There is a district called Motomachi in Kobe.
In Japanese Nankin Machi (or Nanjing town to refer to chinese) its the third largest china town, but that is nothing to laugh at. The locals around know the atmosphere can be a bit loud and a little more outspoken then usual, but in my experience its typical of many other china-towns in Japan. When I found myself in Nankin Machi it was different with the large amount of displays and skewered foods. Going on the prowl to search for the gastronomic wonders of seeing what this part of Hyogo had to offer. I went to look around myself and saw the popular tapioca ball drinks high schoolers were drinking, the expected Kobe beef restaurant with spider man, and a few eateries we read about online. Nankin Machi Duck (0) Peking Ducks are everywhere in Chinatowns across the world. But there is a wrapped Peking Duck that really was beautiful in its fatty gloss of glory. Green onions, wrapped, some had shrimp chips, and there was a slab of peking duck. Sort of looks like a Peking duck burrito. I count it as 0, because duck is in many china towns, but not like this. Nankin Machi Hot Dog Sauces (1) We first looked at some of the sauces used for the Hot Dog stand. With all the Hot Dogs around it seemed interesting there was a specific group of sauces. Kinako Sauce, Coconut Sauce, Mayonnaise, Sweet Chili Sauce, Hot Chili Sauce, Pizza Sauce, Condensed Milk, Mustard, Honey Mustard, Sugar Sauce, Ketchup, Homemade Chinese Style Hot Sauce. I wonder how they make these sauces? it really is something different from what I have ever seen. Coconut sauce? Condensed Milk? in America it is different. I can't fanthom whats inside. I wonder if other prefectures have this sort of Hot Dog? or maybe this is a Nankin Machi sort of dish. Nankin Machi Shark Fin Ramen (2) Going down the typical street a large shark appeared in a sign that had a dish I never heard of before. Shark Fin Ramen... among others there were variations of: Mabotofu Ramen, Green Onion Ramen, Ramen, Charsiu Ramen, Kimchi Ramen, Tantan Ramen, Chanko Ramen, Wonton Ramen, and Chicken Ramen. I have seen most of these types around, however the Shark Fin Ramen and Chicken Ramen stood out among the rest. I also wonder how this could be made. How do they make their chicken ramen? is their Shark Fin Ramen made of a recipe similar to Shark Fin soup? and is their Ramen different from other parts of Japan. Fried Xiao Long Bao (3) A book we had gotten had mentioned a restaurant called Yun Yun, which stirred up some curiosity about the place. So we checked it out to see these unique dumplings from the window where the ground pork was shaped, steamed, and fried to perfection. This means their might be some broth, crunchy noodle exterior, and savoriness to it. They come with a sauce and the dish still seems to be a bit mysterious to me. It also seems many people were purchasing their Kankuni or Roast Pork and Chicken Ramen as well as their Vermicelli Noodles. I think I would need more experience in all of the Chinatowns in Japan to know whats unique to Hyogo in its food scene... but maybe someone online knows? I have seen people make these same style dumplings in the form of Gyoza, so maybe it is a Fried Soup Gyoza in homes. I guess we will have to talk to more people who live in Hyogo to find out the secrets. Hyogo Butaman "Steamed Pork Buns" (4) These pork buns were so famous we heard people suggest us to eat these who lived in Aomori and Tokyo, so you know we had to try some. Why its a local dish I am unsure, but I would love to know why they are Hyogo known. The buns are fluffy with a bit of chewiness with juicy pork with fat mixed in along with green onions. http://www.shukugawagakuin.net/wp-content/uploads/bulletin/2011_8_overseas.pdf
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