Home and away, I love to travel. Posts from trips in the UK and overseas including hotel and restaurant reviews and visits to specialist producers.

A Food Lover’s City Break in Ottawa’s Byward Market

Ottawa has a bit of a bad rap amongst Canadians.

Visiting Toronto in Ontario and Montreal in Quebec, as soon as we mentioned that we were heading to the nation’s capital we were immediately asked why and told not to bother! Ottawa was dismissed as dull, boring and not worthy of our time by several people we encountered. I suspect a lot of this is down to the fact that for many Canadians, their first (and often only) experience of Ottawa is on a school trip where they are forced to traipse around Parliament Hill – the seat of national government, the Canadian Museum of History, the War Museum, the National Library and other such places guaranteed to make a teenager yawn.

But the reality is that Ottawa is a wonderful city to visit, especially for those of us with a love of beautiful architecture and good food and drink.

Of course, you can visit Parliament Hill and one or more of Ottawa’s many museums if you like – as well as the ones I’ve already mentioned, there are museums for Agriculture and Food, Aviation and Space, Science and Technology, History, Nature and Art.

Collage - Ottawa 2016

But we chose to focus our short visit on the food and drink delights of Byward Market and this bright and bustling neighbourhood quickly won over our hearts and our bellies.

In a rare case of perfect timing, we were able to stay in the brand new Andaz Ottawa Byward Market, which opened just days ahead of our visit. Located right in the heart of the neighbourhood, the Andaz provided luxurious rooms with beautiful views across the city, a good solid breakfast to start the day and warm and friendly service.

Andaz Hotel - Ottawa 2016

As soon as we had arrived, checked in and sent the car to be parked we booked ourselves onto a cruise along ‘the Canal’ with Rideau Canal Cruises. Unlike other tourist cruises we have taken, we really appreciated having a live commentary rather than a canned one, and our guide gave us a great introduction to the history of the canal, and the city itself.

Rideau Canal Collage - Ottawa 2016

In short, Ottawa was originally named Bytown for Colonel John By, the British royal military engineer who built the Rideau Canal, a strategic waterway between Kingston and Montreal. As the town grew, Colonel By also laid out street plans for two neighbourhoods known then as Uppertown, where the wealthier residents lived, purchased plots and built grand homes, and Lowertown, which was leased to Irish and French Canadian immigrants and labourers. Is is the area of Lowertown that is now known as Byward Market and is a bustling and eclectic food-focused neighbourhood. Just before being chosen by Queen Victoria as the capital of her colony in Canada, Bytown was renamed to Ottawa.

For fellow history geeks… click here for the longer version...

The place we know now as Ottawa has been inhabited for over 6500 years by native Canadian populations, chiefly the Algonquin people who settled along the banks of the Ottawa River which they used as a highway for trade and cultural exchange. It was first visited by European explorers in 1610, followed by traders and missionaries. In 1800, a New England trader settled there, creating a small but thriving agricultural community (called Wrightsville for its founder) and establishing an immensely successful lumber business.

But it was not until 1826 that the city proper really established itself, as hundreds of land speculators acted upon the news that British authorities were constructing a military canal that would connect Kingston to the south with Montreal to the North. The purpose of the canal was to provide a secure transportation route that would bypass the stretch of the St Lawrence River that bordered New York and had exposed British forces to American enemy fire in the War of 1812.

The building of the canal was overseen by British military engineer Colonel John By, and took six hard years. By’s amazing feat of engineering, during which he overcame all manner of difficulties – from malarial swamps to the requirement to build far more locks than anticipated to allow for changing levels – are clearly recognised today but at the time he was soundly derided for escalating costs, loss of life and the lengthy construction period. During the period of construction, By established a military barracks where Parliament Hill now sits and drew up street plans for Uppertown and Lowertown neighbourhoods. The growing city quickly became known as Bytown.

In those days, it was a violent and lawless place known for fighting, prostitution and thievery. Uppertown was a wealthy and predominantly Protestant neighbourhood where residents owned their lots and homes whereas Lowerton (where Byward Market sits today) was populated by poorer Irish immigrants and French Canadian lumberjacks, most of whom were Roman Catholic and were not permitted to buy land, nor participate in local governance. This resulted in huge animosity which often flared into vicious uprisings, culminating in a political crisis in the 1830s. At this point, the Crown finally allowed Lowertown residents to buy land and property and to vote, though it took another decade or two for the unrest to settle down.

The fate of the city finally changed for the better in the mid 19th century. In 1855 it was renamed to Ottawa and in 1857 Queen Victoria made the surprise decision to establish the province’s capital there, snubbing the political lobbyists of the fledgling nation’s more-established cities. Ottawa was far more defensible from American attack, being situated much further inland from the border, and the Rideau Canal meant that it was easy to supply from both east and west provinces. It was also the midpoint between Quebec City in the French-speaking Canada East and Toronto in the English-speaking Canada West. Soon after, construction of the rather grand Parliament Hill building began, now a key landmark of the Ottawa landscape.

Riding the canal was a very serene introduction to Ottawa, and we really appreciated the historical grounding we were given by our guide.

Byward Market Core Building Collage - Ottawa 2016

We built upon that by booking a guided walking food tour of Byward Market with C’est Bon, and were happy to find we were the only guests booked on that weekday afternoon.

Byward Market Neighbourhood Collage - Ottawa 2016

Our guide, Britney was a real food lover herself and enthusiastic about showing us around the neighbourhood, sharing lots of interesting stories about the area’s history as well as the various specialist retailers we visited. I loved learning that when Colonel By had laid out the neighbourhood street plan, he’d deliberately made George and York Streets extra wide to allow space for holding a market, and for the horses and carriages of both traders and visiting customers.

The tour includes lots and lots of stops at some of the best shops and stalls in the neighbourhood (including some in the covered market building itself) and tastings at many of them.

We loved trying Canadian cheeses at The House of Cheese, delicious raspberry cupcakes at The Cupcake Lounge (I’m not usually a huge fan of cupcakes but these were really amazing!), a cold fruit tea infusion at teastore (a store selling hundreds of homemade teas featuring all manner of teas, fruits and herbs ), maple syrup from producer Robert Hupé of Maple Country Sugarbush (who gave us a great primer on the production and types of maples syrup) and aged Parmigiano-Reggiano at Italian deli La Botegga Nicastro. And that’s not even the whole list!

One of my favourite stops was a specialist grocery shop called Byward Fruit Market, not least for the charmingly worn hand-painted shop sign outside. Inside, friendly staff proudly showed off their store and some of the more unusual produce and food products they stock.

Byward Market Fruit and Veg Collage - Ottawa 2016

I also loved the fresh produce market area, full of all manner of fruit and vegetables.

Britney explained how the signs above each stall tell customers more about the produce. A green sign indicates that the stall holder produces 100% of their goods themselves. If the sign is yellow, that indicates that the vendor produces at least 60% of their goods. And red is used for vendors who source most or all of their products from elsewhere.

While we were walking and talking fruits, Britney told us about a personal favourite of hers, the hardy kiwi aka arctic kiwi. To my delight, we found a stall selling these and bought a punnet – see the photo of bowls of red, green and blue fruit above? These smooth-skinned little green fruits are a type of kiwi fruit that can be eaten whole, skins and all and they are super sweet and delicious. We are hoping to grow them at home in our garden, thanks to the tip from Britney that these thrive in colder climates.

Byward Market Restaurants Collage - Ottawa 2016

As well as visiting so many food stalls and shops, we also stopped for sit-down tastings at a couple of local restaurants. We had some fresh guacamole and nachos at Mexican restaurant, Corazon De Maiz (considered by those in the know as one of the best eateries in the city), a fresh-out-of-the-tandoor hot-buttered naan at Shafali Indian (which we were able to watch being made), one of the best Naples-style pizzas I’ve had for a while at The Grand Pizzeria (where the pizza maker put on quite a show for us as he stretched the dough) and a amuse-bouche style taster of one of the sharing dishes at Play Food & Wine.

Byward Market is such a compact area – with hundreds of stalls, shops, cafes and restaurants – that you could certainly explore it on your own. However, we found the tour a really enjoyable way of getting a feel for the area, and then went on to explore it further on our own afterwards. C’est Bon offer several walking food tours in Ottawa including two in Byward Market, as there’s just so much to cover in this neighbourhood. We took the Byward Market Courtyards tour which covers the West side of the area; the other one is called the Lowertown tour and focuses on Dalhousie and Murray Streets.

Brew Donkey Black Tomato - Ottawa 2016

I mentioned right at the start that Ottawa is a great destination for food and drink lovers, and you may be wondering where the drink part of that is.

Although we weren’t in town on the right day to take one of Brew Donkey’s guided and chauffeured brewery tours, we were able to meet up with founder Brad Campeau who told us all about the booming beer scene in Ottawa. Within an hour of Ottawa city centre you can find nearly twenty craft breweries, many of whom have launched only within the last few years. There are a couple of micro-breweries right in the heart of town too, and several bars and restaurants that stock a great range of local beers. We met at Black Tomato, one such restaurant, and enjoyed a delicious dinner and some great beers.

If you plan in advance, you may also be able to coincide your visit with one of the beer markets or festivals run regularly in the city; a great way of meeting many of the brewers in one place, and sampling the range of their beers.

Beaver Tails - Ottawa 2016

One Ottawa institution I was very keen to visit was Beaver Tails, one of Canada’s most famous pastries, yet only harking back to 1978. It started out as a family-run food concession at a craft and community fair in Killaloe, Ontario before taking its first permanent home in Ottawa’s Byward Market. It’s now an international business with stores across Canada as well as franchises in America, Japan and South Korea.

Chloe Gervais, manager of the Byward Market store, was kind enough to let Pete and I have a go at making our own beaver tails, after showing us how it’s done.

Making Beaver Tails Wide Collage - Ottawa 2016
Click on the image to view a larger version

These days the whole wheat cracked wheat dough is made in a a central production centre and sent out daily to each store. Each piece is stretched out into the elongated shape of a beaver’s tail, before being slipped gently into the hot oil and turned over a few times as it deep fries. Once it comes out of the oil and has drained for a few seconds, it is painted with melted butter and generously topped with the customer’s chosen flavours – cinnamon sugar, maple butter, chocolate hazelnut spread, fresh sliced bananas, peanut butter and even a savoury option of garlic butter and cheese.

Pete did a great job, and made a delicious maple butter beaver tail which he enjoyed hot and fresh. I had mine with hazelnut chocolate spread with fresh bananas. Delicious!

Beaver Tails really come into their own during the very cold Ottawa winters when the Rideau Canal freezes over and a long stretch within the heart of the city becomes the second largest skating rink in the world at nearly 5 miles long. Beaver Tail set up stands along the length of the frozen canal, and sell lots of hot, freshly fried treats to the many skaters braving the cold weather. An hour of ice skating sounds like a great way to burn off enough calories to indulge in lots of these deep fried treats!

Sash Gelato Collage - Ottawa 2016

If you love gelato, do visit Sash Gelato Cafe – a locally-owned gelateria. They make truly excellent gelato every day using natural ingredients and there are some wonderful flavours to choose from. We visited both nights of our stay in Ottawa and I can strongly recommend their hazelnut chocolate, tiramisu and pistachio gelatos, all of which were superb. Pete gave their coffee a huge thumbs up too.

Bridgehead Roastery Collage - Ottawa 2016

My last recommendation is a local coffee chain with twenty branches around town, including one on Dalhousie Street by Byward Market.

Bridgehead’s history makes for interesting reading – it was initially set up in 1981 to support small-scale coffee farmers in Nicaragua, and was the first Fair Trade coffee offering in Ottawa. It’s been through a few changes of ownership since then.

We visited the roastery on our way out of town. Built in 2012, this is where the chain’s coffee is roasted and baked treats for the coffee shops are made. The roastery, located between China Town and Centretown West, is a spacious, high-ceilinged industrial cavern with coffee roasting to one side, a coffee shop to the other side and kitchens at the back. If you have a car, or are happy to use public transport to hop around town, do drop in for some excellent coffee.

Our two nights in Ottawa flew by far too quickly – we could easily have spent another day exploring just Byward Market alone, let alone venturing out to the many other appealing neighbourhoods in the city. On our next visit, we will also set a day aside to visit some of the many craft breweries in and around Ottawa and see more of the beautiful natural landscape of the region too.

Save for later on Pinterest:

Foodies Break in Ottawa Canada (tall)

Kavey Eats visited Ottawa as guests of Ottawa Tourism.










Travel Quote Tuesday | J R R Tolkien

J R R Tolkien’s The Lord Of The Rings is a wonderful trilogy, full of the most amazing adventures, both wondrous and terrifying. At its heart is the journey of self discovery that occurs during the perilous physical journey to Mordor. Travel is often an opportunity to discover more about oneself, to grow as a person, to widen one’s knowledge and horizons, to find new interests… and this book is the perfect metaphor for that experience.

For me, the road is simply a metaphor for wherever I set my eyes on next.

(c) Kavita Favelle - JRR Tolkien - Iceland

Pete and I spent a fortnight in Iceland during the height of summer, enjoying the long days full of luminescent bright light interpersed with the most vicious of storms. We rented a car to drive around the main ringroad, discovering many beautiful and rural villages along the way. This one is called Hólar.

More Kavey Eats Travel Quotes.

You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.

Travel Quote Tuesday | Clifton Paul Fadiman

We’ve all come across those holiday makers who complain that the food, the service and endless other things are not like they are at home, inferring of course that they are not as good.

For me, one of the key joys of travel is to discover all the myriad ways that everyday life is different to how it is at home. I love using public transport, visiting supermarkets, taking a cookery class with a local, visiting a local place of worship, and just walking the streets among the people of that place.

This quote is from Clifton Fadiman, an American writer, editor, television and radio personality best known for his radio quiz show ‘Information Please’.

(c) Kavita Favelle - Clifton Fadiman - Amsterdam

Amsterdam is a wonderful destination for a city break, especially for those who love walking, bicycling or hopping on local trams.

More Kavey Eats Travel Quotes.


You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.



Travel Quote Tuesday | Maya Angelou

I love the writings of Maya Angelou – she had such an incredible talent for describing the human condition, for capturing the very essence of human behaviour, feelings and motivations in the most poetic of ways. A prolific poet, writer and civil rights activist, she died in 2014 at the grand old age of 86, leaving behind her the most incredible body of work and influence.

Travel as a way to dispel prejudice and bigotry, to forge understanding and friendship across borders, to make a huge world seem smaller… is surely one of the most wonderful things about travelling.

(c) Kavita Favelle - Maya Angelou - Japan

One of the little details we noticed and loved on our first trip to Japan and all our visits since, is the beauty of Japanese kusari doi (rain chains). These take the place of vertical drainpipes, hung beneath the hole in a horizontal gutter, rain water falls into the top vessel in the chain and pours gently down from one to the next, all the way to the ground. The individual pieces are often shaped like flowers or lanterns.

More Kavey Eats Travel Quotes.


You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.

Travel Quote Tuesday | Jawaharlal Nehru

Jawaharlal Nehru was the first Prime Minister of India and ruled from India’s independence in 1947 until his death in 1964. He was a central figure in politics both before and after independence and ‘is considered to be the architect of the modern Indian nation-state: a sovereign, socialist, secular, and democratic republic.’ (Wiki) He was a prolific writer, and had a number of books published including historical accounts of Indian history, his autobiography and a collection of letters he wrote to his daughter when she was a child at boarding school.

This quote is a wonderful reminder of the need to have a positive attitude in order to appreciate and enjoy the wonders of the world around us.

(c) Kavita Favelle - Jawaharlal Nehru - Hikone Japan

For our third trip to Japan, earlier this year we travelled in spring – our first two visits had both been in autumn. Serendipity resulted in a visit to Hikone Castle during the peak of Sakura (cherry blossom) season.

More Kavey Eats Travel Quotes.

You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.

Want to Learn About Sake? My Sake Guide For Beginners

Today is World Sake Day. Kanpai!

Sake is a drink I’ve been learning more about over recent years and I’ve come to really appreciate it. I seek out new sakes whenever I can.

Here’s my beginner’s guide to sake.

shutterstock_197942948 shutterstock_242208511
shutterstock_300266855 shutterstock_252428479
Images from


What is Sake?

Sake is a Japanese alcohol made from rice.

Although it is referred to in English as rice wine, the process is more akin to brewing beer, where you convert starch to sugar and then convert the resulting sugar to alcohol. In wine making, it is a simpler process of converting sugars that are already present in the fruit. Of course, brewing sake is not entirely like beer making either as the sake production process is quite distinct.

Wine is typically around 10-15% ABV. Beer is usually lower, with most beers coming in between 3-8%, though there’s been a trend towards ever stronger beers lately. Sake is brewed to around 18-20%, but often diluted to around 15% for bottling.

Until a few years ago I’d only ever encountered cheap sake served warm and was not a huge fan. However, since trying higher quality sakes served chilled, I’m an absolute convert.

In terms of typical flavours, my vocabulary is woefully lacking, but for me the core flavour is a subtly floral one – perhaps this flavour is intrinsic to rice and rice mould? The balance of sweetness and acidity varies though classic sake is not super sweet. Sometimes it is fruity and sometimes it has a more umami (savoury) taste. I am often able to detect clear differences on the palate but unable to define them in words – clearly I need to drink more sake!

How is Sake made?

Sake is made from rice, but usually from varieties with a larger, stronger grain that has lower levels of protein than the rice varieties that are typically eaten.

The starch sits within the centre of the rice grain, surrounded by a layer of bran, so rice is usually polished to remove the outer layer before being made into sake. The more the rice is polished, the higher the percentage of starchy centre remains, but of course this is more expensive as it needs far more rice to produce the same volume of alcohol.

After polishing and being set aside to rest, the rice is washed, soaked and steamed. kōji rice mould (Aspergillus oryzae) is sprinkled over the rice which is left to ferment for several days. This mould helps to develop the amylase enzyme necessary to convert starch to sugar. Next, water and yeast (Saccharomyces cerevisiae) are added and the mixture is allowed to incubate. Water and yeast are added multiple times during the process. The resulting mash then ferments at 15-20 °C for a few weeks.

After fermentation, the mixture is strained or pressed to extract the liquid, and the solids may be pressed again to extract a fuller range of flavours.

In cheaper sakes, varying amounts of brewer’s alcohol are added to increase the volume.

Sake is usually filtered again and then pasteurised before resting and maturing, then dilution with water before being bottled.

These days you can also find unpasteurised sake and sake in which the finer lees (sediment) are left in. I’ve even had some very thick and cloudy sakes where some of the solids have been pureed and mixed back in to the final drink.

What are the different categories of Sake?

Because the most desirable bit of the rice is the core of the grain, the amount of polishing is highly relevant. Labels must indicate the seimai-buai (remaining percentage) of the original grain.

Daiginjo means that at least 50% of the original rice grain must be polished away (so that 50% or less remains) and that the ginjo-tsukuri method – fermenting at cooler temperatures – has been used. There are additional regulations on which varieties of rice and types of yeast may be used and other production method restrictions.

Ginjo is pretty much the same but stipulates that only 40% of the original rice is removed by polishing (so that up to 60% remains).

Pure sake – that is sake made only from rice, rice mould and water – is labelled as Junmai. If it doesn’t state junmai on the label, it is likely that additional alcohol has been added.

So Junmai daiginjo is the highest grade in terms of percentage of rice polished and being pure sake with no brewer’s alcohol added.

Coming down the scale a little quality wise, Tokubetsu means that the sake is still classed as ‘special quality’. Tokebetsu junmai means it’s pure rice, rice mould and water whereas Tokebetsu honjozu means the sake has had alcohol added, but is still considered to be a decent quality. In both cases, up to 60% of the original rice grain may remain after milling.

Honjozo on its own means that the sake is still rated above ordinary sake – ordinary sake could be considered the equivalent of ‘table wine’ in France.

Other terms that are useful to know:

Namazake is unpasteurised sake.

Genshu is undiluted sake; I have not come across this yet.

Muroka has been pressed and separated from the lees as usual but has not been carbon filtered. It is clear in appearance.

Nigorizake is cloudy rather than clear – the sake is passed only through a loose mesh to separate the liquid from the mash and is not filtered. There is usually a lot of sediment remaining and it is normal to shake the bottle to mix it back into the liquid before serving.

Taruzake is aged in wooden barrels or casks made from sugi, sometimes called Japanese cedar. The wood imparts quite a strong flavour so premium sake is not commonly used for taruzake.

Kuroshu is made from completely unpolished brown rice grains. I’ve not tried it but apparently it’s more like Chinese rice wine than Japanese sake.

I wrote about Amazake in this post, after we tried it in Kyoto during our first visit to Japan. Amazake can be low- or no-alcohol depending on the recipe. It is often made by adding rice mould to whole cooked rice, allowing the mould to break down the rice starch into sugars and mixing with water. Another method is to mix the solids left over from sake production with water – additional sugar can be added to enhance the sweetness. Amazake is served hot or cold; the hot version with a little grated ginger to mix in to taste.

Sparkling, Sweet and Flavoured Sakes have become increasingly popular as sake brands look for ways to appeal to new demographics to widen their customer base. Sparkling and sweet sakes are often marketed to women but worth seeking out as a light, refreshing and summery alternative to the classic styles. Fruit options, such as peach, plum and yuzu are also popular.


I hope this guide helps you to understand more about this wonderful drink and you are encouraged to seek it out and try for yourself.

If you are interested to read more about Japanese food and drink and travelling in Japan, please check out my other Japan posts.








Travel Quote Tuesday | Saint Augustine

Saint Augustine was a Christian bishop of the Hippo Regius, now known as Annaba in Algeria. He lived in the 4th and 5th centuries CE and his writings influenced the development of Western Christianity and philosophy.

As a book lover and a keen traveller, this quote resonates with me on multiple levels.

(c) Kavita Favelle - Saint Augustine - Greenwich

I took this photo on a day out in London with fellow amateur photographers. This colonnade is part of the Old Royal Naval College in Greenwich, London. I was mesmerised by the lines of light and shadow cast by the beautiful stone pillars.

More Kavey Eats Travel Quotes.


You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.

Visiting The Suzuhiro Kamaboko Museum

Have you heard of kamaboko? It’s a type of surimi fishcake from Japan. Surimi is made by creating a paste of pureed white fish paste that is flavoured, formed into different shapes and steamed to cook. In Japan there are many surimi products which are sold both fresh and dried for consumers to add to their soups, hotpots and other dishes. You may already be familiar with one surimi product that is consumed around the world – imitation crabsticks, made from coloured and flavoured fish paste.

Kamaboko is a large loaf-shaped surimi fishcake that is cooked whole, most commonly by steaming, but it can also be fried, grilled or poached. It us usually served sliced, either on its own or within other dishes.

Suzihiro, a traditional manufacturer of kamaboko, have created a centre where visitors can learn more about the history and manufacture of kamaboko. Originally a retailer of fresh fish and seafood, Suzihiro began making kamaboko in 1865, expanding their local customer base to Tokyo during the 19th and 20th centuries. Many Tokyo customers would purchase Suzihiro kamaboko on their journeys to Hakone’s onsen (hot spring bath) resorts.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-105223 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-105551

The Suzuhiro Kamaboko Museum is located in the Kazamatsuri district of Odawara City, in Kanagawa Prefecture. Visitors heading to Hakone from Tokyo can easily make a stop at the museum, which is right next to Kazamatsuri Station, on the Hakone Tozan Line between Odawara and Hakone-Yumoto.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103836 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103223

As you exit the station, the path from the exit will lead you straight to a large modern building which houses the Suzunari Market, an indoor food market selling a wide range of food including plenty of fishcake products as well as other local delicacies. There are a few eateries within the space, plus plenty of takeaway food to enjoy fresh. There are also products to take home, some of which are designed as omiyage – the customary gifts that Japanese travellers bring home for friends and colleagues.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103957 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-104537
Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-104358 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-104203

A coffee shop overlooks the station, with a small garden area between. To one side is a store showcasing and selling ornate Suzihiro kamaboko products. If you exit the market building onto the main road and turn right, the next building along houses the Suzuhiro Kamaboko Museum.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103051

Admission is free. There are also paid activities to try your hand at making simple surimi products. These run at set times; contact the museum to reserve in advance if you want to participate.

There is very little information in English so having a good translation app on your phone will make it easier to understand the exhibits detailing the history and manufacturing process.

Best of all though is the opportunity to watch, through enormous glass windows, skilled workmen and women crafting kamoboko in the large factory kitchen.


Thanks to Robb at WhereInTokyo for his tip to visit the museum. You can see more photos of the museum exhibits on his site.

You may also enjoy my previous posts about my travels to Japan.







Travel Quote Tuesday | Mark Twain

Mark Twain is responsible for several of my favourite travel quotes; this is the first I am sharing with you.

Senecio candicans (known as sea cabbage, sea ragwort and silver

This seaside scene is from the Falkland Islands where we spent a few happy weeks on a wildlife holiday back in 2010.

More Kavey Eats Travel Quotes.

You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.

Travel Quote Tuesday | John A. Shedd

This quote is one of my long time favourites.

A similar quote is often attributed to U.S. Navy Rear Admiral Grace Murray Hopper, but in fact she was citing (with minor variations) the original, which she had found very meaningful in her life.

American author John Augustus Shedd wrote the quote for his book of adages Salt from My Attic, published in 1928. Similar themes had been expressed by others before this, but not so succinctly.

Darwin Bay, Genovesa Island, Galapagos

This image is from a trip to the Galapagos Islands. We relaxed on shore for a few hours watching the unique seabirds for which the islands are known, snorkelling to see underwater fish including some small and lithe sharks and sharing a shallow sand pool by the water with a very inquisitive and confident baby seal!

More Kavey Eats Travel Quotes.


You are welcome to save or share this via Pinterest, Facebook, Twitter or Instagram provided you do not alter the image or crop out the attribution text.