Hiking Japan Mountains

If you are a hiking enthusiast, you would have heard of Hyaku Meizan (百名山) One Hundred Famous Japanese Mountains. It was made famous by a Japanese Writer with a collection of 100 mountains in Japan.

Yamanobori (山登り) Hiking enthusiast make it a challenge to conquer all the one hundred peaks.

I find that whenever I am looking for hiking a Japanese Mountain as part of my travel ryotei (旅程) itinerary, Japan Gazetteer offers good info on where to stay and what to expect from the hiking trip.

There are also plenty of cheap flights in Jetradar and hotel deals for accommodations to choose from the Hotellook app in their website.

Well, this is just a sharing, which I hope you will find it yaku ni tatsu (やくにたつ)beneficial too.

Anyway, have a great weekend!

Share this post to your friend, let`s explore and learn together. If you had been to this places, leave a comment and share with us your experience. :)

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Noodles in Japan: What To Eat (Part 3)

さぬきうどん (Sanuki Ramen)

Sanuki Udon

Soul food of Kagawa Prefecture. Resilient udon with Iriko soup. Soft and smooth sensation are just simply amazing.

徳島ラーメン (Tokushima Ramen)

Tokushima Ramen

Brown soup with tonkatsu soy sauce. Normally topped with pork belly, bean sprout, Welsh onion and raw egg. Thick and sweet taste.

ちゃんぽん (Chanpon)

 Chanpon

Soup made out of boiled pork ribs and chicken bones. Resilient thick noodles. What makes it special is the wide variety of ingredients used including pork, fish, seafood. Plenty of vegetables. A great healthy dish. Delicacy from the Nagasaki Prefecture.

博多ラーメン (Hakata Ramen)

Hakata Ramen

Straight and slim noodle in a milky white tonkatsu soup. Thick but refreshing taste preferred by many people. Delicacy from Fukouka Prefecture.

Acknowledgement

Special thanks to ご当地メシ for all the great delicious pictures.

Sharing

Share with us the delicious japanese noodles that you have tasted in the comment section below.
You can read related post about Noodles in Japan in below link:
Noodles in Japan: What to Eat (Part 1)
Noodles in Japan: What to Eat (Part 2)

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Noodles in Japan: What To Eat (Part 2)

味噌煮込みうどん (Miso Nikomi Udon)

Miso Nikomi Udon

Uses a miso called Hacchoumiso. Thick and strong taste. Spongy noodles simmered in a ceramic port. Served hot. Delicacy from Aichi Prefecture.

富士宮やきそば (Fujinomiya Yaki Soba)

Fujinomiya Yaki Soba

What makes it different from the normal soba is the sponginess of the noodle. Fried with lard. Mixed with meat and pickled ginger. Delicacy from Shizuoka Prefecture.

伊勢うどん (Ise Udon)

Ise Udon

Iriko and sea tangle soup stock blended with Tamari soy sauce. Gives out a dark and thick gravy sauce. Delicacy from the Mie Prefecture.

和歌山ラーメン (Wakayama Ramen)

Wakayama Ramen

Thin and straight noodles. Contains 2 soy sauce based soup. Delicacy from the Wakayama Prefecture.

出雲そば (Izumo Soba)

Izumo Soba

Local culinary specialties of Shimane Prefecture. The dark color is what makes it special. Sweet smelling taste. Excellent nutritional value.

瓦そば (Kawara Soba)

Kawara Soba

Kawara means tile. As the name suggests, roasted tea-buckwheat noodles are placed on top of a heated tile. Fried until there is a little burnt smell and crispy to bring out the best taste. The hissing sound of the noodles frying on top of the tile makes you crazy to grab a bite. Delicacy from the Yamaguchi Prefecture.

津山ホルモンうどん (Tsuyama Broiled Beef Udon)

Tsuyama Broiled Beef Udon

Udon grilling on a hot plate with broiled beef innards. Perfect combination of rich beef taste and spongy udon. Delicacy from Okayama Prefecture.

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Noodles in Japan: What to eat (Part 1)

Noodles is my favourite food in Japan. The taste, accompanying ingredients, size of noodles, and soup vary across the different regions in Japan. This post introduces some of the signature noodles across every prefecture in Japan.

喜多方ラーメン (Kitakata Ramen)

Kitakata Ramen

Local ramen from Kitakatashi, Fukushima Prefecture. Refreshing soy sauce flavor. Thick ramen texture. 

盛岡冷麺 (Morioka Reimen) 

Morioka Reimen

冷麺 reimen means cold noodles. Iwate prefecture delicacy. Noodles are bouncy. The soup is sweet with seasonal fruits such as apple, watermelon and pear. Although it is cold noodles, that does not mean the soup are all direct from the tap. :) It was all boiled and left to cool. Goes well with kimchi.

稲庭うどん (Inaniwa Udon)

Inaniwa Udon

Country-style dish from Akita. Thinner than the Kishimen (flat noodles famous in Nagoya) or Houtou noodles (flat noodels famous in Yamanashi). Smooth texture that glides on your tongue :).

へぎそば (Begi Soba)

Begi Soba

Famous in Uonuma, Niigata Prefecture. Noodles are made from a type of seaweed called Funori. The name begi comes from a kitchen tool that is used to make this noodle.

信州そば (Shin Shuu Soba)

Shin Shuu Soba

Normally noodles that are made of more than 25% of buckwheat flour are called shinshuu soba. Shinshuu comes from a highland where it is famous for where buckwheat are harvested. Delicacy from Nagano Prefecture.

越前おろしそば (Echizen Oroshi Soba)

Echizen Oroshi Soba

There are various ways people have this served. Some like the grated radish on top with the soup under (well segregated), while some like it to be all mixed up. Popular among the elderly as a healthy food. Delicacy from Fukui Prefecture.

ほうとう (Houtou)

Houtou

A mixture of wide-flattish noodle with pumpkin, mushrooms and potatoes simmered in miso soup. Thick soup base. Makes it a very good hot dish in the winter. Delicacy from Yamanashi.

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