I spent the last week in Tottori Ken, a prefecture in the west of Japan along the Sea of Japan.
This is one of the first places I visited in Japan (as a wwoofer in 2005) and for some reasons I come back there about twice a year since *_* . Of course compared to Tokyo, Tottori is really the "deep" Japan far from the lights of Ginza.
Over there, it's more usual to be a farmer, fisherman or a craftsman than a web developer... To begin this short series of post about Tottori, I will talk about food.
Food is kind of a religion in Japan and each region has its "specilités" and of course is proud of it.
Tottori's ones are :
- Rakkyo らã£ãょã†, it is an onion relative. It is supposed to be good for heart condition. I am not a big fan of it... It is prepared as pickles with vinegar, chilly, sugar and salt.
- Nashi　梨, a kind of a pear, different shape (round) little bit more hard than "our" pear (called here YôNashi) but almost same taste
- NagaImo　長芋, long potatoes, but quite different from western potatoes
- Suica　西瓜, watermelons which can reach crazy prices in Ginza for example (cf Neil Duckett's article)
- Budo　葡è„, grapes, really different from French ones ... and I must say not as good as ours. They make some white wine of it.
- And finally Kani, crabs, they have different kinds.
This one is called MatsubaGani and it is a She, you can tell by its size.
So here are some shots of my lunches and diners through this week... Yes we ate a lot!
Itadakimasu! : é ‚ãã¾ã™ï¼ (I receive - to say before to start eating)
oishikatta : 美味ã—ã‹ã£ãŸï¼(I was good!)
Onaka ga ippai! : ãŠãªã‹ãŒã„ã£ã±ã„ï¼(I am full!)
And finally : Gochisosamadeshita! : ã”ã¡ãã†ã•ã¾ã§ã—㟠(Don't ask me to translate!)
Next article will be about Daisen (大山 : the Great Mount, top of Tottori)...