Welcome! I arrived at Hangetsu Restaurant in Yoichi Town, along the national highway, after hearing about it from Olin Aniki and ei623's reviews and wanting to try the food. However, it looked like a grocery store at first glance. Inside the store, there were lots of vegetables and fruits lined up. A friendly staff member came out from the back and greeted me. I found and bought a jar of something that was refrigerated. It was super spicy, but I managed to handle it! It was definitely too spicy for some, but I enjoyed it. It was surprising to find such a product in a grocery store. I tried it with the meal I had at home that night. The jar contained a lot of spicy goodness. It instantly ignited my body even though the room was already hot. It was a unique and satisfying spiciness. This jar will probably last me a year. Thank you for the delicious meal. I will buy some Monk Garlic next time!

On January 6, 2012, I received a gift of Aonanban's Sanshozuke from Mr. Fujita's Seikaten! This was a souvenir from ei623 who visited on January 3rd! I had talked with ei623 before about how interested I was in this Sanshozuke, and they remembered and bought it for me. I opened the bottle with high expectations and was greeted by a wonderful aroma. I enjoyed it with shochu as a snack that day. It was spicy, but I couldn't stop eating it! It goes perfectly with alcohol. Eating it slowly while drinking is so enjoyable! It seems like it will last a long time, so I look forward to enjoying it more in the future! Such products can only be made by small, individual businesses, not mass-produced. These small, local shops are often unknown and unnoticed by locals, let alone sparking interest. Thanks to ei623, I was able to enjoy this delicious Sanshozuke, and thanks to the power of food blogs. I was born and raised in Kurayama, so I am grateful for the good experience this time, and it has inspired me to share more local stories from Kurayama! The tasty Sanshozuke is still waiting in the fridge, but thank you for it!

On May 15, 2015, after finishing a standing drink session at the Nikka Yoichi distillery, I excused myself from my companions and hurried back to the shop. I had run out of the delicious three-masu pickles that I had purchased during my previous visit in March, and it was a matter of great concern for me. At first, I was puzzled by the intense tingling sensation and saltiness of the pickles, but as I started to appreciate the rich aroma and flavor that lingered after eating them, I found myself consuming more and more. This time, I was able to purchase another batch of these wonderful pickles without any issues. The miso paste with the pickles blended in was also delightful, with a sweet initial taste followed by a unique spicy kick. It's great to spread it on cucumber or carrot sticks, but I especially love mixing it with the crispy rice bits in freshly cooked rice to make delicious onigiri. I am steadily enjoying the batch I bought this time, and I am already looking forward to visiting again during my trip to Yoichi at the end of August. On March 28, 2015, after sampling some products at the Yoichi distillery, I visited the Enkoro restaurant for a late lunch. Being a fan of spicy food, I purchased a bottle of the three-masu pickles and chili miso that had received rave reviews on Tabelog. When I got back to my hotel and tried them, I was impressed by the intense spiciness and saltiness, followed by a simple but robust umami flavor that balanced out the heat and saltiness. I had initially thought that these pickles were just about being spicy, but the fact that the spiciness quickly subsided made me realize that they could be enjoyed on their own as a snack. I found that adding them to stir-fried vegetables or drizzling the pickling liquid over rice also made for delicious combinations. For those who love spicy food, it is truly enjoyable to experiment and find your own favorite way to enjoy these pickles. Personally, I can't wait to grill a fatty, juicy Pacific saury until it's crispy and serve it with this three-masu pickle instead of grated daikon radish.