ultramarinus – beyond the sea

Posts tagged “octopus

DAY 6 (1/6): MIYAGAWA MORNING MARKET (宮川朝市), Hida-Takayama (飛騨高山), Gifu Prefecture (岐阜県), Japan, 2018.05.30

Before leaving Takayama we made a brief visit to the Miyagawa Morning Market.  Everyday from 6:30am to noon, market stalls selling farm produces, local crafts, snacks, and souvenirs will be set up at the Jinya-mae Market in front of Takayama Jinya and Miyagawa Market along the Miyagawa River.  These two morning markets have become popular tourist attractions.  We arrived at Miyagawa River at around 6:15am, while a number of vendors were setting up their stalls.  We took our time strolling along the river, and were delighted to see a few rows of koinobori (鯉のぼり), the colourful carp windsocks, over the water to celebrate the Children’s Day (子供の日) on 5th of May.  They were meant to bring good health and bright future for children.  As more vendors got their stalls ready, we turned to the delicious snacks for breakfast.  Steady rain began soon after we had our first snacks.  We hastily finished them and got ourselves a few local products (miso, dried mushrooms, spices, etc).  After returning to our guesthouse to pick up our backpacks, we made it just in time to catch the 8:25am bus for Shirakawa-go, our destination of the day before moving on to stay the night at Ainokura of Gokayama.

DSC_7374.JPGThe sky was grey and Miyagawa River (宮川) was calm as always.  We thought the market stalls wouldn’t be up and running right at 6am so we took our time to stroll along the river.

OLYMPUS DIGITAL CAMERAIt was delightful to start the day with a close encounter with a wooden Daikokuten or the God of Luck near the Kaji Bashi Bridge.

DSC_7390Colourful koinobori (鯉のぼり) or carp windsocks were set up (probably for a few weeks around the Children’s Day on 5th of May) over the Miyagawa River (宮川).

DSC_7396Originally the windsocks were used by samurai warriors during battles. In modern times, koinobori or the carp windsocks are meant to bring strength, good health and courage to children.

DSC_7433It was a pleasant scene to have a few rows of colourful koinobori over the calm water of Miyagawa River (宮川).

DSC_7398Some signs said the market opened at 6am and some said 6:30am.  Even at 6:30am, not all stalls were set up and visitors were scarce.  The grey weather and rainy forecast just made things worse.

DSC_7389Time was still quite early and there weren’t that many visitors around.

DSC_7397We would have to imagine if it was a little later in the day and with finer weather, the market would be much busier.

OLYMPUS DIGITAL CAMERAWe would love to get some local produces but we just couldn’t bring them along with us for the rest of the trip.

OLYMPUS DIGITAL CAMERAAn old man let us try the samples of the dried shiitake mushrooms.  The sample tasted gorgeous and led us to buy a bag of the dried shiitake mushrooms.  This bag of dried shiitake turned out to become the best dried shiitake we had ever had at home.

DSC_7435Seven-favored spices is a famous local product.  We got a mini bag of spices from the old lady.

DSC_7436After 7am, more stalls were opened as well as the souvenir shops along the opposite side of the pedestrian walkway.

DSC_7438A few stalls were selling beautiful flowers and plants.  We would soon found out that flowers were inseparable with village homes in the Japanese Alps area.

DSC_7440An old lady was selling all kinds of miso (味噌).  We picked up a pack of Hoba Miso, a regional sweet miso wrapped in a dried hoba leaf (magnolia).   Traditionally, the leaf was meant for wrapping the miso and cooking it over the fire.

DSC_7441Local honey vendor was about to open his stall.

DSC_7447Our first snack at the market was the takoyaki or octopus dumplings.

IMG_8461Watching how the takoyaki was made by the vendor was an interesting event in itself.

DSC_7454After takoyaki, we moved to the next stall for fish-shaped mini cakes with various sweet paste.

OLYMPUS DIGITAL CAMERAThe takoyaki vendor recommended us to try the award-winning custard pudding at NOIX de COCO (ノアドココ).  It was a fabulous suggestion.  The vendor was friendly, the pudding delicious, and we got a chance to take a photo of the cute pikachu wearing a pudding hat!

DSC_7464Steady light rain continued and more visitors arrived at the market, but it was time for us to take the bus and move on to our next destination: the traditional gassho-zukuri village ares of Shirakawa-go (白川郷) and Gokayama (五箇山).

 

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DAY 1 (6/6): KAIKAYA BY THE SEA (開花屋), Shibuya (渋谷), Tokyo, Japan, 2017.06.14

Everyone who has visited Tokyo would probably admit that he/she was  spoiled by the abundance of dining options while staying in the Japanese capital.  For us, it was actually quite challenging to pin down a place to eat near our hotel in Shibuya, because there were simply too many options (6,866 restaurants in Shibuya alone listed on the tourist website Tripadvisor).  We began our trip research about two weeks prior departure.  We checked guidebooks, searched travel websites and read online blogs, and came up with a short list of places to visit and eat.  The name Kaikaya By The Sea (開花屋), a popular seafood restaurant at Shibuya, came up multiple times during our research.  Tempted by their highly recommended seafood, we made a table reservation at Kaikaya for our first evening.  After our visit to Ueno and St Mary’s Cathedral, we made it back to Shibuya right on time to Kaikaya By The Sea at 18:30.

 

01Kaikaya By The Sea is located west of Central Shibuya, in a small street west of the shopping centre of Shibuya Mark City.  The “fishy” mural under the shop awning introduces a sense of seaside relaxation to the small urban alleyway of Shibuya.

02The restaurant vestibule is decorated with lots of visitor photos.

03The setting was causal and relax with interesting sea and food related decorations throughout the interior.

04The door handle reminded me of a bowl of seafood soup.

05From his years of surfing, the owner of Kaikaya By The Sea maintains close connections with fishermen working by the sea.  Fish is brought in fresh directly from Sagami Bay (相模湾).

OLYMPUS DIGITAL CAMERAThe menu at Kaikaya is quite creative and diverse, from local Japanese sashimi to fusion seafood dishes, and so as the visitors from local customers to foreign tourists.

OLYMPUS DIGITAL CAMERAKaikaya By The Sea is cozy and full of personal touches of the owner.

08An English leaflet introduces a few of their feature dishes.  We ended up trying the Tuna Spareribs recommended by the staff.

09Our first dish was a plate of very fresh assorted sashimi.

10The second dish was broiled live tiger prawns prepared in Hong Kong style.  Again, freshness was the key and we could clearly taste the sweetness of the prawn meat.

11Then came the in-house specialty tuna spareribs.  They are actually baked marinaded tuna jaw.  The dish was quite a pleasant surprise to us as we didn’t know what to expect.

12Six pieces of fatty tuna (maguro toro) sushi, pickled ginger and fresh wasabi root.  A leaf shaped grinder was given for us to DIY the wasabi paste.  The toro was so soft as if melted right after we put it into our mouth.

13Fresh octopus with rock salt and fresh lemon allowed us to taste the freshness and tenderness of the octopus.

14Despite we had already eaten a lot, we couldn’t resist and asked for the dessert menu.

15Outside the kitchen of Kaikaya By The Sea.

16It was already dark by the time we finished our delicious seafood dinner.

17We took a causal stroll in the area and found our way back to Central Shibuya.

18We then walked through the shopping centre of Shibuya Mark City and Shibuya Hikarie to return to our hotel and called it a day.


DAY 71 (5 OF 5) – KAUPE RESTAURANT, USHUAIA, TIERRA DEL FUEGO, ARGENTINA

With a nice view overlooking the harbour, Kaupe Restaurant is perhaps the best place in town to taste the seafood of Ushuaia.  We had scallops, king crab, Patagonian sea bass, and octopus from Beagle Channel.  ImageImageImageImageImageImageImage

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Read more on Ushuaia in 2013 South America
Day 69.1 – Magellan Straight
Day 69.2 – Arrival, Ushuaia
Day 69.3 – Fuegian Grill, Ushuaia
Day 70.1 – Museo Maritimo, Ushuaia
Day 70.2 – Chiko Restaurant, Ushuaia
Day 70.3 – Beagle Channel & Isla H
Day 70.4 – Kalma Resto, Ushuaia
Day 71.1 – Pier, Ushuaia
Day 71.2 – Fuegian Trees, near Estancia Harberton
Day 71.3 – Penguins, Martillo Island
Day 71.4 – Estancia Harberton
Day 71.5 – Kaupe Restaurant, Ushuaia
Day 72.1 – Post Office, Isla Redonda, Parque Nacional Tierra del Fuego
Day 72.2 – Senda Costera & Bahia Lapataia, Parque Nacional Tierra Del Fuego
Day 73 – Stranded in Ushuaia Airport

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South America 2013 – Our Destinations
Buenos Aires (Argentina), Iguazu Falls (Argentina/Brazil), Pantanal (Brazil), Brasilia (Brazil), Belo Horizonte & Inhotim (Brazil), Ouro Preto (Brazil), Rio de Janeiro (Brazil), Paraty (Brazil), Sao Paulo (Brazil), Samaipata & Santa Cruz (Bolivia), Sucre (Bolivia), Potosi (Bolivia), Southwest Circuit (Bolivia), Tilcara, Purmamarca, Salta (Argentina), Cafayate (Argentina), San Pedro de Atacama (Chile), Antofagasta & Paranal Observatory (Chile), Chiloe (Chile), Puerto Varas (Chile), Torres del Paine (Chile), Ushuaia (Argentina), El Chalten (Argentina), El Calafate (Argentina), Isla Magdalena (Argentina), Santiago (Chile), Valparaiso (Chile), Afterthought