Mineyama-kogen Resort

We went camping for two days and one night (Friday-Saturday) in late September. It was my first visit to the campground and I would recommend it for its affordability and ease of use.

It gets very crowded on Saturdays and Sundays, so if you can go on weekdays (or Fridays and Saturdays), I especially recommend it to women who are new to camping (but want to enjoy the free sites) because it has toilets and bathrooms.

Basic Information & Conditions

1. Free site (There are also grinding and ready-made tents, but this time we will use free sites and bring our own tents)
2. Location: 881-146 Kamikoda, Kamikawa-cho, Kanzaki-gun, Hyogo Prefecture

Recommendations

1. Cheap! : Usage fee is only 1,000 JPY/night/person.
2. Clean toilets! : There is a large toilet building in the free site. Washlet is available.
3. Bathing available! : You can take a day trip to the baths (open-air baths and saunas available) at the resort hotel attached to the hotel. (1,000 JPY/adult)
4. Cool! : The altitude is about 1,000 meters, so it is about 5 degrees cooler than the city. Summer is very comfortable.

Points of concern

1. No advance reservations: check-in starts at 12:30, but on Saturdays, you need a numbered ticket that is distributed around 10:30 (check with them). (That’s why I went on Friday and Saturday. (So I went on Friday-Saturday. No numbered tickets are distributed on Friday, and you can arrive at 12:30.
2. Garbage disposal required: There is no garbage disposal area, so you need to be prepared to take your garbage home.

Extra – how I spend my time

• 12：30　Check-in 　　　 Tent and turf set-up
• 13：30　Lunch　　　　　 Yaki Onigiri (grilled rice balls) and “Smoked 00 (takuan, sausage, potato chips)” at the bonfire
• 15：30　Free time Walking (collecting branches for the fire), relaxing while watching the fire, taking a nap. Anyway, free time.
• 18：00 Dinner Fried skewers (a great success, points detailed below)　
• 20：00　Bonfires Just relaxing by the fire. Coffee after dinner and a highball before bedtime.
• 22：30　Going to bed
• 6：00 Wake up Walking
• 7：00　 Breakfast Hot sandwich (ham, cheese, fried egg, butter. Simple but very satisfying) & coffee
• 8：30　 Tidying up
• 10：00　Check-in

KUSHIAGE (Shish-kebabs) The key to success

1. Prepare the ingredients in advance.
   1. Rummage through the ingredients in the refrigerator and prepare as many varieties as possible.
   2. Pre-cut the ingredients. Pre-season what you need.
   3. Wrap two slices at a time. Put perishable items in the freezer.
2. Prepare the necessary amount of batter powder and bread crumbs in advance (a little more) in a Ziplock.
   1. The bread crumbs are placed in a Ziplock and rubbed down as finely as possible with a rolling pin to make it look like a shish-kebab shop.
   2. For batter powder, prepare only light flour in a Ziplock. Add milk (water) and eggs to the Ziplock locally.
3. Make the sauce for the skewers in advance and bring it in plastic bottles.
   1. I used this recipe to make it in advance.(https://cookpad.com/recipe/4551975)
   2. The sauce changes the taste a lot. It is like the taste of a real restaurant.

　This allows us to

1. Enjoy 13 kinds of fried skewers
   • Pork belly, eggplant, sweet potato, quail egg, shiso, eringi, rice cake, cherry tomato, pumpkin, salmon, cheese, onion, corn. (1 skewer each except pork belly. The corn is kakiage style. Shiso leaves are tempura style (or wrapped in pork leaves).
2. Bring only the amount you need and don’t waste it.
3. Easy to cook (No knife needed. Just insert a skewer, cover with batter liquid and bread crumbs from a Ziploc bag, and deep-fry.
4. So it’s easy to clean up. (Only the oil pan, ingredient storage plate, serving plate, and sauce plate are needed.

• 

• 

• 

• 

• 

•