Autumn – the season of tastes have arrived!

Michi-no-Eki Takachiho and Gamadase Market Kihachi-no-Kura in Takachiho Town are currently holding an Autumn Taste Fair with a selection of autumn delicacies carefully chosen by the staff!

Michi-no-Eki Takachiho sells souvenirs and local specialities from Takachiho.

In this Autumn Taste Fair part 2, the staff selected products from the theme: ‘Tastes of Takachiho Town to enjoy together with new rice’, focusing on the freshly harvested rice!

Shop manager Takashi Sato has proudly recommends products chosen by the staff.

Takachiho Slow Food! The first rice of the year, grown in terraced rice fields

The new rice season is here and freshly harvested rice is now available.

While rice is available all year round, now is the only of the year when you can enjoy the newly harvested rice! It’s an absolute must-try, and the taste is certified delicious!

There are many rice farmers in Takachiho, and the taste actually differs slightly from one another.

Some sell rice in small quantities, giving you the opportunity to compare them!

The assorted grains combined taste and nutritional benefits

Good for beauty and health! Assorted grains have become increasingly popular over the past few years.

Do you know that many kinds of assorted grains are grown in Takachiho?

Staff Matsuoka recommends ‘Takachiho Goshinzen Rice’ (高千穂御神前米).

It contains five minor grains: black rice, millet, corn, brown rice and rolled oats.

The black rice gives the bowl some colour and a pretty appearance. You can enjoy the various textures of the five different kind of grains♡

Another product recommended by Matsuoka is the assorted grains with Japanese pearl barley (雑穀もち麦).

It has a delicious, crunchy texture and is full of fibre, which is good for beauty as well as your diet.

Staff Harada recommends the ‘Mochi millet’ (餅きび).

Cute, yellow, petite mochi millet has the lowest calorie content of all grains. It’s great that it’s low in calories but still full of nutrients!

Takachiho’s famous buckwheat is also delicious mixed with rice! Harada introduces ‘Takachiho buckwheat seeds’ (高千穂そばの実).

The firm texture is really enjoyable and also the aroma that wafts out of the bowl. The aroma of soba from a bowl of rice is a little mysterious and very delicious. If you’re a soba-fan, you will be very happy eating this!

Takachiho’s traditional ‘Gohan-no-Otomo’

We also have a selection of ‘Gohan-no-Otomo’, rice toppings that go perfectly with the freshly cooked rice.

Some of our staff even say, “I don’t need any side dishes as long as I have these!

Harada recommends the ‘Miyazaki beef rice sauce’ (宮崎牛ご飯だれ).

This is a limited edition product available only at Michi-no-Eki Roadside stations in Miyazaki Prefecture. Meaning, in Takachiho it can only be purchased at Michi-no-Eki Takachiho.

The beef flavour and crunchy spring onions melt into the rice together with the moromi miso base, absolutely delicious! This will definitely make you keep eating your rice!

Staff Sato who loves rice, begins by recommending the ‘Sankyo Mirai Pork Miso’ (さんきょうみらい豚肉みそ).

The spicy miso is made from the brand-names pork – Sankyou mirai pork, and is very satisfying and filling!

“The soul food of Takachiho, ‘Abura-miso’ (油みそ), is an absolute must!” says Sato.

It is a simple dish made by frying miso in oil, and each family has its own flavouring.

‘Obaachan no Abura Miso’ (おばあちゃんの油みそ) contains black sesame seeds, while ‘Kinchan no Abura Miso’ (金ちゃんの油みそ) contains garlic. The fried miso melts into the rice and which in return soaks up the flavours.

‘Kimichan no Gobou miso’ (translates to burdock miso, キミちゃんのごぼうみそ) is a mouth-watering fried miso, says Sato.

There are three different flavours to the burdock fried miso, chili pepper, spicy and plum. You can buy one of each type by itself, but if you want to try all three of them it is recommended to buy them as as set.

Conclusion

Here we introduced the staff recommendations from the Autumn Taste Fair at Michi-no-Eki Takachiho.

The second part of the Autumn Taste Fair, featuring the new rice grown in the terraced rice fields and traditionally dried over a long period of time, is open until November 15th. We look forward to seeing you at Michi-no-Eki Takachiho!

Click here for directions to Michi-no-Eki Takachiho