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Just back from? Ky?sh?

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Add to Flipboard Magazine. Fuente: Lonely Planet blog - View all news from this site
Just back from? Ky?sh? Just back from? Ky?sh?

Just back from? Ky?sh?

Laura tucking into some incredibly pretty Japanese treats © Laura Crawford
Laura Crawford, Destination Editor for Japan, recently returned from a trip to Ky?sh?, Japan.
Tell us more? I spent five days travelling around northern Ky?sh?, meeting local craftspeople and traditional food producers, with a side trip to historic bathing spot Takeo Onsen.
In a nutshell? Like many other regions in Japan, northern Ky?sh? has a strong tradition of artisans producing goods using techniques honed and passed down through generations. I was lucky enough to go off the beaten track to visit workshops and family-run factories dotted all around Saga and Fukuoka prefectures: glassware makers, tea producers, sake brewers, indigo dyers, vinegar fermenters, washi (traditional paper) makers and more.
Watching Arita’s master potters at work © Laura Crawford
You?d be a muppet to miss? If you have an interest in ceramics, history, or both, the town of Arita is well worth a visit. Kilns in Arita have been producing porcelain since the 1600s ? the old quarry, where half a mountain appears to have been carved away, gives some idea of the scale. A few kilns in the area are still run by the same families after many generations. At a museum in town you can see the finely decorated 2m-high vase (made by the Fukagawa family) that was a grand prize winner at the Paris Exposition Universelle of 1900.
Good grub" The speciality in the city of Fukuoka is tonkotsu ramen ? aka Hakata ramen ? noodles with a rich, pork-based broth. While I could have happily slurped on bowlfuls of that every day, I did get a chance to try a bunch of other regional treats, including Saga beef (as melt-in-the-mouth as the more well-known Kobe beef), and a multi-course meal featuring vinegar as an ingredient in every dish (even the dessert).
A cup of tea would go down a treat in this unusual, but no less beautiful, mug © Laura Crawford
Fridge magnet or better" I came back with a small horde, including a colour-speckled glass from Soejima Glassware (, and from Shoubun vinegar makers (, a bottle of yuzu-flavoured fermented vinegar (you mix it with water to make a refreshing beverage ? surprisingly good). I am also always a sucker for an interesting mug, and at Fukagawa Porcelain ( in Arita I couldn?t resist buying one that had an unusually (and perhaps unnecessarily) large handle. If I could have fit a swathe of patterned ?Japan blue? indigo-dyed cloth in my bag, I would have.
Bizarre encounter" I?ve seen some skilled chefs at work behind sushi counters, but the chef at Sushi no Jirocho ( in Fukuoka had a few extra tricks up his sleeve. When not creating sushi dishes, he uses a knife to make art. I got to take a look at his folder of works in between mouthfuls of sashimi. With a few fine flicks of the knife, he also put together a platter of sushi in miniature (complete with garnish on the side), just for kicks.
Laura Crawfor...
articulo visto
veces, esta semana
Just back from? Ky?sh? Just back from? Ky?sh?


Source of news: Lonely Planet blog
Source of publication: 14-03-2017 16:07
visto: 29

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