KYUSHU DAY

Day 10 - the focus is on Kyushu with towns like Fukuoka, Nagasaki, Oita and Kagoshima.  After 2-weeks I am getting a good overview on the rudiments of how food is prepared in Japanese homes. My camera copped out on me and I could not focus hence no accompanying pictures. Apologies!

Apparently fried foods of any persuasion are signature Kyushu favorites. Words like Nanban or Tempura have Portuguese origins when their ships reached Japanese shores.

* Chicken Nanban : fried chicken
* Sakana no Nanban-Duke : marinated fresh water smelts, deep fried
* Game-Ni : root veggies cooked with chicken
* Karashi Renkon : lotus roots stuffed with mustard filling
* Kashiwa-Meshi : chicken & veggie cooked in rice
* Hiya-Jiru : cold Miso soup

The last one is the one that caught my eye, it is different. Start with grilling a few pieces of horse-mackerel with Miso and sesame powder, add Dashi soup stock, mix and refrigerate. For garnish add thinly sliced cucumber, chiffonade of Shiso, and tofu pieces, again refrigerate. Serve the soup cold, with cold rice. It is a summer recipe, like a western cold soup with a Nippon twist.