In the morning, headed to Rausu, the other side of the Shiretoko Peninsula from Utoro. Many seagulls greet with a loud cry at the coast of Rausu.
Met a skinny red fox walking slowly on the street around the Shiretoko Pass. Do not approach or feed wild animals.
To have a light lunch, headed to the Shiretoko cafeteria at the Rausu Michi no Eki station.
Rice bowl with salmon eggs.
Rice bowl with sea urchin and crab meets.
Rausu is famous with Rausu kelp. Known for its rich and elegant soup stock, it has been supporting Japanese cuisines since ancient times. Light and perfect as a souvenir. There are various packages and get pazzled.
On the other side of Rausu over the sea is Kunashiri Island, one of the four northern islands under the effective control of Russia. The direct distance from Rausu is only about 25 km, and it is visible to the naked eye when it is clear. It's not sunny today, but can see Mt. Chacha on Kunashiri Island. Learned that Kunashiri Island has a total length of 123 km, larger island than Okinawa, and Mt. Chacha is 1822m high. It is near but far island.
In the evening, from Rausu, drove through Shiretoko Pass again and head to Kitami city, the hotel for tonight, via Utoro.
Stop at Oshinkoshin Falls in Utoro. "Oshinkoshin", which has a comical sound, is an Ainu word "o shunku ushi," where Ezomatsu pine trees grow in groups. By the way, "Rausu" is an Ainu word "rausi" where there is a bone of a beast, and "Utoro" is "utulchikushi" where prople pass between rocks.
Standing in front of a waterfall makes feel clean and comfortable, and stand for a while.
Kitami boasts the number one onion production in Japan and produces 10% of nation's production. It is also known as the origin of Kitami mint, and it produced 70% of world total production before the war. Recently, peppermint oil has been attracting attention as a cooling agent.
Tonight, went to "Yamabuki", a Japanese restaurant near Kitami Station.
Ordered a simple course, and added chawanmushi, savory egg custard, and pickled Ainu green onion.
As for Japanese sake, ordered Asahikawa's Kokushi Musou as cold sake.
Tokoroten jelly as an appetizer.
Sashimi, sliced raw fishes. Komochi kelp, salmon, squid, flounder and whale. The seafood gifts from the Sea of Okhotsk. Salmon is Aomori Strait Salmon.
Soup with winter melon and chicken wings. It is delicious.
Deep-fried tomatoes in soup. With the mashed potatoes, it goes well with the sourness of tomatoes.
Savory egg custard. In the summer of northern region, the nights are cool, so these warm dishes make comfortable.
Pickled Ainu green onions.
The last is buckwheat noodles. Soba-yu is also rich.
Ice cream, matcha agar with raspberry sauce.
It was a delicious and full meal.
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