This is Kansai style okonomiyaki, though I ate this in Fukuoka.
It is “Akomenohama” near Meinohama station.
Inside the restaurant is very Japanese style.
It is Kansai style, but little bit too soft because of the Japanese yam.
The lunch set is very reasonable.
If you pay 300 yen more, you get salad, soup, rice, and a side dish like in this photo, and a drink and desert on top of okonomiyaki.
That made me happy.
It was delicious and I got full.
This is Hiroshima style okonomiyaki.
It is different from Kansai style okonomiyaki.
The Kansai one is cabbage and flour mixed together before being cooked on a hot steel plate.
But with the Hiroshima one, the flour is cooked like a crepe before adding other ingredients.
Then vegetables like cabbage and bean sprouts are put on it.
And noodles which are cooked separately are included.
Sliced pork, seafood and eggs are included, too.
Then it is ready to eat after putting dried green laver, bonito shavings and okonomiyaki sauce on top.
This is Anago Meshi made by the restaurant called Ueno.
Anago Meshi is Conger eels over rice.
The rice is not white rice, but is steamed with soup made from the bony parts of the conger eels and soy sauce.
It was started in 1901 as a station lunch box at Miyajima station.
The restaurant is located between JR Miyajimaguchi station and the ferry terminal to Miyajima in Hiroshima.
It seems that place is often crowded.
You can also buy it as a lunch box which is good even eaten cold.
By the way, Miyajima is a beautiful place especially in autumn.
This is a view of Ariake sea.
It’s a bay located in the northwest area of Kyusyu and surrounded by Nagasaki, Saga, Fukuoka and Kumamoto.
And it is one of the biggest tidelands in Japan.
Many interesting creatures live there.
One famous one is “Mutsugoro (Mudskippers)”.
They are about 15 centimeters long and crawl using their pectoral fins and move by jumping on the mud.
It is an unusual looking fish and has funny movements, so people go to watch them.
I would like to see it sometime.
By the way, it is edible.
Tenpura is a classic Japanese dish, known by many people.
It is a light fried egg batter cuisine.
Vegetables and sea food ingredients include shrimp, sweet potato, pumpkin, egg plant, shiitake mushroom, and green beans, etc.
Usually anything is okay to fry.
But Japanese restaurants in America often use stuff like broccoli and carrots!
That is little bit funny to me.
In Japan carrots are used for kakiage as in this photo.
Kakiage is thin sliced vegetables fried together.
It takes a bit of work, but kakiage is delicious.
This kakiage is made by cafe Arbaro in Kumamoto.
Yesterday I went mikan picking.
Japanese mikan are like tangerines or mandarin oranges.
It was a nice day and I had fun.
I heard the ones which are near the trunk are sweeter and taste good.
Now is autumn: the season for good appetite and fruitful harvests.
There are many delicious autumn foods, like persimmons, chestnuts, Japanese pears and sweet potatoes.
Yesterday I went to “Hakata Tomyo (light offered to god) Watching”.
Shrines, temples, schools and other famous places in Hakata city, Fukuoka, are lit up with lots of small lights.
They are about 30000 hand made lights constructed by candles and washi (Japanese paper).
They are on both sides of road and also are arranged into pictures.
The event lasts for only 3 hours.
But they are very beautiful.
This event makes many people cheerful, as it’s fantastic mood heals visitors and the bonds of local residents deepen.
This year was 21th year since it was started.