{"id":12,"date":"2008-11-14T15:44:22","date_gmt":"2008-11-14T19:44:22","guid":{"rendered":"https:\/\/blogs.transparent.com\/japanese\/?p=12"},"modified":"2008-11-14T15:44:22","modified_gmt":"2008-11-14T19:44:22","slug":"kyoodo-ryoori-%e9%83%b7%e5%9c%9f%e6%96%99%e7%90%86","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/japanese\/kyoodo-ryoori-%e9%83%b7%e5%9c%9f%e6%96%99%e7%90%86\/","title":{"rendered":"Japanese Food: Kyoodo Ryoori (\u90f7\u571f\u6599\u7406)"},"content":{"rendered":"

Kyoodo ryoori (\u90f7\u571f\u6599\u7406<\/strong>) translates to “regional specialities” in English.\u00a0 By “specialities” I mean a dish or cuisine that a particular region in Japan is famous for; and in which tourists flock to the region to try out the local cuisine.\u00a0 Every month or so I plan on highlighting a particular region with the food they are associated with.\u00a0 So fasten your sealtbeats!\u00a0 Today’s itinerary will include a stop in the Toohoku (\u6771\u5317<\/strong><\/span>) region of Japan.\u00a0 Toohoku (\u6771\u5317<\/strong><\/span>) literally means “northeast” in Japanese.\u00a0 As the name implies, the region is located in the northeastern part of Japan.\u00a0 The climate tends to be a bit chilly and the locals who live there stock up on some gyutan (\u725b\u30bf\u30f3<\/strong>) to fill the belly and warm the stomach.<\/p>\n

\"\"What is gyutan (\u725b\u30bf\u30f3<\/strong>)?\u00a0 Gyutan (\u725b\u30bf\u30f3<\/strong>)\u00a0is cow tongue.\u00a0 Gyu (\u725b<\/strong>)\u00a0means cow while the word tan (\u30bf\u30f3<\/strong>) is derived from the Japanese pronounciation of the English word “tongue.”\u00a0 Gyutan (\u725b\u30bf\u30f3<\/strong>)\u00a0is made from a cow’s tongue that has been grilled.\u00a0 It can be served with salt or with tare (\u30bf\u30ec<\/strong>)\u00a0sauce.\u00a0 Tare (\u30bf\u30ec<\/strong>) sauce is a dipping sauce that is made from soy sauce, dashi (\u3060\u3057<\/strong>), vinegar, and sugar.\u00a0 Dashi (\u3060\u3057<\/strong>) is used to make broth soups in Japan, and can also be used to make tare (\u30bf\u30ec<\/strong>) sauce.\u00a0 The dashi (\u3060\u3057<\/strong>) makes the tare (\u30bf\u30ec<\/strong>) sauce thicker in texture.\u00a0 Sometimes the gyutan (\u725b\u30bf\u30f3<\/strong>) is marinated\u00a0with tare (\u30bf\u30ec<\/strong>) rather than served separately.\u00a0\u00a0Either way, the tare\u00a0(\u30bf\u30ec<\/strong>) sauce, which is sweet, gives the meat a nice taste.<\/p>\n

Although gyutan (\u725b\u30bf\u30f3<\/strong>) is a popular dish in Japan, its popularity may die down in the distant future.\u00a0 The scandal caused by Mad Cow Disease forced many gyutan (\u725b\u30bf\u30f3<\/strong>) restaurants to close down.\u00a0 Hopefully gyutan (\u725b\u30bf\u30f3<\/strong>) will still be there for those of you who plan on going to Japan in the future.\u00a0 If gyutan (\u725b\u30bf\u30f3<\/strong>) were to disappear, the region’s tourist market and cultural notorioty may also die with it as well.\u00a0 There needs to be a balance between the public’s health and safety and its desire to enjoy delicious food.\u00a0 You all can do your part by visiting the region and trying some gyutan (\u725b\u30bf\u30f3<\/strong>).\u00a0 By doing this, you’ll be helping the region keep its tradition alive.<\/p>\n

Ok minasan (\u307f\u306a\u3055\u3093<\/strong><\/span>), (minasan (\u307f\u306a\u3055\u3093<\/strong><\/span>) meaning everybody in Japanese) did you enjoy the tour?\u00a0 For more regional tours, check the blog monthly.\u00a0 You’ll never know where we might go next, so check frequently!<\/p>\n","protected":false},"excerpt":{"rendered":"

Kyoodo ryoori (\u90f7\u571f\u6599\u7406) translates to “regional specialities” in English.\u00a0 By “specialities” I mean a dish or cuisine that a particular region in Japan is famous for; and in which tourists flock to the region to try out the local cuisine.\u00a0 Every month or so I plan on highlighting a particular region with the food they…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[2705,2721,2818],"class_list":["post-12","post","type-post","status-publish","hentry","category-uncategorized","tag-cow-tongue","tag-gyutan","tag-regional-cuisine"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/comments?post=12"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":6292,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/12\/revisions\/6292"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/media?parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/categories?post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/tags?post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}