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Kuroshio Current flowing off the coast of Kii peninsula brings us a great harvest of the sea. The rich nature gives us a great sustenance from the earth. These natural foodstuffs are available at Wakayama.
1.Wakayama Ramen (Noodle)
The soup of this Ramen is soy sauce with pork bones which is popular in Japan. Ramen shops in Wakayama have Haya-zushi(lightly pressed sushi)on the table. Waiting for Ramen by eating Haya-zushi is Wakayama style.
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2.Kakinoha-zushi
This is a local cuisine available only in the upstream area of Kino River, famous production area of persimmon. The recipe of putting lightly peeled salted mackerel on bite-sized rice seasoned with vinegar to make lightly-pressed sushi by wrapping it in a persimmon leaf used as antiseptic was the idea of people living on river basin with poor harvest of raw fish. The persimmon leaf wrapping sushi should be pleasant-smelling sour persimmon leaf.
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3.Shojin Ryori (Vegitable Dishes)
The meaning of "Shojin" is to eradicate evil, do good, and strive for the duty. Buddhism regards "diet" as one of the ascetic trainings. This cuisine derives from the teachings of Buddhism that cautions killing, cooked only with ingredients of cereal, bean, and greenstuff, not using seafood and meat. It is also a dainty fits to vegetarians and elderly.
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4.Nare-zushi
Mackerel Nare-zushi is a meal for autumn festival of Arida/Hidaka area. This is a local cuisine whose recipe is to put mackerel on a big rice ball, roll it with bamboo or plantain leaf to barrel it, and leaven it for a long time. It has a strong smell, but it has a magical allurement which makes us feel like eating when we get used to it.
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5.Deep Sea Bass (Kue)
The bigger ones grow up to be 1.5m in length, and 60kg in body weight. The fish is said to have nice taste in autumn and winter. In Japan, it is highly valued as a rare fish and is regarded as a premium fish. Although it is an oily fish, it tastes like non-oily and has no smell of fish. Its exquisite and acquired taste surely impress you as the king of fish.
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6.Mehari-zushi
Mehari-Zushi was a lunch for forestry workmen in Kumano area long time ago. The origin of the name is that people bit into it with wide mouth as if eye-opening, or "Me-wo-miharu" in Japanese. The taste of rustic flavor is a pure daintiness that may be the origin of Japanese food, "pickles and rice".
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7.Sanma-zushi
Sanma-zushi is a sugata-zushi whose recipe is to open freshly-harvested saury pike in Kumano-nada which come into season from autumn to winter with its head unchopped-off, soak it in orange vinegar, and put it on rice seasoned with vinegar. The unique orange flavor tastes better as you chew it, and spreading deep into the mouth is an essential meal for local festivals and New Year.
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8.Tuna
Nachi-Katsuura fishery port boasts of its No.1 harvest of raw tuna. For that reason, the fish is very fresh and we can eat stuffing and kabuto-yaki which can not be seen in other places in reasonable prices depending on the order. The types of tuna differs according to the season, for example, Blue-fin Tuna, Big Eye Tuna, Yellow-fin Tuna, and etc.
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9.Tea Gruel
The flavor is well known for people in Wakayama from long time ago as a daily diet of Kishu, poor in agricultural land. This local cuisine is popular as many people in Wakayama Prefecture feel as if a day does not begin until they eat Tea Gruel in the morning even today. Enjoy the savory flavor and good taste of Hojicha. |
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