This particular sweet is called Kurifukukaki (literally chestnut lucky persimmon).
A dried persimmon filled with a slightly sweetened chestnut paste.
I'm glad we got to try this.
Ryoheido
kiosk inside the ticket gates of Tokyu Futakotamagawa station
Showing posts with label gifu. Show all posts
Showing posts with label gifu. Show all posts
Tuesday, October 02, 2018
ryoheido
This particular sweet is called Kurifukukaki (literally chestnut lucky persimmon).
A dried persimmon filled with a slightly sweetened chestnut paste.
I'm glad we got to try this.
Ryoheido
kiosk inside the ticket gates of Tokyu Futakotamagawa station
Friday, September 25, 2015
gujo hachiman-mino-nagoya
You might be curious as to what we were served for dinner.
It was an array of the specialties of the area.
Kishimen (a flat noodle), ayu (sweet fish), keichan (a spicy chicken dish which I want to re-create), tebasaki (chicken wings) and kaki (persimmon).
I didn't upload a photo because it wasn't too colorful.
As usual, the kaiseki dinner had way too much food. I gave up halfway and passed a lot of stuff onto Satoshi to finish.
The next morning we woke up and had breakfast kaiseki...this was also another assortment of specialties of the area...houba miso (miso that is cooked on a magnolia leaf), dried fish (sorry they didn't say what kind), TKG (tamago kake gohan (raw egg on hot rice)) as well as a few more items.
> They also served us myogata ham. This ham is different from the types we've had before.
First off the shape, it is kind of octogonal rather than round. They also add spices (though I couldn't quite place what spices they were) to the ham when making it which to me made it taste more flavorful than the types we've had before. When served they often serve thick slices.
After checking out, we had some time before the train to our next destination, so we went back to the village to explore a little more.
We checked out Igawa Komichi, a tiny waterway that is home to really huge carp.
And since we still had one more free entry to a museum, we checked out Yudokan, which features the artwork of Mizuno Masao. (300 yen without the coupon). This guy is so imaginative! Animals made from pieces of wood, paper cups...fun!
We had just a little time to rest at Machiya Saito, a teahouse that is connected to the Saito Museum. If I'm not mistaken, this family run teahouse/museum has been around for over 300 years.
Satoshi had some coffee while I had some frozen matcha. It was like eating crushed matcha ice, super refreshing!
From Gujo Hachiman, we then took the train to Umeyama which is part of Mino City.
If you are familiar to the city where we live, it is spelt "Minoo" but this place is "Mino", also the kanji (chinese characters) are all different...
Mino City was recently added to the UNESCO intangible cultural heritage for washi (literally Japanese paper) which is made from 100% Japanese mulberry pulp.
It was neat to watch a woman who is following in her father's & grandfather's footsteps to make chochin (paper lanterns).
The "frames for the lanterns are made by hand, then wire is wrapped around the frames.
Then washi is glued to the frames. When the lantern is dried, the frames are disassembled. Really amazing stuff!
Another thing Mino City is known for is udatsu (firewalls). Between most houses are these elaborate firewalls.
Mino City also has the oldest suspension bridge in Japan (since 1917?!)...can you tell how blazing hot it was??
Lunch was unagi (eel) at Ozeya, since it is a popular dish in the area.
I've said before that it isn't my favorite, but this was tender and flavorful...delicious.
Satoshi had their unagi-mabushi which was more like a chirashizushi of unagi.
After lunch, we walked a little more around the town and then made our way to the train station.
On the way, I noticed some children and adults sitting on the side eating ice cream.
I read the flag/sign that was outside of the store and it said that they have been making ice cream monaka for over 60 years!
We stopped to try their vanilla (100 yen) and azuki (130 yen)
The owner was a cute grandma. Monaka is made out of the same ingredients that ice cream cones are made of except that monaka are shaped to look more like a shell.
The ice cream was more like ice milk, very hard not too creamy, I'm glad we got to try these.
By the time we got to Nagoya, it was getting dark.
We checked in and then went in search of dinner.
Instead of finding some Nagoya foods, we ended up at a bar that served Hokkaido fare.
Our favorites were the
corn fritters, 
fried scallops and 
ramen salad topped with shaved frozen foie gras.
Another long day, but we were able to see a lot, eat a lot and walk a lot.
Machiya Saito
927 Hachimancho Shinmachi
Gujo, Gifu
Phone: 0575.65.3539
Ozeya
2170 Tawaramachi
Mino, Gifu
Phone: 0575.33.0361
Closed Wednesdays
Hours: 11:00-14:00
Suehirodo
2686 Tarawamachi
Mino, Gifu
Phone: 0575.33.0044
Wine Watanabe
4-5-6 Sakae
Nagoya, Aichi
Phone: 052.228.9860
Lunch 11:00-14:30, Dinner 17:00-24:00
Hotel Route Inn
4-7-12 Sakae
Nagoya, Aichi
Phone: 052.259.7300
If you're interested in tourism info:
Gujo Hachiman
Mino City
Nagoya
It was an array of the specialties of the area.
Kishimen (a flat noodle), ayu (sweet fish), keichan (a spicy chicken dish which I want to re-create), tebasaki (chicken wings) and kaki (persimmon).
I didn't upload a photo because it wasn't too colorful.
As usual, the kaiseki dinner had way too much food. I gave up halfway and passed a lot of stuff onto Satoshi to finish.
The next morning we woke up and had breakfast kaiseki...this was also another assortment of specialties of the area...houba miso (miso that is cooked on a magnolia leaf), dried fish (sorry they didn't say what kind), TKG (tamago kake gohan (raw egg on hot rice)) as well as a few more items.
First off the shape, it is kind of octogonal rather than round. They also add spices (though I couldn't quite place what spices they were) to the ham when making it which to me made it taste more flavorful than the types we've had before. When served they often serve thick slices.
After checking out, we had some time before the train to our next destination, so we went back to the village to explore a little more.
And since we still had one more free entry to a museum, we checked out Yudokan, which features the artwork of Mizuno Masao. (300 yen without the coupon). This guy is so imaginative! Animals made from pieces of wood, paper cups...fun!
We had just a little time to rest at Machiya Saito, a teahouse that is connected to the Saito Museum. If I'm not mistaken, this family run teahouse/museum has been around for over 300 years.
From Gujo Hachiman, we then took the train to Umeyama which is part of Mino City.
If you are familiar to the city where we live, it is spelt "Minoo" but this place is "Mino", also the kanji (chinese characters) are all different...
Mino City was recently added to the UNESCO intangible cultural heritage for washi (literally Japanese paper) which is made from 100% Japanese mulberry pulp.
The "frames for the lanterns are made by hand, then wire is wrapped around the frames.
Then washi is glued to the frames. When the lantern is dried, the frames are disassembled. Really amazing stuff!
I've said before that it isn't my favorite, but this was tender and flavorful...delicious.
After lunch, we walked a little more around the town and then made our way to the train station.
On the way, I noticed some children and adults sitting on the side eating ice cream.
I read the flag/sign that was outside of the store and it said that they have been making ice cream monaka for over 60 years!
The owner was a cute grandma. Monaka is made out of the same ingredients that ice cream cones are made of except that monaka are shaped to look more like a shell.
The ice cream was more like ice milk, very hard not too creamy, I'm glad we got to try these.
By the time we got to Nagoya, it was getting dark.
We checked in and then went in search of dinner.
Instead of finding some Nagoya foods, we ended up at a bar that served Hokkaido fare.
Our favorites were the
Another long day, but we were able to see a lot, eat a lot and walk a lot.
Machiya Saito
927 Hachimancho Shinmachi
Gujo, Gifu
Phone: 0575.65.3539
Ozeya
2170 Tawaramachi
Mino, Gifu
Phone: 0575.33.0361
Closed Wednesdays
Hours: 11:00-14:00
Suehirodo
2686 Tarawamachi
Mino, Gifu
Phone: 0575.33.0044
Wine Watanabe
4-5-6 Sakae
Nagoya, Aichi
Phone: 052.228.9860
Lunch 11:00-14:30, Dinner 17:00-24:00
Hotel Route Inn
4-7-12 Sakae
Nagoya, Aichi
Phone: 052.259.7300
If you're interested in tourism info:
Gujo Hachiman
Mino City
Nagoya
Thursday, September 24, 2015
osaka-gujo hachiman
One of the trains that we took was the Nagaragawa rail. They had a 2 day ticket with all you can ride and some coupons for different things in Gujo Hachiman.
The ticket is in the shape of a fan and they also give you a tenugui (traditional Japanese towel)...2500 yen.
This is a steep trek but the views are spectacular.
Our train ticket had a coupon for free entry to the castle. (310 yen without the coupon)
We shared this free mini matcha soft serve.
Did you know that plastic samples in most shops throughout Japan were first created here in Gujo Hachiman?!
This museum shows the traditional dance, Gujo Odori, a dance festival that runs for 30 days from mid-July to early September (we just missed the end of the festival by a couple weeks).
This museum also shows traditional crafts and some of the history of the village.
This shop was apparently featured on "Soko ga Shiritai".
We tried one stick with the sweet sauce and one with the savory...80 yen each
Both were very flavorful and the dango (rice dumpling on stick) very soft.
It was a long day, but we got to see and do quite a bit and the weather was beautiful (read: HOT!).
Dango Marumasa
51 Hachimancho Tonomachi
Gujo, Gifu
Phone:0575.65.5826
Hotel Gujo Hachiman
208 Hachimancho Yoshino
Gujo, Gifu
Phone:0575.63.2311
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