The Residue of the Bio Gas !

by Kazu

In order to avoid explosion of the bio gas created in the facility of Ubetsu Town, the extra gas must be burnt on the ground like in the oil rigs overseas. After the fermentation process, such quality natural fertilizer is created as residue.

The manager of the facility recommended us to bring back the quality natural fertilizer but all of us could not accept his recommendation to avoid the contamination of the air in the bus.

These are the package of the quality natural fertilizer created in the facility. The farmers and the citizens who love to raise flowers in their gardens are happy to have them to pursue their hobby but even near the facility, the possibility of brown bear attack exists actually.

 

Bio Gas System from Czech !

by Kazu

The bio gas facility in Yubetsu bought the unit from Czech. Twice a year, the technicians of Czech should be invited to the facility and check up the mechanical systems. I've never heard of the names "TEDOM" "Gunter" before but I learned the names.

The bio gas power factory provides electricity to the ranches of Okhotsk Area, I heard but I am not sure the price of the electricity.  It may be sold Hokkaido Electric Power Company headquartered in Sapporo. 

This is the huge plastic and fiber bag to contain the bio gas from the fermented cow dungs. Almost no smell in the gas house. The livestock breeding industry may be shrinking but have the possibility to keep the owners and workers.  

 

The Bio Gas Factory in Yuubetsu Town !

by Kazu

We visited the Bio Gas Power Factory in Yubetsu Town. The cow dungs in Okhotsk Area are collected in the facility and go through the process of fermentation. As a result, flammable gas such as methane is created and used in the area.

The straw-cutting machine is used to cut the cow dungs because the fiber of the straws prevent the cow dungs from flowing smoothly in the pipe under the ground. The smell was terrible in this area but after the process of fermentation, almost no smell I felt.

The cow dungs were bought in the huge tank as crude oil is stored in the industrial complex in Japan. The bio gas facility also creates quality fertilizer as a residue as well. I heard that approximately four billion Japanese Yen was poured into this facility.

 

Asahikawa, Engaru and Yuubetsu !

by Kazu

Jogging around the train station in Asahikawa was so comfortable as usual but I found some African- or Jamaican-like joggers early in the morning on that day. Some other citizens were walking around with their companion animals as well.

Chubetsu River was bringing chilly breeze from the mountainous area at the central part of Hokkaido Island. I found a large eagle was having a rest near the river but I failed to take photos of that unfortunately. 

We had crab-meat rice-bowl lunch set that had been sold as a meal-pack in the train station of Engaru Town on that day. the meal-pack is not sold in the station anymore but the biggest accommodation in the town Hotel Sunshine" work wonders to keep the popular taste and texture that had allured the tourists.

 

Takahashi Ranch in the scenery !

 

The Art of Grilled Skewered Meat in Asahikawa!

by Kazu

The grilled chicken skin and soft bone such as ligament had special texture. The surface was so crisp but the inside was so juicy with fertile flavor. The plate like a thin stone played up the skewers. I love the taste of the selection.

As I found the round-shaped grilled lamb was recommended on the Internet, I ordered on dish of that to witness the quality and taste. The peculiar taste and aroma of the grilled lamb could be felt but it did not damaged the art work of meat.

I thought only the selected special salt played up the original taste of the grilled lamb but some special twist might be added to the art work. Please try it when you visit the Yakitori Bar "Ryo" in Asahikawa.

 

Michelin Bib Gourmand in Asahikawa !

by Kazu

The grilled chicken wing provided by the Bib Gourmand bar "Ryo" was a little bit different from other Yakitori Bar that I had used to use.The taste was fabulous but I am not sure the criteria of the Michelin to choose the restaurant and other kinds of eateries nowadays. The sign of the bar outside the building. Do you like it ?

The counter table of the bar was so simple and cozy. It can accommodate even the single visitor so comfortably. The chef seemed to be paying attention to the behavior and countenances of the guests so carefully. He controlled everything in the bar.

Even after the dinner with the members of the Special Committee for Revitalizing Coalmine Area, Green Transformation and Energy Affairs Research, I could savor amply the chef's signature skewers with pints of beer.