Chugoku, Japan
Apr 6th, 2013, 06:50 AM
#1
Original Poster
Join Date: Jan 2003
Posts: 9,339
Likes: 0
Received 0 Likes
on
0 Posts
Chugoku, Japan
As I mentioned in my previous thread, I'm planning our second trip to Japan and working on an itinerary.
We'll be there for a little under 3 weeks, but I've already allocated some of that. I have a 7-8 day slot I'm playing with.
Chugoku, Tohoku and Kyushu are all on the table.
Can anyone who has experience of touring in Chugoku give me their thoughts?
Any tips for places to visit or avoid?
Activities you particularly loved?
How about transport? We're happy to use either public transport or rent a car and self-drive - the latter seems like it may be more straightforward.
Do you know of any food and drink specialities in the area, particularly items produced there -- I'd love to organise visits to producers especially.
Many thanks for any feedback,
Kavey
We'll be there for a little under 3 weeks, but I've already allocated some of that. I have a 7-8 day slot I'm playing with.
Chugoku, Tohoku and Kyushu are all on the table.
Can anyone who has experience of touring in Chugoku give me their thoughts?
Any tips for places to visit or avoid?
Activities you particularly loved?
How about transport? We're happy to use either public transport or rent a car and self-drive - the latter seems like it may be more straightforward.
Do you know of any food and drink specialities in the area, particularly items produced there -- I'd love to organise visits to producers especially.
Many thanks for any feedback,
Kavey
Apr 7th, 2013, 06:49 AM
#2
Original Poster
Join Date: Jan 2003
Posts: 9,339
Likes: 0
Received 0 Likes
on
0 Posts
Have asked moderators to delete, as have since done lots and lots more reading and have pretty much decided on Kyushu. Don't want to waste anyone's time so have asked for thread to be deleted. x
Apr 13th, 2013, 09:24 AM
#5
Shimonoseki - my nephew and I visited for one night on the way from Fukuoka to Kyoto. We stayed in a very nice traditional ryokan with a wonderful staff. We got the full traditional experience and it was not expensive. The room, meal and service were all great. The bath was adequate.
The view from the sitting area included the bridge to Kyushu on the right, so this place is just north of the bridge, and we watched the shipping pass thru Shimonoseki Strait. It's busy!
In the morning one of the staff drove us to the fish market. The specialty here is fugu (there is a statue of a fugu fish in Shimonoseki which we failed to visit). It was for sale but, like the bit of fugu served at the ryokan, was surely farm raised as we were visiting out of season. This small city certainly must have a fugu festival at the right time. The fish market was mildly interesting for an hour or so.
I will be back to comment on Hagi and Matsue.
The view from the sitting area included the bridge to Kyushu on the right, so this place is just north of the bridge, and we watched the shipping pass thru Shimonoseki Strait. It's busy!
In the morning one of the staff drove us to the fish market. The specialty here is fugu (there is a statue of a fugu fish in Shimonoseki which we failed to visit). It was for sale but, like the bit of fugu served at the ryokan, was surely farm raised as we were visiting out of season. This small city certainly must have a fugu festival at the right time. The fish market was mildly interesting for an hour or so.
I will be back to comment on Hagi and Matsue.
Apr 16th, 2013, 08:37 AM
#8
Ken, sure we tried the fugu and neither of us died. I was not impressed with the texture or lack of flavor.
I will save commenting on Hagi and Matsue for later, except to say that Hagi was pretty laid back and my first experience with low-income Japan. I would rate it two-star, but would like to go back. Matsue is very interesting, the castle, Lafcadio Hearn sights, and nearby is the wonderful Izumo Taisha (which is big for weddings, and Matsue is where the attendees stay). There is a body of water, a bay I think, not lake, with fishermen in the morning - the shellfish that they get from the bay are a local specialty. I didnt try it.
I will save commenting on Hagi and Matsue for later, except to say that Hagi was pretty laid back and my first experience with low-income Japan. I would rate it two-star, but would like to go back. Matsue is very interesting, the castle, Lafcadio Hearn sights, and nearby is the wonderful Izumo Taisha (which is big for weddings, and Matsue is where the attendees stay). There is a body of water, a bay I think, not lake, with fishermen in the morning - the shellfish that they get from the bay are a local specialty. I didnt try it.
Apr 16th, 2013, 10:57 PM
#9
Original Poster
Join Date: Jan 2003
Posts: 9,339
Likes: 0
Received 0 Likes
on
0 Posts
Matsue certainly looked somewhere we'd enjoy visiting... was a tough call between the regions but I know we'll visit again so I feel OK about leaving it for next time.
I've heard the actual taste of fugu is bland/ boring -- the price and popularity wholly stems from the potential for poisoning and that, to counteract that, one must pay high prices for skilled chefs...
I've heard the actual taste of fugu is bland/ boring -- the price and popularity wholly stems from the potential for poisoning and that, to counteract that, one must pay high prices for skilled chefs...
Apr 17th, 2013, 08:05 AM
#10
Fugu has two redeeming qualities:
1) a remote threat of death
2) presentation. it can be sliced so very thinly that when arranged in a pleasing pattern on a plate the colors and pattern of the plate show through. I saw it thus in plastic wrap and don't understand how it is preserved.
In Matsue, it is Lake Shinji and the shellfish I was referring to is shijimi clam. I bought a package of this, wrapped in plastic and after a few weeks or months realized that I probably didn't want to eat it.
Anyway, this page http://madeinmatsue.com/lake-shinji-...en-delicacies/
reminds me that I had a dinner of the local 'sea bass' and it was outstanding.
1) a remote threat of death
2) presentation. it can be sliced so very thinly that when arranged in a pleasing pattern on a plate the colors and pattern of the plate show through. I saw it thus in plastic wrap and don't understand how it is preserved.
In Matsue, it is Lake Shinji and the shellfish I was referring to is shijimi clam. I bought a package of this, wrapped in plastic and after a few weeks or months realized that I probably didn't want to eat it.
Anyway, this page http://madeinmatsue.com/lake-shinji-...en-delicacies/
reminds me that I had a dinner of the local 'sea bass' and it was outstanding.
