ultramarinus – beyond the sea

Posts tagged “ruibe

FUREPE FALLS (フレペの滝), Shiretoko Peninsula (知床半島), Hokkaido (北海道), Japan, 2019.06.16

Day 2 (3/3).

The weather fluctuated throughout the afternoon.  After lunch, we headed back up to Shiretoko National Park from Utoro to check out Shiretoko Nature Centre, the visitor centre near the park entrance.  The centre houses a large screen theatre showing films of the park, service counters for hikers to obtain trail information, a cafe serving excellent coffee and ice-cream, and a shop selling all kinds of outdoor outfits and souvenir.  After watching a film about a family of Ezo Red Fox at the theatre, we decided to do a short hike.

IMG_6477Only 20 minute of easy walk would bring us to coast of Sea of Okhotsk, where the The Virgin’s Tears or the Furepe Waterfall awaited us.

DSC_4374In the past few decades, efforts had been made to reforest the area after years of pioneer development.

DSC_4382Weather was changing quickly.  At one moment, clouds and mist were moving away from the Shiretoko Mountain Range.

DSC_4383At Furepe Falls, we could only admire the cliff of the waterfall from the opposite side.

DSC_4385A small group of seabirds gathered at the tip of the rock cliff.

DSC_4389From the opposite side, we could see the top part of the Furepe Falls.  The waterfall originates from ground water surfaced near the top.

DSC_4393A wooden pavilion was built across the cove from Furepe Falls as a lookout.

IMG_8828Despite the sun was out at Furepe Falls, clouds and mist continued to cover most of Shiretoko Mountain Range.

IMG_8831We slowly walked back to Shiretoko Nature Centre.

IMG_8850Back at Shiretoko Village Guesthouse, we had another tasty dinner after a pleasant bath at the inhouse onsen.  That evening, we were served with local salmon ruibe.  It had a delicate texture and would melt in the mouth.

IMG_6480Each of us was served with lamb nabe, herring with sea urchin miso, dried flounder, butter scallops, steamed razor clams, etc.

IMG_6487(Foreground) Ruibe, translates as “melted food”, is half-frozen sashimi. It is an Ainu culinary specialty from Hokkaido.  Fresh fish was traditionally stored under snow during winter and eaten without defrost.   (Background) Kichiji is a local fish with red skin and big eyes.  We tasted the deep dried kichiji which was crispy and delicious.

IMG_6488Steamed razor clams were full of aroma of local sake.