In September Hideaki and I were invited back to Kushiro, Hokkaido to visit his brother Hidetoshi. We had really wanted to go in the summer but couldn't find the time, so by the time we made it the weather was already turning cool. Still, there was abundant greenery, the trees still had their leaves, and the temperatures were mostly warm, so it was quite different from our springtime visit.
The first thing we did was drive to Akkeshi, the oyster-producing town we'd visited on our first trip, to pick up a few dozen oysters. Things got far too messy while we were shucking them to take pictures, sadly, but they were lovely and delicious inside and we ate them in all sorts of ways, from raw and naked to grilled with black pepper and ponzu.
The next day we drove up to Akan National Park, stopping on the way at Soba Doraku, an excellent soba (buckwheat noodle) restaurant we'd visited last time. Only this time we weren't just there to eat: we took a soba making class, learning how to turn sobako (buckwheat flour) into noodles. Again, things were too hands-on to take pictures, but my first soba making experience was lots of fun. It was much harder than I thought it would be, but under the guidance of our instructor we did a pretty good job.
When we were finished kneading and cutting the dough we sat down to wait for our handiwork to be boiled and served to us. Those are our noodles, above, and we thought they were very tasty and were really proud of ourselves for doing such a good job on our first try, until we decided- just for fun- to order a regular serving of soba. That is, soba prepared by the pros in the kitchen. And we realized we'd been fooling ourselves, because compared to the soba we'd made, this stuff was a thousand times better. The flavour wasn't so different, but it obviously takes an experienced set of hands to make soba that doesn't fall apart when boiled, has a springy, chewy, and slippery texture.
Note that the soba was served with a slice of yubari melon instead of the potato we got last time. It's a nice touch to have a side dish that changes with the seasons.
Continuing on to Akan National Park, we stopped at a hilltop that offered a view of Kusharo-ko, one of the park's famed lakes that we'd seen close-up in the spring. We'd walked right around the island-like peninsula seen above, and it looked much bigger from here than when we were on it.
The clouds hampered the view a little bit, as clear skies would have shown the lake's beautiful colour as well as bringing distant mountain ranges- a few of which apparently were already capped with snow- into view.
The surrounding hills were covered by low-lying bamboo grass, which looked dry and scraggly up close but very lush and inviting from afar.
We then went to another viewpoint to see another lake, Mashu-ko, below From this spot part of Kussaro-ko is also visible, above.
Mashu-ko is a caldera lake, with banks so steep that there is no access at all to its waters. It's extremely rare to see any shoreline in Japan without any kind of development, and my disappointment at not being able to get close to the water was balanced by the beautiful sight of the pristine shoreline.
It would have been nice to have clear skies to see the famed deep-blue colour of the water by, but at least we could see the lake- apparently it's often obscured by fog.
After driving back to Kushiro we were taken to a hill with a coal mine on one side and the city on the other. Until a few years ago the hill was the coal mine's a slag heap, but a retired employee of the coal company has been planting the hill with grass and cosmos and has managed to transform the former eyesore into a very pretty spot.
The same coal company created this lake:
My brother-in-law's apartment is on the other side of the lake, and on the side this picture was taken the same retiree has created another garden, this one featuring a variety of trees and shrubs. At first the man worked alone, but now is helped by a few volunteers, including Hidetoshi.
It's a work in progress, with most trees still quite small, but it's easy to imagine that one day it will become a very nice park or garden. It's already a pretty place, especially in the spring as many of the trees are cherry trees.
Dinner was at my brother-in-law's place, starting with sanma (Pacific saury) sashimi. This was locally caught and perfectly in season, and while I'm not normally a fan of raw sanma I loved this (and ate nearly the entire plate of it myself).
Then out came a couple whole sanma, along with the hibachi. Hidetoshi cooks most of his dinners over charcoal (with the fan on and windows open, of course), and he cooked the sanma to perfection.
We'd been given a couple steamed cobs of corn at the soba restaurant earlier, and these went on the grill with a splash of soy sauce.
The meal ended with soup and rice, and sanma featured here as well, being ground, shaped into tsumire (fish meatballs) and added to miso soup. Tsumire is not something I trouble to make often, as it's a lot of work, but this reminded me that I need to do it more often.
After dinner Hideaki tried on some of the gardening gear that his brother uses to help out in the garden across the lake. That's one heavy duty weedwhacker!
The next day started with a hearty breakfast at our hotel. The buffet included robata-yaki (charcoal-grilled fish, meat and vegetables), which is hugely popular in Kushiro (not usually for breakfast though!), in the plate at bottom right.
Then we drove east to Shibetsu, a coastal town known for its salmon industry. Our destination was Shibetsu Salmon Park (English PDF here), a hatchery with a museum, shops and restaurants.
First up was lunch. I had the seafood curry, which came topped with salmon katsu (deep-fried salmon "cutlet"). The curry was great and the cutlet, well, although I can think of about a dozen ways that I'd rather eat salmon, it was interesting to try.
The boys had seafood ramen, which was a big hit.
Passing through the shop, it was tempting not to buy a whole salmon- these were going for about 2000 yen each, an impossible price in Tokyo. Hidetoshi picked up a few things though, which turned up later at the dinner table.
The museum is located next to the Shibetsu river, not far from where it meets the Pacific, and both ocean and river are visible from the museum's tower. We then walked over to the bridge, hoping to see the river busy with salmon on their way upriver to spawn.
Unfortunately this is not a good year for salmon in Shibetsu, and where normally you'd find the river clogged with salmon and get to watch then jump over the hatchery's barriers, there were just a few to be seen here and there, and none of them in a jumping mood.
Back at the museum we got to watch a handful of salmon that had been diverted from the river. These were a little more active and made a few jumps, but none made it over the barriers. Still, it was neat to see them up close and try to identify them by species and gender. I got quite good and would have been happy to watch for hours (this picture doesn't do the exhibit justice, it really was quite cool).
There was more to the museum but we zipped right through it without pausing to take pictures. Most information was in Japanese, but a few English language posters caught my eye. On closer inspection I was tickled to see they were Canadian Ministry of Fisheries posters. I really regret not taking pictures (or swiping them).
On the way back home we did some shopping at a "home centre" (like a big DIY or hardware store) and I noticed this display of salmon-related goods near the entrance. Behind me were fishing supplies, and the products in this picture are all for storing, transporting, shipping (as gifts), and preparing both salmon and salmon roe. It's easy to see what a big deal salmon are in this part of Japan.
Dinner started with shake no kunsei (smoked salmon). This was much smokier and firmer textured than European style smoked salmon, and was so packed with flavour that it had to be eaten slowly, nibble by nibble. This was easily one of the most delicious ways I've ever eating salmon.
Next up: jingisukan (Genghis Khan, similar to Mongolian hotpot). We cooked thinly sliced lamb and bean sprouts on an iron grill with a sweetish, vaguely Chinese flavoured sauce. Lamb is sadly not very popular in most of Japan, but happily Hokkaidoites love it, especially as jingisukan.
This is what my brother-in-law had bought earlier in the day in Shibetsu: two kinds of ikura (salmon roe). On the left is ikura no shiozuke (salt-cured roe), on the right is ikura no shoyuzuke (roe cured in soy sauce).
To compare them, we had ikuradon (hot rice topped with salmon roe) with one type on each side, separated by a garnish of nori seaweed. Both were delicious, but I thought the shoyuzuke on the left had a mellower flavour that went better with rice. I also thought I was a very lucky person to be able to be conducting such a taste test!
I'll blog about the rest of the trip soon, and in the meantime you can check out more pictures here.
Recent Comments