Showing posts with label Nagoya. Show all posts
23 June 2015
Horaiken, Atsuta, Nagoya(熱田 蓬莱軒 名古屋), Japan
There are a lot of special foods or dishes
in Nagoya. Those are very different from the taste of Tokyo area or Western
part of Japan. All food has strong taste in Nagoya.
How to eat the Hitsumabushi
1. Cut and divide the eels on rice in the
bowl into four parts with a rice scoop.
2. Serve one part of Hitsumabushi in a rice
bowl
3. 1st, taste the plain style
4. 2nd, taste with condiments,
like Wasabi, Nori (seaweed) or semami
5. 3rd, taste with Japanese
Dashi soup; pour the Dashi soup stock into Hitsumabushi served in your rive
bowl
6. 4th, taste with the style as
you like it
I preferred the taste only with Wasabi. The
flavour of Wasabi has nicely matched into the Hitsumabushi. The flesh and cool
flavour of real Wasabi is lovely. Once the dry flavour and taste of Wasabi was
come through nose from mouth, it was also tasted as dry, cool, tangy (I do not
like this word for wasabi) and refresh on your tongue.
On your planing to visit, the reservation on the phone call will be difficult. Please directly go to the restaurant and make the reservation as soon as possible, when the shop open on 1130. The staff will tell you about your reserved time. Till the lunch, please take a walk around the Atsuta shrine which is located near the restaurant.
Telephone: +81526825598 (Main restaurant)
Web site: http://www.houraiken.com/ (Unfortunately, There is no English website)
There are several sister restaurant in Nagoya.
Main restaurant
503 Goudo-cho, Atsuta-ku, Nagoya city
Jungu branch
2-10-26 Jungu, Atsuta-ku, Nagoya city
Matsuzakaya department store branch
10F (GB 9F ) 3-30-8 Sakae, Naka-ku, Nagoya city
6 June 2015
Miya Kishimen, Atsuta shirine(宮きしめん，熱田神宮), Nagoya
Miya Kishimen, Atsuta shrine, Nagoya
That was the sunny spring day and I can feel
the sunshine like summer. In the Atsuta Shrine, there are huge precincts and
three Torii. On walking through the precincts, I found noodle stalls. The name
of stall was Miya Kishimen.
Kishimen Stall
Kishimen is one of the soul food for people
in Nagoya. The noodle looks like wide width Udon. The dough of the noodle is
made from wheat, salt and water like Udon. The texture was very soft. We can
find this type of noodle only in Nagoya area (Mikawa and Owari area).
Miya Kishimen(jpy650)
Normal wheat noodle in Japan is Udon. Udon
in Japan has huge variation town by town. The noodle was served with some soup
stock. The soup stock was also various in all over the Japan. The famous ones
were Sanuki in Kagawa prefecture, Hiyajiru in Saitama, Hakata in Fukuoka or Inaniwa
in Akita. Goro Udon from Goto islands in Nagasaki prefecture were hand pulling,
strong texture, coat with camellia oil and very narrow width.
Torii of Atsuta Shrine
Kagura (Shinto Music and dance) on the 1st May
The main building of Atsuta Shrine
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