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This blog is written by author Sachiko who is not a native speaker of English, so it may be hard to read. It is translated from the summary of Japanese page; http://akitaodatelifejp.hatenablog.com/

Food, Drink

"Sakurada Drive-in”

Nice timing sweet

Growing Japanese long onion

Long onion "Naga-negi" is useful for Japanese hot pot cuisines and so on. They can overwinter after being harvested.

"Satoyama no Cafe Ninigi" (Oga city)

It was an unseasonably hot day today. I visited to the cafe that is renovated of old Japanese-style house standing in rice fields in Oga peninsula. Many Japanese traditional folk houses are built by airy construction. The cafe was pretty c…

Trying greenhouse cultivation

I set my greenhouse for the first time. I am going to cultivate watermelon, various vegetables and fruits.

Rice field filled with water

Many rice fields in Odate are ready to rice-planting.

My blue collar making me happier with drink

The bending machine at my workplace has changed its all items to cold beverages. My job is to drive a heavy truck and unload ready-mixed concrete in construction sites. I feel more delicious now with having drinks on break time than when I…

“Towadako Kougen Wine” made from grapes of Akita

This red wine is made from the grape variety "Wine Grand" which crossed with wild vines, and the grapes are made in Kosaka town. Kosaka and neighboring Aomori prefecture have the beautiful Towadako lake. It is connected with that a lot of …

"Herb Garden Akita Yuri-gyu Beef Curry" (made by Akita New Baio Farm, Yurihonjo city)

This is an instant curry containing high quality Wagyu beef "Yuri-gyu" that had brought up at the natural environment in Yurihonjo-shi. Its complicated ingredients make the curry spicy and tasty. I bought it at "Michinoeki Kisakata Nemu-no…

Mowing weed around rice field

I helped my landlords to mow the weeds of their rice fields. The weed cutter was heavy, and I felt this work is so hard.

Tempura of fatsia sprouts and chengiopanax sciadophylloides

I had never eaten these wild vegetables when I lived in Yokosuka.I can get over severe winter of Akita for them.The taste is wonderful.

Aralia cordata

Sun drying of Osmunda japonica

Cooking fatsia sprouts I grew

I felt that they were not better than the natural products. The flavor of what I grew was weak, so I used seasoning. akitaodatelifeen.hatenablog.com

Onsen “Saga-ryokan” (Shimohuro spa area in Kazamaura village, Shimokita district, Aomori Prefecture)

The spa village faced the sea, so I ate the very fresh raw fish Sashimi and delicious foods in the inn. Its common bathroom was compact, but the good hot spring water quality refreshed me. “Saga-ryokan” 【Address】24, Shimohuro, Shimohuro,…

"Odate-Edamame-Monaka" (made by Club Sweets, Odate city)

Akita is produceing a lot of green soy beans. Odate is also doing, and developing many processed foods made from it. This is a cute shaped bean jam wafer. The information is as of April 25th 2017.

Making a sweet “Goma-Mochi”

I kneaded each black and white “Goma”, means sesame, into dough of “Mochi”, means rice cake, then rolled them and cut it. It is a local sweet of Odate and the surrounding area.

Akita butterbur-printed “Tenugui”, Japanese hand towel

Akita butterbur is giant enough to stand in for umbrella. I always buy Tenugui of local design when travelling around Japan. akitaodatelifeen.hatenablog.com

“Magewappa”, cedar lunch box made in Odate

Odate Magewappa is a traditional lunch box made of Akita cedar. I am always very surprised that I feel the rice is tastier with it. The good one is expensive but worth more than the price.

Tempting alpine leek

My master of mountain vegetables and driving gave me. It smells like garlic, and lets me want a glass of beer.

Multipurpose sauce "Ajidorakunosato"(made by Tohoku Shoyu, Daisen city)

This mixture of dashi like soy sauce is very popular in Akita. It is useful for cooking.

Traditional seasoning “Shottsuru”

Shottsuru is a fish sauce made of sailfin sandfish “Hatahata” and salt etc, made in Akita. It is very salty but tasty, so I use one little bit for cooking. The information is as of April 17th 2017.

“Tully’s Coffee Odate”

There are several chain family or fast food restaurants in Odate. Last autumn, the long-awaited coffee chain store opened. Unlike urban shops it is a spacious shop just like Akita’s positive feature. “Tully’s Coffee Odate” 【Address】5-2-4…

Growing fatsia sprouts

I received the good news that it is easy to grow the tasty Japanese mountain vegetable fatsia sprouts at home. My colleague was so kind as to give me the harvesting kit he made. I am looking forward them to get big.

Surprising universal welsh onion

The green onion I planted and harvested last summer is growing in spite of the heavy snow in last winter.

Forgetting radish I pickled

I have forgotten that I pickled Japanese white radish for months. It is necessary to record schedule visually.

“Fuki-miso”, cut butterbur scapes together with soybean paste

Japanese butterbur scape is the prefecture flower of Akita. They grow on fields and mountains, riversides, country roads, or often in main roads side. I cooked Fuki-miso paste that is good as a nibble for sake or a topping on rice.

“Omori Wine” made from grapes of Akita(Mercian Corporation)

This wine is made from the grapes of Omori district, Yokote city. Akita is a major production area of Japanese rice wine sake, its cool climate is suitable to grow Riesling grapes for wine too. The information is as of April 5th 2017.

“Iburigakko” local good cook woman made

It is smoked radish pickles known as Akita’s specialty. It is loved around Japan. In Akita people teach each other how to cook delicious foods.

Cooking potatoes I grew

I harvested many potatoes in my field last autumn. They can be stored at cold and dark area long time. I made “imomochi”, like rice cake made with potato.

Sake “Takashimizu Haruno-Junmai” (made by Akita Shurui Seizo, Akita city)

I see that a lot of sake made in Akita on sale at the local supermarkets. “Takashimizu” is the popular brand also in Tokyo.

Onsen “Wagokoronoyado Himenoyu” (Kazuno city)

This hot spring is at Yuze spa village where is surrounded by beautiful mountains and Yoneshiro river, and good to access for Hachimantai sightseeing spot. It is an inn and opened to day use too. (In the bath taking picture is not permitte…

Butterbur scape telling coming of spring

Lately snow has been melting at the site of my house and around. Jpananese butterbur scape “fukinoto” that is a symbol of starting of spring has just appeared from under the snow today.

Wintering dried persimmon

It has been made as a preserved food in Japan especially at snowy areas like Akita. Dried persimmon is very sweet, so I like eating it with a cup of sugar-free coffee.

“Pirunai Ham & Sausage of Hinaijidori” (made by Akitarokujikai, Odate city)

Hinai-jidori is one of three major homebred chicken in Japan, and grown in Odate. Its ham and sausage are a little bit expensive but delicious.

Shared “Daifuku”, rice cake with bean paste

My colleague gave me the sweet. In Akita people often share something good voluntarily.

Eating pickled Jerusalem artichokes

I have eaten the Jerusalem artichokes I pickled two weeks ago. It tastes very good, so I go to grow it in my kitchen garden this year. akitaodatelifeen.hatenablog.com

Sake “Junmai Daiginjo Chokaisan” (made by Tenju Shuzo, Yurihonjo city)

It is a Japanese rice wine made by the pure underground water of beautiful Mt. Chokai in Akita. This brand is said to be good with a wine grass as well as sake cup.

"Sakura-Morokoshi"(made by Saito-Seika, Akita city)

Morokoshi is a famous confection of Akita, made of azuki bean flour. Its shapes are various; this cherry blossom-shaped one is good seasonally.

Pickled Jerusalem artichokes

I pickled Jerusalem artichokes the landlord of my house cultivated. I did not know this vegetable when I lived in Yokosuka. akitaodatelifeen.hatenablog.com

Akita Sake brands-printed “Tenugui”, Japanese hand towel

I love this Tenugui with the names of Sake brands of breweries in Akita!

Baking dried fishes on a woodstove

I cooked dried horse mackerel and sandfish on the woodstove at home. They go very well with Sake.