Buzz
From the northern coastal areas to the surrounding mountains, travelers can indulge in a variety of local delights. Among the most renowned and beloved by locals and tourists alike are the exquisite matsuba crab, Tajima beef, and Izushi sara soba.
- Tajima beef
A famous Japanese beef, also known as Kobe beef, is characterized by marbled white fat distributed among red meat, resulting in a tender and flavorful experience. The equal distribution of meat and fat creates a mouthwatering sensation, making Kobe beef suitable for various dishes such as steak, sukiyaki, shabu-shabu, sashimi, and more.
Hot Pot Delight
- Matsuba Crab
One of the winter delicacies in Kinosaki Onsen is the Matsuba Crab, caught near the Tsuiyama port, close to Kinosaki Onsen, every year between October and March. Various dishes can be prepared with Matsuba Crab, such as Shabu Shabu, grilled crab, and sashimi. Each year, many tourists flock to Kinosaki to savor this special dish.
Savoring Grilled Crab
- Izushi Sara Soba
Izushi Sara Soba is the specialty of the Izushi region, a dish made from buckwheat flour. Japanese people often enjoy Soba noodles with soup. Radishes, grated yams, wasabi, green onions, and optional raw egg are added to the soup for a balanced flavor. Fresh noodles are made and dipped into this soup mixture for consumption. At the end of the meal, you will be served Sobayu, a type of water kept in a small tea pot. This is the leftover water after boiling the soba noodles. Sobayu is used to mix with the remaining dipping sauce after finishing the noodles.
Savoring Izushi Sara Soba
Posted by: Nguyen Van Tien
Keywords: Culinary Delights from Japan's Local Regions
