In this area, the B-class gourmet food seems to be "curry yakisoba." I wanted to eat at a local restaurant, but it's before 4 pm and I have to go back home. I decide to buy a bento and eat at home. Since I haven't eaten anything since morning, I decide to eat some grilled fish cake. Hmm, it's chewy and delicious. Since I'm hungry, it tastes even better. I'll heat up the "curry yakisoba" at home and eat it. I see, it doesn't have the usual sauce flavor, but it tastes like curry. Other than that, it's just okay. I wonder if it tastes better when eaten at the restaurant? As a side note, a common thing with quick town revitalization efforts is that locals don't eat dishes like "yakisoba," "burgers," or "whatever-don."

"Roadside Station Umi no Kyoto Miyazu" has a retail section. The spacious roadside station by the sea seems new and the shops are clean and bright with a good atmosphere. I used the regional coupon for shopping ♥. Navy curry (serves two) for 853 yen, and Miyazu yakisoba curry for 345 yen. The navy curry with a package made of Maizuru's red brick warehouse is too lovely. It's more special than I imagined! The curry yakisoba is a local specialty of Miyazu, with a cute retro package. I thought it would be curry-flavored yakisoba, but it's actually yakisoba with a curry-like flavor. It's a taste that you can enjoy like a snack, so you'll find yourself eating more and more. It would make a perfect souvenir. I highly recommend this roadside station."

On the way back from Amanohashidate, let's stop by the Michikyushu Market at the roadside station! This roadside station is where producers bring fresh vegetables and processed goods directly to the store. They sell fresh vegetables and souvenirs from Miyazu. I love roadside stations because they are so much fun! I bought: Dried kelp for $3.50 and a pack of bell peppers for $1.50. The pack had three colors of bell peppers, so it was a good deal. Although the bell peppers were small, it was my first time seeing purple bell peppers, so I was thinking about what to make with them on the way back. I ended up making pickles because I couldn't wait to eat them. I quickly heated them in the microwave and then pickled them. The purple color of the bell peppers faded and they looked like eggplants, but they were delicious. Thank you for the meal!

I stopped by Miyazu Michi no Eki for a toilet break and decided to take a look around. They had vegetables, local souvenirs, and handmade items on display, and they were also selling croquettes. While browsing, I came across Miyazu Curry Yakisoba bag noodles! I didn't know they sold it here! Bag noodles are great because you can adjust the wetness to your liking. It's a bit pricey at over 300 yen, but it's delicious with a spicy kick. I also tried Torochiririn, which is a good snack to have with alcohol or when you're feeling a bit peckish. It feels like you're getting some calcium in your diet.

On March 8, 2020: - Taniguchi's Barazushi (Taniguchi Co., Ltd.): ¥320 - Heshiko Chirimen (Hamabun Shoten): ¥756 - Garlic Chili Oil (Seya Processing Group): ¥520 (excluding tax) - "Taniguchi's Barazushi" has a mild vinegar taste with mountain vegetables, large shiitake mushrooms, and light-colored mackerel flakes. - The "Garlic Chili Oil" is not the expected crunchy texture but has a soft filling. - They were selling instant noodles for the first time, including "Curry Yakisoba (Hamakaze Project)."

The rice cracker sticks are only 100 yen! And they have a decent amount in them too. I used to buy rice crackers from street vendors that were sweet, but these ones have salt on them. They are so delicious! It was my first time eating rice crackers with salt, and since then, I have been making them at home. Thank you for the meal!

I somehow ended up going to Amanohashidate! It's a long weekend and there are festive banners fluttering around - couldn't resist going to see it. It's a beautiful day in the sea of Kyoto, so of course there's a crowd of people. I had to check out the bento boxes, souvenirs, vegetables, and of course the sake corner - that's always the most relaxing spot. What's the most popular item? I don't know the local sake, so I picked one with a recommended label. It was covered with a paper explaining the origin of the sake. When I opened the cap, a lovely fragrance wafted out. I also bought a bottle with a beautiful label design called CLOUD. I also got some vinegared dishes from Mr. Iino. I've been buying his vinegar for over 30 years. I remember hearing about his vinegar made from local rice back when it wasn't widely available in town. After helping with some field renovations and getting tired, I made a simple meal of wild vegetables I picked in the neighborhood. The refreshing sake paired well with the wood sorrel tsukudani - it was a great combination!

This area was bustling with commercial facilities nearby. I bought some cute sweets. Whenever I visit a roadside station, I always buy shiitake mushrooms. I had already bought two types of shiitake mushrooms at another roadside station the day before, so this makes it three varieties. I will compare them. I also bought something to go with the old man's sake. I haven't tried it yet. The cute sweets turned out to be a cheesecake. I don't like heavy desserts, but I was drawn in by the visual appeal and was nervous until I took a bite with a spoon. Oh, it's light. It has a mousse-like texture. The right balance of tartness and sweetness. Delicious. I bought it just for the cute bottle and packaging, but it was surprisingly tasty. Thank you for the meal.

I stopped by the Michi-no-Eki in Amanohashidate. Since it's near the Sea of Japan, I decided to check out the fish. I was drawn to the dried fish selection, particularly the Dried Mimiguro Karei for 360 yen and the Dried Offshore Kisu for 340 yen. I had never heard of Mimiguro Karei before, and I wasn't sure what Offshore Kisu was, although it looked more like Shishamo to me. But at 340 yen for 8 pieces, it was a good deal, so I bought it. I grilled it on a gas stove and the flesh was firm and delicious. Offshore Kisu is a favorite fish that you can't help but crave. It has a deep sweetness from the fat and becomes a unique delicacy when dried. It has a sweet white flesh with a deep flavor, making it a great dish with rice or alcohol. Mimiguro Karei, on the other hand, was new to me. It's actually a type of flounder, known as "Hireguro" in the local dialect of Tanba. It's a popular and affordable fish that is commonly used for processing. It's often seen dried and is a common sight in markets. It has a long body with a black leaf-like appearance and black fins. The flesh is transparent and has a high moisture content. The skin is tough and the bones are soft. It's best to dry and then grill it rather than just grilling it. Overall, both fish were great finds for their price. This is the beauty of visiting a Michi-no-Eki and discovering such value-for-money fish.