About food in Japan

Hokkaido(北海道), new series of our blog posts started!

Our blog series of Okinawa was completed last month. Now we are pleased to start a new series “Hokkaido”(北海道), as the owner of About Food in Japan visited the region on the last week of April 2014. It was a private family trip and the members took on a tour bus. Although, what we saw and what we ate were mainly what we were provided by the tour rather than what we chose, we believe that our report including information and photos will be helpful for international tourists considering to visit the region!!

On this first post of Hokkaido series, we are going to introduce what is Hokkaido for those who are not familiar with the region.

Hokkaido is the north end region of Japan, contrary to Okinawa covered on our last series of posts and located in the south most region. Hokkaido is then close to Russia and in some parts the distance to Russian territory is less than 50 km.

 

Cape Soya (宗谷岬), the northern most point of Japan (left)

View from Wakkanai Park (稚内公園) (right)

  

 

Hokkaido, as an island, has the second largest area after the main land of Japan. Hokkaido can be considered as a region in Japan. At the same time, with over 5million residents, it is a prefecture among 47 ones in Japan. The area is the largest as a prefecture and it accounts for 22% of land in Japan.

As we can imagine from the location, the climate is much colder than that in Tokyo and Osaka. In some parts of Hokkaido, in winter, sometimes the temperature goes down to minus 30C degree. Many places in Hokkaido have a lot of snow in winter. Many ski slopes are there and Winter Olympic was once held in Sapporo, the capital of Hokkaido. Some of you may also know the name of Niseko ski resort.

 

When we visited Hokkaido on the last week of April,

some parts were still covered by snow there.

 

Among local Japaneses, Hokkaido is known for the vast land and low density. The vast land has rich natures with several national parks including Shiretoko, UNESCO World Heritage.

 

Shiretoko

    

 

Access from other major cities: The region's capital Sapporo has Chitose Airport(CTS) which is the largest gateway from other parts of Japan. The airport also has some direct international flights even from some counties around Japan. From Tokyo, major airlines serve for flights between Haneda (Tokyo) airport and several key airports such as Asahikawa, Kushiro, Hakodate, Obihiro, Wakkanai etc, in Hokkaido. It takes 1.5 hours by flight between Tokyo and Sapporo(Chitose airport).

 

Agriculture and fishery, both very strongly associated with "food", are major industries of Hokkaido. We will show you what kinds of food they have in Hokkaido through following several blog posts!!

 

 
Daily and livestock farmers often can be seen in some parts of Hokkaido.

Wheat, sugar beet, potato and onioin are major agricultural products of the region.

  

 

  

Hokkadio, surrounded by Pacific, Okhostk Oceans and Japan Sea,

is known for fresh and high quality seafood from several ports across the region.

Of course some of them are transferred to Tsukiji fish market in Tokyo.

 

Before we started introducing what we had at the last trip, please let us review our past blog posts related Hokkaido.

 

Lineup for Michelin Guide Hokkaido 2012

http://aboutfoodinjapan.weblogs.jp/blog/2012/04/michelin-guide-hokkaido-2012-published.html

 

Chocolate Brewery by SAPPORO x ROYCE

http://aboutfoodinjapan.weblogs.jp/blog/2011/02/chocolate-brewery-by-sapporo-x-royce.html

 

Dairy products from Hokkaido - Machimura Farm (町村農場) at Marunouchi

http://aboutfoodinjapan.weblogs.jp/blog/2010/06/dairy-products-from-hokkaido-machimura-farm-%E7%94%BA%E6%9D%91%E8%BE%B2%E5%A0%B4-at-marunouchi.html

 

Omiyage (お土産) - Rokkatei (六花亭） from Hokkaido

http://aboutfoodinjapan.weblogs.jp/blog/2009/05/omiyage---rokka.html

 

Bento(弁当）- launched for G8 Summit celebration

http://aboutfoodinjapan.weblogs.jp/blog/2008/06/bento--launched.html

 

 

Sweets in Okinawa

Finally at the end of Okinawa series blog posts lasting for 2months, like as the last dish of course diner, we will introduce some SWEETS found in Okinawa.

 

Traditional Sweets

As introduced in our previous post reporting Makishi Kosetsu Ichiba (public food market), Matsubaraya Seika (松原屋製菓) provides traditional sweets of Okinawa.

It is outside of Kosetsu Ichiba on the main street of shopping archade. You will find many mounts of sweets piled at the shop. Most of them are uniquely available in Okinawa but some, for example almond cake, are a bit similar to ones available in Europe.

   

Traditional sweets by Matsubaraya Seika

So many different and unfamilar sweets are available there.

It costs around Yen 100-200 per piece.

It's a fun to choose some of them from the wide selection,

even if we do not know well what is inside and what kind of taste it is actually.

 

Popular local brand x local ingredient

Formost Blue Seal ice cream company was founded in Okinawa in 1948. Originally it came from U.S.A. and served in American base camp. Now the brand name of Blue Seal ice cream has been known even in Tokyo as one of the item to try in Okinawa. 

We had been almost given up to try it on the trip in winter actually, because many others were also on the list to try. But at the end we found the sign of Blue Seal at Naha ariport just before onboarding.

 

Soft cream purple potato flavor

Purple potato (紫イモ) is also one of the local specialty in Okinawa.

The strong purple color has big impact visually and is often used for local sweets for souvenir.

The taste of the potato is not so strong as the color has.

So simply we can enjoy the cool texture.

 

 

 

National brand x local specialty

Last two are the ones we found either at a supermarket or convenience store.

Japanese major sweets comapny provides local products in Okinawa, which are not available in Tokyo, even though we wish to have them.

 

 

Chinsuko Ice cream

"Chinsuko" cookies is one of the most popular sweets. 

It is Okinawa version "British Short bread" if we explain it.

Crunched Chinsuko is in vanilla ice cream, as it is for Cookie & Cream.

     

Easily can imagine, it is GOOD!!

 

 

Another local version product by Meiji is

Shiikwaasaa (citrus depressa) jelly

  

It has fresh rich citrus flavor.  

Amazing to be able to get it at very reasonable price

a bit over Yen 100 for 3 packs.

 

 

Well, this is really the end of Okinawa series.

We wish you have enjoyed and could get some ideas what we should try on the southern island and how it is different from Tokyo and other mainland cities.

Hopefully we will be able to start next series Hokkaido, the northern land from May 2014.

It must be a good chance to find a big contrast between south and north of Japan!!

 

 

 

 

Mizuho Shuzo, Awamori distillery, Naha - 瑞穂酒造, Okinawa

Our Okinawase series is now close to the end and today we introduce an Awamori distillery in Naha, which is accessible easily by public transportation.

First we will review what is Awamori(泡盛). It is local distilled alcohol drink uniquely exists In Okinawa. Awamori has been produced for over 600 years in the south islands since it was introduced from Thailand as the result of trading business between Rykyu Kingdom(current Okinawa) and South East Asian countries. The way to produce Awamori has not been changed since that time. Imported Thai rice is fermented with black east and distilled.

As Japanese distilled alcohol, Shochu (焼酎) from Kyushu region may be better known. Shochu, which is produced from Japanese rice, wheat or potato, is the one evolved from Awamori, after it was introduced to the region. 

Well, among 48 Awamori producers in Okinawa, the distillery we visited is called “Mizuho Shuzou”(瑞穂酒造). It is found in 1848 with over 160 years history and is the oldest distillery among 3 in Shuri (首里) Castel area. Mizuho shuzou welcomes tourists to visit its storage room located just a few minutes from a monorail station. (advance reservation required) It is also 2 stops from Shuri castel area.

Mizuho shuzou is just a few minutes walk

from Shiritsu Byoinmae （市立病院前） monorail station.

The sign says “Kusu (vintage Awamori)” is a treasure of Okinawa.

 

When we arrived in front of the distillery Tenryu-kura

(if we translate the name of storage “Dragon in the sky”),

it smelled awamori alcohol.

 

A staff welcomed us and explained about Awamori and Mizuho distillery, then introduced Tenryu storage.

 

 

Thousands of earthen pots occupies the storage on the ground floor, while 640,000L Awamori stays in several tanks on underground where the temperature can be kept consistent level even in the night and day, in winter and summer.

 

  

It means we stand out over Awamori. We could see that is true as the staff opened a cover on the floor and showed us inside of the tank.

Wow, it’s a pool of Awamor!!

Wanna swim here?!! Or drink directly?!

No, no we could not be too exciting and had to be calm down.

 

After all displayed and the underground tank were introduced,

we could have tasting opportunity.

 

 

Many bottles and small cups are on the table and we were told

“Help yourself as much as you want”.

 

 

Wow again,

exciting moment to try many different Awamori and other alcoholby Mizuho Shuzou.

 

What we should try is especially the ones called "Kuusu"(古酒), Awamori which is 3 years or older. Some have been kept long years, over 10 years (like this photo). It contains higher degree of alcohol and rich in taste and floavor, like vintage wine. 

We have to be careful not to drink too much and have to keep our brain enough clear and available to function so that we can go back to our hotel by monorail.

 Another good news abour Awamori is its advantage to good health. Awamori contains a certain type of enzyme that can disolve bloog clot much more than red wine and other alcohol. It's a good reason to take the local alcohol everyday little by little!!

 

 

Visiting distillery is free and available only on weekday. Advance reservation is required.

 

Spot name : Mizuho Shuzo (瑞穂酒造)

Address: 4-5-16 Shuri Sueyoshi-cho, Naha city, Okinawa

Official homepage (in Japanese): http://www.mizuhoshuzo.co.jp

 

Okinawa, local style noodle at Ten to Ten (てんtoてん)

We covered two recommendable restaurants in Naha, the capital of Okinawa. Both are located in Kokusai-dori, very heart of the southern city. Momogami (百甕) features local distilled alcohol, Awamori, while at Gyuya (牛屋) local specialty branded beef and pork are available. Well, what else should we try in Okinawa?

One answer is today’s feature, Okinawa soba (沖縄そば). Soba (Japanese traditional noodle) in Okinawa is a bit different from what we see in the main land of Japan. Usually buckwheat is used as main ingredient for soba in other parts of Japan. Then the color of noodle is gray in many cases. On the other hand, soba in local style of Okinawa is made from flour that makes the noodle off-white color rather than dark gray. The soup for Okinawa soba is richer in oil compared with one used in the main land, because pork is used to take the stock soup.

Well, Ten to Ten (てんtoてん) is a popular Okinawa soba restaurants among locals as well as domestic tourists, even though it is situated out of central town. It is close to Shikina-en, a Chinese garden. It will be a good idea to take a stroll for about 10 minutes from the garden to Ten to Ten through a street having grave yards in local style along both sides.

To be honest, it was not easy even for a Japanese to find the popular soba restaurant for the first time. Please be noted but it is still worth to visiting it.
The small house completely!! covered in vines is the restaurant Ten to Ten. It is a block away from a busy street where local buses are going and running around.

  

The restaurant inside has an atmosphere like a local residence or an art gallery. You will find the cozy air there anytime, in any season. It will be a cool oasis with wind in summer and be a warm place with sunlight in winter.

As for the menu, we do not have to worry so much. It has a unique choice as main dish.

Mokkai Soba (木灰すば, written in local spelling) is solely offered as main dish. So it is what we should order anyway there. The word, Mokkai (木灰, wood ash) is rare to be found in Tokyo. Water taken from burned and soaked local species woods contains rich minerals and it is used to make the noodle by mixing it with flour. Anyway, the flat noodle looks hand-made (as it is) and like fettuccine in Italy. Otherwise it reminds us Kishimen(きしめん), another popular local noodle in Nagoya.

 

Well, let’s taste.

 

It provides rich oily soup with char-siu (sliced pork). Some might feel it more close to Ramen rather soba in mainland.

Surely it is a nice bowl of meal and is worth walking a bit from Shikinaen (識名園) garden or local bus stop.

Some Japanese would not like Okinawa soba but here we understand that is because they have not tasted the best one. We wish you agree with us.

Ten to Ten also offera interesting side dishes such as Kodaimai Onigiri (Rice ball with “ancient rice”) and very unique and impressive local style tea, buku-buku cha (bubbling tea). 

By the way, Shikinaen, a part of UNESCO world heritage, is also very nice garden to walk around and feel the season. It is a Chinese style garden whose original was created in 18th century. The area over 40,000 square meters is filled with trees, flowers, a pond and other pieces of nature as well as some traditional buildings. 
When we visited on January, we could see many spices of flower including Sakura!!

    

 

Restaurant name : Ten to Ten (てん to てん)
Address: 4-5-2 Shikina, Naha-city, Okinawa

 

Okinawa, Gyuya(牛屋) for local specialty beef and pork

Following our last post featuring “Momogami”, an Izakaya or local cuisine restaurant operated by a local brewing company in Naha, today we will talk about another restaurant recommendable to try local specialties of Okinawa in Kokusai-dori area.

If you visit the capital of Okinawa, Naha-city, you will surely find Kokusai-dori (国際通り) the main street of the town. We can find many types of service from Starbucks, Department store, to Kosetsu-ichiba (local food market) in the area. With the ample choices, it will be a bit hard to choose where to dine.

Beef and pork meat are also Okinawa’s local specialty. Beef bred in Ishigaki Island and Okinawa’s brand pork Aguu are a few of them. Then we can also easily find several steak restaurants such as 88 or Captain’s along the main street. But if you feel better to enjoy Okinawa’s meat in local and peaceful air rather than lively touristic atmosphere, we recommend today’s feature, Gyuya(牛屋).

 

 

Gyuya is also situated on Kokusai dori, relatively West side. If we see the location on a map, it is almost in-between two monorail stations, Makishi and Kencho-mae.

The restaurant’s entrance is on the ground floor and it will be easy to find with this sign. The name Gyuya represents “House of beef”. The trademark seems to come from it.

 

 

 

 

 

 

 

What is good for Gyuya is the decoration inside. It looks like an old house in traditional style and like a storage house of Awamori (distilled sake, exclusively found in Okinawa)!!

 

On evening, it offers Okinawa’s local dishes like an Izakaya, while for lunch time Ishigaki beef steak and other meat main dishes are available as lunch set like a steak house. Considering the quality of food and volume, lunch sets at around Yen 2000 are good value.

 

My order was Hamburg steak with Ishigaki beef

 

Of course, as we can imagine from the decoration with bottles and pots fully placed around the counter, it is also a good place to enjoy local alcohol, Awamori. The restaurant offers “full” selections of Awamori from all 48 breweries in Okinawa.

 

However, this is just tap water for lunch time,

although the logo on the glass shows my favorite Awamori brand

from Miyako Island.

 

Whether it is for lunch or dinner, enjoy Okinawa’s local specialty, especially Ishigaki beef and Aguu pork with Awamori there.

 

Restaurant name : Gyuya (牛屋)
Address: 2-5-12 Matsuo, Naha-city, Okinawa

 

Okinawa, Momogami (百甕) to taste local distilled alcohol

Back to Okinawa series from the last post about "Consumption tax increase" in Japan, today we introduce a local restaurant run by a local brewing company in Naha.

Momogami is situated in the heart of the most popular Kokusai dori in Naha. The name Momogami is not familiar even for Japanese locals but the letter (Kanji) 百甕 a hundred of crock (pot to store sake or any liquid) implies large volume of alcohol.

Accessing from the ground floor of Kokusai street, the local restaurant occupies two floors, the 2nd and 3rd floor of a building. On the upper floor, on evening a few times a day, live local music performance is provided. If you would, ask a table to enjoy the entertainment.
On the second floor, it has several seats beside a counter. The space will be more comfortable for sole diner or a couple. Wherever you are seated, you will find some crocks or bottles as clues of sake along corridor and walls as decoration. You will feel sure that the restaurant is a right place to taste nice local sake.

As Okinawa’s local alcohol, awamori (泡盛) is widely known distilled alcoholic drink. It is said that its producing technique was introduced from Thailand in 15th century. Then the main ingredient of Awamori is long-grain Thai rice (Indica) not Japanese rice like many other Japanese sake. When Awamori is aged for 3 years or longer, it is called “Kusu” (old alcohol 古酒). The liquid looks like water from the clear color, but one of the main characteristics of Awamori and Kusu is strong alcohol from 20% to over 40%. It is often taken with ice cubes.

Momogami offers several choices for each type of alcohol, Awamori, Kusu, beer and cocktail with Awamori. Especially it provides 3, 5, 8 years old Kusu and tasting set at Yen 1000. Cocktails at Momogami are unique and Okinawa’s local products such as Siikwaasaa, guava is used. But please be careful because of Awamori’s strong alcohol degree.

For food menu, as we can imagine, Momogami offers all kinds of Okinawa’s specialty such as rafte (simmered pork), peanut tofu, mozuku (seawee) etc. (Local food of Okinawa, also check out previous post.)

 

We chose two typical local dishes especially well match with Awamori Kusu.

Fried Tebichi (pork foot)

Brown color, well-roasted oil flavor comes from the outer layer and inside it is rich in collagen

 

Fried Mozuku tempura

Mozuku (seaweed) is often taken with sour sauce or dashi stock soup rather than heated.

We found Tempura is also very good way of cooking for Mozuku.

 

On the ground floor, down stair of Momogami, you will find a casual bar called Helios Pub. That is also operated by the same brewing company. If you do not have time to enjoy local alcohol beverage and dishes for longer time at Momogami, you will also be able to taste some Awamori and Kusu at the British style pub.

 

In further post of Okinawa series, we will also feature Awamori brewery visit to know more about the local bevegrage.

 

Restaurant name : Momogami (百甕)
Address: 2nd floor 1-2-25 Makishi, Naha-city, Okinawa
Website (gournavi) in English: http://r.gnavi.co.jp/f051601/lang/en/

Consumption Tax increase from 1st April 2014

Today we bring a small tips that will be helpful for those who are going to stay in Japan on the night of 31st March 2014 and who have a night out plan for the evening. 

From 1st April, we will have a big(probably) change in Japan. Consumption Tax will be increased by 3% to 8%. Consumption Tax increase is the first time in Japan since 1997.

As you can imagine, we have many types of services provided until late night after midnight or even round the clock. We wonder how service providers will manage to handle the tax change around mid-night on 31st March?!

 

The answers are different company by company. Here are some examples.

* Convenience store chains

Most of major convenience store chains are ready to organize the cash register program to apply appropriate tax %(5% or 8%) from appropriate timing(1st April). It means that tax % will be applied depending on the time when the first purchasing product is "scanned".  

 

* Train

In central part of Tokyo and other major cities, public commute trains and subways run even after midnight. Their tariff will be replaced for the new tax rate once after the service was finished for 31st March. The new rate with 8% tax rate will be applied from morning on 1st April.

 

* Izakaya, Karaoke studio where they open until late night

Many will take the same way with train operators. The older price will be applied until their service ended on the night of 31st March (though it is more precisely on 1st April), while 8% tax will be charged from service started on 1st April.

 

* 24H service restaurants etc

Some family restaurants who provide round-the-clock service  will exceptionally close their units once before midnight in order to set up new menu card with new tax rate. Others will once close at least the cash register after they make sure that all transactions made before 1st April are settled down. 

Some fastfood restaurants each set up the timing to change the tax rate by own decision. For example, McDonald will change the prices from 5a.m. on 1st April.

 

 

It might be amazing to experience the moment to change the tax rate?!

Just remind you that Japan government plans to increase consumption tax rate again from 8% to 10% on October 2015 18 months after the next raise. 

 

 

 

 

 

 

 

 

 

 

 

 

Okinawa, Noren Ichiba (農連市場) ending Showa style food market

This is the third post introducing food market in Naha, Okinawa, following last two about Kosetsu Ichiba and Sakaemachi Ichiba.

Noren Ichiba(農連市場), founded in 1953, is situated in south east part of Naha central town. It is a bit far from any of Mono-rail station but is about 15minutes walk from Kosetsu Ichiba and Kokusai-dori or 10minutes from Yachimun (pottery) street. Otherwise public bus runs from Kencho-mae(Prefecture government office). For those who are interested in local food markets, it will be worth taking 15 minutes walk to go/from. 

 

 

We visited Noren Ichiba in very early morning, a bit late from 6a.m.

The market opens from 1a.m. in the morning and serves mainly to professionals such as restaurant operators until around 5a.m. After 6a.m., the market targets more widely to public, general consumers. 

 

The vast area of Noren Ichiba is similar size with a baseball stadium. The flat building looks rustic with thin roof and wooden flames in some parts. However the building was designed well to let wind out from all four dimensions and it remains since the foundation over a half century ago by managing to survive in several typhoon hit every year. The appearance was not changed since that time. Because of that, the market was filmed even for a popular drama “Churasan” by NHK(Japanese national broadcasting station).

   

Unfortunately, from 2014, this year!!, the market will be demolished block by block for re-development. So if you are interested in viewing this Showa style old-day market, just hurry up!!

 It won’t be difficult to walk around inside the market even without a map, while finding local agricultural products, sweets etc.

 

Here what we found there are..

Shima-Tofu (島豆腐Tofu in Okinawa local style)

Tofu in Okinawa has less water (75%), compared with ordinary one (82%) sold in mainland of Japan. Due to the harder solid characteristic, Shima-Tofu is often used to fry with vegetable etc, like Goya-chanpuru the most popular local specialty of Okinawa.

 

 

Kubu Irichi

(クーブイリチー kobu kelp and DaikonJapanese radish sautee)

Fried Kobu and Daikon is popular dish in Okinawa. It can be often seen as a side dish of set menu in local restaurants. Kobu kelp is not produced in Okinawa but is “travelled” from Hokkaido, the most north of Japan. It is brought as the result of Okinawa’s former position, a trading hub in East Asia a few hundreds year ago in Edo period.

 

Moyashi (soy bean sprout)

We have never seen such large volume of moyashi.

 

Place : Noren Ichiba (農連市場)

Address: 2-4-1 Okegawa, Naha-city, Okinawa

Close: Sunday

Okinawa, Sakaemachi Ichiba (栄町市場), a place to find a piece of local life

As a series of Okinawa report, following our last post introduced the most popular local food market Kosetsu Ichiba, here we show another food market in Naha, the capital of Okinawa.

Sakaemachi Ichiba (栄町市場), founded in 1949, is situated a minute walk from Asato(安里) station on mono-rail. It is known that the market remains un-changed since the beginning just after the World War II and it shows us the life of Showa period over decades ago. 

Sakaemachi Ichiba is a kind of local shopping arcade. Under the covered semi-transparent roof, we can find food grocery shops, delicatessen (if we express in modern way), restaurants & bars and kitchen goods store etc. It’s a great chance to see a piece of local people’s life.

 

 

 

In some parts, we can find the iconic scenes of local markets in Okinawa. Local farmers sell vegetables on the road, while working and preparing bean sprout. 

 

 

 

 

 

On January, some cakes for Chinese New Year event are on the shelf.

 

One of the most famous local restaurant,

Urizun (うりずん) is also accommodated in Sakaemachi market. 

 

On the visit, thanks to recommendation by a local guide,

we visited a restaurant which provides very unique local food.

 

Manpu (万富) is casual local dining with several seats along a counter. Its specialty is called “Muji-jiru”(むじ汁). We, the ones come from Tokyo, have never heard the word, muji, apart from the well-known variety store MUJI. Here “muji” represents leaf of taroimo (a kind of yam potato). At Manpu, muji is carefully prepared through several process to cook and freeze it once in order to make the taste better. 

 

Muji-jiru, thick soup in a big bowl is almost filled with the fibered vegetable.

 

Thanks to the great effort by the cook or restaurant owner, the texture is very soft and no strong perfume nor bitter taste. After having muji-jiru, I felt warmer and healthier by myself. It should be good especially in winter.

 

Two different side dishes, both home-made recipe.

The madam of the shop owner proudly told that sometimes she welcomes even guests from abroad. The restaurant was recently featured by national TV network, NHK.

 

 

In addition, a new face of Sakaemachi Ichiba is “Bistro Le Bon Gout” is located near the East Gate.

The cute sign of gray goat on the orange color background implies something good for us, even though it had not been opened yet when we visited late January 2014. It provides goat meat, one of Okinawa’s specialty as well as sophisticated Western food made from fresh Okinawa’s local ingredients. Next time we are looking forward to visiting it!!

Facebook page of Bistro Le Bon Gout: https://www.facebook.com/Bistro.Lebongout

 

 

Okinawa, the biggest local food spot, Makishi Kosetsu-Ichiba (food market)

We found our first post of Okinawa series got big attention of many food lovers on our facebook and twitter page. Thank you for those who share and do Like! on it. On this second post of Okinawa series, we introduce the most important spot to find local food of the region.

The most popular local food market is officially called “第一牧志公設市場” (the first Makishi public market). Simply it can be referred as “Makishi Kosetsu Ichiba” or “Kosetsu Ichiba”. The local food market is just off from the city’s main street, Kokusai-dori and is accessible by anyone including tourists. It won’t be difficult to find it through a indoor shopping arcade.

 

 

The food market has been loved by local people for over 60 years in central town of Naha, the capital of Okinawa.

With over 400 shops, it provides any kind of local food, from seafood, vegetables, fruits, meat to processed food, seasoning. In other parts of Japan, especially in Tokyo and surrounding area, such vital food market is rarely found nowaday, apart from Tsukiji market, and that sort of commercial facilities have been replaced by supermarkets. Because of the vital atmosphere and variety of local food demonstrated in Makishi Kosetsu Ichiba, it becomes popular among Japanese tourists as well.

 

On the second floor, large food court is available, where some of restaurants accept to cook food brought from the market shop with fee Yen 500 per piece.

 

 

 

 

 

 

 

So exciting to be close with such gorgeous seafood...

even though we can't take it to eat.

 

 

Fish in the sub-tropical ocean has beatiful colors!!

Rare to find even in Tsukiji market.

 

 

In Okinawa, every part of Pork become food.

This image shows that.

 

Around the main market hall, we can find some interesting food store.

    For example, Matsubara-ya Seika(松原屋製菓) provides tradtional local sweets.

I found some of them are similar to ones available in Europe or other parts of the world.

 

 

Place: Daiichi Makishi Kosetsu Ichiba (Makishi public food market)

Address: 2-10-1 Matsuo, Naha-city, Okinawa

Close: 4th Sunday, new year, Chinese new year etc

Businss hour: 8:00 - 20:00

Official website (in Japanese) : http://kousetsu-ichiba.com/ichibaannai.html 

大きな地図で見る