Yonsei XXV Fukuoka Tour 2018
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Visiting City, Suggested Sightseeing Spot
Spicy Cod Roe
Spicy Mentaiko, cod ovum slowly marinated in chili pepper sauce, is a common ingredient in Fukuoka
The taste of Fukuoka’s Amao is an amazing balance of sweet and acid.
Chick shaped buns sweets
The wheat flour crust is filled with a yellow jam made of kidney beans. The texture is smooth and the jam inside is slightly sweet.
Winner of the 2014 Monde Selection for seven years straight. The high-quality beans-made mochi and the alluring way it tastes is even better with black honey drizzled over it.
A type of steamed jam bun stuffed with a milk butter paste. The combination of a slightly sweet taste along with the sensation of your teeth sinking into the soft outer is heavenly!
Umegae Mochi is Dazaifu’s popular local specialty rice cake with azuki bean filling. This traditional cake has an imprint of Japanese apricot flower on it as its signature.
Inspired by the traditional performance arts of Noh, Kabuki, and Ukiyoe woodblock prints, these ceramic dolls are bursting full of tradition and can make be a nice token to those who love the traditional arts.
The beauty of the textiles lies in the fact that this craft is only carried out in Hakata. The very high quality makes for durability and a rich color palette.
Hiroshima Okonomiyaki is a crepe-like dish containing meat, seafood, cabbage, and so on. It's so loved by Hiroshima people that there are more than 2000 Okonomiyaki restaurants in the prefecture.
Oyster landed in Hiroshima is very big and thick tasty, and Hiroshima is the number one of landing of oysters in Japan. There are some oyster shops that serve grilled oysters and vinegared fresh oysters to visitors in the Miyajima Island.
Soft and fluffy eel meat is steamed with rice, imparting a wonderful color and flavor to every grain. The rice is topped with another piece of anago roasted over charcoal for a smoky aroma, and the dish is flavored with just a bit of soy sauce.
The soup is made with a soy sauce base mixed with clear chicken broth and seafood from the local Seto Inland Sea for a light texture, with melted chunks of fat added for a richer taste.
It’s a small cake in the shape of a maple leaf, a traditional symbol of Hiroshima, that’s filled with sweet red bean paste or flavors like matcha green tea, chocolate, and cream cheese.
NORI (seaweed) is a natural, organic food containing rich nourishment. Enjoy the crispy texture seasoned with oyster-soy-sauce produced from fresh oyster, a specialty of Hiroshima. Enjoy the wonderful taste of the Nori alone or with boiled rice.
A blend of around 20 different kinds of spices with a wealth of fruits and vegetables.
This is a mellow sauce characterized by a sweet and rich flavor.
The tips of the hand-made brushes are naturally uneven, which produces a nice and delicate contact with paper or one’s face, helping to create a superb finish. Therefore, Kumano brushes are very popular among many world-renowned make-up artists.
Nama yatsuhashi is one of the most popular souvenirs from Kyoto that a majority of tourists buy when they visit. It is a Japanese sweet, sweet bean paste sandwiched in soft dough into a triangular shape.
Yatsuhashi is a typical Kyoto souvenir made from rice flour, sugar and cinnamon. The rectangular shape is said to represent the koto (a traditional string instrument of Japan) or a bridge. It has a refined and elegant taste.
Kyoto's Uji area is known as an area where high quality teas like sencha, gyokuro, tencha, and matcha are produced. It's said that the modern ways of tea cultivation and production that have spread out to all parts of Japan were mostly developed in Uji.
It is impossible to separate Kyoto and matcha. One of the best parts of traveling to Kyoto has to be that you get to eat delicious matcha sweets. There are so many places in Kyoto offering great matcha sweets that it can sometimes be hard to decide where to go to.
There are varieties of "local kit kat" that are only available in certain areas of Japan. Ito Kyuemon is an old tea shop with a history of over 180 years.
These round striped candies resembling “temari” balls, or colorful balls made with kimono fabric, have been enjoyed in Kyoto for many years.
As the national classification, Tsukemono is based on vegetables, fruits, mushrooms, seaweeds. Tukemono has two classifications which is one night or shorter term pickled or short to long term pickled.
There are many “local” limited goods only available in certain areas of Japan. In Kyoto, some Hello Kitties look like Maiko (an apprentice Geiko), some are dressed in kimono and others look like fox, which is known as protective god of Fushimi Inari Shrine. Or, some Kitties are wearing Yatsuhashi on her heads and some look like Kyoto Vegetables (Kyoto specialty).
Tenugui refers to thin cotton cloths, and they have been essential part of Japanese lifestyle for a long time. They are useful in varieties of ways including drying wet hands and bodies just like towels or handkerchiefs, decorating a room as an interior, and wrapping and carrying around gifts -without using a wrapping paper.
Abura Tori-gami (oil blotting paper) are thin papers that remove excessive oil from skin. It is one of essential items for many Japanese women to take care of their appearances. Since they can be used even with make-up on, they are really useful especially when fixing make-up. Among many, it is not too much to say that abura tori-gami by Yojiya is the most famous one in Japan.
The Japanese word ‘Edomae’ has several meanings. Literally it means ‘in front of (mae) Tokyo Bay’ (Edo is the old name of Tokyo). This bay is said to be teeming with fish and other sea life in the early days.
Chankonabe is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
Tokyo style ramen typically features medium thick, wavy noodles in a shoyu soup flavored with dashi fish stock.
A banana shaped sweet full of banana custard wrapped in a fluffy sponge. Best consumed within 7 days of purchase, though refrigeration can stretch this a bit. You can only in Tokyo.
Kaminari-okoshi is a snack popular for its crispy texture. It was originally sold by street venders near the Kaminarimon gate in Asakusa sometime in the mid Edo period. Kaminari-okoshi is made by roasting steamed sweet rice to pop, mixing them with other ingredients such as peanuts, and forming them into a shape with sugar and mizuame <starch syrup>
Ningyo-yaki is a small snack cake and is made by cooking batter of flour, eggs and sugar in an iron mold. They are sold both with and without anko (sweet bean paste).