator didn't work too well on it, but I did get some information on the 2-step frying procedure in regards to temperatures.

http://www.grappee.com/recipe/tokai/mise/tebasaki.html

[torakris]

うまみ調味料

umami choumiryou

umami is well umami, you know that sort of savoriness you get from different foods, choumiryou is seasoning. This may or may not be msg depending on which website you are reading....

Aji no Moto's is probably the most recognizable, but there are a couple oher brands.

that website is the same as the 2nd recipe I linked to, rereading it I see they say the garlic is sliced....

[lambretta76]

Does anyone have the address for the original Furaibo in Nagoya? I've found a map, but it's entirely in kanji.

[Hiroyuki]

Does anyone have the address for the original Furaibo in Nagoya? I've found a map, but it's entirely in kanji.

←

Before I can answer your question, I have to ask what you mean by "the original Furaibo in Nagoya". I checked their website and found there are thirty-one Furaibo shops in Nagoya alone.

[lambretta76]

Torakris had mentioned in an earlier post that "Furaibo is supposedly the store that created them...." - referring to tebasaki. Though I guess it is certainly possible to have sprung up as a multi-chain entity, I would think (or hope) that the original Furaibo is still around. If this is not the case, then the one closest to Nagoya Station would probably be the best one, then... (I didn't realize there were so many of them...)

Thanks for your help, all of you!

[Hiroyuki]

I have just sent an inquiry to one of the shops. I'll post a reply as soon as I receive it.

[torakris]

Torakris had mentioned in an earlier post that "Furaibo is supposedly the store that created them...." - referring to tebasaki. Though I guess it is certainly possible to have sprung up as a multi-chain entity, I would think (or hope) that the original Furaibo is still around. If this is not the case, then the one closest to Nagoya Station would probably be the best one, then... (I didn't realize there were so many of them...)

Thanks for your help, all of you!

←

Sorry,

I have no idea of which one is the original store, I tried searching for a bit but came up empty. Hopefully Hiroyuki's inquiry will receive an answer.

[lambretta76]

Thanks for all of your help - I'm off to Nagoya (Airport) in a few hours, but I won't be in Nagoya (City) for a couple of weeks. I will make it to a Furaibo - and I guess as long as it's good, that's all I will need.

[Hiroyuki]

No reply from that shop.

I posted a question to Nontan's Bulletin Board, and yankee mama kindly replied:

***

ついに

投稿日 5月31日(火)19時40分 投稿者 ヤンキーｍａｍａ 削除

Hiroyukiさんもなごやへしんしゅつかな。

みそかつはたべたかな。

>"風来坊"創業者・大坪健庫会長である。1963年、名古屋市熱田区比々野町に店を構えたのが「風来坊」のはじまり。

***

Part of her reply:

Kenko? (sorry, I can't read the first name!) Otsubo, the founder of Furaibo (now the company's chairman), set up shop at Hibino cho (or machi?), Atsuta ku, Nagoya city in 1963.

[Hiroyuki]

So, this is the first Furaibo shop.

http://www.furaibou.com/furaibo/tenpo/aichi/hibino.htm

[Hiroyuki]

Yankee mama suggested that I mention hitsumabushi here. So, here it is.

An excerpt from torakris's daily nihongo thread:

2/2:

ひつまぶし

hitsumabushi

hitsumabushi is one of the dishes Nagoya is famous for, it is an eel and rice dish but it has a very strict way of eating it.

Here are some pictures:

http://www.maruuo.co.jp/hitsumabushi.htm

(you need to scroll down just a bit)

first you are served a large bowl of rice topped with slices of eel on a tray with various condiments, hot tea, pickles and usually a soup and then in the corner of the tray is an empty bowl with a rice paddle in it.

There are 3 steps to eating the eel:

1. You place 1/3 of the rice and eel into the empty bowl and eat it.

2. You place another 1/3 of the eel and rice into the bowl and then you top it with the condiments (this can vary but something like scallions, shiso, nori, etc) and then you eat it.

3. You place the final 1/3 of the rice and eel in the bowl add a little wasabi and then pour the hot tea over it and eat it as ochazuke.

Now you are done!

Some more links:

http://www.shio.org/diary/2004/0804u/

http://epicureandebauchery.blogspot.com/20...tsumabushi.html

http://www1.kcn.ne.jp/~katonoid/gourmet/na...gourmet_12.html

I like grilled eels, but I've never had hitsumabushi...

[Hiroyuki]

Here is what yankee mama wrote on Nontan's bulletin board yesterday:

またまたユーメージンになっちゃった

投稿日 6月2日(木)20時06分 投稿者 ヤンキーｍａｍａ 削除

ひつまぶしは、なごやがはっしょーのちだね。

こうきゅーてんでは、いっしきのうなぎをつかってるっていってたよ。

うなぎのこどものしらす１ぴきで、１２０えんくらいになるよ。

なごやのひとは、まっちゃがだいすきだったよ。

おきゃくにいくと、まっちゃがでてくるのがフツーだった。

まっちゃは、にしおでたくさんつくってるよ。

Translation with my comments:

Title: I am famous again.

Hitsumabushi originated in Nagoya.

They say that high-end restaurants use a set of eels.

(My comment: What do you mean by 'a set of eels'?)

A single young eel, shirasu, costs about 120 yen.

People in Nagoya liked matcha very much.

(My comment: Liked? Not now?)

It was common to be served matcha when we visited someone as a guest.

Matha is made in Nishio in abundance.

----------

As yankee mama implies, Nishio city, Aichi prefecture, is famous for its tencha (from which matcha is produced).

Links:

http://www.aichi-kanko.jp/english/regional/3.html

http://www.seiken-s.jp/hurusato/Tourism/Ne...es/tourismN.htm

[Hiroyuki]

(My comment:  What do you mean by 'a set of eels'?)

A single young eel, shirasu, costs about 120 yen.

←

Sorry, guys. Not 'a set of eels' but 'Isshiki eels'

Isshiki cho (town):

http://www.town.isshiki.lg.jp/03jiman/NO-1/EEL/eels-e.htm

http://www.seiken-s.jp/hurusato/Tourism/Ne...es/tourismI.htm

Thank you for confirmation, yankee mama.

She also says that young eels (called shirasu) cost 800,000 yen per kilogram and it (eel production) seems no longer profitable.

[Hiroyuki]

Expo 2005 will be held in Aichi prefecture from 25 March through 25 September, 2005, for a total of 185 days.

English version of its official website:  http://www-1.expo2005.or.jp/en/

The Expo offers a food-related program called Wanpaku Treature Island:

http://www-1.expo2005.or.jp/en/venue/treasure_island.html

I hope to be able to visit the Expo and post more detailed information.

←

My family went to the Expo on September 17, one of the most crowded days for the event. While we enjoyed all the pavilions we visited, the foods that we had on the site such as banana soft ice cream, curry rice, and hot coffee were just so so.

We didn't go to Wanpaku Treasure Island simply because my son was not interested.

[torakris]

A nice article on Nagoya meibutsu from Nipponia.

[prasantrin]

Would kishimen be a reaonable substitute for rice noodles (the kind used to make ho fun, for example)?

Are they readily available for purchase in Nagoya, specifically around Nagoya Station?

ETA--I know kishimen are made from wheat, not rice, but I also read they're sort of slippery, so I thought I might be able to use them to make ho fun.

Edited October 8, 2009 by prasantrin (log)

[Hiroyuki]

Would kishimen be a reaonable substitute for rice noodles (the kind used to make ho fun, for example)?

Are they readily available for purchase in Nagoya, specifically around Nagoya Station?

ETA--I know kishimen are made from wheat, not rice, but I also read they're sort of slippery, so I thought I might be able to use them to make ho fun.

Personally, I don't think so. I thought about Inaniwa udon at first, which is also slippery (and less wide than kishimen), but I don't think that it can be a substitute, either.

Are rice noodles so hard to come by?