This time of year our dinner tables are overflowing with an abundance of food from the fall harvest. Akita really brings in its fair share of food, and the really great thing is that quite a bit of it stays right here in Akita. We can really enjoy and appreciate the freshness of fall food. One of the many crops that we harvest up here is fruit. I just love fruit, don’t you? Akita has so much really great fruit, like- kaki (persimmons), nashi (pears), and budou (grapes). These are my yummy, yummy, yummy favorites!

You know, there are so many varieties I can’t even begin to remember them all. I’ll just give you a few common types to whet your appetite. Now, take persimmons, we usually eat the fuyugaki (winter persimmon) kind. They are seasonal and you can go to almost any supermarket and get ’em. They’re so sweet and delicious! Personally, I like mine fresh and hard, crisp and crunchy to the bite. Others though like ‘em a little more soft and gushy, but anyway you like ‘em, they’re great and good for you too! A kaki a day keeps the fall chills away, I always say!

Pears in Japan are usually eaten like apples (another popular fall fruit, but you can find the best ones in neighboring Aomori Prefecture). Nashi, (pears) as they are called in Japanese, are peeled and sliced. You don’t really want to eat the skins because they are a bit bitter and hard. Some are so big that one nashi is often a whole meal in itself. The most popular type is probably the kosui nashi, which has a light golden brown skin. Another common variety is the nijisseki nashi or “20th Century.” It‘s green. Both are sweet and oh so juicy to eat! I usually need goggles to protect my eyes from all the pear juice flying into them! Probably the best thing about Japanese pears is that they are ready to eat when picked…No waiting! So, pick ‘em, eat ‘em, and enjoy!

Now I’m getting a little hungry for some fruit…How about you? Well, after I talk some about these grapes, let’s munch on this bunch!
Budou (grapes) are very popular in Japan. The wine made from 100% Japanese grapes is quite tasty, especially with sushi or just about anything!
Two of the most popular kinds are steuben and koshu. Steuben is the purple kind, and koshu is the green kind. I talked with one Akita farmer friend of my parents, the other day, and he said that his steuben grapes have 20% more sugar content than the average U.S. brand steubens. WOW!!! That’s like having candy on the vine!

Okay,Okay, now I am really craving for some fruit. I hope you are too. I have a nice plate of it right here so let’s gobble it down, shall we?….Ooops, sorry. I forgot you are on the other side of that computer screen. Well, you’ll have to come up to Akita and maybe we’ll be able to share a bite or two.

Well, the fall is flying away so quickly now…Oh, wait. I think I hear the cackle of approaching swans. They come our way this time of year. That definitely is a sign that winter approaches.
This is truly a great time of year here so until next time….
See you, ja, mata ne!

Akita has so much great food it really is hard to choose which is truly the best. Everything is just so yummy! But, if you have been keeping up with my blogs, and me. you should know that I’ve been hard at work helping harvesting rice at my grandparents’ farm.  Well, all that hard work has finally paid off because now we have the shinmai fresh and tasty newly harvested Akita Komachi rice.  Akita Komachi is the most popular brand name rice in Akita and renowned throughout the country with all the qualities of its name, which means, beautiful woman.  This rice is the heart and soul of Akita and its people.  When you come to Akita you will see many products made from Akita Komachi, from sake – rice wine – to mochi – smashed rice made into tasty little cakes – to what we are eating right now – kiritampo – mashed rice on a stick.

Oh!  I’ve been so rude!  I should introduce my friends.  After all, they were the ones who actually brought the kiritampo for our feast!

Akiko you might remember from past blogs – She was that cutie at the beach and onsens with me.  The guys here are Akihiro and Akinori.  We hang out quite a bit, but like me, this time of year, they  all usually help their parents and grandparents in the fields. This traditional way of life is very common in Akita.  It’s what keeps us in touch with nature.

Actually, the rice for these kiritampo sticks came from Akinori’s parents’ fields.  They live out near Kakunodate, which is not only famous for the samurai houses I mentioned before, but also kiritampo.  You can walk the streets of the local town area and see people enjoying their sticks of mashed together rice shaped like a rod, over an open flame.  Once grilled to your delight it is dipped in a thick soy sauce. Heaven on a stick!

Often though, it is served in a nabe, or soup-like dish, with lots of seasonal veggies and my favorite, hinaitori chicken. It’s so good!  From there you just eat away.  Try not to eat too fast, so you can savor every delicate taste.  Or, so quickly so that you can get more before it’s all gone!

On that note, I have to get back to the party because if I don’t my friends will surely eat all the kiritampo…Some friends, huh?  Hey guys, wait for me! Ah, I still love them though.

According to Lacy Drayer, MA, RD, who wrote “The Beauty Diet”, there are ten foods that we should eat that will lead to healthy, glowing skin. And luckily, all of these foods are accessible in Japan. The Japanese believe they have the healthiest diet in the world and although many parts of their diet are very healthy, there are also a lot that is not. A lot of Japanese food has a high sodium content (which can lead to stomach cancer (of which Japan has one of the highest rates in the world) and high blood pressure) and things like white rice, have basically no nutrition whatsoever. The high carbohydrate content of white rice will make your blood sugar rise up and then crash not long after you eat it, making you crave another carbohydrate fix. So if you eat white rice, you should pair it with lean protein and vegetables to make it more balanced. Even better, switch your white rice with brown rice. Brown rice is much healthier and contains fiber, which will help to regulate your blood sugar levels. Here are some other things you can add to make your diet healthier and many of them can be found just around the corner, at your local Japanese supermarket.

1. Salmon, preferably wild salmon. A lot of salmon in Japan has been raised on fish farms so it’s not as healthy but it’s still better than not eating any salmon at all. Salmon, is chock full of omega-3 fatty acids, which fight inflammation, keep our cells supple, and help our brains function properly. Think of omega-3s as moisturizing your skin from the inside out.
2. Low-fat yogurt. Meiji brand with the probiotics is good. Of course, we all know that yogurt contains calcium, which keeps our teeth and bones strong. It also contains zinc, which supports skin health.
3. Oysters. These seem to be a bit hard to find in Japan, although I know they exist and are usually pretty expensive. Oysters help create collagen in the skin and also have high levels of zinc.
4. Blueberries. Also seem to be hard to find in Japan although you can buy them frozen at major supermarkets. Frozen is better than nothing. These little babies contain more antioxidants that any other fruit. So there. Antioxidants protect against cellular damage from environment, stress, etc.
5. Kiwifruit. This green fruit stimulates collagen production and is also high in antioxidants, which neutralize free radicals which cause cancer and other terrible diseases. Also packed with Vitamin C.
6. Sweet potatoes. Although the sweet potatoes in Japan differ from the ones we typically find back home in the West, they are still packed with beta-carotene, which the body converts to Vitamin A, which then keeps your skin smooth and healthy.
7. Spinach. Be like Popeye and eat your Spinach. Contains a lot of lutein, which is good for the eyes. It also contains beta-carotene, Vitamin C, B vitamins, magnesium, iron, calcium, potassium, zinc, fiber, and even omega-3 fatty acids. So you can’t go wrong with spinach.
8. Tomatoes. This wonderful food brought to the Europe from the Americas helped make Italian and Mediterranean food what it is today. It is also the food which contains the most of the antioxidant lycopene, which is actually more readily absorbed into your body after it has been processed (think canned tomato paste, juice, or ketchup).
9. Walnuts. These can be found pretty easily at any supermarket in Japan and contain a lot of omega-3 fatty acids and also Vitamin E, which helps protect cells from damage and supports beautiful skin.
10. Dark Chocolate. Yes, it’s finally okay to eat chocolate, dark chocolate that is. It contains as many polyphenols as red wine and has anti-aging properties.

So, that’s my list. Add a few or all of these foods into your diet and you will soon be blessed with glowing skin!

However, all is not well in this oasis!

As an English Teacher I am apart from the requirements of the regular staff, I don’t need to get chopsticks for my superiors, nor do I have to spring-up and answer the phone when the intercom goes off. I, may sit and eat. Sometimes an older teacher will come amidst the feeding frenzy (younger teachers are expected to quickly imbibe their victuals, in order to make room for others) and briefly interrogate one of their assistants. Causing said assistant to abandon his or her hot lunch for a few minutes to take care of some vitally important task, for example, carrying some fake heads(used to put curlers in) down from or up to the classroom. Only to return for an equally short time to finish off their now cold lunch.

Sometimes a younger hungry teacher’s helper might mistakenly start his or her lunch before the more senior young assistant, and low an behold the indignant looks and questioning glances abound! It would seem that hierarchy is more important than camaraderie in the three person team of Teacher, Teacher’s Assistant and Helper. However in a similar situation in North America the less senior employee would calmly retort “I’m on my break.” Not in the hustle and bustle of Tokyo though.

Also unique is the phrase uttered when entering the lunchroom, “I have come to eat the provided lunch” or even more astonishing when a big-wig comes in to the lunch room, for he or she was too busy to take the earlier time allotted for them, and everyone (myself included) pipe up with “I have done the unforgivable, started to eat before you.” Having become used to these proceedings I deem myself past that fourth stage of culture shock, and am now ready to integrate.

You too, shall become accustomed to the customs!

thanks for reading

ian

Well after using the folding BBQ a few times I have to say it passes muster. It is a little tricky to light, especially if you use the cheapest charcoal, which is fun! The charcoal I bought looks like wood. It hasn’t been ground up and formed into cubes. I call it free-range organic charcoal! A 1.5kg box costs 300yen and I learned from a friend you can store the box opened up n a corner of your room and it freshens the air.

To light the BBQ I have light a small normal fire in it and then added the charcoal after, it takes a while to burn down though so I checked with your friend and mine, Mr.Google, and found diagrams and patent information on a charcoal chimney. This handy device uses science and a bit of newspaper to light that stubborn free-range organic charcoal. I made my own version using a large size coffee can. It gets a little hot but what’s a few burns, if you’re grilling, keep a cold beer handy to cool your mitts! I bought a small stepladder to use as a stand. The only other accessory you need is some people!

So far I have BBQed a couple steaks (the boneless type you can get in Japan), some chicken wings, some lamb chops (my current favorite, because meat grills better on the bone), some large hotdogs, and even some veggies. Next I will try some fish! I want to try doing some shellfish especially awabi (abalone). Sure it’s a little small! But if you’re going to carry it anywhere that will be a bonus!

It easily folds back up into it’s plastic carry case (make sure it’s cool), so you can put it into a pack and bring it camping too. As with all BBQs the best way to clean it is to let it burn.

thanks for reading,

ian

My internship is located in a small part of town with not much going on.  I suppose you could joke that it’s the inaka (the country), and not even the suburbs of Tokyo since people live in actual houses and have space to move around in them.  Someone has even got a nice plot of land for a hatake (vegetable garden).  Therefore, when lunch rolls around and my stomach starts to grumble, I’m left with some limiting choices: Family Mart or Seven-Eleven.

There is a place that makes obento (box-lunches) but the menu is made up of either fried chicken or pork which are both soggy and covered in so much grease that you can’t taste or even feel anything since it all just slips right down your throat.

That leaves me stuck with the combini, which actually right now, I don’t mind too much.  I’ve always been a fan of the combini since I was a kid.  They’re basically the quick-fix masters from fulfilling my sweet-tooth to paying my bills.  They were honestly something I missed while I was back in the States and I was delighted when I found a Famima!, a branch of Family Mart, which opened a few stores in southern California complete with the cleverly wrapped onigiri and all.

So it’s my second week of living off of combini food and I haven’t even gone through half of the options yet.  I started off with the cold ramen which is actually a favorite now.  I’m a fan of the hot ramen but in the summer heat I find the cold ones to be a great compromise.  I’ve also had the cold udon and somen.  Today, I got a cold ramen salad with a delicious, spicy sesame dressing.  I also always get an onigiri (usually tarako (spicy cod roe) or sekihan (rice with red beans)) because as my grandmother says, you can’t get full unless you eat rice.  And the best part: it’s all for about 500Yen (5 bucks)!

People make fun of me because I actually look forward to the combini.  I suppose I’ll eventually grow tired of them but there are so many options and varieties, it’s going to take at least another month.  But I can’t wait for next season’s line of delectables so perhaps I’ll never tire of it!

Say, is there some sort of site or forum that rates combini foods on scales such as taste, price, healthiness, and over all quality or value?  I think that would be pretty cool.

Layout

Porco defies definition: outside stand three pig statues in chef’s clothing. Inside, a mural above the bar, a movie screen at the back, and tables of various shapes and sizes arranged randomly. Eat at a dinner table, relax at a coffee table, go low at a Japanese table, or grab a chair at the counter.

Takada remains straightforward: There are several tables for families and barstools for those that like to shout out orders to the chef. But don’t order too much, as it can be a tight squeeze.

Menus

Porco keeps its menu like its interior – assorted. Start with a platter of mixed nuts and beer while you play cards or a board game. Follow up with some Porco Pizza. Or scan the local specialties menu, which includes Senshuu onions, known for their sweetness.

Takada’s menu is something truly to behold. Try some recommended dishes, or just pick at random from the large variety of fried dishes, seafood, and locally grown vegetables.

Drink Options

As expected, Porco carries a unique mix of Japanese and imported spirits, but be warned, they can be pricey!

Takada, however, wets your whistle for cheap with the Extra-Large Jockey, a pitcher-size mug of draft beer. Try it out!

Hours

Porco is open for lunch and dinner, until 11:00 P.M.

Takada is open for dinner only, 5:00 P.M. – 1 A.M.

Rooms

Kantekiya is a fairly large establishment adjacent to Nankai Izumisano Station, taking up three floors with counter seats, karaoke rooms, and event halls for up to forty people. The atmosphere is traditionally Japanese with tatami and zabuton.

Akachiritei strays from tradition with a basement floor split up by red curtains and swanky facades. Even the walls look spicy.

Menus and Course Meals

In addition to their extensive Grand Menu, Kantekiya offers five course meal options. Try the Kanteki Course with its pleasant mix of salad, sashimi, and other light dishes.

Akachiritei rates each dish on their menu by a chili pepper rating system. The White Chili Course rates low on spiciness, while the Red Chili Course promises to burn.

Drink Options

Kantekiya offers dozens of drinks and two nomihoudai options (available with course meals only), both at 90 minutes.

While you’re begging for more ice water at Akachiritei, you can also order 60 or 90-minute nomihoudai options to try and wash away the pain.

Hours

5:00 P.M. to 5:00 A.M. every single day of the year. Last order at 4 A.M.

Those Little Extras

If you love karaoke with good food, go for the karaoke room option at Kantekiya.

If you love sweating out of every pore, attempt to eat Super Habanero Chicken at Akachiritei. It’s so spicy, it has to be served with plastic gloves, will turn your lips red, and may actually be a health hazard to some. Enjoy!

Summer is about one thing – heat. You can choose to fight it, or embrace it like a lover. I’m a lover of everything summer, so when the sun is out, so am I, at the BBQ. Japanese love the grill as much as anybody, so I invite as many friends as I can and head for one of the thirteen areas I can host a BBQ. Being an Izumisano boy, I like to grill a few burgers at Rinku Town Park, where you can BBQ without fees or reservations.

Rinku Town Park

Rinku Town Park was completed in the last couple of years and features all-new facilities, a walking path, grassy areas, and fantastic night scenery. The BBQ area has four tables and several pits to pitch your hot coals after a good day of grilling, as well as washing/prep areas and bathrooms a few footsteps away.

Japanese BBQ

If you’ve never had Japanese-style BBQ before, you might be surprised by what goes on the grill. Some surprises for me were:

Cabbage – Really?

Pumpkin – I like my pumpkin in pies, thanks.

Liver – I’ll stick to the white meat.

Tiny sausages – Ever heard of a hotdog?

Regardless, anything becomes delicious after it’s dipped in tare, so don’t forget yours!

Western BBQ

Still want a taste of home? Find your local import foods store! I always pick up some tortillas, refried beans, and hot sauce. But I make the guacamole myself.

Happy grilling!

]]> http://blog.gaijinpot.com/food-and-drink/the-osaka-bbq-guide/2778/feed/ 0